Vegan Apple Pie An Easy Step By Step Guide

The filling is no different than the traditional recipe, made with tender and juicy apples flavored with warm spices and sugar.

Vegan apple pie video

Ingredients & Substitutions

How to make vegan apple pie

US cups + grams measurements in the recipe box at the bottom of the page.

For the filling

Apples

We recommend combining a mix of tangy Granny Smith apples with a sweeter variety, such as Honeycrisp apples, Fuji apples, Jonagold, Pink Lady, Braeburn, Red Delicious, Gala, or Golden Delicious. Different apples add slightly different flavors and aromas unique to that apple variety.

Sugar

You can use white sugar or brown sugar. If you are a strict vegan, you can find out if your sugar is vegan by reading the label. Generally, white and brown sugar from beets is vegan, whereas cane sugar is not.

Lemon

We add a squeeze of lemon juice to thicken the apple juices and to add a hint of acidity that boosts the flavor of the apples. Optionally, add a grating of lemon zest for a mild lemon aroma.

Spices

We add cinnamon, ground ginger, and grated nutmeg. We often also add vanilla extract. Spices are personal, and you might like some more than others, so pick your favorites. Other spices that work well in vegan apple pie are allspice and ground cloves.

Flour

A tablespoon or two of flour helps absorb moisture from the apples as they bake. Substitute cornstarch for flour to make the filling gluten-free.

Vegan pie crust

You can pick your favorite store-bought vegan pie crust or make your own at home. Vegan pie crust is easy to make with a food processor and simple ingredients.

Flour: we recommend all-purpose flour. For gluten-free, use a 1-to-1 gluten-free flour for baking. Sugar: white sugar is best. Brown sugar works, too. Vegan butter: use vegan butter that comes in a block and is not spreadable. Salt: sea salt or kosher salt is best. Water: it’s essential to use cold or iced water to ensure the butter doesn’t warm up too much as you work the dough.

Storage & Make Ahead

More pies and tarts

More apple recipes

Pulse a few times until you have a coarse mixture, then add 2 to 4 tablespoons of water and keep pulsing a few more times until the butter absorbs the flour. Transfer the mixture onto a clean worktop and lightly knead it with your hands until it comes together into a dough ball. Tip: This step takes about 30 seconds. Avoid kneading and touching the dough for longer than that because 1) the warmth of your hands will melt the butter, 2) kneading too much will develop the gluten in the flour, and your crust won’t be as flaky.Tip: When you push a finger in, the dough should not spring back. Divide the dough into two parts. One part should be slightly bigger than the other (that will be the base of the pie), and one slightly smaller (that will be the top). Roll out each dough ball between two sheets of parchment paper, ensuring the larger disc is large enough to cover the pie dish. You can sprinkle the pastry dough with flour so that it’s easier to roll out. Set aside in the refrigerator for 15 to 30 minutes while you prepare the apples.

2. Make the apple filling

Preheat the oven to 350°C or 180°F. Peel and core the apples, cut them into thin slices, and add them to a large bowl. Microwave them for 5 minutes at full powder, stir, then microwave them for five more minutes. Add lemon juice, sugar, cinnamon, grated nutmeg, ground ginger, and flour. Toss until well combined. Tip: precooking the apples in the microwave will help release some moisture that you can later discard so that the apple pie filling won’t be as wet when the pie bakes. Arrange the larger pie crust on your pie dish without the parchment paper. Tip: you don’t have to butter your pie dish, but you can if you want to be 100% sure your pie won’t stick. Pierce the bottom with a fork, then arrange the apples in the pie dish, discarding most of their juice. Tip: discarding the juice from the apples as they sit in the bowl prevents you from having a soggy vegan apple pie. Cover the pie with the second pie crust. You can either make a closed top or a lattice top. For a lattice top, cut the dough disc into nine strips and arrange them in a laced pattern on top of the apples. If make a closed top, seal the edges well, brush with nondairy milk, and make four small cuts on the pastry to let the steam out. Seal the edges with pressure and cut the excess dough with a paring knife. Brush the top with water or non-dairy milk. Bake on the lower oven rack for 45 to 50 minutes or until the crust is golden brown. Then, let it cool down for at least two hours before serving it. You can pair it with vegan whipped cream or vegan ice cream. Tip: if you notice the edges of the pie browning too much, you can cover them with foil. Refrigerator: leftovers keep well for days in the fridge, preferably wrapped or in an airtight container. Freezer: you can freeze vegan apple pie for three months. To do so, let it cool down completely, then wrap it in plastic and freeze. We recommend cutting the pie before freezing it so you have individual portions ready. Thaw and reheat: thaw in the refrigerator over several hours, then reheat in the microwave for a minute or two.