Cranberry Apple Pie

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You've just discovered your all time favourite vegan sweet pie recipe!


Pie Crust

12 tablespoons Vegan margarine cold
380g Flour
1 teaspoon Salt
1 tablespoon Sugar
110g Vegetable shortening cold
6 tablespoons Ice water


150g Sugar
2 tablespoons Flour
3 Apples peeled, core removed and sliced
250g Frozen raspberries
125g Frozen cranberries
60ml Orange juice
1/2 teaspoon Nutmeg
1/2 teaspoon Cinnamon


Pie Crust

Add the the pie crust ingredients to a food processor and pulse until incorporated, wrap in clingfilm and place in the fridge for a couple of hours.


Place the filling ingredients into a large saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes or until the apples are tender and the mixture thickens. Place the mixture in the fridge.

Roll out the dough on to a clean work surface lightly dusted with flour, line a pie dish with the dough and add the filling once cool.

Roll out the remaining dough, cut out shapes (see picture) lay on top of the pie and pinch the ends shut. Preheat the oven to 190C and bake for 30 minutes or until golden brown. Leave to cool slightly before serving with a scoop of vanilla ice cream.

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