Last week, I chanced upon Borg’s vegan puff pastry at Cold Storage and was so happy! That means we can now make crossiant, palmiers, quiche and tarts without the hassle of creating our own dough. We decided to make an apple pie based on Chloe Coscarelli simple 5 ingredients recipe. Before making the pie, Hubby Ro and I watched the video above and did the pie together in less than 30 minutes (minus baking time)!


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5-Ingredient Apple Pie
Makes one 9-inch pie

½ cup sugar, plus extra for sprinkling
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
6 apples, peeled and thinly sliced (We used 4 big apples)
2 store-bought piecrusts
Soy milk (optional, for brushing)

Preheat oven to 375 degrees (190C). Lightly grease a 9-inch pie pan.

Whisk together sugar, flour, and cinnamon in a large bowl. Add apples and mix with a large spoon until apples are evenly coated.

On a lightly floured surface, roll out 1 dough until it is about 1/8 inch thick. Carefully lift the dough and fit it into the prepared pan, letting about 1 inch hang over the sides. Fill the pie shell with the apple filling.

On a lightly floured surface, roll out the second disc of dough until it is about 1/8 inch thick and cut out eight 1-inch strips. My lattice technique does not require any weaving. Instead, lay four strips horizontally on top of the filling, leaving about ½ to ¾ inch between strips.

You may want to use a metal spatula to transfer the dough strips from your work surface to your pie. Lay the remaining four strips diagonally over the first four strips, creating a diamond-like shape between strips. Fold the overhanging dough over the edges of the lattice top. Crimp the dough between your two index fingers to make a decorative border.

Brush the top and edges of the piecrust with nondairy milk and sprinkle with sugar for an extra sweet and crisp top. (We missed this step as we were too excited to put the pie in the oven. I believe it would have created a crispier texture as ours was not as crispy as we hoped!)

Bake for 50 to 55 minutes, until the crust is nicely browned.

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We are super thrilled that our apple pie looks amazing and our friends commented it tasted pretty good. The only thing we found missing was the rich buttery texture usually found in most pie. Ours was not oily at all and we might actually add some vegan margarine in them in the future!

3 thoughts on “Home Baking: Vegan Apple Pie

  1. Pingback: Home Baking: Vegan Cinnamon Roll | Mr & Mrs Vegan

  2. Pingback: Baked Apple with Vegan Yogurt | The 9-5 Vegan:

  3. Pingback: Home Baking: Vegan Spinach Quiche | Mr & Mrs Vegan

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