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.
Table of Contents
Ingredients & Substitutions
Quantities are in the recipe box at the bottom of the page.
For the filling
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.
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.
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.
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.
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.
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.
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.
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.
More pies and tarts
More apple recipes
For many more easy dessert ideas, check out our desserts category page.
Vegan Apple Pie
Vegan Pie Crust
- 2½ cups all-purpose flour
- 8 ounces vegan butter
- 1 tablespoon sugar
- 3 – 4 tablespoons ice cold water
- ⅛ teaspoon salt
- 2½ 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
- ⅛ teaspoon grated nutmeg
- ⅛ teaspoon salt
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.
- Transfer the mixture onto a clean worktop and lightly knead it with your hands until it comes together into a dough ball.
- 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.
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.
- Arrange the larger pie crust on your pie dish without the parchment paper.
- Pierce the bottom with a fork, then arrange the apples in the pie dish, discarding most of their juice.
- 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 one hour before serving it. You can pair it with vegan whipped cream or vegan ice cream.
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