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
Scale
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
