Vegan Apple Pie

Yum!

Short Crust Pastry

2 cups wholemeal spelt flour
2 cups white spelt flour
1 tsp salt
1 cup coconut oil, hardened
1 tsp vanilla essence
6 tbsp ice cold water

Apple Pie Filling

10 small-medium granny smith/green apples, approximately
1/8 tsp cinnamon
1 tbsp vegan butter
1/4 tsp cloves
1/4 tsp all-spice
1/2 tsp cinnamon
1 tsp vanilla essence
4 tbsp maple syrup
1/2 cup water
2 tbsp cornflour

Mix the flours and salt together in a bowl.
Add in the coconut oil and water, and chop using a blunt knife until a dough forms.
Form the dough into a round, wrap in plastic wrap and put in the fridge for approximately an hour.
Preheat the oven to 180 degrees C.
To start making the filling, peel all the apples and slice them very thinly.
Place the apples in a medium saucepan and cover with water.
Simmer the apples until they are soft. Then drain and rinse them under cool water, and then set aside.
In a small saucepan, melt the butter.
Add the spices, maple syrup, water and vanilla and stir well.
Add in the cornflour and bring to the boil while whisking. Once it has boiled, immediately take off the heat.
Whisk until there are no lumps. The texture will be thick and sticky.
Set aside and allow to cool.
Take the dough out of the fridge, break just over half off the round. (If it is quite hard, knead it until it softens).
Roll out the dough in a circle between two baking paper sheets until approximately 3 mm thick.
Carefully lift the dough off the paper and press into a pie pan. Press into the corners and allow the edges to hang over the sides.
Mix together the cooled apples and spice mixture and pour into the pie pan.
Roll out the remaining dough to the same thickness, then pick it up carefully and place over the top of the pie.
Pinch the edges of the pastry together and roll it in towards the pie to seal off the apples.
Using a sharp knife, cut four slits into the top of the pie to allow hot air to escape.
Using a pastry brush, brush a small amount of milk across the top. If you like, add some xylitol or coconut sugar to the top.
Bake in the oven for approximately an hour (Check the pie after 45 minutes).