Vegan Apple Pie with Foam

Vegan Apple Pie with Foam

Delicious vegan apple pie with foam. The egg whites are replaced with aquafaba (chickpea water). Serve as a lovely dessert after a nice meal.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 1 person



  1. Step 1

    Sift flour into a large bowl. Rub in butter with your fingers until mixture resembles fine crumbs. Stir in sugar, vanilla, cold water, and baking powder until a firm dough forms.
  2. Step 2

    Knead dough gently and briefly on a floured work surface. Wrap in plastic wrap and let chill, about 30 minutes.
  3. Step 3

    Place apples in a pot and cover with water. Bring to a boil; reduce heat and simmer gently until soft, 15 to 20 minutes. Drain. Mash with a hand blender or potato masher into a thick puree; let cool.
  4. Step 4

    Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
  5. Step 5

    Press 2/3 of the dough into the pie plate evenly with your fingers to make the crust. Prick crust all over with a fork.
  6. Step 6

    Bake crust in the preheated oven until golden, about 20 minutes.
  7. Step 7

    Grate remaining 1/3 of the dough onto a baking sheet to make crumbles.
  8. Step 8

    Bake crumbles in the preheated oven until golden, about 10 minutes. Reduce oven temperature to 200 degrees F (95 degrees C).
  9. Step 9

    Place aquafaba and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high, gradually adding confectioners' sugar, until meringue is stiff and glossy, 10 to 15 minutes.
  10. Step 10

    Measure out 1 1/4 cup apple puree into a bowl. Stir in cinnamon. Spread apple-cinnamon puree over cooled pie crust. Spread meringue over the puree.
  11. Step 11

    Bake pie in the preheated oven until golden, 60 to 90 minutes. Turn off oven; keep pie inside until cooled, 45 minutes to 1 hour.
  12. Step 12

    Scatter baked crumbles on top.