Vegan Apple Pie
There’s nothing quite like the flaky texture and sweet, spiced flavor of a vegan apple pie! Learn how to make the best pie from scratch, with step-by-step photo and video instructions on how to create a latticed top crust. Serve this irresistible dessert with a dollop of dairy-free ice cream at all your Thanksgiving and holiday get-togethers!
โค๏ธ Why youโll love this recipe
- 9 ingredients: This vegan apple pie recipe is made with just 9 ingredients, most of which are pantry staples!
- Perfectly flaky crust: Make your way through layers upon layers of golden pie crust before reaching the gooey cinnamon apple goodness.
- Easy-to-follow instructions: Even if you’re a baking novice, you can make a gorgeous latticed top by following our detailed steps. Or, keep it simple with a classic top crust โ the choice is yours!
- Crowd pleaser: Whether you’re hosting a vegan gathering or a mixed crowd, this apple pie will be a hit! It has that universal appeal that everyone loves.
If you’re a vegan apple pie fan, you should definitely check out our vegan pumpkin pie, vegan sweet potato pie, vegan pecan pie, and vegan pot pie.
๐ The best vegan apple pie
When it comes to hall-of-famer desserts, nothing beats a classic apple pie. One of our favorite recipes growing up was apple pie, so weโre incredibly excited to finally share our vegan version with you!
It all starts with a homemade vegan pie crust, providing a rich, flaky, and tender base for the spiced apple filling. Our not-so-secret tip is to partially cook the filling before baking the pie for the most tender, gooey, melt-in-your-mouth texture.
This vegan apple pie will show you how easy it is to make a plant-based version of a classic that can stand toe-to-toe with some of the best non-vegan recipes. When youโre ready, serve it warm with a big scoop of dairy-free ice cream!
๐ Top apples for vegan apple pie
As a general rule of thumb, itโs best to use firm apples for pie. Ideally, avoid any variety thatโs known to be soft and mushy (like McIntosh).
Besides that, you can use any mix of sweet and tart apples. In fact, your pie will taste the best this way! Hereโs a list of our favorites:
- On the tart side: Granny Smith, Jonathan, Cortland, and Pacific Rose.
- On the sweet side: Honeycrisp, Gala, Jonagold, Braeburn, and Pink Lady.
๐ Ingredients & substitutions
- Vegan pie crust: Homemade is best, but store-bought vegan pie crusts will work if youโre short on time. Check out our vegan pie crust post for tips and the best ratios to use.
- Apples: Use your favorite type of apple listed above! We suggest going with a blend of sweet and tart varieties for the perfect mix of flavors in your pie.
- Cinnamon & nutmeg: Add warmth and depth to the pie, complementing the apples beautifully. You can also experiment with allspice and cardamom.
- Sugar: We use both cane and brown sugar to sweeten the filling and add a deep molasses flavor that balances the brightness of the apples. Feel free to use just cane sugar for a milder taste, or try coconut sugar for a refined sugar-free option.
- Lemon juice: Essential to add a touch of brightness and keep the apple slices from turning brown. Donโt skip the lemon juice!
- Vegan butter: Gives the apple mixture a rich, buttery flavor and helps thicken the sauce. Coconut oil is a good alternative if you’re out of vegan butter.
- Cornstarch: Acts as a thickener, ensuring the apple filling isn’t too runny. If you don’t have cornstarch, arrowroot powder, or tapioca starch can be used in equal amounts.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
๐ How to make a vegan apple pie
Step 1: Bottom crust
Start with a cold crust so itโs easier to work with and holds its shape better when baking. After rolling it out, we recommend chilling it in the fridge as you prepare the filling.
Step 2: Apple filling
Toss the apples with the spices, lemon juice, and both sugars until they’re coated evenly. For an ultra-tender, jammy consistency, we always prefer to pre-cook our apples for pie.
Melt the vegan butter in a large saucepan, then simmer the apples with a cornstarch slurry until they have softened and the liquid has thickened slightly. Let the filling cool slightly before adding it to the bottom crust.
Step 3: Top crust
Lattice work might seem intimidating, but itโs simpler than it looks and allows the pie to vent as it bakes! Roll out the second pie dough, then slice it into thin strips. Add a row of strips on top of the apples vertically.
Peel back every other strip to the halfway mark and add another strip horizontally. Continue alternating strips on the first half until you reach the edge, then repeat the same process on the second half (see our video for more details).
You can also make a double-crust pie by placing the whole pie crust on top. Donโt forget to slit some vents on top with a sharp knife!
Step 4: Bake the pie
Cut off the excess crust around the edges, tuck them under, and crimp or flute the pie crust all the way around to seal the edges. We like to brush the top with plant milk, aquafaba, or any other vegan egg replacement to achieve a perfectly golden crust.
Add a sprinkle of cane sugar or coarse sugar for added crunch, then pop your vegan apple pie into the oven and bake it until the crust is golden and the juices are bubbling. If you notice the edges browning too quickly, cover them with foil until the pie is done baking. Happy eating!
If you have questions about this vegan apple pie recipe, check out our FAQs or leave a comment down below!
๐ฆ What to serve with vegan apple pie
You can never go wrong with a simple slice of warm vegan apple pie, but we suggest pairing it with some indulgent toppings like these:
- Vegan whipped cream
- Dairy-free vanilla or salted caramel ice cream
- Vegan caramel drizzle
- Chopped nuts
๐ก๏ธ Storage & reheating
Maintain the freshness of your vegan apple pie by following these storage and reheating instructions:
- Fridge: This vegan apple pie can be stored, covered, in the fridge for up to 5 days. This also helps the flavors meld even more. You can also store individual slices in airtight containers.
- Freezer: If you want to save it for later, wrap the pie tightly in plastic wrap or aluminum foil and freeze it for up to 3 months. Again, you can also freeze individual slices the same way.
- Reheating: To enjoy a warm slice, preheat your oven to 350F and bake the pie for about 15-20 minutes, or until heated through. You can also heat slices in the microwave in 20 to 30-second intervals or in an air fryer set to โwarm.โ
- Prep ahead: If you want to prepare your pie in advance, assemble the pie fully and freeze it unbaked. When youโre ready, bake it directly from frozen, adding an additional 10-15 minutes to the usual baking time.
โป๏ธ Variations
- Salted caramel: Incorporate vegan salted caramel into the apple filling or drizzle it on top for an extra layer of flavor.
- Dutch apple pie: Top your vegan apple pie with a buttery streusel topping instead of a second crust.
- Chai spiced: Infuse the filling with chai spices like ginger, cardamom, star anise, peppercorns, and cloves.
- Fruit combos: Combine apples and pears for a dual fruit pie, or add some blueberries, raspberries, cranberries, or blackberries.
๐งโ๐ณ Top tips
- Choose firm apples: Granny Smith apples hold up well during baking and have a nice tartness. But feel free to mix firm varieties for depth of flavor.
- Cut uniform pieces: Make sure your apple slices are thin and uniform in size. This will prevent some apples from turning out crunchy while others are mushy.
- Chill the crust: Always refrigerate your pie crust before filling and baking. This maintains little pockets of fat, resulting in a flakier crust.
- Thickening agent: Cornstarch is essential to prevent a runny apple pie filling. Make sure it’s fully dissolved in water before adding it to the simmering apples.
- Ventilation: If youโre using a solid top crust, remember to cut slits into it. This allows steam to escape and prevents a soggy crust.
- Shield the top: If the top and edges of your pie crust start browning too quickly, shield them with aluminum foil around the halfway point.
- Cooling is crucial: Let your pie cool completely before slicing. This helps the filling set and makes for cleaner slices.
- Use a deep dish: Itโs best to use a deep pie dish for this recipe so you can load a ton of apples in. Opt for a 1 ยฝ to 2-inch pie dish for the best results.
- Glass is best: We suggest opting for a glass pie dish. It conducts heat the best and allows you to keep tabs on how the crust is browning as it bakes.
๐ฌ FAQ
This can happen if the cornstarch isn’t fully dissolved or if there’s excess moisture in the apples. Be sure to simmer the apples with the seasonings and cornstarch slurry until the juices thicken slightly.
Uneven browning can be due to oven hot spots. Rotate your pie halfway during baking for even browning. Additionally, if it is browning too quickly, remember to add a pie shield or aluminum foil on top.
Yes, itโs best to let your vegan apple pie cool to room temperature before slicing it. As it sits, the juices in the filling set. This makes slicing much easier and prevents a mess.
๐ด More dessert recipes
If you’re in the mood for more fall-inspired treats like this vegan apple pie, we’ve got you covered:
- Vegan Apple Crisp: Sweet, tender, juicy, and perfect for fall!
- Vegan Apple Cake: Moist, tender crumb with bursts of apple chunks.
- Vegan Apple Cider Donuts: Homemade apple cider-flavored cake donuts.
- Vegan Apple Crumble: Made with 7 ingredients and ready in 40 minutes!
- Vegan Pumpkin Bread: Pumpkin bread infused with warming spices.
The Best Vegan Apple Pie (Ever)
Equipment
- Rolling Pin
- 9-inch deep pie dish
- Apple corer or teaspoon
- Large pot
- Mixing bowl
Ingredients
Crust
- 2 9-inch vegan pie crusts
Filling
- 3 pounds (~8 medium) Granny Smith apples ( peeled, cored, & sliced ยผ-inch thick)
- 1 ยฝ teaspoons ground cinnamon
- ยผ teaspoon ground nutmeg
- ยฝ cup cane sugar
- ยผ cup brown sugar (light or dark)
- 1 teaspoon lemon juice
- 2 tablespoons vegan butter
- 2 tablespoons cornstarch
- 2 tablespoons water
For serving
- Vegan ice cream
Instructions
Bottom crust
- Roll one vegan pie crust until itโs 12-inches in diameter. Fit it into the pie dish, leaving some overhang around the edges.
- Place the pie crust in the fridge while you prepare the filling, then start preheating the oven to 375ยฐF.
Apple filling
- Add the apples to a large mixing bowl, followed by cinnamon, nutmeg, cane sugar, brown sugar, and lemon juice. Toss until the apples are evenly coated.
- Melt the vegan butter in a large saucepan over medium heat. Once melted and gently sizzling, add the apple mixture. In the meantime, combine the cornstarch and water, then add this to the apple mixture as well.
- Turn the heat down to medium-low and continue simmering for 7-8 minutes, stirring occasionally, until the apples have softened and the liquid has thickened.
- Remove the pot from the heat and let the apples cool while you roll out the second crust.
Top crust
- Roll out the second pie crust to an 11-inch diameter, then cut it into 1-inch strips (you should have about 10-12 slices in total).
- Remove the bottom pie crust from the fridge and add the apples in, smoothing the top out with a spatula.
- Add a row of strips on top of the apples vertically. Peel back every other strip to the halfway mark and add another strip horizontally. Continue alternating strips on the first half until you reach the edge, then repeat the same process on the second half (see our video for more details).
- Cut off the excess crust around the edges, tuck them under, and crimp or flute the pie crust all the way around to seal the edges.
Bake
- Optional: Brush the top with soy milk or aquafaba and sprinkle some more cane sugar or coarse sugar over the top of the pie.
- Bake the pie for 55-60 minutes, or until the crust is golden brown and the juices are bubbling. Keep an eye on the crust during the last 30 minutes, and tent the whole pie with foil if it starts browning too quickly.
- Let the pie cool at room temperature for 1-2 hours before serving as-is or with vegan ice cream. Happy eating!
Video
Notes
- Choose firm apples: Granny Smith apples hold up well during baking and have a nice tartness. But feel free to mix firm varieties for depth of flavor.
- Cut uniform pieces: Make sure your apple slices are thin and uniform in size. This will prevent some apples from turning out crunchy while others are mushy.
- Chill the crust: Always refrigerate your pie crust before filling and baking. This maintains little pockets of fat, resulting in a flakier crust.
- Thickening agent: Cornstarch is essential to prevent a runny apple pie filling. Make sure it’s fully dissolved in water before adding it to the simmering apples.
- Ventilation: If youโre using a solid top crust, remember to cut slits into it. This allows steam to escape and prevents a soggy crust.
- Shield the top: If the top and edges of your pie crust start browning too quickly, shield them with aluminum foil around the halfway point.
- Cooling is crucial: Let your pie cool completely before slicing. This helps the filling set and makes for cleaner slices.
- Use a deep dish: Itโs best to use a deep pie dish for this recipe so you can load a ton of apples in. Opt for a 1 ยฝ to 2-inch pie dish for the best results.
- Glass is best: We suggest opting for a glass pie dish. It conducts heat the best and allows you to keep tabs on how the crust is browning as it bakes.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.