Grandma’s Apple Pie

One of my ultimate favourites, I’d have to say, is a classic apple pie. I love that there are so many different types and that it’s one for all seasons. You can have it hot with ice cream or cooled with a nice glass of iced tea in summer. Yum!


  • 375 g or 2 ½ cups of flour
  • 4 teaspoons of baking powder
  • 225g or 1 ½ cups of melted butter
  • 200 g or 1 cup of caster sugar
  • 20 g of sugar
  • 1 bag of vanilla sugar
  • 3 spoons of soy milk
  • 6 big apples
  • 1 lemon
  • 3 teaspoons of cinammon
  • 60g of raisins
  • 1 pie tin
  • 1 rolling pin


Making the dough

  1. Mix the caster sugar, baking powder and flour
  2. Add the butter and soy milk
  3. Blend until a smooth dough that doesn’t stick
  4. Put a towel over the dough and put it in the fridge

Making the filling

  1. Peel the apples and cut them into little pieces
  2. Regularly add lemon juice and stir
  3. Add in the sugar, cinnamon and raisins
  4. Put the filling in the fridge

Making the pie

  1. Preheat the oven to 180°C or 350°F
  2. Put some baking paper to fit the pie tin
  3. Roll out ¾ of the dough and spread it across the pie tin to fit
  4. Fill the pie crust with the filling
  5. Use the rest of the dough to decorate
  6. Put some soy milk on the dough on top
  7. Bake in the oven for +- 1 hour

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Vegan Blueberry Muffins


  • 1 cup soy milk
  • 1 tbsp apple cider vinegar
  • 2 cups flour
  • 2 1/2 tbsp baking powder
  • 1/2 tbsp salt
  • 1/2 cup sugar
  • 1/4 cup canola oil
  • 1 tsp vanilla extract
  • zest of 1 lemon
  • 2 cups blueberries
  • Muffin tray


  1. Preheat the oven at 180°C or 375°F
  2. Mix the soy milk and vinegar and set aside
  3. Blend the sugar, lemon zest, vanilla extract and oil
  4. Add the mixture of soy milk and vinegar
  5. Slowly stir in the dry ingredients
  6. Carefully mix in the blueberries
  7. Grease the mold and fill up to 3/4th with batter
  8. Bake for 20 to 25 minutes until the centre is dry (test with a knife)
  9. Voila!

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How (Not) To Bake A Sugar Pie / Suikertaart

Last week, I decided to bake something because I just got so tired of staring at my thesis. From a recipe book with ‘Canadian Recipes’, I decided on (brown) sugar pie. It wasn’t perfect (it actually kind of failed, but that allows me to give you some extra tips on how to make it better!)

180 g butter
50 g sugar
300 g flour

120 ml maple syrup (How Canadian can a recipe get, aye?)
340 g creme fraîche
250 g brown sugar/ cane sugar
3 tbsp water


  1. Preheat the oven to 180°C. Melt the butter with the sugar and 3 tablespoons of water in a sauce pan on low heat. Add the flour until you can form a ball. Grease your cake mould with some butter and spread the dough across the mould with your fingers. Bake this for 20 minutes (less if you have a convection oven!).
  2. Take out the base and turn up the heat to 200°C.  Put the maple syrup in a sauce pan and add the creme fraîche and the brown sugar. Bring the mixture to a boil slowly and keep stirring until it thickens. (Don’t worry if it’s very liquidy, baking your pie will help!)
  3. Add the filling to your cake mould and bake your pie for 30 minutes (Again, less if you have a convection oven).
  4. Optional: you can make some extra dough to bake some shapes to put on top. Make sure they are thin enough! Put them in the oven for about 10 to 15 minutes and then take them out. Place them on top later, before putting your pie in the fridge to cool.
  5. Enjoy! (And pray to god your pie does not turn out as solid as mine did. Still tasted good, though :) )