Description
This delightful vegan Cinnamon Roll Apple Pie combines tender, spiced apple filling with a flaky shortcrust base and a cinnamon roll inspired pastry top. Perfectly sweet and aromatic, this pie is a comforting treat that merges classic apple pie flavors with the irresistible texture and taste of cinnamon rolls, all made without any animal products.
Ingredients
Apple Filling
- ~8 medium-size apples, cored and peeled (~720g)
- 1/2 cup (100g) granulated sugar
- 2 1/2 tablespoons (20g) cornstarch/corn flour
- 1 tablespoon (15g) lemon juice
- 1 1/2 teaspoons ground cinnamon (or to taste)
- 1/4 teaspoon ground nutmeg
Pie Base
- 3 sheets shortcrust pastry (thawed but chilled)
Cinnamon Roll Topping
- 1/3 cup (65g) packed brown sugar
- 3 tablespoons (45g) vegan butter (softened)
- 2 teaspoons ground cinnamon
- 1 tablespoon (20g) maple syrup
- Demerara sugar for sprinkling
Instructions
- Par-cook the apples: Cut the apples into ½ cm (¼ inch) slices. In a large saucepan, combine the apple slices with granulated sugar, cornstarch, lemon juice, ground cinnamon, and nutmeg. Cook over medium-high heat for about 7 minutes, stirring occasionally, until the apples soften slightly. Remove from heat and refrigerate to cool.
- Prepare the pie shell: Line a 23cm (9-inch) pie dish, about 4cm (1.5-inch) deep, with one sheet of chilled shortcrust pastry. Use up to half an additional sheet if needed to fully cover the dish. For a decorative crust, leave some pastry overhanging and trim the edges, then tuck underneath and crimp as desired. Place the pie shell in the fridge until ready to assemble.
- Prepare the cinnamon roll top: In a small bowl, mix together brown sugar, softened vegan butter, and ground cinnamon until smooth and spreadable. Spread this mixture evenly over the remaining 1 ½ sheets of pastry. Roll the pastry tightly into a log and slice into approximately ½ cm (¼ inch) thick rolls. If the dough feels too soft to cut, wrap the log tightly and chill in the fridge or freezer to firm up.
- Assemble the pie: Fill the chilled pie shell with the cooled spiced apples, packing them closely together. Pour any excess cooking juices over the apples. Arrange the cinnamon rolls on top of the filling in a concentric pattern or as you prefer. Refrigerate the assembled pie to firm up while you preheat the oven.
- Bake the pie: Preheat the oven to 200°C (390°F). Lightly brush the cinnamon rolls with maple syrup and sprinkle with demerara sugar. Place the pie in the lower third of the oven and bake for 20 minutes. If the pie dish is very full, place a baking sheet on the bottom rack to catch any drips. Without removing the pie, reduce the oven temperature to 180°C (350°F) and bake for an additional 40-50 minutes, or until the filling is bubbling. If the top browns too quickly before the filling is fully cooked, tent the pie with aluminum foil to prevent burning.
- Cool before serving: Remove the pie from the oven and transfer to a cooling rack. Let it cool completely for at least 3 hours to allow the filling to set properly before slicing and serving.
Notes
- Ensure the apples are sliced evenly to cook uniformly.
- If the cinnamon roll dough is too soft, chilling it will make slicing easier and neater.
- Cooling the pie thoroughly is key to a sliceable set filling.
- You can adjust the cinnamon and nutmeg amounts to suit your taste preferences.
- Using a baking sheet underneath helps keep your oven clean from juices that might bubble over.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
