Yeah, this is as intense as it sounds. Crumbly, warm, delicious dutch apple pie sitting on a bed of crust made from clustered and small cinnamon rolls. I got this recipe from my sister when she told me what she was preparing for Thanksgiving dinner this week. She originally got it from a non-vegan recipe, but converted it to be vegan and equally as delicious!
I've attached a YouTube of a video blogger making her own cinnamon roll pie crust if you're a visual learner (like me!) and need to see someone making their own.
Vegan Dutch Apple Pie with a Cinnamon Roll Crust
To Make The Crust:
1 1/2 cups all purpose flour
2/3 cup frozen Earth Balance veggie spread
1 tablespoon Earth Balance veggie spread, melted
2 teaspoons ground cinnamon
2 teaspoons soy milk (to use as egg wash)
1. Chill flour and pastry blender in large mixing bowl for 1/2 an hour - the freezer is ideal.
2. Cut the frozen veggie spread into the flour with a pastry blender or a fork until the mixture resembles a coarse meal.
3. Rub together with your hands until the veg spread is absorbed into the flour and the mixture is crumbly.
4. Add a few Tbsp ice water gradually, mixing with a fork, just until it starts to clump together
5. Handling the dough as little as possible, quickly form a ball of dough
6. Press the dough flat into a disk and roll out on a lightly floured surface with a lightly floured rolling pin
For the best results, roll away from your body and after every one or two strokes give the dough a slight clockwise turn. Lift the dough partway up and sprinkle more flour underneath as needed
7. Continue rolling and rotating until the crust is about 3 inches larger in diameter than the rim of the pie plate
8. Preheat oven to 400 degrees F. Brush with vegan butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
9. Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Brush pie crust lightly with soy milk.
To Make Pie Filling:
7 to 8 cups peeled, cored and thinly sliced small Granny Smith apples
1 stick Earth Balance unsalted veggie spread, room temperature
1 cup unbleached all-purpose flour
1 cup light brown sugar
granulated sugar, for sprinkling
1. Place sliced apples in a mound on top of the crust. In a large bowl, combine butter, flour and brown sugar and form into crumbles using fingers or a pastry blender. Sprinkle crumble over apples.
2. Sprinkle granulated sugar evenly over crumble. Bake pie until the top and crust are a golden brown and the filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary to prevent it from getting too dark). Remove from oven and allow to cool completely on a cooling rack.
For the Icing:
1/2 cup powdered sugar
1/4 teaspoon vanilla
1/4 teaspoon ground cinnamon
2 teaspoons soy milk (or plain soy creamer)
1. In a small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing (add more sugar or milk to reach desired consistency).
2. Using a pastry bag or ziploc bag with one tip cut off, pipe on icing in a swirl on top of crumble on fully cooled pie.