Warm & Spiced: Eggless Apple Pie with a Deliciously Crumbly Crust
This isn’t your average apple pie! This recipe ditches the eggs but keeps all the warm, spiced flavours you love, with a buttery, crumbly crust that’s perfect for scooping up all those juicy apples. It’s a vegetarian delight, perfect for satisfying your sweet tooth without compromising your dietary choices.
| Course | Cuisine | Servings | Prep Time | Cook Time | Calories |
|---|---|---|---|---|---|
| Dessert | Indian-inspired | 6-8 | 20 minutes | 45-50 minutes | 350 per slice (approx.) |
Ingredients:
For the Crust:
- 1 1/2 cups (210g) all-purpose flour
- 1/2 cup (100g) cold unsalted butter, cubed
- 1/4 cup (50g) icing sugar
- 1/4 teaspoon salt
- 1/4 cup (60ml) cold water (or more as needed)
For the Filling:
- 4-5 medium apples (about 750g), peeled, cored, and thinly sliced
- 1/4 cup (50g) granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 tablespoon cornstarch
- 2 tablespoons milk (for brushing)
Method:
- Make the crust: In a large bowl, whisk together flour, salt, and icing sugar. Using a pastry cutter or your fingers, work the cubed butter into the dry ingredients until coarse crumbs form. Gradually add cold water, a tablespoon at a time, until the dough just comes together (don’t overmix). Wrap in cling film and refrigerate for at least 30 minutes.
- Prepare the filling: In a large bowl, toss together sliced apples, lemon juice, and sugars. Combine cinnamon, nutmeg, ginger, and cornstarch in a small bowl and sprinkle over the apples. Toss to coat evenly.
- Assemble the pie: Preheat oven to 180°C (350°F). On a lightly floured surface, roll out half the dough to a 12-inch circle. Transfer to a 9-inch pie dish. Fill with the apple mixture. Roll out the remaining dough and cut into strips for a lattice top. Brush with milk and sprinkle with sugar (optional). Crimp the edges.
- Bake: Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Let cool on a wire rack for at least 30 minutes before serving.
Tips:
- For a richer flavour, use brown sugar instead of white sugar in the crust.
- Add a pinch of cardamom to the filling for an extra layer of spice.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
My Take:
This eggless apple pie is a revelation! The crust is delightfully flaky and buttery, and the filling is bursting with juicy apples and warm spices. It’s the perfect way to enjoy a classic dessert without compromising on flavour or dietary restrictions. I loved how easy it was to make and how much my family enjoyed it. It’s definitely a recipe I’ll be making again and again!
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