Vegan apple pie with meringue

Exceptionally delicious: gluten-free and vegan apple pie with delicate meringue 🙂 Classics never go out of style!

Ingredients

Dough

• 150g universal gluten-free flour
• 2 tablespoons of soft vegan butter (or regular/clarified butter)
• 1/2 teaspoon of ground cinnamon
• 2 tablespoons of coconut sugar (or cane sugar/xylitol)
• 1 tablespoon of coconut yogurt (or natural yogurt)
• 1/2 teaspoon of baking powder
• 45ml of water

Filling

• 4 large apples (approx. 850g)
• 1-2 tablespoons of coconut sugar (or cane sugar/xylitol)
• 1 teaspoon of ground cinnamon
• 1 teaspoon of potato starch
• 1 teaspoon of lemon juice

Vegan meringue

• 40-50ml of chilled aquafaba (water from cooked chickpeas – you can buy ready-cooked chickpeas in a jar, and voilà! Just remember: don’t pick steamed chickpeas, as there won’t be enough water ;))
• 2 tablespoons of ground xylitol (or another powdered sugar)
• 1 teaspoon of potato starch
• A splash of lemon juice

Preparation

1. Preheat the oven to 180°C with fan setting.
2. Combine all the dough ingredients and knead into a dough.
3. Line a small baking tin (I used an 18cm round springform pan) with baking paper. Spread the dough to cover the base and sides completely. Prick the bottom with a fork and prebake for about 15 minutes.
4. Meanwhile, prepare the filling: peel the apples and grate them using a coarse grater. Add the remaining ingredients and mix.
5. Place the baked base on a cooling rack and let it cool to room temperature. Reduce the oven temperature to 100°C.
6. Using a mixer or a Thermomix (with the butterfly attachment, speed 3.5-4), whip the vegan meringue by pouring in the chilled (important!) aquafaba and whipping until stiff peaks form. Gradually add xylitol while whipping. Once stiff, mix in the starch and lemon juice for about 10 seconds.
7. Spread the filling onto the prebaked base, then top with the vegan meringue.
8. Bake the pie for about 2-2.5 hours. Yes, two to two and a half hours 🙂 It’s more like drying the meringue rather than baking, but it greatly enhances the flavor of the entire pie – trust me.
9. After drying, leave the pie in the oven to cool completely, then transfer it to the fridge. It tastes perfect the next day and is even better 2-3 days after baking. Enjoy 🙂