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Dark & Stormy Apple Pie Recipe (with Video)

Vegetarian, Vegan, Grain

Discover our Dark & Stormy Apple Pie Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 1h | Cook 1h30min


Vegan Flaky Pie Dough
- 1 recipe Vegan Flaky Pie Dough
Pie Filling
- 600 g Granny Smith apples
- 600 g Gala apples
- 30 g Lime juice
- 1 tsp lime zest, 1 lime
- 67 g Crystallized Ginger, finely chopped
- 45 g black rum
- 147 g light brown sugar
- 30 g all-purpose flour
- 1 tsp Kosher salt, Diamond Crystal or reduce by half
- 1 tsp Cinnamon
- 0.25 tsp Ginger
- 0.25 tsp Nutmeg
- 0.125 tsp Allspice
- 43 g vegan gingersnaps
Finishing Touches
- 30 g oat milk
- 5 g Maple syrup
- raw sugar
- Simple Syrup, for brushing
- plant-based vanilla or rum-raisin ice cream
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Make the Pie Filling
1. Combine the ginger and rum in a small bowl and microwave on high for 1 min; allow to cool while you slice the apples
2. Peel the apples, then cut into quarters
3. Remove the core from each quarter by placing one of the flat sides against the cutting board and cutting down at a 45 degree angle
4. Thinly slice each apple quarter into roughly 1/8 inch thick slices
5. In a large bowl, toss the apple slices with the lime juice
6. In a medium bowl, rub together the lime zest and brown sugar until fragrant
7. To the medium bowl, add the flour, salt, and spices, and whisk to combine
8. Add the ginger mixture to the apples and toss to combine, then add the dry ingredients and toss until evenly coated
9. Set the filling aside while you prepare the crust
Roll out the crust and bake the pie
1. Preheat the oven to 400 F and place a rack in the bottom of the oven
2. Remove both pie dough rounds from the fridge 15 mins before rolling out
3. Lightly flour the counter or a piece of parchment, and roll out the larger disk of pie dough into a 13-inch round
4. Transfer the dough to a 9-inch pie plate and trim the edges so that there is an even 1/2 inch overhang around the pie
5. Spread the gingersnap crumbs evenly across the bottom of the crust
6. Pour the apples and any juices that have collected into the crust; tidy the apples into a neat mound
7. Roll out the second, smaller disk of pie dough into a 9 x 15 inch oval
8. Alternately cut 1/2 inch and 2 inch thick strips, in the short direction of the oval; chill briefly if they seem soft
9. Create a lattice: place alternating thick and thin strips of dough on the top of the pie
10. Trim the lattice ends so they fit slightly inside the edges of the bottom crust
11. Fold the outer crust inwards, so that it covers the edges of the lattice, and gently pinch the two together to create a raised crust
12. Hold the thumb of your left hand inside the rim of the crust and position the thumb and index finger of your right hand on the other side of the crust
13. Press out with your left thumb while pressing in your right thumb and index finger
14. Combine the plant milk and maple syrup and brush a thin coating on the top of the lattice and around the edge of the pie
15. Sprinkle the pie generously with raw sugar
16. Bake the pie on a foil lined baking sheet for 20 mins at 400 F, then turn the oven down to 375 F and continue baking until there are juices bubbling around the edge for at least 15 mins
17. Remove the pie from the oven and, for extra shine, immediately brush it with simple syrup
18. Allow the pie to cool for at least 1 hour before serving, warm or at room temperature, with a scoop of ice cream

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