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!
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
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
Incredible Vegan Apple Pie
- 2 ½ cups (310g) plain or all-purpose flour, (note 1 for gluten free)
- 1 cup (225g) vegan block butter, or solid coconut oil (note 2)
- 3 tablespoons cold water, or as needed
- 2 tablespoons cane sugar, or coconut sugar
- Pinch of any good quality salt, if using coconut oil
- ~4 x (720g) cored apples, sliced thinly (note 3)
- 3 tablespoons (40g) cane sugar, brown sugar or coconut sugar
- 3 tablespoons (20g) corn starch / corn flour
- 1 lemon juice and zest, (~2-3 tbsp of combined juice and zest)
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- Pinch of salt
- 1 tbsp maple syrup
- 1 tbsp water
To prepare the pastry:
- Mix all the pastry ingredients in a medium size bowl or food processor. If the mixture is too crumbly, add some extra water and mix until it becomes a pliable dough. If the mixture is too wet, add a little more flour and mix again. Divide the pastry into 2 balls, wrap or cover in an airtight container and chill for at least 30 minutes.
- Toss all ingredients in a bowl until combined and set aside.
- Preheat oven to 180°C (350°F). Grease a 25 cm (10 inch) pie dish.
- Remove the pie dough from the fridge. If the dough is too cold, allow to come to room temperature for 30 minutes.
- On a floured surface, roll out one half of the pastry into a thin circle about 5 mm (¼ inch) thick. Transfer the pastry to your pie dish and press it against the base and sides to form a crust.
- Trim off the excess pastry and prick the bottom with a fork. Set aside
- Layer all the apple pieces (and any excess juices) into the pie crust
- On a floured surface, roll out the remaining half of the pastry into a thin circle. Transfer the pastry to your pie dish for the top crust. If you'd like to create a lattice design, cut your pastry into 1.5 cm (~½ inch) strips and layer them on your pie (refer to the video for a visual guide).
- Trim the excess pastry on your pie.
To glaze and bake
- Combine the maple syrup and water in a small bowl. Brush the mixture on your unbaked pie.
- Bake the pie for 1 hour or until the surface is golden and the apples are tender.
- Serve with a few dollops of cream or ice cream. Enjoy!
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.