Vegan apple pie is a delicious and satisfying alternative to classic apple pie, where vegan butter is used instead of regular butter to make an irresistible golden and flaky crust.

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

Be it for ethical, environmental, or health reasons, or simply because you want to try something new, vegan apple pie is a delicious recipe to share with your loved ones.

vegan apple pie with red ribbon

Vegan apple pie video

Ingredients & Substitutions

Quantities are in the recipe box at the bottom of the page.

For the filling

vegan apple pie ingredients

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

vegan pie crust ingredients

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.
vegan apple pie with red apples and knife on the side

How to make vegan apple pie

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

1. Start with the vegan pie crust

To a food processor, add flour, sugar, salt, and cold-diced vegan butter.

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.

vegan pie crust in a food processor after blending

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.

vegan pie crust with hands and flour

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.

hands with a rolling pin and vegan pie crust

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.

apple slices with cinnamon sugar in a glass bowl

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.

vegan pie crust in a white pie plate and hands

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.

vegan pie crust with sliced apples in a pie plate

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.

vegan pie crust with apple filling and strips

Seal the edges with pressure and cut the excess dough with a paring knife.

Brush the top with water or non-dairy milk.

vegan apple pie with hands before baking

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.

vegan apple pie after baking with hands and kitchen towel

Storage & Make Ahead

Make Ahead: you can make vegan vegan apple pie a day in advance and keep it in a cake dome for up to 24 hours.

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.

slice of vegan apple pie

More pies and tarts

More apple recipes

vegan apple pie with pie crust

Vegan Apple Pie

By: Nico Pallotta
5 from 2 votes
Vegan apple pie is a delicious and satisfying alternative to classic apple pie, where vegan butter is used instead of regular butter to make an irresistible golden and flaky crust.
The filling is no different than the traditional recipe, made with tender and juicy apples flavored with warm spices and sugar.
Prep Time: 30 minutes
Cook Time: 50 minutes
For the pie crust: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American

Ingredients 

Vegan Pie Crust

  • cups all-purpose flour
  • 8 ounces vegan butter
  • 1 tablespoon sugar
  • 3 – 4 tablespoons ice cold water
  • teaspoon salt

Apple Filling

  • pounds apples about 6 apples, we recommend mixing 3 Granny Smith and 3 Pink Lady. Peeled, cored, and cut into thin slices.
  • ¼ cup brown sugar up to 1 cup for a sweeter filling
  • 1 tablespoon lemon juice + grated lemon zest, optional
  • 2 tablespoons flour or cornstarch
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger or fresh grated ginger
  • teaspoon grated nutmeg
  • teaspoon salt

Instructions 

For the vegan pie crust

  • To a food processor, add 2½ cups all-purpose flour, 8 ounces vegan butter (cold and diced), 1 tablespoon sugar, ⅛ teaspoon salt, and pulse a few times until you have a coarse mixture.
    Add 3 – 4 tablespoons ice cold water and keep pulsing a few more times until a crumbly dough forms.
    vegan pie crust in a food processor after blending
  • Transfer the mixture onto a clean worktop and lightly knead it with your hands until it comes together into a dough ball.
    vegan pie crust with hands and flour
  • 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 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.
    hands with a rolling pin and vegan pie crust

For the apple filling

  • Preheat the oven to 350°C or 180°F.
    Peel and core 2½ pounds apples, cut them into thin slices, and add them to a large bowl.
    Microwave them for 5 minutes, stir, then microwave them for 5 more minutes.
    Add ¼ cup brown sugar, 1 tablespoon lemon juice, 2 tablespoons flour, 1 tablespoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon grated nutmeg, and ⅛ teaspoon salt. Toss until well combined.
    apple slices with cinnamon sugar in a glass bowl
  • Arrange the larger pie crust on your pie dish without the parchment paper.
    vegan pie crust in a white pie plate and hands
  • Pierce the bottom with a fork, then arrange the apples in the pie dish, discarding most of their juice.
    vegan pie crust with sliced apples in a pie plate
  • 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.
    vegan apple pie with hands before baking
  • 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 one hour before serving it. You can pair it with vegan whipped cream or vegan ice cream.
    Vegan apple pie with knife and red ribbon

Video

Notes

Nutrition information is an estimate for 1 slice of vegan apple pie out of 10 slices.
STORAGE & MAKE AHEAD
Make Ahead: you can make vegan vegan apple pie a day in advance and keep it in a cake dome for up to 24 hours.
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.
ALSO ON THIS PAGE

Nutrition

Calories: 392kcal, Carbohydrates: 52g, Protein: 4g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 9g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 176mg, Dietary Fiber: 4g, Sugar: 18g, Vitamin A: 60IU, Vitamin B6: 0.1mg, Vitamin C: 6mg, Vitamin E: 1mg, Vitamin K: 20µg, Calcium: 20mg, Folate: 75µg, Iron: 2mg, Manganese: 0.4mg, Magnesium: 15mg, Zinc: 0.4mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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5 from 2 votes (2 ratings without comment)

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