Apple pie with quince jam, vegan

Name: Apple pie with quince jam, vegan - Geanina J.
Ingredients: For the sheets: 250 ml oil 250 ml sparkling water 5 tablespoons sugar 1 packet of yeast for leavened dough 800 g flour 1 teaspoon vanilla essence For the filling: 800 g grated apples 400 g quince jam

Dessert - Apple pie with quince jam, vegan by Geanina J. - Recipia

I made this apple and quince jam pie for my mom, who is fasting and wanted something really good. I love the combination of apples with quinces; it has a familiar taste and is slightly different from the classic recipe. The dough is vegan, simple, and quick, while the filling is rich and flavorful without complications. Quick Info Total time: approximately 1 hour and 20 minutes Preparation time: 40 minutes Baking time: 40 minutes Servings: 12-16 (from a 30x40 cm tray) Difficulty: medium Recipe type: vegan dessert, suitable for holidays or when you want something without eggs/milk Ingredients For the dough: - 250 ml oil - 250 ml sparkling water - 5 tablespoons sugar - 1 packet of baking powder (or see "Substitutions") - 800 g flour - 1 teaspoon vanilla essence For the filling: - 800 g grated apples - 400 g quince jam - 2 tablespoons semolina - 1 teaspoon cinnamon For decoration: - powdered sugar for sprinkling on top Preparation method 1. Dough: In a large bowl, mix the sugar with the oil. Whisk well until the sugar is no longer gritty. 2. Pour the sparkling water over the oil and sugar mixture. Add the baking powder. 3. Add the vanilla essence. 4. Start adding the flour gradually. Mix initially with a spoon, then knead by hand. 5. The dough should be slightly crumbly but hold together. Don’t make it too tough, or it will be hard to roll out. 6. Let the dough rest for 10-15 minutes, covered with a towel. 7. Divide the dough into two: one larger piece and one smaller piece. The larger one is for the base of the pie, the smaller one for the top. 8. Filling: Grate the apples. Put them in a pot over medium heat. Let them soften and release juice for about 7-8 minutes, stirring occasionally. 9. When the apples have softened and have a little color, remove the pot from the heat. Add the semolina and cinnamon, and mix. Let it cool for 10-15 minutes. 10. Add the quince jam and mix until the composition is homogeneous. 11. Line the tray (30x40 cm) with baking paper. Roll out the larger piece of dough directly on the paper, gently lifting the edges. 12. Spread the apple and quince filling evenly with a spatula. 13. Roll out the remaining dough and cover the pie evenly. 14. Place the tray in the preheated oven at 180°C. Bake for 40 minutes until lightly browned on top. 15. Remove the tray and let the pie cool completely before cutting. Sprinkle with powdered sugar. Why I make this recipe often I love it because it’s vegan but doesn’t taste like a "vegan dessert." It’s quite filling and keeps well in the fridge. The apples and quinces combine well without needing too much sugar. Tips and variations Tips - Do not add excess flour to the dough. If it becomes too tough, it will be hard to roll out, and the crust will be dry. - If the apples release a lot of juice after sautéing, drain them a bit so that the bottom layer doesn’t get too soggy. - Let the pie cool well before cutting so it doesn’t crumble. Substitutions - The baking powder can be replaced with a packet of dry yeast + a pinch of baking soda, or with baking powder (one packet) + baking soda. - The quince jam can be replaced with another thick jam (like plum, apricot), but the taste won’t be as aromatic. - If you don’t have sparkling water, you can use still water, but the dough will be slightly denser. Variations - You can add raisins or chopped nuts to the filling. - For a tart flavor, use greener apples. - If you want, you can brush the top with a little sweetened water before baking for a slightly glossy crust. Serving ideas - The pie is served at room temperature or cold. - It goes well as a dessert with coffee or as breakfast alongside tea. - You can cut smaller pieces for lunchboxes or picnics. Frequently asked questions 1. Can the pie be frozen? Yes, but ideally, you should freeze already cut pieces. When defrosting, let them reach room temperature, then gently warm them if desired. 2. Can I use other types of flour? For the classic texture, white flour is the most suitable. Whole wheat flour or other types change the texture, and you will need to adjust the liquid. 3. What do I do if I don’t have quince jam? You can use plum, apricot jam, or even apple jam, but the final taste will be different. I recommend quince for its aroma. 4. Can I make the dough a day in advance? Yes, the dough can be stored in the fridge until the next day, well wrapped. Take it out a little before rolling it out to soften. 5. Do I need to grate the apples with the skin on? I grate them with the skin if they are healthy, but you can peel them if you prefer a finer texture. Nutritional values (estimates) One serving of pie (from 16 pieces) has about 300 kcal. Carbohydrates: 45-50 g Fats: 10-12 g Proteins: 3-4 g Fiber: approximately 2 g Values depend on the type of jam and apples used. Added powdered sugar can be omitted or adjusted. Storage and reheating It lasts 2-3 days in the fridge, covered or in a box. The vegan pie holds up pretty well, but the base can absorb moisture over time. It can be reheated in the oven for 5-10 minutes, but it’s also good at room temperature. The apple and quince jam pie remains one of those simple recipes that I revisit every time I want something sweet, quick, and vegan, without complications.

Apple pie with quince jam, vegan

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