I absolutely love this Vegan Apple Pie Recipe because it captures that classic, comforting flavor we all crave, but without any animal products. Whether you’re vegan, dairy-free, or just looking to try a delicious twist on a timeless dessert, this pie delivers flaky, buttery crust and a perfectly spiced apple filling that’ll make you swoon. I remember the first time I made it, and my family couldn’t believe it was completely plant-based—that’s how good it is!
What makes this Vegan Apple Pie Recipe really stand out is how simple it is to prepare yet so impressive when you serve it up warm out of the oven. You’ll find that it’s a fantastic dessert for cozy fall nights, gatherings, or even a special holiday treat. Plus, the mix of Granny Smith and Honeycrisp apples gives the perfect balance of tart and sweet, while the crust comes together with cold vegan butter for that flaky, melt-in-your-mouth texture. Trust me, once you try it, this recipe will become a staple in your kitchen.
Why You’ll Love This Recipe
- Flaky Vegan Crust: Made with cold vegan butter that creates layers of tender, buttery goodness without any dairy.
- Perfect Apple Blend: The mix of tart Granny Smith and sweet Honeycrisp apples balances the flavors beautifully.
- Spiced to Perfection: A blend of cinnamon, nutmeg, ginger, and a touch of lemon juice brings warmth and brightness to the filling.
- Easy to Customize: You can make a classic double-crust or a fun lattice top, and it freezes well for prepping ahead.
Ingredients You’ll Need
These ingredients come together to create a pie that’s bursting with flavor and texture. When choosing your apples, picking a balance of tart and sweet varieties makes all the difference, and keeping your vegan butter cold is key for that perfect crust.
- All-purpose flour: The base for both the crust and thickened filling, it gives the structure and soft flakiness you want.
- Sugar: Both granulated and brown sugars add sweetness and a hint of molasses depth to the filling and dough.
- Salt: Balances the sweetness and enhances the overall flavors.
- Cold vegan butter: Essential for that flaky crust—make sure it’s chilled to hold the dough together without melting.
- Ice water: Helps bring the dough together just enough without overworking it, preserving flakiness.
- Apples (Granny Smith, Honeycrisp, or Fuji): Both tart and sweet apples create a vibrant, dynamic filling.
- Lemon juice: Brightens the apple filling and helps prevent browning.
- Cinnamon, ginger, nutmeg: Classic fall spices that make the filling warm, cozy, and inviting.
- Non-dairy milk: Perfect for brushing the crust for a golden finish and sprinkling with turbinado sugar for crunch.
- Turbinado sugar: Adds a delightful sparkling crunch on top of the crust when baked.
Variations
One of my favorite things about this Vegan Apple Pie Recipe is how easy it is to customize. I like to tweak the spices or switch up the crust style depending on the season or mood, and you’ll find your own spin really adds personal flair.
- Lattice Top Crust: I often make a lattice top for a classic look that lets the filling peek through—plus it bakes up beautifully.
- Nut Topping: For extra texture, sprinkle chopped pecans or walnuts on top of the pie before baking.
- Spice Variations: Try adding cardamom or clove for a slightly exotic twist I discovered working with fall desserts.
- Gluten-Free Option: Swap all-purpose flour for a gluten-free blend and adjust water as needed—I’ve done this successfully for friends with sensitivities.
How to Make Vegan Apple Pie Recipe
Step 1: Prepare the Flaky Vegan Crust
Start by mixing the flour, sugar, and salt together in a large bowl until it’s well combined. Now, the magic happens when you cut in the cold vegan butter using a pastry cutter or fork—I like to let some butter pieces stay a bit chunky because that’s what creates those flaky layers once baked. Slowly add ice water one tablespoon at a time, stirring just enough for the dough to hold together when you squeeze it—but don’t overdo it or your crust will be tough. Divide the dough into two discs, wrap in plastic, and chill for at least an hour; this step is crucial for the flaky, tender texture you’ll love.
Step 2: Roll Out and Chill the Bottom Crust
After chilling, lightly flour your work surface and roll one disc of dough into a 12-inch circle about ¼ inch thick. If it’s resistant at first, let it rest a few minutes to relax the gluten—it makes rolling so much easier. Carefully transfer the dough to your 9-inch pie dish and gently press it into the bottom without stretching. I like to stash it back in the fridge for a quick chill while I prep the filling, which helps prevent shrinking during baking.
Step 3: Make the Delicious Apple Filling
In a big bowl, toss the sliced apples with brown sugar, granulated sugar, flour, lemon juice, cinnamon, ginger, nutmeg, and salt until everything is evenly coated. This mixture is fragrant and cozy—one of my favorite smells to fill the kitchen with! Make sure your apple slices are thin and uniform so they cook through nicely. Then, pour the filling into that chilled bottom crust, pressing the apples down gently to form an even layer.
Step 4: Add the Top Crust and Prep for Baking
Roll out the second piece of dough just like the first to ¼ inch thickness. This is where you can get creative—go with a solid top crust or try a lattice design for a show-stopper. Place the crust over the apples, trim off any excess, and pinch or crimp the edges to seal in the filling. Brush the top with non-dairy milk, then sprinkle turbinado sugar over it for that beautiful golden sparkle and extra crunch. Don’t forget to cut a few vents in the crust so steam can escape—this is key for a nice, evenly baked filling.
Step 5: Bake and Cool Your Vegan Apple Pie
Cover the edges with a pie ring or foil to avoid burning, then bake your pie at 375°F (190°C) for about 50-70 minutes. After 30 minutes, take off the cover so your crust can turn that perfect golden brown. You’ll know it’s ready when the filling bubbles through the vents and the crust looks beautifully golden. Patience now—let your pie cool completely on a wire rack, which lets the filling thicken so you don’t end up with a runny slice. This cooling step is non-negotiable for a perfectly set Vegan Apple Pie.
Pro Tips for Making Vegan Apple Pie Recipe
- Keep Ingredients Cold: I learned the hard way that warm vegan butter ruins flakiness—be sure everything is chilled to get those perfect layers.
- Rest the Dough: If your dough shrinks during rolling, let it rest wrapped in plastic for 10 minutes before continuing—this relaxes the gluten and makes life easier.
- Use a Pie Shield: Cover the edges with foil or a pie ring to prevent the crust from burning while the filling finishes baking—that golden brown edge is worth protecting!
- Let the Pie Cool Fully: Resist slicing it hot; chilling for at least 45 minutes guarantees a thick, sliceable filling instead of a runny mess.
How to Serve Vegan Apple Pie Recipe
Garnishes
I love serving this Vegan Apple Pie Recipe with a generous scoop of vegan vanilla ice cream or a dollop of coconut whipped cream. Sometimes, I sprinkle a little extra cinnamon on top for a warm aroma that fills the room. For an elegant touch, a few toasted pecans or a drizzle of maple syrup works wonders, especially if you’re serving it for guests.
Side Dishes
This pie pairs wonderfully with a hot cup of chai tea or pumpkin spice latte for that cozy vibe. If you’re going savory, a salad with toasted nuts or a simple arugula salad with lemon vinaigrette complements the sweetness beautifully. It’s a versatile dessert that feels at home on many tables!
Creative Ways to Present
For holidays or special occasions, I like to present this pie in individual mini tart pans for perfect personal servings. Another fun idea is making apple pie hand pies with the extra dough—great for gatherings or picnics! You can also jazz it up with a lattice crust dusted with powdered sugar or a cinnamon sugar sprinkle right before serving.
Make Ahead and Storage
Storing Leftovers
I keep any leftover Vegan Apple Pie wrapped tightly in plastic wrap or an airtight container in the fridge. It usually lasts up to 4 days, and honestly, the flavors even deepen overnight—it tastes fantastic cold or reheated.
Freezing
Freezing this pie works like a charm for me. After baking and cooling completely, I wrap the whole pie tightly in plastic wrap and foil before popping it in the freezer. When I want some, I thaw it overnight in the refrigerator and then reheat it gently to bring back that fresh-from-the-oven vibe.
Reheating
To reheat, I pop slices into a preheated oven at 350°F (175°C) for about 10-15 minutes. This helps crisp the crust back up while warming the filling without drying it out. Avoid the microwave if you want to keep that flaky texture intact.
FAQs
-
Can I make this Vegan Apple Pie Recipe gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free flour blend suitable for baking. You might need to adjust the amount of ice water slightly to get the dough to the right consistency. Just be gentle when handling gluten-free dough as it can be more delicate.
-
What type of vegan butter works best for the crust?
I recommend using a solid, cold vegan butter with a high fat content, similar to traditional butter. Brands made from coconut oil or blends of oils work well. Avoid soft or whipped margarines as they can make the crust greasy instead of flaky.
-
How do I prevent a soggy bottom crust?
Chilling the dough before baking and using a thickener like flour in the filling helps avoid sogginess. Also, baking at the right temperature and using a pie shield to protect the crust edges ensures the crust bakes evenly and stays crisp.
-
Can I use only one type of apple?
You can, but mixing tart and sweet apples gives a more balanced and complex flavor. Using only sweet apples might make the pie overly sugary, while all tart apples can be a bit sharp. Experiment to find your favorite!
-
Is it necessary to let the pie cool completely before slicing?
Yes, letting the pie cool for at least 45 minutes helps the filling set solidly, preventing it from running out when you slice into it. It might be tempting to dig in right away, but patience pays off for neat, perfect slices.
Final Thoughts
This Vegan Apple Pie Recipe has become my go-to when I want to wow friends and family with something warm, comforting, and entirely plant-based. Every bite takes me back to cozy afternoons in the kitchen, sharing stories over a slice of pie that feels both nostalgic and fresh. I hope you enjoy making (and eating!) this as much as I do—it’s truly one of those recipes that reminds us good food brings everyone together.
Print
Vegan Apple Pie Recipe
- Prep Time: 1 hr
- Cook Time: 1 hr
- Total Time: 2 hr
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Vegan Apple Pie is a delightful plant-based twist on a classic dessert, featuring a flaky, buttery crust made with cold vegan butter and a spiced apple filling using a mix of sweet and tart apples. Perfectly baked to a golden brown, this pie offers a comforting balance of cinnamon, nutmeg, and lemon juice to enhance the natural apple flavors. It’s an ideal treat for holiday gatherings or any occasion when you crave a sweet, dairy-free dessert.
Ingredients
Pie Crust Ingredients
- 3 cups (360g) all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 cup (2 sticks) cold vegan butter, cubed
- ½ cup ice water
Filling Ingredients
- 3 lbs apples, peeled & thinly sliced (about 8 medium apples, half Granny Smith, half Honeycrisp or Fuji)
- ½ cup (105g) brown sugar
- ¼ cup (50g) granulated sugar
- ¼ cup (30g) flour
- 2 tablespoons lemon juice
- 1½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Topping & Finishing
- Non-dairy milk (for brushing)
- Turbinado or granulated sugar (for sprinkling)
Instructions
- Mix Dry Ingredients for Crust: In a large bowl, combine the all-purpose flour, sugar, and salt until the mixture is uniform. This step ensures your crust base will be balanced in sweetness and well-seasoned.
- Cut in Vegan Butter: Using a pastry cutter or fork, cut the cold vegan butter into the flour mixture until it resembles coarse sand with some pea-sized butter pieces remaining. This creates a flaky texture in the crust.
- Add Ice Water Gradually: Add ice water one tablespoon at a time, mixing gently with a wooden spoon or spatula. Stop when the dough holds together when squeezed, remaining crumbly but connected to form a dough.
- Form Dough and Chill: Transfer the dough onto a clean surface and knead lightly with your hands to bring it together. Divide into two equal discs, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour or up to overnight.
- Roll Out Bottom Crust: After chilling, lightly flour your work surface and roll out one dough disc into a 12-inch circle about ¼-inch thick. Let the dough rest if needed to soften slightly and then place it into a 9-inch pie dish, pressing it gently into place. Chill again while you prepare the filling.
- Prepare Apple Filling: In a large bowl, combine the peeled and sliced apples with brown sugar, granulated sugar, flour, lemon juice, cinnamon, ginger, nutmeg, and salt. Mix well to evenly coat the apples with the spices and sugar.
- Assemble Filling: Remove the chilled bottom crust from the fridge and evenly arrange the apple mixture into the crust, pressing down gently to flatten. Make sure apples lie flat to ensure even baking and a tidy slice.
- Roll Out Top Crust: Roll out the second dough disc to the same size and thickness as the bottom crust. Place it over the apple filling and trim the edges. Seal and crimp the edges together to form the top crust. Optionally, you can create a lattice crust instead.
- Brush and Sugar the Crust: Lightly brush the top crust with non-dairy milk and sprinkle generously with turbinado or granulated sugar for a golden, sparkling finish.
- Cut Vents and Protect Edges: Use a paring knife to cut several vents in the top crust to allow steam to escape during baking. Cover the pie rim with a pie shield or foil ring to prevent over-browning.
- Bake the Pie: Place the pie in a preheated oven and bake for 50-70 minutes. Remove the pie shield after 30 minutes. The pie is done when the crust is a golden brown and the filling bubbles through the vents.
- Cool Before Serving: Transfer the baked pie to a wire rack and allow it to cool completely for 45-60 minutes. This resting time thickens the filling and prevents runny slices. Serve warm or at room temperature with vegan vanilla ice cream if desired.
Notes
- Use cold ingredients, especially vegan butter and ice water, to ensure a flaky crust. Warm ingredients will cause the fat to melt and result in a less flaky texture.
- A pie shield or foil ring is essential to prevent the crust edges from burning or becoming too hard when baking.
- Allow the pie to cool fully before slicing to let the filling set and avoid a runny texture. Baking the pie a day ahead makes serving easier.
Nutrition
- Serving Size: 1 slice (1/8th of pie)
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
