Classic Vegan Apple Pie

This incredible vegan apple pie uses just a few common pantry ingredients, tastes like childhood and can be as simple or complicated as you make it!

It's vegan, vegetarian, eggless, dairy free, can be made gluten free and refined sugar free for a healthy apple pie.

Step by step video

What to expect from this recipe

This no fuss vegan apple pie has a classic:

• Buttery vegan shortcrust pastry which will melt in your mouth
• Sweet apple cinnamon filling which doesn't need to be cooked beforehand

It can be made in advance or on the day of eating. And I've included a few shortcuts if you want to make this in less than 1 hour!

Or for slightly quicker apple recipe, check out my vegan apple crumble pie, vegan apple bread or apple crumble tea cake.

Everyday ingredients & customisations

This classic apple pie uses:

All-purpose or plain flour. I've also included a gluten free option in the recipe card at the bottom of this post. For a healthy vegan apple pie, you can use spelt or whole wheat flour, although you may need to add a few more tablespoons of chilled water to the pastry.

Vegan block butter (preferred) or solid coconut oil. I'd recommend using refined coconut oil if you don't like the taste of coconut. I know block butter isn't accessible in some countries so I've included a vegan margarine/spread option as well! However, block butter always works better for shortcrust pastry.

Apples such as Granny Smith, Pink Lady or any sweet snacking apple.

Lemon juice and zest from 1 lemon. Bottled lemon juice will also work.

Sugar such as regular granulated, light brown, dark brown or coconut. You can make this apple pie refined sugar free by using maple syrup (use 1 tbsp in the shortcrust pastry and only 2 tbsp in the filling). Or you can make the pie completely sugar free by using erythritol!

Cinnamon, nutmeg and salt

Corn starch/flour

For a healthy vegan apple pie, simply use spelt/wholemeal flour, no refined sugar (or erythritol) and solid coconut oil in the crust.

How to make shortcrust pastry for apple pie

I think it's easiest to make the pastry in a food processor as long as you don't pulse the mixture for too long (just don't walk away while it's mixing)! If you don't have a food processor, you can just use a large bowl and a pastry cutter.

Simply add all ingredients to your food processor and mixer and 'chop' until the mixture comes together. If it's still a little too dry, add 1 tbsp of chilled water at a time and mix until it forms like flaky crumbs (like the picture on the right).

If you're using a food processor, this will only take 1-2 minutes.

Once it comes together, you need to chill the dough (chilled dough is always easier to work with). I prefer using a very airtight container to minimise disposable plastics. Or you can wrap the pastry in plastic and store it in the fridge.

Making the apple pie filling

While the pie crust is chilling, you can make the filling!

This recipe works with peeled or unpeeled apples. Once you've thinly sliced all of the apples, simply toss them in a large bowl with the rest of the filling ingredients.

Cover the bowl and set it aside for a little. All the delicious flavours develop and the lemon juice helps soften the sliced apple.

Rolling out the pastry

If you let your pastry chill for 30 minutes, you should be able to roll it out immediately. If it's turned into a solid brick, just let it soften at room temperature for another 30 minutes or so.

I'd recommend rolling out the pastry on a well floured surface or in between two sheets of baking paper!

Assembling the pie

First, transfer your rolled out pastry to your greased pie tin. There are a few ways to do this and you can see some of these methods in King Arthur's Youtube video. If any large holes form in the pie crust, simply patch them up with excess pastry (no one will see it after baking).

Next, use of pair of scissors to trim off the excess pie crust and use a fork to prick the bottom of your pie crust.

Pile all your apples onto the pie crust, trying to make sure there aren't any large gaps!

For the top crust, you can 'choose your adventure' and make the pie as simple or decorative as you want!

When I'm in a rush, I top the pie with a single layer of pastry and cut a few 'vents' in the pastry which allow air to escape while it's baking. Or I love turning the pastry into a crumble to make an apple crumble pie.

For a guide on making a lattice design, check out the video in this blog post (at the top of the post or in the recipe card at the bottom).

Shortcuts for making this apple pie

If you just don't want to make the pastry, use store-bought shortcrust pastry! A lot of store-bought pastries use vegetable shortening so are accidentally vegan.

Or if you don't want to prepare the apple filling, use canned pie apple! Having a pre-made filling will reduce the baking time to 30 minutes (or bake until the pastry is golden brown).

To make this pie for a special event or Thanksgiving, you can make all components in advance! The pastry can be made up to 3 days in advance and chilled in the fridge (or 2 weeks in advance and frozen).

The apples can be prepared a day beforehand and left to macerate in the fridge overnight. On the day of baking, just allow your pastry to warm up to a workable temperature and assemble your pie.

How to serve apple pie

Oh where do we start? You can serve the pie:

• Hot from the oven
• Cold from the fridge while no one is watching
• With all the scoops of ice cream, thick whipped cream or pouring cream
• Or my personal favourite, with custard!

I hope you enjoy this recipe!

See my other vegan pie recipes:

• Vegan Banoffee Pie
• Easy Vegan Apple Crumble Pie
• Mango Peach Pies (vegan)
• Vegan Chocolate Mousse Pie with Berries

Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.