Description
This Perfect Vegan Apple Pie recipe delivers a classic, comforting dessert with a flaky vegan pie crust and a tender, cinnamon-spiced apple filling. Made with simple plant-based ingredients, it’s ideal for vegans and anyone seeking a delicious dairy-free twist on traditional apple pie. Enjoy warm or at room temperature, served with vegan whipped cream or non-dairy vanilla ice cream.
Ingredients
Scale
Pie Crust
- 2 vegan pie crusts (double recipe)
Apple Filling
- 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
Additional
- 2 tablespoons vegan butter
- Few tablespoons non-dairy milk (for brushing pie crust)
- Sprinkle of coarse sugar (optional, for topping)
Instructions
- Prepare the crust: Make a double recipe of Vegan Pie Crust and chill the two pie crusts as balls of dough in the refrigerator to rest while you prepare the filling. Alternatively, you may use two store-bought vegan pie crusts, but homemade crust has better flavor.
- Make the apple filling: Peel and slice or chop the apples, then add them to a large saucepan. Add lemon juice, sugar, flour, cinnamon, and vanilla. Cook over medium heat, stirring frequently, until the apples begin to soften, about 15 minutes. Remove from heat and set aside.
- Preheat the oven: Set your oven to 425 degrees Fahrenheit to prepare for baking.
- Roll out bottom crust: Lightly flour a clean surface and roll out the bottom pie crust to roughly 12 inches in diameter. Carefully transfer it to a 9-inch pie pan, trimming any excess dough that hangs over the edges.
- Add filling and butter: Spoon the prepared apple filling into the crust, mounding it slightly in the center, then dot the top with vegan butter.
- Roll out top crust and assemble: Roll out the second crust and gently place it over the filling. Trim any excess dough, then seal and flute the edges. Cut small slits on top to vent steam. Brush the crust with non-dairy milk and sprinkle with coarse sugar if desired.
- Bake the pie: Bake in the preheated oven for about 40 minutes until the crust turns golden brown and apple juices bubble. If the crust browns too quickly, cover edges with a pie shield or foil.
- Cool and serve: Let the pie cool at room temperature for 30 minutes so the filling thickens. Serve with vegan whipped cream or non-dairy vanilla ice cream. Enjoy!
Notes
- When using store-bought pie crusts, verify they are vegan by checking ingredient labels. Homemade crust typically yields better flavor and texture.
- For a gluten-free option, use a gluten-free pie crust recipe double batch and substitute gluten-free flour or cornstarch in the apple filling instead of all-purpose flour.
- Favorite apples for this pie include Granny Smith, Honeycrisp, or Pink Lady. Mixing varieties can add extra flavor and texture complexity.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
