Vegan French Apple Custard Pie

Doesn't that look so yummy! It was! :) Got to try this recipe out! It's so creamy and spices of the nutmeg with the apples just make it complete!

Topped with almond strudel topping. It's like the taste of the holidays in your mouth!

Vegan French Apple Custard Pie

Ingredients Yields: 1 - 9" round pie

1 recipe vegan pie shell, blind bake

2 Tbsp vegan butter

2 lbs. apples (pink lady or honey crisp) peeled, cored, and thinly sliced

2 Tbsp Raw sugar

1 Tbsp dark rum

1/4 tsp sea salt

4 “eggs” egg substitute (by Bob’s mill)

1 cup coconut cream

1/2 cup raw sugar

1 tsp vanilla extract

1/8 tsp ground nutmeg

Almond Topping

1 cup almond meal

1/3 cup raw sugar

3 Tbsp vegan butter, room temperature

Pinch sea salt

Directions:

1. Preheat oven to 350F

(Blind bake crust: is when put your rolled out pie dough in to a pie dish and fill it with pie weights. Bake at 350F, for 10-15 minutes until crust is lightly golden brown. Take pie weights out and finish baking for another 5-10 minutes. Then it’s ready for the filling)

2. In a saucepan, melt the butter over medium heat. Add the sliced apples and 2 tbsp sugar; sauté until apples are soft but not mushy, about 8-10 minutes. Stir in the rum and 1/8 tsp salt. Spread apples over the bottom of the blind bake crust.

3. Make your “egg” substitute according to the package.

4. Whisk together “eggs”, coconut cream, 1/2 cup sugar, vanilla, nutmeg, and remaining 1/8 tsp salt; pour over the apples in the pie crust.

5. Make the almond topping: In a bowl, mix together the almond meal, sugar, salt, and then the butter; until it resembles bread crumbs.

6. Sprinkle on top of the apples. Bake pie until the custard is just set about 20-30 minutes.

7. Let it cool down and serve at room temperature or chill pie.

** For printed version of this recipe, please visit my etsy shop and get JPG file of this recipe!

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