Philip Khoury served up a delicious vegan apple pie with vegan ice cream on Saturday Kitchen.

The ingredients for the flaky pastry are: 450g plain flour, 1 tsp fine salt, 30g caster sugar, 180ml olive oil and 30g cooked sweet potato, cooled.

For the apple filling: 1kg apples, peeled and cored (keep the peel), flesh cut into 2mm slices, 120g caster sugar, 2 tsp ground cinnamon, 1 tsp vanilla bean paste, ½ lemon, 3 strips zest and 1 tbsp juice and 28g cornflour.

For the baking glaze: 200ml soy milk, 40g golden syrup or agave syrup, 50g cooked sweet potato, cooled, pinch xanthan gum (optional) and 10g caster sugar (optional).

To serve: demerara sugar, for sprinkling and vegan ice cream or cream, to serve.

See recipes by Philip in his book titled: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts available from Amazon now.