Juicy spiced apples and flaky pie crust are baked to perfection in this easy vegan apple pie recipe. The crust is perfectly crisp (absolutely no soggy bottoms here) and the filling is firm but tender without being mushy!
📖 Recipe Overview
- Easy to Make: The easy vegan pie crust comes together in the food processor, you can also use the rub-in method to make it without equipment. The sweet apple pie filling is made in one bowl, with no need to pre-cook the apples.
- Comforting and Nostalgic: This version tastes just like classic American apple pie, with a buttery crust and spiced juicy apple filling, nobody will be able to tell it's dairy-free. The crust is made with all vegan butter making it crispy and flaky, never soggy.
- Perfect for Fall: The warming cinnamon spice and sweet apple flavor make it ideal for fall and winter, but it can be enjoyed all year round.
- Great for All Occasions: Whether for a family dinner, Thanksgiving, or Christmas, or simply as a weekend bake, this apple pie is great any time! It also travels well in case you need to transport it to a dinner party.
- Allergy-Friendly: This easy apple pie recipe is eggless, dairy-free, and nut-free. It may also be possible to use a GF flour blend for the pie crust, but I have not tested it yet.
🍏 Ingredients Needed
Here's everything you need to make this vegan apple pie from scratch:
- This pastry calls for vegan block butter, not the spreadable kind from a tub or shortening. I use flora unsalted plant butter.
- Vegan buttermilk (a simple mixture of soy milk and apple cider vinegar) gives the pie crust an incredible flavor and flaky crumb.
- Granny Smith apples have a high acidity making them slightly sour and so delicious in apple pie. They are my favorite apples for making homemade apple pie filling. Pink lady or Braeburn apples are also great, and slightly sweeter.
- Ground cinnamon is the perfect compliment to baked apples. You can also add a little ground nutmeg, allspice, and ginger.
- A touch of vanilla extract adds the most delicious flavor to the filling.
- Cornstarch is the thickening agent for vegan apple pie filling. You can also use arrowroot starch in its place.
🥣 How To Make Vegan Apple Pie
Prepare the pie crust
(1) Add the dry ingredients (flour and salt) to your food processor and blend until combined. Add in the cold butter cubes and pulse for 20-30 seconds until combined.
(2) Add the vegan buttermilk to the food processor and pulse for 10-15 seconds until combined.
(3) Carefully shape the dough into two separate discs. Wrap them well in plastic wrap and place them in the refrigerator to chill for at least an hour (or longer if preferred).
(4) Roll out the dough on a lightly floured surface to a circumference wider than your pie tin.
(5) Using the rolling pin, very carefully lift the dough into the pie tin. Trim the edges with some pastry scissors.
(6) Dock the pastry dough by piercing some holes into the base, and crimp down the edges with a fork.
Make the apple pie filling and assemble the tart
(7) Wash, peel, and cut the apples into large slices or chunks. Combine the apple slices in a large mixing bowl with sugar, lemon juice, vanilla, cinnamon, and cornstarch.
(8) Arrange the apple slices inside the pie crust as neatly as possible and pour over any leftover juices.
(9) Use a rolling pin to carefully lift the second pastry disc on top of the apple pie.
(10) Use a knife to create slits in the top of the pastry to prevent steam from building up underneath it.
(11) Brush any exposed pastry with some melted vegan butter.
(12) Sprinkle with granulated sugar, and bake until golden!
My favorite apples for baking are Granny Smiths. They are firm, hold their structure well during baking, and are slightly tart without being overly sweet. They also brown much slower than some other apples meaning you don't have to rush too much when chopping them up!
Others that work well include Pink Lady and Braeburn.
In my opinion, no! The apples may become mushy and overcooked if you pre-cook the filling for this pie. I personally prefer the apples to retain some structure once baked.
Cornstarch is a thickening agent and once cooked it turns into a paste. The cornstarch will soak up any juices of the apples along with the lemon juice and vanilla.
No, this apple pie is best served fresh from the oven or from the fridge. Freezing and defrosting will alter the structure of the apples in the filling, and may cause them to turn mushy once defrosted or reheated.
- 1 batch vegan pie crust, prepared at least 1 hour ahead
- 1 kg (2.2 lb) apples, I use granny smith
- 60 g (⅓ cup) granulated sugar, plus extra for garnish, *see notes
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- 3 tablespoons cornstarch, (cornflour)
- 2 tablespoons vegan butter, for glazing
- Prepare the crust recipe through to step 6 and chill for at least an hour while you prepare the filling.
Apple Pie Filling
- Wash, peel, and remove the cores from the apples. Slice them into approximately 1cm slices, do not cut them too thinly or they will turn mushy when cooked.
- Add the apple slices to a large mixing bowl with the granulated sugar, lemon juice, vanilla extract, ground cinnamon, and cornstarch. Mix well using a spatula and make sure all the apples are coated in the juices. Cover and set aside.
Assembly and Baking
- Meanwhile, preheat your oven to 200°C (392°F). Lightly grease the tart tin with some oil or vegan butter.
- Remove the dough discs from the fridge and allow them to sit at room temperature for 5 minutes before rolling out. On a lightly floured surface, roll out one of the dough discs to a circumference wider than your pie tin. Carefully lift the pastry into the tart tin using your rolling pin.
- Gently press the dough into the base and sides of the tin, being careful not to stretch it. Use scissors to trim off the excess pastry around the edges of the pan. To crimp the edges of the dough using the pinch method as shown in this video. You can also crimp the edges using a fork. Pierce several holes into the base of the pastry using a fork.
- Assemble the apple slices inside the pie dish, stacking them on top of one another as evenly as possible. Pour any remaining juices over the apples.
- Roll out the second pastry disc to a circumference slightly larger than the pie dish. Carefully lift it on top of the apple pie filling using the rolling pin. Trim the edges of the pastry using pastry scissors and crimp the edges of the top layer of the crust using a fork. Use a knife to create slits in the top of the pastry to prevent steam from building up underneath it.
- Melt the 2 tablespoons of vegan butter and brush it on top of the pastry in an even layer. Sprinkle with granulated sugar.
- Bake in your oven which has been preheated to 200°C (392°F) for 20 minutes. Reduce the temperature to 190°C (374°F) and bake for another 30-40 minutes until golden brown.To check if the filling is cooked, simply pierce into the pie with a fork. The apples should be slightly firm, if they are hard continue to bake for another 5-10 minutes.
Serving and Storage
- Once baked, allow the pie to come to cool slightly at room temperature for 30 minutes to serve warm. Otherwise, store it in the fridge covered or in an airtight container for up to 3-4 days.
- Granny Smiths, Braeburn, or Pink Lady apples are my favorite for this recipe.
- Some white sugar in the US is not vegan, if in doubt use organic sugar.
- Make sure you lightly grease the pie dish with some oil or vegan butter to help prevent the crust from sticking to the edges.
- Don't leave the sliced apples lying around for too long as they will start to oxidise. Instead, add them to a mixing bowl with the lemon juice and other filling ingredients immediately once they have been sliced.
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