Fruit-Filled Recipe: Vegan Apple Pie

apples.jpgMy fiancé, Andrew, has been making this pie for years.  On our first date, we wandered a farmer’s market, where he picked out some green apples.  On our second date, he made a version of this pie recipe for me.  It has become my favorite apple pie recipe – its quick and tasty, and has never failed. The sour cream gives the filling a unique creaminess. Below, we’ve modified the recipe to make it vegan by replacing the egg with pear purée and the sour cream with Tofutti. We used a combination of Honeycrisp, Granny Smith, and Newton Pippin apples for this year’s pie (pictured here).  It is delicious!

Filling

  • 1 cup Tofutti Better Than Sour Cream
  • 2/3 cup sugar
  • 2 Tablespoons flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1-2 pears, cored and cubed, then puréed
  • 3 cups peeled, sliced tart apples (about 1 1/4 pounds of slices)
  • 9″ unbaked pie shell, frozen OR your favorite pie crust recipe (here is mine)

Topping

  • 1/2 cup brown sugar, packed
  • 1/3 cup flour
  • 1/4 cup Earth Balance vegan buttery sticks, room temperature
  • 1/2 teaspoon cinnamon

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Instructions 

  1. Preheat oven to 400°F.
  2. Place the pears in a blender or food processor to puree.  If the pears are not yet ripe, you can steam and soften the fruit in a small sauce pan or crock pot. You need about a fourth cup of purée for the next step. (The leftovers can be used to make pear butter).
  3. Beat together sour cream, sugar, flour, salt, vanilla and pear puree (can beat by hand). Add apples, mixing carefully to coat well.
  4. Put filling into a pie shell and bake at 400 degrees initially for 25 min.
  5. Mix together all topping ingredients until the mixture resembles coarse crumbs.
  6. Remove from oven and sprinkle with Cinnamon Crumb Topping. Bake for and additional 20 more minutes.

Let cool for a hour before serving. Serves 8. This recipe is inspired by Simply Recipes’ Sour Cream Apple Pie.

Kate is the executive director of City Fruit.  

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