Description
This vegan apple pie recipe features a flaky, buttery crust made with cold vegan butter and a spiced apple filling combining Granny Smith and Honeycrisp apples. Baked to golden perfection with a crisp top layer sprinkled with turbinado sugar, this pie is a perfect plant-based dessert for any occasion.
Ingredients
Scale
Pie Crust
- 3 cups (360g) all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 cup (2 sticks) cold vegan butter, cubed
- ½ cup ice water
Filling
- 3 lbs apples, peeled & thinly sliced (about 8 medium apples, half Granny Smith, half Honeycrisp or Fuji)
- ½ cup (105g) brown sugar
- ¼ cup (50g) granulated sugar
- ¼ cup (30g) flour
- 2 tablespoons lemon juice
- 1½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Topping
- Non-dairy milk (for brushing)
- Turbinado or granulated sugar (for sprinkling)
Instructions
- Mix dry ingredients for crust: In a large bowl, combine the all-purpose flour, sugar, and salt until uniform.
- Cut in vegan butter: Using a pastry cutter or fork, cut the cold vegan butter into the flour mixture until it resembles coarse sand with some pea-sized pieces.
- Add ice water: Add the ice water one tablespoon at a time, mixing with a wooden spoon or spatula until the dough just holds together when squeezed but remains crumbly.
- Form dough discs and chill: Turn dough onto a floured surface, knead briefly, then divide into two even discs. Wrap each in plastic wrap and chill in the refrigerator for at least 1 hour or overnight.
- Roll out bottom crust: Lightly flour your work surface and roll one disc into a roughly 12-inch circle about ¼ inch thick. Transfer to a 9-inch pie dish and press to fit. Chill in fridge while preparing filling.
- Prepare apple filling: In a large bowl, mix the peeled and thinly sliced apples with brown sugar, granulated sugar, flour, lemon juice, cinnamon, ginger, nutmeg, and salt until combined.
- Assemble pie filling: Remove chilled pie crust from fridge. Gently press the apple filling evenly into the crust, ensuring apples lie flat. Return to refrigerator.
- Roll out top crust: Roll out the second dough disc to ¼ inch thick. Place over the filling. Trim excess dough and seal the edges by pressing the two crusts together. Crimp edges with fingers or fork, or create a lattice top if desired.
- Apply finishing touches: Brush the top crust lightly with non-dairy milk and sprinkle liberally with turbinado sugar. Cut several small vents in the top crust to allow steam to escape during baking.
- Protect crust edges and bake: Cover the pie rim with a pie ring or foil to prevent burning. Bake at 375°F (190°C) for 50-70 minutes, removing the shield after 30 minutes. The pie is done when crust is golden brown and filling bubbles.
- Cool completely: Remove pie from oven and place on a wire rack. Cool fully for 45-60 minutes to allow the filling to thicken properly before slicing and serving.
- Serve: Slice and enjoy with vegan vanilla ice cream or as desired.
Notes
- Use cold ingredients, especially the vegan butter and ice water, to ensure a flaky pie crust.
- Employ a pie shield or foil ring on the crust edges to prevent over-browning during baking.
- Allow the pie to cool completely before slicing to prevent a runny filling. Preparing the pie in advance is recommended.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
