Vegan Apple Pie

This vegan apple pie is so easy and delicious! It has a flaky crust, sweet apple filling, and just the right amount of soothing warm spices to celebrate the beginning of autumn. With only a few simple ingredients, you can enjoy a heavenly, homemade apple pie in less than an hour. Delightful!

Course Dessert

Cuisine American

Keyword dairy-free apple pie, vegan apple pie recipe, vegan dessert, vegan pie

Prep Time 30

Cook Time 45

Resting Time 1

Total Time 2 15

Servings slices

Calories 219kcal

Author World of Vegan

Equipment

1 Pie Baking Dish
1 Vegetable Peeler or Apple Peeler
1 Aluminum foil
1 Basting or Pastry Brush
1 Pastry cutter or food processor for the dough
1 Pastry Wheel Slicer optional for crust lattice cuts

Ingredients

Vegan Apple Pie Filling

6 medium-sized apples washed, peeled, and sliced thinly. choose as many varieties as you can and most of them should be tart.
½ lemon juice and zest
½ cup granulated cane sugar
½ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons vegan butter
1½ tablespoons cornstarch
1½ tablespoons water

Vegan Pie Crust

2 pieces vegan pie crust dough
1 teaspoon Cooking oil spray or vegetable oil

Topping (optional)

2 tablespoons plant-based milk (or water)
1 tablespoon cane sugar
1 dash cinnamon

Instructions

Preheat oven to 425 degrees.
In a large bowl, add the apple slices, juice of the lemon (and zest, if desired), cane sugar, brown sugar, cinnamon, and nutmeg. Mix until apple slices are evenly coated.
Make the apple pie filling: In a large sauce pan over medium heat, add the butter and melt. Then add the apple mixture and allow to cook for 5 minutes, mixing regularly. In a ramekin, mix together the cornstarch and water and add it to the saucepan with the apples, and cook for an additional 2 minutes, until the liquid thickens. Remove from heat and allow to cool fully.
Spray the bottom of your pie plate with a little bit of oil. Add in your uncooked pie crust sheet. Center the crust and press gently along the bottom, sides, and pie plate edge.
Add the apple pie mixture to the pie crust and arrange the apples evenly. Place the top crust onto your apple-filled pie plate, either as one flat crust piece, or cut and assembled as lattices. Fold, press, and crimp the edges all around to seal the top and bottom of the pie crust together. If using a flat sheet of pie crust dough on top of the pie, using a sharp knife, make 4-8 very thin, short slices into the top center of the pie crust for ventilation. A simple star shape is the easiest, but feel free to make any lovely designs that you like.
Use a pastry brush to sweep a little bit of plant milk (or water) lightly over the top surface of the pie crust. Mix up the sugar and cinnamon to create a topping for the crust. Sprinkle the topping over the crust.
Place the pie into the oven on the bottom rack and bake for 30 minutes. If the pie crust edges are getting too brown, cover loosely with some aluminum foil strips to prevent burning. Turn the pie and bake for another 10-15 minutes, until golden brown and cooked through. Keep a a close eye on the pie in the last 5 minutes or so.
Once the pie is golden brown and bubbly, take it out of the oven and let cool on a wire rack for at least 30 minutes before serving. Enjoy!

Notes

Gluten-Free Option: Besides using a gluten-free pie crust (either homemade or pre-packaged), you can also make your own crumb crust. Choose almond flour, coconut flour, or even crushed up gluten-free cookie crumbs to create a bottom layer. Mix 1½ cups of fine crumbs with ¼ cup of cane sugar and 6 tablespoons of vegan butter. Press firmly into a pie plate and bake as usual with apple filling. Also, switch out the all-purpose flour (which thickens the apple pie mixtures) for half the amount of arrowroot or cornstarch instead.

Nutrition