Vegan skillet apple pie

Name: Vegan skillet apple pie - Astrid I.
Ingredients: 1 cup of water; flour as needed; 1/2 teaspoon of salt; 3 tablespoons of oil; 1 tablespoon of vinegar; 3 apples; 1 quince; 1 teaspoon of cinnamon; 100g; 150g of brown sugar; oil for frying

Dessert - Vegan skillet apple pie by Astrid I. - Recipia

The first time I made this pie, it turned out more like a batch of failed pancakes, but my sister and I had such a good laugh, with flour on our shirts and apples on the floor, trying to flip something in the pan that kept tearing and sticking. Luckily, I persevered; otherwise, I would have been left with just the craving and an unfinished story. Honestly, I never thought I would be able to make it by eye, without stressing over the scale, just going with that feeling of "this will do." When my mom was home, she had the patience to make them one by one, but I rushed them a bit, and they still turned out good—maybe even better when you eat them on the go, right by the stove. It takes about 40-50 minutes, give or take, unless you get too caught up laughing or if someone starts tugging at your sleeve for a piece. I usually get about 6-8 servings from what I make, depending on how much you want to fill them or if you have guests with big appetites at the table. The difficulty? It's just like riding a bike—once you get the hang of it, there's no going back, but the first attempt might make you think, "I should have just bought it from the store." It’s not about fancy pastry; it’s perfect for any beginner with two hands and a strong desire to cook. Why do I keep repeating it? It’s quick, you don’t need an oven, and there’s not much mess to clean up. Plus, if you run out of eggs or milk (which has happened to me many times), it’s no problem; you can find the rest in the pantry anyway. And I love that I can fill it with whatever I have—if I don’t have apples, I use whatever fruits I can find. It’s like that homemade meal that doesn’t stick to a recipe, just to your cravings. 1. First, I pour about a cup of water into a bowl. I don’t measure exactly, just pour until it feels right. I add oil—about 3 tablespoons, so the dough isn’t too dry—and a tablespoon of vinegar (apple cider if I have it, but regular works too). Salt, so it’s not bland. I don’t know why, but if you forget the salt, the dough has no flavor, so don’t skip it. 2. The flour... this is the fun part. I start with about 2-3 cups and keep adding until it comes together. It should be soft, not too sticky to your hands, but not like concrete. If it’s too stiff, I add a bit more water; if it’s too soft, I add flour. I mix well with a spoon at first, then knead with my hands until I feel like I can’t anymore, and it looks elastic, like softer playdough. 3. I divide the dough in two because it’s easier to work with. I roll each piece into a ball, then roll it out on a floured surface as thin as possible, almost see-through, but without tearing. 4. For the apples—about three large ones. I hustle to wash them well and grate them with the skin on because it’s simpler for me and I like the texture. If I have a quince, I add one for a nice aroma, but it works without it, or if I get a craving in the fall, I throw in some pumpkin or pears. 5. I put everything in a strainer and squeeze out the juice. Don’t skimp here; if you leave the juice, the dough will get soggy in the pan, and you won’t like it in the end. 6. I sprinkle a good teaspoon of cinnamon, add brown sugar to taste (between 100 and 150g, but I always taste the filling to make sure it’s not too sour or too sweet). If the apples are sweet, I reduce the sugar. If I have raisins, I toss in a handful because my mom likes them, and I can’t refuse either. 7. I spread half of the filling on the thin sheet, leaving about a finger’s width around the edges. I roll it up, not too tightly, so the filling doesn’t spill out the ends. I cut pieces about 7-8 cm long, but smaller ones work for kids or bigger if you don’t feel like chopping. 8. I heat oil in the pan, enough to cover about a finger’s depth at the bottom—not a deep fry, but not so dry they burn. When the oil sizzles when you drop in a crumb, I place the pieces of pie with the rolled side down. 9. I fry each side for about 2-3 minutes over medium heat until they turn a nice golden brown, not burnt. I turn them gently so they don’t break. I take them out onto paper towels; otherwise, they stay oily. 10. I repeat the same process with the second half of the dough and filling. If you want to be fancy, you can dust them with powdered sugar, but honestly, I eat them plain, warm, barely letting them cool. Tips from my experience: don’t put too much filling, even if you think it will be "better." They crack while frying and leave a mess in the oil. Another tip: if you see the dough sticking, sprinkle some flour underneath while rolling it out. As for drinks, they go really well with black tea or mint tea, or if you want something stronger, a cold beer pairs surprisingly well. This pie goes nicely with a potato soup or even alongside a savory breakfast with pickles if you’re in the mood for quirky combinations. If you don’t have apples, you can use grated pumpkin, squeezed and sweetened the same way, or firm pears, and it turns into another quick pie. You can also add a bit of chopped walnuts to the filling, but not too much, so it doesn’t get heavy. Some people add grated lemon zest, but I’m not a big fan of that combination with cinnamon. I love this pie best with warm or even cold almond milk, but it also pairs perfectly with plant-based yogurt if you’re fasting. In the past, when I had guests, I would also put a bowl of tart jam on the side for everyone to dip according to their taste. Common questions I get: How long does this pie last? About 2-3 days in the fridge, in a container or covered with foil. If you leave it on the table, it dries out at the edges, so it’s better to keep it cool. How do I reheat it without it getting soggy? The best way is to put them in a non-stick pan, without oil, and leave them for 2-3 minutes on each side. You can also put them in the oven, but not in the microwave, as they become rubbery. Can I make the dough in advance? Yes, you knead it, wrap it in foil, and put it in the fridge for up to 24 hours. You need to let it come to room temperature before rolling it out. Can I freeze it? The apple filling can be frozen, without sugar—just put it in the freezer after squeezing it out. The dough doesn’t freeze well, as its texture changes and it won’t turn out as flaky. Is it okay to use coconut oil or another fat? It works, but it gives a different, quite strong taste. Sunflower oil is neutral and doesn’t alter the fruit’s aroma. I don’t have cinnamon; can I use something else? If you like, you can add a bit of nutmeg or ground ginger, but don’t overdo it. You can also make it without anything if you prefer a “clean” style. For a medium serving (about 150g), you’re looking at around 250-300 kcal, depending on how much sugar you add and how much oil remains in the pie after draining. There are over 40g of carbohydrates from the flour and fruits. Protein is low, about 3-4g, since there’s nothing animal-based in the mix. Fats depend on how much the pie absorbs while frying, but it’s around 8-12g per piece if you drain it well. The advantage is that it’s light on the stomach, it’s vegan, and if you keep an eye on the sugar and don’t overdo the oil, it’s fine even for those on a light diet, especially if you eat it for breakfast and not as a late-night dinner (not that I haven’t done that). If there are leftovers, store them in a covered container in the fridge for up to 3 days. The best way to reheat them is in a pan or oven to make them crispy again. If you have multiple layers, place parchment paper between them to prevent sticking. Don’t leave them exposed; they dry out quickly. Ingredients, as I see them: Water – binds everything, makes the dough soft and easy to roll out Flour – gives structure to the pie; without it, you can’t make anything, I add as much as needed Salt – enhances flavor, prevents the dough from being bland, as I’ve already mentioned Oil – for the dough and frying, adds tenderness and prevents burning Vinegar – helps keep the dough elastic and prevents it from becoming rubbery Apples (or pears, quince, pumpkin) – the base filling, adds sweetness, texture, and aroma Cinnamon – gives the classic smell and taste, but it’s optional if you don’t like it Brown sugar – sweetens and adds a slight caramelization at the edges when frying Raisins – for extra texture and sweetness, but they’re not mandatory Oil (for frying) – to avoid burning the pie while ensuring it’s nicely browned

Preparation

We put water in a bowl, add oil, vinegar, and salt. We also add flour, not measuring the amount, just by eye; the dough should be elastic. We mix well and divide the dough into two. Each piece is rolled out as thin as possible. The apples and quinces are washed and grated. They are drained of juice and mixed with cinnamon, then placed on the rolled-out dough. We add raisins and sugar. It is rolled up and cut into pieces (portioning). You can choose the size. In a pan, heat some oil. When it's hot enough, add the pieces of pie and fry them. We proceed this way with all the pieces. I really like the pie made this way. Pumpkin and pears can also be used.

Vegan skillet apple pie

Preparation

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