Classic Vegan Apple Pie

Classic Vegan Apple Pie! You’ll never guess this one is vegan. Perfectly flaky homemade pie crust with cinnamon apples, then baked until golden brown. Perfect for Fall and the holidays!

this Recipe

If you’re looking for a classic vegan apple pie, then this is the only recipe you’ll need. With a homemade pie crust recipe and just a handful of ingredients for the filling, this recipe is almost foolproof, even if you don’t consider yourself a baker.

Unlike most vegan pie recipes, this one uses vegan butter instead of coconut oil. The butter adds a classic pie taste and isn’t as greasy as using coconut oil.

You can use any mix of apples you like for this recipe. Scroll down to the bottom for the full recipe or read below for tips and suggestions to make the best vegan apple pie.

Ingredients

In addition to the homemade pie crust, you’ll need:

• Apples
• Cinnamon
• Nutmeg
• Allspice
• White and brown sugar
• Cornstarch

How to Make Vegan Apple Pie

Make the pie crust

Combine the butter and flour together until the butter is like pebbles in the flour. Add in the rest of the ingredients and pulse until just combined.

Roll out

Pack the crust into a mass, then divide and smooth each portion into a disk. Wrap in plastic to let rest for at least an hour, then roll out into two 11-inch disks. Place one of the pie crusts into a 9-inch pan.

Make the filling

Combine all of the ingredients for the apple pie together in a bowl.

Add the Apples

Place one of the pie crusts into a 9-inch pie pan, then cover with the seasoned apples.

Top with the second crust

Add the second crust on top, then crimp and add in a few steam slits or slice the crust into strips and design into a lattice shape.

Bake

Brush with coconut milk or egg wash alternative and bake for 50-60 minutes.

Tips for Success

You can use whatever apples you’d like for this recipe. Using 2-3 different types of apples adds a more complex flavor. I like to blend a tart granny smith with a sweeter fuji, pink lady, or honey crisp apples. Stay away from mealy apples like Red Delicious.

Cut apples into thin, uniform slices around 1/4 inch thick so they cook evenly. A mandoline or a good sharp knife makes quick work of this.

Tossing with the sugar lets the filling thicken a bit. I do recommend letting the filling sit for at least 15 minutes to draw out the juices.

Chilling the dough allows the gluten to relax and prevents shrinking in the oven. If you aren’t doing a lattice crust, cut slits into the crust so steam can escape while baking. This prevents a soggy bottom crust.

Let the pie cool for a few hours so the filling can set. Slice gently with a sharp knife for neat pieces.

How to Store and Reheat

To store, allow the pie to cool completely before storing. Cover loosely with aluminum foil or plastic wrap and refrigerate for 3-4 days.

For longer storage, wrap the pie tightly in plastic wrap and then aluminum foil. Freeze for up to 2-3 months. To reheat, bring the refrigerated pie to room temperature before reheating. The best way to do this is to thaw the frozen pie overnight in the fridge before reheating.

This prevents the pastry from getting soggy. Place in a warmed oven at 300 degrees F for 15-20 minutes, taking care not to burn the crust.

You can also reheat pie slices in the microwave in 30-second intervals. Don’t microwave frozen pie. Let the pie sit for 5-10 minutes after reheating so the filling can absorb extra moisture.

Make Ahead and Freezer Tips

If you are planning to make this pie to freeze ahead of time, then you’ll want to make a few adjustments.

First, use a firmer, higher starch apple like Granny Smith, fuji, or Braeburn. They maintain their texture better after thawing. Use 2 tablespoons of cornstarch to prevent too much juice leaking out.

Let the baked pie cool completely on a wire rack before freezing. This prevents condensation. Double wrap the pie well in plastic wrap, then aluminum foil. Seal tightly with no air pockets and freeze for up to 4 months.

More Pie Recipes

• Vegan Pumpkin Pie with a Graham Cracker Crust
• Pumpkin Pie Pecan Bars
• Vegan Pecan Pie Cheesecake Bars
• No Bake Chocolate Pie
• Pumpkin Cheesecake Pie Bars

If you make this vegan apple pie recipe, make sure to come back to leave a rating and a comment. Your feedback helps other readers and seeing you make my recipes makes my day.

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Classic Vegan Apple Pie

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Classic Vegan Apple Pie! You’ll never guess this one is vegan. Perfectly flaky homemade pie crust with cinnamon apples, then baked until golden brown. Perfect for Fall and the holidays!

Servings: 8 slices

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Equipment

• Pie Plate
• Food Processor

Ingredients 

For the Vegan Pie Crust: 

• 2 1/2 cups all-purpose flour
• 1 cup vegan butter, cold and diced
• 2 tablespoons sugar
• 1/2 teaspoon salt, ONLY IF YOU ARE USING AN UNSALTED BUTTER
• 1/2 cup ice-cold water

For the Apple Pie: 

• 1 1/2 pounds apples, peeled and sliced (about 5 large apples)
• 2 tablespoons brown sugar
• 1/3 cup white sugar
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1/4 teaspoon salt
• Coconut milk or melted vegan butter for “egg wash” brushing

Instructions

• Combine the flour and butter in a food processor and pulse until the butter is like pebbles in the flour. Alternatively, add the butter to the flour and work it roughly with your fingers, a pastry cutter, or a mixer.
• Add the sugar, salt (if using) and water and pulse until combined. Transfer to your counter, and gently shape the pastry into a cohesive mass. Divide the dough in half. Gather each piece into a rough disk, then smooth the disks; it's OK if they have a few cracks in the surface. 
• Wrap each disk in plastic wrap, then allow it to rest in the fridge for an hour or overnight. When ready to make the pie, roll the dough out between 2 pieces of parchment paper or plastic wrap into 11-inch circles. Transfer one dough to a 9-inch pie dish and gently press down to shape. 
• Preheat oven to 350 degrees F. 
• Toss all ingredients for the apple filling except for the "egg wash" together in a large bowl. Add to the prepared pie crust. 
• Top with the second pie dough. To do a lattice crust, roll out the second disk of dough into a 9×12 inch rectangle, about 1/8 inch thick. Using a sharp knife or pizza cutter, cut lengthwise strips that are 3/4-1 inch wide. Weave the strips over the filled pie dough in a lattice pattern, trimming and pressing ends gently into rim. Fold edges under and crimp decoratively.
• Brush with coconut milk or other egg wash substitute. Bake for 50-60 minutes, until the crust is golden brown and the fruit is soft and juicy. If the crust is getting too dark, cover it with foil if the fruit needs more time to soften.

Notes

You can use regular butter in this recipe if not vegan. Most non-dairy butter is salted, so check to see if yours has added salt. If it does, then don’t add more. 

Resting is important because it allows the gluten to relax. 

You can also freeze the dough after resting if you want to make this ahead of time. Then thaw and use. 

Nutrition

Serving: 1servingCalories: 411kcalCarbohydrates: 57gProtein: 4gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.1gSodium: 403mgPotassium: 147mgFiber: 3gSugar: 23gVitamin A: 1126IUVitamin C: 4mgCalcium: 17mgIron: 2mg

Course: Dessert, holidays, thanksgiving

Cuisine: American

Author: Alexandra Caspero