Go Back
+ servings
slice of apple pie with a scoop of vanilla ice cream and caramel sauce.

Vegan Apple Pie

Vegan apple pie with cinnamon spiced sweet apple filling baked inside a homemade buttery flaky pie crust. The ultimate vegan pie for fall and winter.
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Calories 519kcal


  • 1 batch vegan pie crust prepared at least 1 hour ahead
  • 1 kg apples I use granny smith
  • 60 g 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


Pie Crust

  • Prepare the crust recipe through to step 3 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.
  • I highly recommend serving your vegan apple pie with a few scoops of homemade vegan vanilla ice cream or a dollop of vegan whipped cream and a good drizzle of vegan caramel sauce.


  • 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.


Serving: 1serving | Calories: 519kcal | Carbohydrates: 60g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 24mg | Potassium: 139mg | Fiber: 3g | Sugar: 21g | Vitamin A: 202IU | Vitamin C: 6mg | Calcium: 12mg | Iron: 0.2mg