Vegan Apple Pie
impasto:
2-1/2 tazze di farina d'avena
1 tazza di succo di mela
ripieno:
6 mele, sbucciate e affettate
3/4 succo di mela
1 cucchiaio di succo di limone fresco
1/2 cucchiaino di canella in polvere
1/4 cucchiaino di noce moscata
1-1/2 tazza di fiocchi d'avena
1 tazza di succo di mela
in piu:
1-2 cucchiai di zucchero bruno di pura canna
1 cucchiaino di canella
In una ciottola mettete insieme i fiocchi d'avena con 1 tazza di succo di mela, coprite e lasciate da parte. Mettete le mele affettate in un tegame insiema con 3/4 succo di mela, il succo di limone, la canella e la noce moscata. Mettete su fuoco medio alto, coprite e fate cuocere, mescolando ogni tanto fino a che il succo di mela evapora completamente e le mele sono cotte. Ho fatto all'occhio, ma ci vogliono circa 15-20 minuti.
Accendete il forno a 175°C.
Mettete la farina d'avena in una ciotola, fate un bucco in mezzo e aggiungete 1 tazza di succo di mela. Mescolate prima con un cucchiaio di legno per combinare bene gli ingredienti, poi trasferite l'impasto ottenuto sul piano di lavoro. Cospargete con un po' di farina d'avena se e necessario (se appiccica troppo, ma io non ho dovuto farlo) e impastate un po' di volte. Stendetelo con il mattarello in una pie crust di circa 1 cm di spessore, trasferitela in una teglia ricoperta da carta da forno, buccherellate in fondo del pie. Riempite con le mele cotte, coprite il tuto con i fiocchi d'avena che a questo punto avranno gia assorbito il succo di mela, cospargete con lo zucchero bruno di pura canna e qualche spolveratina di canella. Infornate per circa 20-25 minuti, che dipende molto dal forno. Nella ricetta che ho cera scritto di infornare per 10 minuti, ma dopo questo tempo a me e sembrato che non era ancora pronta e ho dovuto lasciarla piu tempo.
Dopo che l'ha assaggiata mia madre ha detto che il top del pie e croccante e dolce.
High Fiber Apple Pie
Ingredients
Pie crust:
2-1/2 cups oat flour
1 cup apple juice
Filling:
6 apples, peeled, cored and sliced
3/4 cup apple juice
1 tbsp lemon juice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1-1/2 cup rolled oats
1 cup apple juice
more:
1 to 2 tbsp light brown sugar
1 tsp cinnamon
butter
Combine together the rolled oats with 1 cup apple juice, cover and set aside.
Pour the sliced apples into a deep saucepan, add 3/4 cup apple juice, the lemon juice, 1/2 tsp cinnamon and nutmeg. Pour over high heat, cover and cook about 15-20 minutes, until the juice is evaporated and the apples are soft.
Meanwhile prepare the pie crust: In a large mixing bowl pour the oat flour, make a well in the center and add the 1 cup apple juice. Stir first with a wooden spoon to combine the ingredients, then roll it onto a working surface. Knead until reach a well workable dough. Sprinkle with some extra oat flour if it's sticking too much. Roll it with the rolling pin into a 1/2 inch thin pie crust. Pour into a lightly greased with butter round baking pan. Pit the bottom with a fork.
Preheat the oven to 350°F.
When the filling is ready pour it into the pie crust. Cover all with the rolled oats mixture. Sprinkle very well with light brown sugar and cinnamon. Arrange some little pieces of butter over the top. Pour in the preheated oven. Bake about 20-25 minutes. It depends very much from the oven. The recipe I have calls for 10 minutes baking time, but after that time I was afraid it was not ready yet, so I had to leave it more than 20 minutes. The top of this pie was sweet and crispy. It's very high in fiber and it's healthier than the original apple pie.
2-1/2 cups oat flour
1 cup apple juice
Filling:
6 apples, peeled, cored and sliced
3/4 cup apple juice
1 tbsp lemon juice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1-1/2 cup rolled oats
1 cup apple juice
more:
1 to 2 tbsp light brown sugar
1 tsp cinnamon
butter
Combine together the rolled oats with 1 cup apple juice, cover and set aside.
Pour the sliced apples into a deep saucepan, add 3/4 cup apple juice, the lemon juice, 1/2 tsp cinnamon and nutmeg. Pour over high heat, cover and cook about 15-20 minutes, until the juice is evaporated and the apples are soft.
Meanwhile prepare the pie crust: In a large mixing bowl pour the oat flour, make a well in the center and add the 1 cup apple juice. Stir first with a wooden spoon to combine the ingredients, then roll it onto a working surface. Knead until reach a well workable dough. Sprinkle with some extra oat flour if it's sticking too much. Roll it with the rolling pin into a 1/2 inch thin pie crust. Pour into a lightly greased with butter round baking pan. Pit the bottom with a fork.
Preheat the oven to 350°F.
When the filling is ready pour it into the pie crust. Cover all with the rolled oats mixture. Sprinkle very well with light brown sugar and cinnamon. Arrange some little pieces of butter over the top. Pour in the preheated oven. Bake about 20-25 minutes. It depends very much from the oven. The recipe I have calls for 10 minutes baking time, but after that time I was afraid it was not ready yet, so I had to leave it more than 20 minutes. The top of this pie was sweet and crispy. It's very high in fiber and it's healthier than the original apple pie.
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