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!
Equipment
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 9x12 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