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–+ servings
vegan apple pie with pie crust

Vegan Apple Pie

Prep Time: 30 minutes
Cook Time: 50 minutes
For the pie crust: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 10 slices
Author: Nico Pallotta

Vegan Pie Crust

  • 2½ cups (375 grams) all-purpose flour
  • 8 ounces (230 grams) vegan butter
  • 1 tablespoon (15 grams) sugar
  • 3 - 4 tablespoons (45 - 60 grams) ice cold water
  • ⅛ teaspoon (2 pinches) salt

Apple Filling

  • 2½ pounds (1.1 kg) apples about 6 apples, we recommend mixing 3 Granny Smith and 3 Pink Lady. Peeled, cored, and cut into thin slices.
  • ¼ cup (50 grams) brown sugar up to 1 cup for a sweeter filling
  • 1 tablespoon lemon juice + grated lemon zest, optional
  • 2 tablespoons (15 grams) 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.
    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
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.
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