Atmos

Ingredients:

• 350 grams wheat flour
• 8 grams baking powder
• 250 grams white caster sugar
• ½ tsp salt
• 225 grams unsalted vegetable margarine
• 1 tsp vanilla extract
• 1 tbsp sunflower oil
• 1.5 kg jonagold apple
• 1 lemon
• 1 tbsp ground cinnamon
• 100 grams apricot jam
• 50 grams raisins
• 1 tbsp cornflour
• 100 grams baker's speculaas
• 125 grams soy topping (vegan whipped cream)

Other materials:

• Cling film
• Springform pan (Ø 24 cm, greased)
• Baking paper
• Pastry brush

Recipe:

1. Sift the flour into a bowl, mix with the baking powder, 200 g sugar and the salt. Knead this, with the butter and vanilla extract into a smooth dough by hand. Make a ball, cover with cling film and place in the fridge for at least 30 min.
2. Roll out ⅔ of the dough to a circe with Ø of approx. 35 cm. Line the bottom of the springform pan with baking paper and grease the edges with oil, sprinkle with a thin layer of flour and knock out the excess flour. Line the springform pan with the dough, making sure it reaches the edge of the springform pan, trim if necessary. Prick the bottom of the dough with a fork. Place the pan in the freezer for 30 min.
3. In the meantime, peel the apples, remove the core and cut into small cubes of approx. ½ cm. Scrub the lemon clean and zest the lemon. Mix the apple in a bowl with the lemon zest, cinnamon, 1 tbsp apricot jam, raisins, cornflour and the rest of the sugar.
4. Preheat the oven to 180 °C. Roll out the remaining dough into 10 strips of approx. 1.5 cm wide. Crumble the speculaas with your hands in a layer over the base. Spoon the apple-cinnamon mixture into it and press firmly. Place the dough strips in a diamond pattern on the filling and press them to the edge. Bake the apple pie for approx. 70 min. until golden brown. Cover the pie with aluminium foil for the last 10 min. if it gets too dark.
5. Let the pie cool completely before removing the springform. Heat the remaining apricot jam in a saucepan. Spread the warmed apricot jam over cooled apple pie. Serve the apple pie with vegan whipped cream.

Source: https://www.ah.nl/allerhande/recept/R-R1194284/vegan-appeltaart