Description
This Perfect Vegan Apple Pie features a flaky, homemade vegan pie crust filled with a cinnamon-spiced apple filling, baked to golden perfection. Made without any animal products, this classic dessert offers a warm, comforting flavor that’s ideal for any occasion.
Ingredients
Scale
Pie Crust
- 2 vegan pie crusts (double recipe)
Apple Filling
- 7-8 medium sized apples (Granny Smith or Honeycrisp recommended)
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 3 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 tablespoons vegan butter
For Brushing and Topping
- Few tablespoons non-dairy milk for brushing pie crust (optional)
- Sprinkle of coarse sugar for topping (optional)
Instructions
- Prepare the crusts: Make a double recipe of Vegan Pie Crust and chill the two dough balls in the refrigerator until the filling is ready. Alternatively, use two store bought vegan pie crusts, though homemade crust tastes better.
- Make the apple filling: Peel and slice or chop the apples. Add them to a large saucepan along with lemon juice, sugar, flour, cinnamon, and vanilla extract. Cook over medium heat, stirring frequently, until the apples soften, about 15 minutes. Remove from heat and set aside.
- Preheat oven: Set your oven to 425 degrees Fahrenheit to prepare for baking the pie.
- Roll out bottom crust: Sprinkle flour on a clean surface and roll out one pie crust to about 12 inches in diameter. Carefully transfer it to a 9-inch pie pan, trimming any excess dough.
- Add filling and butter: Spoon apple filling into the pie crust, mounding slightly in the center. Dot the top with vegan butter pieces.
- Roll out top crust: Roll out the second pie crust and place it gently over the filling. Trim, seal, and flute the edges. Cut slits in the crust to let steam escape. Optionally, brush with non-dairy milk and sprinkle with coarse sugar.
- Bake the pie: Bake for 40 minutes until the crust is golden brown and apple juices bubble. If crust browns too quickly, use a pie shield to protect edges.
- Cool and serve: Let the pie cool for 30 minutes at room temperature to thicken the filling. Serve with vegan whipped cream or non-dairy vanilla ice cream and enjoy.
Notes
- If using store bought crusts, verify they are vegan-friendly as some pie crusts contain animal products.
- For a gluten free version, use a gluten free pie crust and substitute the all purpose flour in the filling with gluten free flour or cornstarch.
- Granny Smith, Honeycrisp, or Pink Lady apples work best for pie; using a mix adds great flavor complexity.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
