Vegan Coconut Apple Pie

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coconut-apple-pie

Historians claim that the people baked pies since ancient times. Egyptians made the first pie, but the pies that were baked back then quite differed from the ones we enjoy today. The pie dough they made was almost inedible, and served them only as a protecting wrap from the direct fire impact during baking, and the pie filling was always some kind of meat.

But luckily, the Romans carried on with this baking invention, and they were the first people that made a sweet pie. Gradually, the pie dish become known in entire Europe, then the rest of the world, and each country made a contribution to their perfect taste, especially in the crust.

So, all kinds of traditional pies require knowledge and craftsmanship of crust making. Therefore, many people that just enter the magic world of cooking and baking usually avoid this type of food preparation, or they try it one or two times and simply give up. I know I did at first. But, fortunately, there are some types of pies, that are easy to make, and people usually called them lazy man’s pies. Well, this homemade vegan pie is one of those pies. I guess that it’s one of the laziest pies I came across so far. But there is one catch. The laziness is just one characteristic attached to this pie, the patience is another. The pie is very simple, it can be made in no time, it has just few ingredients with which you can go no wrong, therefore this is the perfect beginners pie recipe, but it has to be done a day before you take a first bite out of it. So, if you are looking for some easy-to-do pie done in a jiffy and to eat it while it’s still hot, you will have to look for another pie recipe, sorry. But you should try it anyway, because it’s one quite tasteful dessert. Caramelized sugar combined with juicy sour apples, entwined with the fragrance of coconut – that is something worth waiting for.


Vegan Coconut Apple Pie
 
Author:
Ingredients
  • 300 grams / 10½ ounces dry shredded unsweetened coconut
  • 300 grams / 10½ wheat flour
  • 300 grams / 10½ sugar
  • 1½ kg / 3⅓ pounds sour apples (or approximately 10 medium sized apples)
Tools:
  • peeler
  • knife
  • wooden cutting board
  • wooden spoon
  • grater
  • two large mixing bowls
  • one smaller bowl
  • kitchen scale
  • cookie sheet 25x38cm / 10x15in
  • parchment paper
Instructions
  1. Ok, as I wrote a few lines before, the baked pie has to rest for at least 12 hours, so it is wise to make it during the supper time, bake it after the supper and then hide it somewhere safe, because its aroma will tease you (or some of your household members) to take one small bite.
  2. Wash, peel and grate the apples. I usually use the granny smith apples, but there are many other types of sour apples that can be used for this pie.
  3. Put the shredded coconut, sugar and wheat flour into the bowl and mix thoroughly with the wooden spoon. Take seven tablespoons from this dry mixture into a small bowl and divide rest of it into two equal parts.
  4. Put the parchment paper on the cookie sheet, put one half of the dry mixture into the sheet and spread evenly.
  5. Now spread half of the grated apples over it, together with the juice they already released. Spread evenly.
  6. Repeat the procedure by spreading other half of the dry mixture over the apples, and then other half of the apples as well.
  7. Finish this pie by sprinkling seven tablespoons of dry mixture over the apples.
  8. Let the pie rest for 2 hours, so the coconut could soak up apple juice.
  9. Bake in a preheated oven for 10 minutes at 250 °C / 480 ºF, then 40 minutes at 180 °C / 350 ºF.
 

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