Vegan Apple Pie Recipe

I absolutely love this Vegan Apple Pie Recipe because it manages to capture all the cozy, comforting vibes of a classic apple pie while keeping everything plant-based and allergy-friendly. When I first tried making a vegan version, I was worried it wouldn’t have that rich, flaky crust or the perfect balance of sweet and tart filling—turns out, this recipe nails it every time. You’ll find that it’s a fantastic dessert for holidays or any special occasion when you want something homemade but without the fuss.

What makes this Vegan Apple Pie Recipe really worth trying is how approachable it is—even if you’re new to pie-making! The crust comes together with simple ingredients and stays flaky and tender thanks to the trick of using cold vegan butter and ice water. Plus, the mix of Granny Smith and Honeycrisp apples creates that perfect mix of tartness and natural sweetness that your whole family will rave about.

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Ingredients You’ll Need

All the ingredients here are straightforward but work beautifully together to create a rich, satisfying pie that’s completely vegan. I recommend using a mix of tart and sweet apples for that perfect bite each time.

• All-purpose flour: Key to building the structure of your crust and thickening the filling.
• Sugar (granulated and brown): Brown sugar adds depth and molasses notes, while granulated sugar keeps things balanced.
• Salt: Just a pinch to highlight all the flavors.
• Cold vegan butter: I use firm, cold vegan butter cubes to get that flaky crust texture.
• Ice water: Helps bring the dough together without melting the butter.
• Apples: I like half Granny Smith for tartness and half Honeycrisp or Fuji for sweetness and texture.
• Lemon juice: Prevents browning and brightens the apple flavor.
• Cinnamon, ginger, nutmeg: Classic warming spices that make this pie feel like fall in a slice.
• Non-dairy milk: For brushing the crust and helping the sugar stick for a beautiful golden finish.
• Turbinado or granulated sugar: For sprinkling on top—adds crunch and sparkle.

Variations

I like to mix things up with this Vegan Apple Pie Recipe depending on the season or what I have on hand—you can easily customize it to suit your tastes and pantry.

• Add nuts: Toasted pecans or walnuts sprinkled inside the filling add a lovely crunch that my family goes crazy for.
• Use different fruits: Swap half of the apples for pears or add some fresh cranberries for a holiday twist.
• Spice it up: Play with spices—cardamom or allspice gives this pie a unique flavor I discovered from a cozy fall baking day.
• Lattice top crust: If you’re feeling fancy, create a lattice crust for a beautiful presentation that still bakes perfectly flaky.

How to Make Vegan Apple Pie Recipe

Step 1: Make the Perfect Crust

Start by mixing your all-purpose flour, sugar, and salt in a large bowl until everything’s well combined. Then, cut in your cold vegan butter using a pastry cutter or fork—that sand-like texture you’re aiming for is key here! Don’t worry if the butter pieces are uneven; that’s what gives the crust its flaky layers. Slowly add ice water, one tablespoon at a time, and mix until the dough just holds together when you squeeze it. Then, shape it into two discs, wrap them in plastic, and pop them in the fridge to chill for at least an hour.

Step 2: Roll and Chill the Bottom Crust

Once chilled, lightly flour your work surface and roll out one disc into about a 12-inch circle, making sure it’s roughly a quarter-inch thick. If the dough feels stiff, let it rest for 5-10 minutes before continuing—it’ll soften up nicely. Gently transfer it to a 9-inch pie dish, pressing it to fit the bottom and sides evenly. Return this crust to the fridge while you prepare the filling; chilling helps everything stay crisp during baking.

Step 3: Mix the Filling

Grab a large bowl and toss together your apples, brown sugar, granulated sugar, flour, lemon juice, cinnamon, ginger, nutmeg, and a pinch of salt. Mix everything until the apples are nicely coated—this mix creates that perfect juicy, flavorful filling that stays thick when baked. When you fill your crust, try to arrange the apples so they lay flat and packed tight; this helps the pie bake evenly and makes sure every slice looks stunning.

Step 4: Assemble and Decorate the Pie

Roll out the second dough disc just like the first and place it over the filling. Trim any excess dough and press the edges to seal—then fold and crimp for a neat finish. I usually brush the top crust with almond milk and sprinkle with turbinado sugar for a beautiful golden color and a little crunch post-bake. Don’t forget to cut some steam vents in the top; this helps the filling bubble and cook properly.

Step 5: Bake to Perfection

Cover the pie edges with a foil ring or pie shield to prevent burning. Bake at 350°F (175°C) for about 50 to 70 minutes, removing the shield halfway through. You’ll know it’s done when the crust is gorgeously golden and the filling is bubbling. Then, it’s crucial to let the pie cool completely on a wire rack—that 45 to 60 minutes wait really helps the filling thicken and keeps each slice from being runny.

How to Serve Vegan Apple Pie Recipe

Garnishes

I love to serve this vegan apple pie with a generous scoop of vegan vanilla ice cream or a drizzle of warm coconut caramel sauce. A sprinkle of toasted chopped nuts or a dusting of cinnamon on top adds a lovely final touch. These little garnishes elevate the pie and give it that homemade feel everyone notices.

Side Dishes

This pie pairs wonderfully with a cup of chai tea or a glass of crisp apple cider. If you’re serving it as part of a larger meal, light salads or roasted vegetables balance the sweetness nicely. My family often enjoys this pie after a simple vegan roast dinner for a full comforting experience.

Creative Ways to Present

For holidays, I like to make little cut-out shapes from leftover dough and bake them separately as mini pie decorations to place on top. It’s a fun, festive trick that always impresses guests without adding complexity. Another idea is turning it into mini hand pies for easy individual servings at parties or potlucks.

Make Ahead and Storage

Storing Leftovers

After the pie has cooled completely, I recommend keeping leftovers tightly covered in the fridge. This pie tastes great for up to 4 days when stored properly. I usually cover mine with plastic wrap or foil to keep the crust from drying out.

Freezing

I’ve frozen this pie successfully—either bake it fully then freeze, or freeze unbaked assembled pie. Just wrap well with plastic wrap followed by foil to prevent freezer burn. When ready, bake from frozen or thaw in the fridge overnight before baking, adding some extra baking time.

Reheating

To warm up leftovers, I pop pie slices in the oven at 325°F (160°C) for about 10-15 minutes. This keeps the crust crisp and the filling warm without making it soggy as microwaving might. Sometimes, a quick toast in the oven works wonders for reviving that just-baked feeling.

FAQs

Final Thoughts

This Vegan Apple Pie Recipe has a special place in my kitchen because it strikes the perfect balance between tradition and kindness to animals and the planet. It’s easy to make with pantry staples, yet feels like a little piece of homemade magic. I hope you enjoy baking it and sharing it with loved ones as much as I do—it’s honestly one of those recipes I keep coming back to, and I’m sure you’ll love it just as much.

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