For the stuffing:
- 10 Apples
- 50g vegan butter
- 4-5 tbsp brown, unrefined sugar ( or agave syrup)
-400 ml rice cream
- 5-6 tbsp brown, unrefined sugar (or agave syrup)
- 1/2 tsp vanilla,
- 1/2 tsp cinnamon,
- 1/4 tsp nutmeg
- 1 tbsp.corn starch
For the dough:
- 300g wholegrain spelled flour.
- 150 g vegan butter
- 1-2 tbsp. water
- 1 pinch of sea salt
Gently mix the dough products by grinding the butter on the sifted flour and adding 1 pinch of salt and 1-2 tablespoons water. Do not mix too long, just a few implications. Spread the dough in a baking dish so that it has a thin crust on the walls. Put on a side a handful of the dough to cut into decorative strips later.
Place an empty plate on the top of the dough, spreaded in the baking dish (so it does not rise during baking) and bake in an oven at 180 degrees Celsius for 7-8 minutes.
In the meantime, wash and dry the apples. Cut them thin slices. Fry them in a pan with vegan butter and 5 tbsp. unrefined sugar or agave syrup while slightly caramelized (you can also use dried apples). Pour the finished apples over the hot baked dough and pour over the prepared mixture of rice cream, 5-6 tbsp. cinnamon sugar, vanilla, nutmeg and 1 tbsp.corn starch, which you previously beat with the mixer. Bake for another 10 minutes. During this time, roll out the dough for decoration. Cut into narrow strips and arrange them in the form of a grid on the top of the pie. Continue baking until lightly golden. You can serve apple pie warm or cold, topped with vanilla Vegan ice cream or rice cream.