Walnut Crust Apple Pie Vegan Recipe

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Vegan Walnut Crust Apple Pie Recipe

 Like many people, I love apple pie. It's one of my favorite desserts. 

It's easy enough to make it vegan using vegetable shortening. However, I don't like to use that stuff. 

Obviously, to keep it vegan, I couldn't use butter. I also, don't really care for the plant based butters available in the supermarkets. Not to mention that they cost a lot. 

I decided to use walnuts to make an apple pie crust. When you put walnuts in a coffee grinder they turn to a thick paste similar to butter. So, I thought, that could work. And work, it did!

My pie crust came out pretty great. 

Full disclosure: this is my first time ever making an apple pie from scratch. Now, I'm a cooking show junkie though, so I had all the theoretical knowledge. I just lacked the hands on experience. 

Crust ingredients
2 1/2 cups AP flour
Approx. 1 cup walnuts (or 3 small handfuls)
1/3 cup Splenda or other sweetener
1 tsp salt
1 tsp baking powder
Cold water

Filling ingredients
2 granny smith apples, peeled, chunked
1/2 cup Splenda
2 tsps AP Flour
1/4 cup Water
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg

Instructions
I did the crust first. I recommend doing the filling first. That way it can cool while you do the dough. 

In a small frying pan, saute the apples, splenda, salt, cinnamon and nutmeg in the water over medium heat until the apples are just tender. Stir in the flour and stir to combine. Try to eliminate most of the lumps. Turn off the heat. Don't worry if there are some small lumps. They will bake out. 

Transfer to a small bowl and chill in the fridge. 

Next, make the crust. 

Grind the walnuts in your coffee grinder. Remove the few pieces that won't grind. 

Add the flour, walnuts, baking powder and splenda to your food processor. 

Add 2 Tbls of water and pulse to incorporate. Careful not to buzz too much. The less you buzz the more tender your crust will be. Keep adding water in 1 Tbl increments until a dough is formed. 

Turn out and divide into 2 equal portions. 

Roll out each half with a rolling pin until large enough to cover an 6.5 inch pan and fall over the edges a little. Sorry, it's so small. This is the only pan I had that would work as a pie pan. 

Lay one half of the dough in the bottom of the pan letting it overlap the sides and sink in to the bottom. 

Fill with your cooled filling. 

Cover the other half of the dough. 

Trim away the excess and then crimp the edges. Make 3 or 4 slits in the center of the pie. 

Bake at 350 F for 30 minutes or until the crust is firm. 

Cool thoroughly before serving. 

If you love apple pie, but don't love hydrogenated fat this is the pie for you. Totally vegan. 

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