Vegan Apple Pie Filling (that's not too sweet!)
This vegan apple pie filling is a simple and delicious topping for ice cream, meringue nests, waffles, pancakes, or used as expected: for apple pie! It's not too sweet, has a lovely bright flavour from the lemon zest and lemon juice, and is super easy to make.
Ingredients
- 4 Ontario Ambrosia Apples or other varieties that hold up well with cooking like Northern Spy, Red Prince, or Honeycrisp, peeled, cored and diced
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup 100 g brown sugar (you can also use coconut sugar)
- 1 tsp 2.5 g ground cinnamon
- 1 cup 250 mL water
- 1/4 cup 30 g cornstarch
- 1/4 tsp salt
Instructions
- In a medium sized pot over medium heat, combine your diced and peeled apple pieces, lemon zest, lemon juice, brown sugar, ground cinnamon, water, cornstarch, and salt and mix until everything is nicely coated and the cornstarch is dissolved.
- Allow to cook for 30 minutes, stirring every 2-3 minutes so the apples can get cooked through evenly.
- Once apples are cooked as desired, transfer to a clean jar to store in the fridge, or serve warm over your favourite desserts! Allow to cool to warm or room temperature before using in a pie so it doesn't melt your pastry dough!