Vegan 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
Scale
For the Crust
For the Filling
6 cups apples, peeled and sliced (about 4-5 apples)*
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons all purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 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 1/8 - 1/4 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.
Find it online: https://censoredbaker.com/vegan-apple-pie/
