This cinnamon and apple pie with lemon and vanilla custard is a dessert for all seasons with its delicious crunchy base and a hint of spice.

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Servings: 6 slices

Calories: 328kcal

Author: Adriana Z.


  • 20 cm/8 inch pie pan


…for the pastry…

  • 140 g All purpose Flour
  • 100 g Vegan Butter
  • 50 ml Cold Water
  • 40 g Corn Starch
  • 25 g Icing Sugar
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Powder or extract
  • Pinch of Salt

…for the apple and cinnamon filling…

  • 300 g Apples 3 to 5, depending on size
  • 4 tbsp Lemon Juice
  • 3 tbsp Brown Sugar
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Ground Cinnamon

…for the custard…

  • 300 g Soy or Rice Milk
  • 15 g Corn Starch
  • 30 g Icing Sugar
  • 1/2 tsp Vanilla Powder
  • Zest 1/2 Lemon Unwaxed


  • Blend together all the ingredients for the pastry for a few seconds until they come together into a ball. Note: make sure both the butter and the water used are fridge cold!
  • Wrap the dough in some film and place in the freezer for at least half an hour.
  • In the meantime peel and chop the apples into cubes and cook the apples in a pan on medium heat with brown sugar and lemon juice until slighly soft (they will finish to cook in the oven later). Turn off the heat and stir in the cinnamon and the vanilla powder.
  • Preheat the oven at 180° C.
  • Take the dough out from the freezer and roll it into a circle of around 7 mm thickness.
  • Transfer it onto a 20 cm/8 inch pie pan with some excess of dough on the edges and pierce the bottom a few times with a fork or a skewer.
  • Blind bake with a weight for 15 minutes (I used dried lentils).
  • Remove the weight.
  • Fill the tart with the apple mixture and decorate with a lattice. Using a knife and following the edge of the tray trim the excess of the dough to create a smoother finish.
  • Bake for another 15 to 20 minutes until the lattice turns slighly golden.
  • For the custard. Weigh the powders and add milk a splash at the time, until completely incorporated with no lumps.
  • Add the lemon zest peeled (or grated) making sure not to cut in any white bit of the skin, which will give a bittery taste that we will love to avoid.
  • Cook on low-medium heat until it thickens stirring the custard all the times.
  • Once the pie has cooled down, cut it into slices and serve with warm vanilla and lemon custard.


Cooked pie can be stored up to 5 days in the fridge, although the bottom will go a bit soggier every day due to the humidity of the apples.


Calories: 328kcal | Carbohydrates: 51g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Potassium: 173mg | Fiber: 2g | Sugar: 22g | Vitamin A: 861IU | Vitamin B12: 1µg | Vitamin C: 10mg | Calcium: 123mg | Iron: 2mg