375 g flour
1.5 tsp baking soda
225 gr vegan margarine
220 gr coconut blossom sugar
1/4 teaspoon salt
3 tbsp soy milk (+ a little extra for brushing the top)
1.5 kg apples (I used delcorf apples)
1 tbsp cinnamon
In a bowl, combine the flour, baking soda, 200 g sugar, salt, margarine and 3 tbsp soy milk and knead it into a cohesive apple pie dough that does not stick. Wrap the dough in (for example) plastic wrap and put it in the fridge.
Peel the apples and cut them into pieces. Put the pieces in a bowl. Then add the remaining sugar and cinnamon and mix well. Place the apple mixture in the refrigerator.
Preheat the oven to 180°C.
Take the dough from the fridge and divide into 3 parts (1x bottom, 1x sides, 1x strips for the top).
Line the springform pan with ⅔ of the dough (bottom and rim). Poke holes in the bottom with a fork to prevent the cake from getting wet. Fill the lined springform pan with the apple mixture.
From the last part of dough you make 8 nice round balls that you can roll out into a string. The dough is not very smooth, so it can fall apart quickly if you do it any other way. Lay the strings crosswise over the pie filling.
Brush the top of the cake with soy milk for a nice golden brown color.
Bake the apple pie in the middle of the oven for about 1 hour. Let cool to allow the cake to firm up.