I have always loved apple pie during apple season. My Mom always made the best apple pies when I was little, she would use local haralson apples which were tart and sweet, brown sugar in the filling, pie crust on the bottom, with a layer of marzipan on top of that and then a crunchy oat streusel on top. They were the perfect balance of tart and sweet, packed with apple flavor and everyone always loved them when she would bring them to gatherings. I recently decided to make a Vegan Apple Almond Streusel Pie and see if I could make one as good as the ones I remember her making.
I made a classic pie crust with vegan butter, that I always use for pies because it always turns out nicely. I rolled out some vegan marzipan and placed that on top of it. You can get it at the store, just be sure to check your marzipan to make sure it doesn’t have eggs in it. After that I diced up the apples and combined them with brown sugar and vanilla and cinnamon and cooked them briefly in a pan to reduce cooking time in the oven. It may seem like an unconventional method but I find it works pretty well for me and the pie isn’t in there as long that way.
I made an oat streusel after that, which is my favorite pie topper! I love how crispy and crunchy it gets, and it is easy to make! I feel like it is the perfect topping for the soft and tender fruit and it always turns out well. Then I baked the pie in the oven, and it smelled amazing and I could not wait to try it! Apple pie is seriously one of the best fall smells!
I served it warm with vegan whipped cream and it was perfect! Tender sweet cinnamon sugar apples with rich marzipan and a buttery crust topped off with almond oat streusel! IT was so heavenly! I think it turned out just as good as my Mom’s pies! I shared some with her and she loved it as well, as did my husband. If you are in the mood for apple pie, or have a big haul of apples from the orchard this fall, definitely give this Vegan Almond Apple Streusel Pie a try!
Vegan Apple Almond Streusel Pie
Makes one 9Â inch pie
Crust:
- 1 1/2 cups organic whole wheat pastry flour
- 2 Tbsp granulated sugar
- 1/4 tsp sea salt
- 1/2 cup plus 2 Tbsp vegan butter (I used Earth Balance), chilled in its solid state cut into chunks
- about 3-4 Tbsp cold water
Filling:
- 6 cups sweet tart apples, cut into 3/4 inch cubes
- 1/3 cup brown sugar
- 2 Tbsp granulated sugar
- 3 Tbsp organic whole wheat pastry flour
- 1 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp sea salt
- 8 oz vegan marzipan
Topping:
- 2/3 cup organic whole wheat pastry flour
- 3 Tbsp granulated sugar
- 1/2 cup vegan butter, cut into chunks (I used Earth Balance)
- 3/4 cup rolled oats
- 1/4 cup sliced almonds
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
Instructions:
- Pre-heat the oven to 425F degrees.
- To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in vegan butter with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of slightly floured parchment paper, then use the paper to help you transfer one to an 9 inch pie dish. Fit crust into the dish and set aside.
- To make the filling, place the apples and sugar in a large pot. Cook over medium heat, until they are bubbling and softening slightly. Sprinkle in the flour and add the cinnamon, nutmeg and vanilla and sea salt and stir until combined. Set aside.
- Roll out the marzipan into a 9 inch circle, and place on top of the pie crust at the bottom.
- To make the topping, mix all ingredients together with hands in a bowl until small clumps form.
- Pour the apple filling over the marzipan in the pie crust, then sprinkle the streusel over the top of that.
- Place in the oven on a tray, and bake for 40-45 minutes, until the apples are bubbling and the topping and crust are lightly browned.
- Remove from the oven and let cool completely before cutting.
