Is there anything more nostalgic than apple pie? While Vegan Apple Pie might not be the most traditional, this recipe is every bit as delicious as the apple pies you grew up on. Whether you're looking for a pie to bring to the holiday table or you just want a straightforward apple pie you can make "just because," this is the recipe for you! Let's learn how to make it!
This vegan apple pie achieves its amazing flavor through the use of two different kinds of apples - granny smith and honeycrisp. These varieties marry well and produce the perfect balance between sweet and tart.
A phenomenal flaky, buttery vegan pie crust also contributes to the excellence of this pie. Don't be afraid to make your own! Our pie crust post contains so many tips and tricks to help you succeed!
If you're on a pie kick, be sure to check out all of our pies and pastries.
Vegan apple pie ingredients:
This pie comes together quickly and requires staple ingredients that you likely already have on hand.
- Double Piecrust: This forms the base and top of the pie, enclosing the filling and creating a flaky, golden crust that holds everything together.
- 6 cups apples: Apples are the star of the pie, providing the main flavor and texture. A mix of sweet and tart apple varieties (i.e. granny smith and honeycrisp) can balance the taste.
- 1 tablespoon lemon juice: Prevents the sliced apples from browning and enhances their natural flavor with a hint of acidity.
- ½ cup sugar: Sweetens the filling, bringing out the natural sweetness of the apples and contributing to caramelization during baking.
- 2 tablespoons all-purpose flour: Thickens the juices released by the apples during baking, ensuring the filling isn't too runny.
- ½ teaspoon salt: Balances the sweetness and enhances the overall flavor, making the spices and apples more vibrant.
- 1 teaspoon ground cinnamon: Adds warmth and a classic spiced flavor that complements the apples perfectly.
- ½ teaspoon ground ginger: Provides a subtle, zesty kick.
- ¼ teaspoon ground nutmeg: Contributes a deep, nutty, and slightly sweet undertone.
Why you'll love this apple pie:
- Classic Comfort Food: Apple pie is a nostalgic, classic dessert that evokes warm, cozy feelings.
- Delicious Spiced Flavor: The combination of cinnamon, ginger, and nutmeg creates a warm, aromatic filling that's perfectly balanced.
- Juicy, Tender Apples: The apples provide a sweet-tart juiciness and tender texture, making every bite satisfying.
- Flaky, Golden Crust: The double piecrust adds a buttery, flaky layer that contrasts beautifully with the soft filling.
- Accessible for All Diets: Being vegan, this pie is inclusive for a wide range of dietary preferences making it great for holiday gatherings.
- Perfect for Any Occasion: This dessert works equally well for holidays, family gatherings, or a simple treat to enjoy with a cup of tea or coffee.
Steps to make vegan apple pie (with pictures!):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Being by making your double piecrust according to this vegan pie crust recipe. Chill as directed, roll out half the dough and place in a 9 inch pie pan.
Lay a sheet of parchment paper in the unbaked pie shell and fill with ceramic pie weights. Par bake the bottom crust for 15 minutes at 375 degrees F (190 C) for 15 minutes.
In a large bowl, gently toss together all of the filling ingredients. All of the apples should be coated in sugar and spices and you should no longer see any dry ingredients.
Pour apples into your par baked pie crust and spread evenly. Roll out your other disk of pie crust and place it over the apple filling using a rolling pin. Tuck the edges under and crimp with your thumb and forefinger.
Brush the top crust and edges with nondairy milk using a pastry brush and sprinkle generously with coarse sugar.
Bake for 50-55 minutes (or until deeply golden) at 375 F (190 C). Allow to cool for at least 1 hour before serving.
Tips for making a perfect vegan apple pie:
Crust
- Use Cold Ingredients: Keep your vegan butter, plant-based shortening, and water cold to ensure a flaky crust. Warm ingredients can make the dough too soft. Use a name brand vegan butter!
- Don’t Overwork the Dough: Handle the dough as little as possible to prevent it from becoming tough.
- Chill the Dough: After mixing and rolling out, chill the dough before assembling to help it hold its shape during baking.
Filling
- Choose the Right Apples: Use a mix of tart and sweet apples (e.g., Granny Smith, Honeycrisp, or Fuji) for a balanced flavor and texture.
- Slice Evenly: Cut the apples into even slices to ensure they cook uniformly.
- Prep Apples Correctly: Peel, core, and slice the apples evenly to ensure they cook uniformly. Toss the slices in lemon juice to prevent browning.
Baking
- Vent the Top Crust: Cut slits in the top crust to release steam, preventing a soggy pie.
- Cover the Edges: Use foil or a pie shield to protect the edges from burning while the rest of the pie bakes.
- Bake on a Lower Rack: This helps cook the bottom crust thoroughly.
- Cooling and Setting: Allow the pie to cool and set for at least a couple of hours before slicing. This allows the filling to set and ensures cleaner slices.
How to par bake an apple pie crust:
Par-baking, also known as blind baking, is a technique where a pie crust is partially baked before the filling is added. It's particularly useful when making apple pie as the filling is very wet and may make the bottom crust soggy.
Why to par bake a pie crust:
- Prevent Soggy Bottoms: Apple filling can have a high moisture content which might make the bottom crust soggy. Par baking helps create a barrier that prevents the crust from becoming excessively wet.
- Ensure Crispiness: Par baking helps ensure that the bottom crust is properly cooked and maintains its crispness, even when a wet filling is added later.
- Set Crust Shape: It sets the shape of the crust, preventing it from slumping down when the filling is added.
How to par bake a pie crust:
- Prepare the Crust: Roll out the pie dough and place it in the pie dish, crimping the edges. Prick the bottom and sides of the crust with a fork to prevent air bubbles.
- Chill the Crust: Refrigerate the crust for at least 30 minutes to allow it to firm up, which prevents shrinking during baking.
- Line and Weigh the Crust: Line the chilled crust with parchment paper then fill it with ceramic pie weights. These weights help the crust maintain its shape during baking.
- Bake the Crust: Bake the crust in your preheated oven for the recipe specified time, usually around 15-20 minutes.
Frequently asked questions:
Yes, you can use store-bought pie crust for a vegan apple pie. There are many brands that offer pre-made vegan pie crusts made without animal products. Read ingredients carefully!
A mix of tart (e.g., Granny Smith) and sweet (e.g., Honeycrisp, Fuji, or Golden Delicious) apples provides the best balance of flavor and texture. Avoid apples that get mushy when baked, like Red Delicious.
Yes! You can assemble the pie and refrigerate it unbaked for up to 24 hours, or freeze it for longer storage. Bake it straight from the fridge or freezer, adding extra baking time as needed.
Brush the crust with plant-based milk (like almond, soy, or oat milk). For extra shine, sprinkle it liberally with coarse sugar.
Toss the apples with a small amount of flour or cornstarch to thicken the juices. You can also pre-cook the filling slightly to reduce moisture before adding it to the crust.
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure the crust and any thickeners (like flour) in the filling are also gluten-free.
How to serve apple pie:
Here are some tips for serving vegan apple pie to enhance its flavor and presentation:
- Let is cool: Allow the pie to cool for at least 1-2 hours after baking. This helps the filling set, making it easier to slice cleanly.
- Slicing the pie: Use a sharp knife or pie server to cut even slices. Wipe the knife clean between cuts to maintain neat edges.
- Serve warm or at room temperature: Vegan apple pie tastes delicious at both temperatures. To warm it, reheat individual slices in the microwave for 20–30 seconds or in the oven at 350°F (175°C) for 5–10 minutes.
- Add toppings: Enhance the flavor with these vegan-friendly toppings: vegan vanilla ice cream, dairy-free whipped cream, caramel drizzle, chopped nuts, etc.
- Pair with a beverage: Complement the pie with drinks like: coffee, tea, hot chocolate, spiced apple cider, nondairy milk.
By serving it thoughtfully, you can turn a simple vegan apple pie into a memorable dessert experience!
How to store an apple pie:
Storing a vegan apple pie properly can help maintain its freshness and taste. Here's how to store it, whether you've fully baked it or left it unbaked:
Baked apple pie:
- Room Temperature (Short Term): If planning to consume the pie within 1-2 days, you can store it at room temperature, covered with plastic wrap or aluminum foil.
- Refrigeration (Longer Term): For longer storage, place the baked pie in the refrigerator. Cover it loosely with plastic wrap or aluminum foil or transfer it to an airtight container. Properly stored, it can last 3-4 days in the fridge.
Unbaked apple pie:
- Refrigeration: If you've assembled the pie but haven't baked it yet, cover it tightly with plastic wrap or foil and store it in the refrigerator. It can be refrigerated for up to 24 hours before baking.
- Freezing: To store an unbaked pie for an extended period, you can freeze it. Wrap the assembled, unbaked pie (still in the pie dish) tightly with plastic wrap and then aluminum foil. You can freeze it for up to a month.
Proper storage methods can help preserve the taste and texture of your vegan apple pie, ensuring it remains luscious and enjoyable for an extended period.
If you make this recipe, please tag @censoredbaker on Instagram!
PrintVegan Apple Pie
Perfect vegan apple pie - spiced apple filling made with 2 kinds of apples, all wrapped in a buttery, flaky pie crust!
- Prep Time: 30 minutes
- Bake Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 1 9-inch Pie 1x
- Category: Pies and Pastries
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Crust
For the Filling
6 cups apples, peeled and sliced (about 4-5 apples)*
1 tablespoon lemon juice
½ cup sugar
2 tablespoons all purpose flour
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
nondairy milk + coarse sugar for baking
Instructions
- Prepare the Crust: Begin by making a double piecrust. Stop once you have two disks of dough wrapped in plastic chilling in the refrigerator. Once dough has chilled for at least two hours (up to two days), move on to the next step.
- Roll out the Dough: Allow one of your disks of piecrust to sit out for 15-20 minutes after removing it from the refrigerator. Generously flour a clean, flat surface. Roll the dough into an 11-12 inch circle that is about ⅛ - ¼ inch thick. Using the rolling pin, carefully transfer the dough to a 9-inch pie pan. Press the dough gently into the pan, allowing the excess to hang over the sides. Place pie pan in the freezer to chill for 10 minutes.
- Par Bake the Crust: Preheat your oven to 375 degrees F (190 C). Remove the pie pan from the freezer and poke holes in the bottom and sides of the crust using a fork. This is only for ventilation so no need to go crazy. Crumple up a sheet of parchment paper then flatten it into the unbaked piecrust. The crumpling will help it lie a bit flatter. Cover the parchment paper with ceramic pie weights, shifting them with your hands until they evenly cover the bottom of the crust. Place pan on center rack of preheated oven and bake for 12 minutes. Remove pan from oven and lift out the weights and parchment paper. Return pan to oven and bake for another 3 minutes. Remove pie crust from oven and allow it to cool for 2 minutes before gently trimming off the excess crust with a pair of kitchen scissors. Leave the crust to cool completely.
- Make the Filling: Prepare filling while crust cools. Add the sliced apples, lemon juice, sugar, flour, salt, cinnamon, ginger and nutmeg to a large bowl. Toss together gently to ensure you don’t break up the apples. Pour the filling into the cooled piecrust.
- Assemble: Allow your second disk of piecrust dough to sit at room temperature for 15-20 minutes before rolling it out into an 11-12 inch circle. Using your rolling pin, transfer the crust to the pie pan, gently rolling it over the top of the apple filling. Tuck the edges under and crimp using your thumb and forefinger. Cut a perpendicular slit in the top of the pie for ventilation. Place pie back in the freezer to chill for another 10 minutes. Remove from freezer and brush the top/edges of the crust with nondairy milk using a pastry brush and sprinkle generously with coarse sugar.
- Bake: Carefully wrap the edges of the piecrust in tinfoil. This will protect them from burning in the oven. Place pie on center rack of preheated oven and bake for 50-55 minutes or until crust looks golden brown all over. Remove pie from oven and allow it to cool for at least 30 minutes before slicing. Serve with nondairy vanilla ice cream if desired.
Notes
*Baked pie will keep under plastic wrap at room temperature for 2 days. You can stretch a pie’s life to 3-4 days if you keep it in the refrigerator. Just keep in mind that this will make the crust less crisp.
*When making apple pie I like to use half Granny Smith apples and half Honeycrisp. I think they work together to create a really nice flavor balance. That said, you can totally use whatever you'd like.
More vegan pie recipes:
- Vegan Chocolate Fudge Pie
- Vegan Pumpkin Pie
- Vegan Strawberry Rhubarb Pie
- Vegan Banana Cream Pie
- Vegan Peach Crumble Pie
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