If you love pecan pie and apple pie this is the pie you need. This Vegan Pecan apple pie is made with a crispy grain free pecan crust, topped with crunchy apples and a sweet maple cashew filling. This pie is simply to die for and makes a perfect fall pie recipe.
With this cold past week all I want to eat this week end is a sweet comforting pie. For this recipe I recommend to prebake the crust for 10 minutes at 180C and then add the filling ingredient and return to bake for 10 more minutes. The crust is cooked when the sides are golden brown. You will have to be patient to enjoy the crispiness of this crust. Wait until fully cool down. It took me 3 hours until the sides gets fully crispy and hard. However, the bottom tend to stay softer even moist as apples release some juice. I found much easier to eat the pie directly into the pan with a spoon as the bottom can be tricky to unmold.
Another option is to use this recipe to make mini pecan pie cases. I love this option as the crust is easier to unmold. For this recipe I bake the crust on it is own for 15-20 minutes. Then, cool down completely until crispy about 3 hours. Unmold by pushing the loose pie bottom to the top. Then I fill the pecan pie cases with coconut yogurt, berries or chocolate mousse – you can use my vegan chocolate mousse recipe.
The crust recipe has been inspired and adapted from mypetitekitchen cookbook
Recipe crust is inspired and adapted egg free from my previous walnut crust recipe