I love receiving a parcel. I love it even more when it is a warm edible one. These vegan apple parcels are a great way to spend a rainy afternoon something that we are about to have an abundance of.
Ingredients
Pastry
2 ½ cups all-purpose flour, plus more for dusting(310 g)
1 tablespoon organic sugar
1 teaspoon kosher salt
1 cup vegan butter, cubed and chilled (225 g)
6 tablespoons ice (cold) water
Filling
7 apples (The recipe I followed said Granny Smith but I used these lovely juicy red ones and it worked beautifully)
2 cups organic sugar, plus 1 teaspoon (400 g)
1 lemon, zested
5 tablespoons cornstarch
½ lemon, juiced
1 tablespoon coconut oil, melted, plus 1 teaspoon
½ teaspoon salt
4 teaspoons cinnamon
Prep
Make the pastry:
In a large bowl, mix flour, sugar, and salt. Add the vegan butter, use a fork to work it into the flour. Slowly add the cold water and mix just until the dough can be pressed together. Divide the dough in half and wrap in clingfilm. Chill in the fridge for 1 hour.
Preheat the oven to 180˚C (350˚F)
Make the filling:
Peel and core apples, then thinly slice. Transfer to a large bowl and add 2 cups of sugar, the lemon zest, cornstarch, lemon juice, 1 teaspoon melted coconut oil, salt, and 3 teaspoons cinnamon ( I actually added more because I love cinnamon). Toss until the apples are well-coated. Put to one side.
On a lightly floured surface, roll out both halves of dough to about 2 ½ cm thick. Try and create a long thin oval shape. Then prick the bottom of the pie crust all over with a fork. Place the apples into the middle of the pastry ovals. Roll the edges up and pink together to create your parcel. I left a slight gap at the top of mine to create a vent. Brush the top of the pastry with the remaining tablespoon of melted coconut oil and sprinkle with the remaining teaspoon of sugar and cinnamon. Bake for 1 hour, until the pastry is starting to turn golden brown. Let cool for 10 minutes, then slice and enjoy!