There is no better fall dessert than this vegan apple pie! It has a perfectly crisp pie crust and a juicy and sweet apple-cinnamon filling. I love to make it for the Holidays and it’s also a great recipe to use up freshly-picked apples.
Why This Recipe Works
I think this vegan apple pie is hands down one of my favorite desserts ever! Especially when it’s served fresh out of the oven with a scoop of vegan vanilla ice cream. So incredibly yummy!
I’ve made this recipe so many times and it’s always a real winner! It’s already on our menu for this year’s Christmas. And of course it’s also perfect for Thanksgiving. But I also love to make it for Sunday afternoons in the fall.
The pie crust is perfectly tender, crisp, and flaky. It’s actually the same recipe I used for my vegan pumpkin pie that got so many positive reviews on the blog.
For the filling, I used sliced apples, coconut sugar, cinnamon, nutmeg, allspice, cardamon, and lemon juice. I also added corn starch, which is a super-effective thickener. It makes the filling nice and slurry.
You don’t have to precook the filling. Just slice the apples, add the rest of the ingredients in a large bowl and stir well. I love how easy the recipe is!
I decorated my vegan apple pie with small leaves from a bit of leftover pie dough. Simply use a cookie cutter of your choice. There are so many simple ways to decorate a pie.
I think this apple pie is best with a scoop of vegan vanilla ice cream or some vegan whipped cream. And don’t forget to sprinkle some extra cinnamon on top!
What Goes Into This Recipe
- Flour – I used all-purpose flour.
- Vegan Butter – make sure it’s cold and fresh out of the fridge.
- Apples – great apples for apple pies are Honeycrisp, Braeburn, Jonagold Apples, and also Granny Smith apples.
- Sugar – I used coconut sugar, but you could also replace it with brown sugar.
- Lemon Juice – it perfectly balances out the flavors and sweetness.
- Corn Starch – it serves as a thickener for the filling.
- Salt – it enhances the flavors.
- Spices – I used a combination of cinnamon, nutmeg, allspice, and cardamom.
How To Make This Recipe
9. Step: Take the dough out of the fridge. Cut it into half. Generously grease a 12-inch pie pan with vegan butter.
10./11. Step: Roll half of the dough out to 12 inches in diameter.
12. Step: Then carefully transfer it to your pie plate and gently fit it in. Trim any excess dough.
13. Step: Add the apples into the base of the pie crust. Smooth the top with a spatula. Preheat the oven to 350 °F.
14. Step: Roll out the second half of the dough to 12 inches in diameter. Cut it into 18 strips using a pizza cutter or a sharp knife. Arrange in two layers or in a woven lattice pattern over the top.
15. Step: Use a bit of leftover dough to make little leaves with cookie cutters. Arrange on top. Carefully brush with a little bit of plant-based milk and sprinkle with coconut sugar and a bit of cinnamon.
16. Step: Bake for 50-60 minutes at 350 °F.
Recipes Notes
- I used a 12-inch pie pan for this recipe.
- Make sure to use ice cold water for the pie crust. Just place a small container of water in the freezer for 5-10 minutes. Also make sure the vegan butter is cold and fresh out of the fridge.
- If you want to make things easier, you could use store-bought apple pie spice. However, cardamom is not included in most store-bought brands.
Frequently Asked Questions
How Long Does the Apple Pie Last?
Stored in an airtight container in the fridge, it will last up to 4 days.
Can You Freeze It?
Yes, you definitely can. Make sure to let it cool down completely before freezing it. Then you can freeze it in an airtight container for up to 3 months.
When you are ready to eat it, let it thaw overnight in the fridge and then reheat it in the oven again.
Any Ideas for Possible Add-Ins?
Yes, the vegan apple pie filling is also great with chopped walnuts, pecans, or raisins.
Related Recipes
- Vegan Pumpkin Pie
- Vegan Apple Crumble
- 22 Vegan Thanksgiving Recipes
- The Best Vegan Apple Cake
- Vegan Cinnamon Rolls
- Vegan Pumpkin Bread
- Pumpkin Muffins
I Love To Hear From You!
I hope you like this vegan apple pie as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Vegan Apple Pie
Ingredients
For the Vegan Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup vegan butter
- 1 teaspoon salt
- 1 teaspoon coconut sugar or brown sugar
- 2 teaspoons cinnamon
- 8 tablespoons ice cold water
For the Filling:
- 2 lbs apples
- 1/2 cup coconut sugar or brown sugar
- 1 pinch salt
- 3 tablespoons corn starch
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 1/4 teaspoon allspice
- juice of 1/2 lemon
Instructions
- Start by making the vegan pie crust. In a mixing bowl, combine the flour, salt, sugar, and cinnamon.
- Transfer the flour mixture to a food processor. Cut the vegan butter into cubes and add them to the flour. Pulse several times. Don't overmix. The mixture should have pea-sized clumps of butter throughout.
- Then, add the ice cold water. Pulse again until the dough begins to come together. Again, make sure not to overmix.
- Take the dough out of the food processor and form it into a ball. You could drizzle the dough with a bit more ice cold water if needed. But be careful and don't use too much water. Cover the dough with plastic wrap and refrigerate for 1 hour.
- In the meantime, make the filling. First, peel the apples.
- Then slice them into thin slices.
- Add the sugar, a pinch of salt, the spices, the lemon juice, and the corn starch.
- Stir until all apples are covered.
- Take the dough out of the fridge. Cut it into half. Generously grease a 12-inch pie pan with vegan butter.
- Roll half of the dough out to 12 inches in diameter.
- Then carefully transfer it to your pie plate and gently fit it in. Trim any excess dough.
- Add the apples into the base of the pie crust. Smooth the top with a spatula. Preheat the oven to 350 °F.
- Roll out the second half of the dough to 12 inches in diameter. Cut it into 18 strips using a pizza cutter or a sharp knife. Arrange in two layers or in a woven lattice pattern over the top.
- Use a bit of leftover dough to make little leaves with cookie cutters. Arrange on top. Carefully brush with a little bit of plant-based milk and sprinkle with coconut sugar and a bit of cinnamon.
- Bake for 50-60 minutes at 350 °F.
Notes
- I used a 12-inch pie pan for this recipe.
- Make sure to use ice cold water for the pie crust. Just place a small container of water in the freezer for 5-10 minutes. Also make sure the vegan butter is cold and fresh out of the fridge.
- If you want to make things easier, you could use store-bought apple pie spice. However, cardamom is not included in most store-bought brands.
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