Apple–Pecan Pie with Hazelnut Chocolate Spread
Serves: 8–10 slices
Preparation time: approx. 1 hour (including dough resting)
Baking time: 25–30 minutes
Ingredients:
For the dough:
- 300 g flour
- 150 g margarine, cold and cut into cubes
- 60 g coconut blossom sugar
- 4–5 tbsp ice-cold water
- Pinch of salt
For the filling:
- 4 medium apples, thinly sliced (Elstar or Jonagold)
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp coconut blossom sugar or date powder
- 1 tsp lemon juice
- 10 g pecans
- 3–4 tbsp La Vida Vegan hazelnut spread
Instructions:
- Combine the flour, salt, and sugar. Add the cold margarine and rub into the flour until crumbly. Add the cold water and knead into a dough ball. Chill in the fridge for 30 minutes.
- Toss the apple slices with cinnamon, nutmeg, lemon juice, and sugar.
- Preheat the oven to 180 °C (top/bottom heat).
- Roll out the dough and line a 22–24 cm cake pan. Layer half of the apples on the bottom, sprinkle with pecans, and drizzle generously with hazelnut spread over the apples and pecans.
- Decorate the top with the remaining pecans and apple slices. Bake for 25–30 minutes until golden brown.
