Name: Perfect Vegan Apple Pie Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 vegan pie crusts (double recipe); 7-8 medium sized apples (Granny Smith or Honeycrisp recommended); 1 tablespoon lemon juice; 1/2 cup granulated sugar; 3 tablespoons all purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon pure vanilla extract; 2 tablespoons vegan butter; Few tablespoons non-dairy milk (for brushing pie crust); Sprinkle of coarse sugar (optional, for topping)

Jump to Recipe·5 from 10 reviews

There’s something truly magical about biting into a warm slice of pie, especially when it’s bursting with tender, spiced apples and wrapped in a flaky crust that just melts in your mouth. If you’ve ever thought making a vegan pie can’t be as good as the traditional version, wait till you try this Perfect Vegan Apple Pie Recipe. It’s one of those desserts that’ll make you forget all about dairy or eggs, and trust me, once you nail this, your kitchen will smell like a cozy autumn day any time you want. Let me walk you through everything you need to know to make it happen flawlessly!

🖤

Why This Recipe Works

Simple, wholesome ingredients: You don’t need complicated stuff to get that rich, comforting apple pie flavor.
Tender vegan crust: Making your own crust turns out flakier and tastier than store-bought, every single time.
Balanced filling texture: Cooking the apples just right means they’re soft but still hold their shape—no mushy pies here.
Perfectly spiced: Cinnamon and vanilla gently elevate the natural apple sweetness without overpowering.

Perfect Vegan Apple Pie Recipe, vegan apple pie, dairy-free apple pie, best vegan dessert, easy vegan pie - A white pie dish holds an apple pie with a golden brown, slightly rough textured crust sprinkled with coarse sugar on top, cut open to reveal a layer of soft, thinly sliced apples inside, surrounded by thick apple juice creating a glossy, light brown pool at the bottom. The white marbled surface under the dish has two red and yellow apples resting beside it, adding a fresh look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Perfect Vegan Apple Pie Recipe plays its own part—from the crisp apples to the flaky crust. I love using a mix of apple varieties for depth of flavor, plus a couple of magic touches that keep things vegan without compromising taste.

Perfect Vegan Apple Pie Recipe, vegan apple pie, dairy-free apple pie, best vegan dessert, easy vegan pie - Flat lay of a variety of fresh apples including bright green Granny Smiths and warm red Honeycrisps, some whole and some sliced to show their crisp texture, beside a small pile of golden vegan butter with a smooth, creamy look, a heap of ground cinnamon in rich brown powder form, scattered vanilla beans and a small glass jar of pure vanilla extract with a dark amber liquid inside, fresh lemon halves with bright yellow flesh and glossy green leaves, a neat mound of white granulated sugar sparkling softly in natural light, and a small pile of all-purpose flour with its fine, powdery texture, all beautifully arranged and contrasting on a clean white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Vegan pie crusts: Homemade crusts bring that buttery flakiness that store-bought just can’t match; chilling the dough helps it roll out perfectly.
Apples: Granny Smith and Honeycrisp are my favorites—they balance tartness and sweetness beautifully.
Lemon juice: Adds brightness and keeps the apples from browning while you prep.
Granulated sugar: Sweetens the filling just enough without making it cloying.
All-purpose flour: Thickens the juicy apples into a nice filling consistency.
Ground cinnamon: Classic warming spice essential to any apple pie.
Pure vanilla extract: Adds a subtle depth of flavor that makes a big difference.
Vegan butter: Gives a rich, slightly buttery finish on top of the filling for extra indulgence.
Non-dairy milk: Perfect for brushing the crust to help it brown beautifully and make it look irresistible.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I absolutely encourage you to make this Perfect Vegan Apple Pie Recipe your own. Over the years, I’ve experimented by tweaking spices or switching up the crust, and honestly, every little change can make it feel personalized and special.

Variation: I sometimes add a pinch of nutmeg and a dash of ground cloves for a warm, holiday vibe—gives it that cozy aroma I love on chilly nights.
Dietary modifications: For gluten-free, I swap the regular flour with a gluten-free blend in both the crust and filling; it works wonderfully.
Seasonal twists: Toss in some fresh cranberries or chopped walnuts if you want a festive crunch and pop of color.

Step-by-Step: How I Make Perfect Vegan Apple Pie Recipe

Step 1: Resting the Crust for Flakiness

First thing, make your double batch of vegan pie crust dough, then form it into two balls and pop them in the fridge to chill. This resting period is crucial—it relaxes the gluten, so when you roll the dough out later, it won’t shrink or crack. I usually give mine at least 30 minutes while prepping my apple filling. If you want to save time, store-bought crusts are fine, but honestly, homemade crust is worth every extra minute.

Step 2: Creating that Irresistible Apple Filling

Peel and slice about 7-8 medium apples—mixing Granny Smith with Honeycrisp gives a nice balance of tartness and sweetness. Toss the sliced apples with lemon juice right away to keep them from browning. In a large saucepan, combine your apples with sugar, flour, cinnamon, and vanilla extract, then cook over medium heat, stirring often, until the apples begin to soften. This usually takes 10-15 minutes. The filling thickens slightly and develops flavors much better than just dumping raw apples into the pie. Removing it from the heat at just the right moment is key to avoid mushiness later.

Step 3: Assembling the Pie

Roll out your chilled bottom crust on a lightly floured surface to about 12 inches in diameter. Gently transfer it to a 9-inch pie pan—one of my favorite tricks is to wrap the dough around the rolling pin and unroll it over the pan to prevent tearing. Cut any overhanging dough. Spoon your warm apple filling into the crust, mounding it a little in the center, then dot the top with small chunks of vegan butter. Next, roll out the second crust and cover the filling, trimming and sealing the edges with your fingers or a fork. Don’t forget to cut vents—this helps steam escape so your pie bakes evenly. For a nice golden finish, brush the top crust with non-dairy milk and sprinkle coarse sugar before baking.

Step 4: Baking and Cooling to Perfection

Pop that beauty into a preheated oven at 425°F for about 40 minutes, or until the crust turns golden brown and the filling bubbles through the vents. If the edges brown too quickly, I like to use a pie shield or wrap foil around the crust edges. The best part? Letting the pie cool for at least 30 minutes before slicing—it really helps the filling set and prevents that pie-jelly runny mess. Serve it warm with vegan whipped cream or a scoop of non-dairy vanilla ice cream. Total bliss on a plate!

💡

Tips from My Kitchen

Choosing Your Apples: I always mix tart and sweet apples for complexity, with Granny Smith for tang and Honeycrisp for crisp sweetness.
Don’t Skip Chilling: Letting the pie crust rest is a game changer; I’ve found dough that’s too warm is a nightmare to roll out and ends up tough.
Warm Filling Rocks: Cooking the apples before baking makes the texture perfect—it’s a step I used to skip, and never again!
Ventilation Matters: Cutting slits in the top crust avoids soggy, undercooked spots and keeps your pie evenly baked.

How to Serve Perfect Vegan Apple Pie Recipe

Perfect Vegan Apple Pie Recipe, vegan apple pie, dairy-free apple pie, best vegan dessert, easy vegan pie - A slice of apple pie sits on a white plate with a white marbled background. The pie has two layers of golden-brown crust, one on the bottom and one on top, with the top crust slightly cracked and sprinkled with sugar. Between the crust layers are thin slices of light yellow apples mixed with a brown cinnamon spice, visible in the thick filling. On top of the pie slice is a smooth, round scoop of white vanilla ice cream that starts to melt slightly around the edges. In the background, part of the full apple pie in a white dish and a red apple are faintly seen. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

When I serve this pie, I love to keep it simple but classic—a generous dollop of vegan whipped cream or a scoop of rich non-dairy vanilla ice cream on top really elevates the experience. Sometimes, I sprinkle a pinch of cinnamon on the cream for that extra aromatic touch. A few freshly chopped toasted walnuts add a lovely crunch if you want to get fancy.

Side Dishes

This pie shines on its own, but if it’s a special occasion, pairing it with a warm cup of chai tea or cinnamon-spiced coffee makes the perfect cozy combo. If you’re having it for dessert after dinner, a light, fresh green salad with a tangy vinaigrette balances the pie’s sweetness really well.

Creative Ways to Present

For holidays or gatherings, I’ve shaped individual mini pies using this recipe—using muffin tins to portion the filling with small pie crusts on top. They look adorable and save guests from awkward pie slicing moments. I also sometimes brush the crust with maple syrup before baking instead of non-dairy milk for a shiny, caramelized effect. It’s those little touches that make it feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftover pie? I like to cover it loosely with foil or plastic wrap and keep it in the fridge—it stays fresh for about 3-4 days. The crust might lose a bit of its crispness, but warming it gently before serving revives that flakiness nicely.

Freezing

I’ve frozen whole pies and single slices wrapped tightly in plastic wrap and then foil. When frozen this way, the pie stays delicious for up to 2 months. Just thaw overnight in the fridge before reheating. This is a lifesaver for busy weeks or holiday prep!

Reheating

To reheat, place the pie (whole or slices) on a baking sheet in a preheated 350°F oven for about 15-20 minutes until warmed through. This method crisps the crust back up beautifully, way better than the microwave can do.

FAQs

Can I use other types of apples for this vegan apple pie?

Absolutely! While I recommend Granny Smith and Honeycrisp for their balance of tart and sweet flavors, you can use any firm apple varieties you like. Pink Lady or Fuji work well too. Just avoid overly soft or mealy apples, as they won’t hold up during baking.
Is it necessary to cook the filling before baking?

Cooking the filling first helps thicken the juices and softens the apples slightly, which prevents a soggy pie and ensures the filling sets properly. It’s a small extra step that really pays off in texture and flavor.
What if I don’t have vegan butter on hand?

If you don’t have vegan butter, you can substitute with coconut oil or a neutral-flavored vegetable oil. Just know that vegan butter adds a richer flavor and helps with browning, so it’s my preferred choice.
Can I prepare this pie entirely in advance?

Yes! You can prepare the pie up to the point of baking, cover it tightly, and refrigerate overnight. When ready, bake as directed. Just let it sit at room temperature for 20 minutes before baking to prevent cold dough from cracking.

Final Thoughts

This Perfect Vegan Apple Pie Recipe is truly a keeper for me, because it brings together all the warmth and comfort of a classic apple pie without any animal products. Whether you’re new to vegan baking or a seasoned pro, I’m confident that with these steps, tips, and tricks you’ll bake up a pie that’s not just delicious but genuinely impressive. So grab your rolling pin and apples, and let’s make some memories (and pie) that your friends and family will rave about for years!