Making an apple pie with shortcrust pastry is very easy to veganize as it’s only the butter which needs to be replaced. I use Margarine or homemade butter.
This is also a low carb dough and although apples are not really low in sugar, I have used erythritol in the dough and used 50/50 spelt flour and almond flour.
For the crust :
85g room warm butter or margarine
100g almond flour
100g spelt flour (or 200g almond flour)
50ml of water
For the filling:
3 medium sized apples (I like Braeburn)
100ml soy cream (whip able)
Preheat the oven to 200 ° C and grease a 22cm Springform or lay out with baking paper.
In lack of this I did use a casserole tin which turned out to be working, too.
Knead all ingredients for the ground together and let rest in the fridge for about an hour. In the meantime, cut out the core of each apple and grate them or cut them into thin slices. Stirr them together with the whipped cream and some lemon juice.
Remove the cold dough from the refrigerator and then press it into the baking form, pulling up the dough up the edge. Spread out the apple mixture on and cover it with some leftover rolled out dough.
Bake the cake for about 30-40 minutes.