Vegan Apple Pie

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 great to use up freshly-picked apples.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 30

Cook Time 1

Servings servings

Calories 435kcal

Author Sina

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.

Nutrition