Apple Pi(e) Day

reading time: 2 min

Life is like riding a bicycle. To keep your balance, you must keep moving. - Albert Einstein

It's an apple pie kind of day today. Or should I say, a Pi kind of day? 'Cause today's date is 3.14.2018, and 3.14 equals the irrational number pi... get it? Yeah, it's a really nerdy thing to celebrate, I know. But still! A great excuse to eat some pie today, don't you think?! :)

My boyfriend and I made this rustic whole grain apple pie for my aunt's birthday last weekend, and it turned out delicious, especially due to the hint of lemon! It's wheat-free, low in sugar and vegan, of course. 


Preparation time: 1 h 30 min
Main ingredients: apples, spelt flour, applesauce
difficulty level: easy
makes: one 11-inch pie
suitable for: vegan, lactose-free, wheat-free


3 cups (400g) spelt flour - we used whole grain but that's optional!
1/3 (75g) raw cane sugar
1 package (15g) baking powder
2/3 cup (150ml) soy milk
1/2 cup (melted) (100g) vegan butter, softened
zest of 1 organic lemon

5 cups (about 600g) apples, peeled and cored
1 1/2 cups (400g) unsweetened applesauce
3 tbsp raw cane sugar
1 tsp cinnamon
1/2 cup (60g) ground almonds
1-2 tbsp fresh lemon juice


For the dough: Place flour, sugar, baking powder, and lemon zest in a large mixing bowl and whisk to combine. Add soy milk and softened vegan butter or margarine. Use an electric whisk or your clean hands, mix until the mixture comes together into a rough ball. Divide the dough between 2 large pieces of plastic wrap, and chill in the fridge for 30 to 60 minutes.

For the filling: Meanwhile, peel and core the apples. Cut into 1/2-inch-thick slices, and toss with sugar, cinnamon, almond meal, and lemon juice in your mixing bowl. Set aside.

Grease your pie dish. Pre-heat oven to 170°C / 340°F.

On a lightly floured surface roll out one ball of dough into an even disk, large enough to cover your entire pie dish (in my case 11 inches). Fit the dough into your pie dish and trim the edge. Stir together the apple mixture and the applesauce, and transfer to your pie shell. 

Roll out the remaining dough disc into another 11-inch round. If you are going for a classic lattice crust pattern like I did, cut the dough into even stripes and arrange accordingly. I followed this Herringbone Lattice tutorial. Place your pie crust on top of the filling, and press the edges to seal. You can also add some decorative cutouts such as little leaves or apples, or whatever you have at hand. 

Place the pie dish in the oven, and bake for at 20 minutes. Then cover the dish with tin foil, and bake until the pie is golden and the filling is bubbly, about 40 minutes. Allow the pie to cool completely on a wire rack before slicing and serving. Whipped cream, ice cream or vanilla custard all go great with a piece of apple pie :)

 To celebrate Pi Day let's all eat some PIE! :)

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