Vegan Fruit Pie


Apple pies are amazing when the season is perfect for a pluck. And a vegan version tastes just as good as the original butter-laden one, but much more healthy.


For the Crust:

2 cups all-purpose flour

½ teaspoon salt

120 gm. margarine, cut into small cubes

1 tablespoon apple cider vinegar

Enough ice water for kneading

For the Filling:

2 apples, cored, peeled and cut in long slices

3/4th cup hulled and chopped strawberries

3/4th cup blackberries or raspberries

3/4th cup sugar (or more if required)


Prepare the filling first. Put the apples, strawberries, raspberries/blackberries and sugar together in a small saucepan over simmering heat. Cover and cook for 20 minutes, stirring after every 4-5 minutes to stop the fruits from sticking to the bottom of the pan. Cook the last 3-4 minutes over open flame, carefully. Once done, remove the pan from the heat and let it cool down fully before proceeding.

Prepare the crust. Chill the margarine till its very cold and then add it to the flour along with the rest of the ingredients. Using enough ice water, knead it slightly till the entire thing comes together. Once it does, chill it for half an hour.

Prepare two 7” pie tins by brushing with a bit of olive oil. Divide the crust into two parts, roll out each part, and gently place over the pie tins, fitting it with light, easy motions. Then, bake the pie crust blind for 10-12 minutes.

Once the pie crust is baked, fill in the fruit filling, and then bake it for another ten minutes or so. Cool before serving.

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