Apple Time Has Arrived! 🍎
What better way to enjoy this beautiful season than with a homemade apple pie?
Combining the freshness of seasonal apples with the lightness of golden meringue, this recipe brings warmth and comfort to every bite. Perfect to accompany an afternoon with the family or to impress your guests, it brings a touch of sweetness to your cool autumn days.
Discover this delicious recipe that will quickly become your seasonal staple! 😍
Output: 6 10cm (4in) diameter tarts or 1 9in tart
PIE CRUST
Ingredients
240g flour of your choice (mixed gluten-free flour, wheat flour)
70gr (1⁄3 cup) sugar
1.25ml (1/4 tsp.) salt
1.25ml (1/4 teaspoon) baking soda
60ml (1⁄4 cup) vegetable oil
75ml (1⁄3 cup) vegetable milk
Preparation
Preheat oven to 350°F and place rack in bottom of oven.
In a bowl, combine all ingredients. Add vegetable milk as needed, one tablespoon at a time until you can form a ball by hand.
Place dough between 2 sheets of parchment paper and roll up.
Carefully line the tart tins and bake for 5 minutes.
MERINGUE
Ingredients
80g (1/3 cup) chickpea aquafaba concentrate*
2.5ml (1⁄2 teaspoon) vinegar
150gr (3⁄4 cup) fine sugar
Preparation
In a clean bowl**, whisk aquafaba with vinegar at full strength until soft peaks form.
Add the sugar, 2 tablespoons at a time into the soft meringue. Wait until the sugar is well blended before continuing between each addition.
Notes
* To make concentrated aquafaba, you can either reduce the liquid from a can of chickpeas over low heat until you get more or less 1⁄3 cup of aquafaba, or make it yourself.
To make it yourself, in a saucepan boil 1 cup of chickpeas in 3 cups of water for 20 minutes. Drain and discard the initial cooking water. Place the cup of chickpeas in a large saucepan and add 2 cups of water. Bring to the boil and simmer, covered, over low heat for 75 minutes. Add water as needed, so that the chickpeas are just covered with water. To facilitate the process, cooking can be done in a pressure cooker or slow cooker. Once cooked, keep the lid on, switch off and leave to cool. Refrigerate overnight and drain the next day.
** a perfectly clean whisk and bowl are the key to success.
