Tonight I made Apple and Raspberry pie and actually ate quite a sizeable chunk of it, which represents a big leap for me in terms of my recovery for anorexia; not just because of the pastry and sugar, but also because I made and ate this totally spontaneously, and had no coercion by my freinds to eat it after it was finished – you probably don’t care much about this and just want me to get on with the recipe but I wanted to get it out because it’s a massive achievement for me, and I’m really happy that I did something well out of my comfort zone.
Anyway… I wanted to give pastry a go because it’s quite hard to make, especially in a vegan student kitchen, and it was a resounding success thank God! There was only enough for 4 of us, as we all had enormous appetites for it, but everyone – including me – really loved it, and the raspberries in the pie certainly filled me with excitement for summer! You could do this with any seasonal fruit; blackberries, rhubarb or even pumpkin in the autumn.
The recipe was adapted from a Jamie Oliver apple pie, and I wasn’t really sure how to vegan-ize it, so I just used a splash of soy milk instead of the egg yolk in the pastry, and it worked well for me, but if anyone has any tips for the perfect vegan shortcrust pastry, please feel free to comment below :)
225g of plain flour
140g of vegan margarine
85g of caster sugar
Zest of half a lemon
A splash of soy milk
A pinch of salt
One bramley cooking apple
Five eating apples – braeburn
Good teaspoon of cinnamon and/or mixed spice
Small nub of vegan margarine
One punnet of raspberries (about 150g)
3 tablespoons of muskavado sugar
Zest of half a lemon
Handful of raisins
- Preheat the oven to 180 degrees Celsius. To make the pastry, rub the margarine into the butter until it forms breadcrumbs, then stir in the sugar, salt and lemon, then mix in the soymilk to bind the mixture. Butter a 20cm pie dish.
- Divide the dough into two and roll out half of it on a floured surface until half a centimetre thick. Lay the pastry in the pie dish and push the mixture into the sides – put the dish and remaining dough in the fridge whilst you make the filling.
- To make the filling, peel and chop the apples and put them in a saucepan wit the sugar, lemon, spices, raisins and a tablespoon of water. Simmer gently for 5 minutes until the apples are tender, stir in the raspberries, then take off the heat and allow to cool completely.
- Fill the pie dish with the apple and raspberry mixture, then roll the remaining dough out to make a lid. Brush the sides of the dish a little with some soy milk. Put the lid on and crimp the edges a little. Brush the top with some more soy milk, then bake for 45-50 minutes. Serve with some vegan cream or custard.
Serves 4-6 depending on appetite