2 sheets vegan puff pastry*
5 golden delicious or granny smith apples
2 tablespoons raw sugar
1/2 cup sultanas, roughly chopped
1/2 cup nuts (almonds or pecans), roughly chopped
1 teaspoon lemon zest
2 teaspoons cinnamon
1 teaspoon brown sugar
1/4 cup soy milk for glazing


Preheat oven to Preheat oven to 180°C/350°F/Gas Mark 4.
Peel, core and slice apples into pieces.
Place in a saucepan with raw sugar and add a little water (3-4 tablespoons).
Heat over low heat, with the lid on, until apples are soft, but not mushy (around 5 minutes).
Stir sultanas, nuts, lemon zest and 1 teaspoon of cinnamon through the apples, replace lid and allow to sit while you get the pie dish ready.
Grease a pie dish or tin with a little oil, the press one of the pastry sheets into the bottom, making sure to line the sides. Trim off any pastry that falls over the edges.In a cup, mix together soy milk, remaining cinnamon and brown sugar. Combine well.Pour apples into the pie dish and spread evenly.
Place second pastry sheet on top and seal up the edges.
Slice a few breathing holes into the top sheet of pastry then glaze the pie with soy milk mixture.
Bake in the oven for 35-40 minutes, or until pastry is golden brown.
Allow to sit for around 10 minutes before serving. Serve with soy ice cream or custard.

* Most supermarkets will have at least one brand of vegan puff pastry. Check the labels to find a suitable one. And if you’re feeling energetic, make your own!