Autumn is a time of harvesting, of orchards brimming with ripe apples and pears, and blackberry bushes bearing juicy fruits. Getting ready for the season, I decided to create a vegan apple pie with an autumn twist: I added blackberries and cardamom.
Did you know you can replace cardamom with hogweed seeds? Hogweed seed is also known as “local cardamom”.
Vegan Apple and Blackberry Pie with Cardamom
- 175 g flour
- 10 g raw cane sugar
- Pinch of salt
- 7 g baking soda
- 110 g unsalted plant based butter
- 2 baking apples (Goudreinet, Jonagold or Elstar for example, or some sour apples you picked yourself!)
- 125 g blackberries
- Pinch of cardamom
- Pinch of cinnamon
- Preheat the oven to 180C. Mix the dry ingredients (flour, cane sugar, salt, baking soda) in a bowl.
- Add the plant based butter and knead until a firm dough forms. Shape into a ball and cover the bowl with a cloth.
- Peel the apples and cut them into thin slices. Put them in a separate bowl and sprinkle with some cardamom and cinnamon (option to replace the cardamom with hogweed seeds).
- Wash the blackberries.
- Grease the baking tin with some plant based butter and sprinkle lightly with some flour. Start covering the bottom and side of the baking tin with the dough. Set aside about 1/3 of the dough to cover the pie.
- Now fill the pie with apples, and add in the blackberries as well. If you like you can add some extra cinnamon and cardamom between the layers of apple during this step. When the pie is completely filled, cover it with strips of the remaining dough to form the traditional apple pie grid.
- Bake the cake for about 60 to 70 minutes. Enjoy warm with a cup of tea!
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