The Best Vegan Apple Pie Recipe

To make the filling

In a large bowl, place the sliced apples and lemon juice

Sprinkle over the sugars, flour and spices and toss through with your hands. Leave for a good hour or so for the sugars to make a light syrup

To make the crust

A flaky crust depends entirely on two things: keep it cold and don't overwork it. My dough almost resembles crumbs when it goes into the fridge.

Mix flour, salt, and sugar in a large mixing bowl. Add cubes of very cold shortening to dry ingredients. Cut in with a pastry cutter or knife until a uniform crumbly mixture forms. Don't let it get warm!

Add about 3 tablespoon water and quickly mix in with a knife or pastry cutter. Add 2-3 more tablespoon as required. Dough should be crumbly and loose. Wrap tightly in clingfilm and place in freezer for 20 minutes.

Preheat oven to 200c.

To prepare the Pie

Divide dough roughly in half, it will still be a bit crumbly. Place dough ball between two sheets of clingfilm. Roll out thinly to suit your pie dish. If your dish is smaller than 9", you may have a few scraps left for decoration.

Remove top layer of clingfilm and line pie dish with dough, removing remaining clingfilm after lining. Repeat procedure for the pie cover.

Add filling to desired depth, pressing down gently to remove air gaps and provide a level surface.

Cover with remaining pastry, crimping the top and bottom edges. Sprinkle top with sugar and add a few vent holes.

Cover with foil and bake for 30mins. Remove foil and bake for an additional 30mins until crust is golden brown.

Remove foil and bake for an additional 30mins until crust is golden brown.

Enjoy with custard, cream or vanilla ice cream!