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5 from 2 votes

Incredible Vegan Apple Pie

Incredible vegan apple pie with just a few common pantry ingredients. Tastes like childhood and is as easy or complicated as you make it!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 8 serves


Shortcrust pastry

  • 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

Pie Filling

  • ~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

To glaze


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.

To assemble:

  • 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!



1. To make this apple pie gluten free, use a 1:1 gluten free all purpose flour OR 1 ½ cups (150g) almond flour and 1 cups (160g) gluten-free flour all purpose flour. If you use almond flour, your pie crust may brown quicker so just cover your pie with aluminium foil if needed. 
2. If you only have access to vegan margarine/spread, use ¾ cup (170g) of chilled margarine, 2 ¾ cups (345g) flour and less or no water. Your pastry will be softer and more delicate.
3. Apples were weighed after they were peeled and cored. You can leave your apples unpeeled if you prefer.
Did you make this recipe?Tag @rainbownourishments and use the hashtag #rainbownourishments on Instagram!