-
1
The first step is to prepare the soy milk and oil emulsion, or vegan mayonnaise, by pouring the milk in a deep bowl and gradually adding the oil, while blending with the immersion blender.
-
2
Continue pouring the oil gradually while blending at the same time until the cream begins to thicken.
-
3
Add the lemon juice, and it will thicken even more, then refrigerate the mayonnaise.
-
4
The next step is to prepare the pie crust, by combining the two types of flour with the sugar, a pinch of salt, and the grated lemon peel.
-
5
Add the vegan mayonnaise and knead quickly until the dough is soft and uniform in consistency.
-
6
Cover the dough in plastic wrap and refrigerate it for at least 30 minutes.
-
7
Cut the dough into two pieces, one slightly larger than the other, and roll out the larger piece with a rolling pin.
-
8
Line an 18 centimeter springform pan with the pie crust and make some holes in the bottom with a fork.
-
9
Add the quince compote filling prepared previously.
-
10
Crumble the small piece of dough just as you would for a crumble and cover the entire surface of the pie.
-
11
Bake the pie at 180C for approximately 35 to 45 minutes, until golden.
-
12
Remove the pie from the oven and cool before serving.
