This Vegan Apple Pie is an easy vegan dessert that will steal the show at any fall gathering. It’s all about those classic flavors—cinnamon-coated apples nestled in a flaky, buttery crust. This pie brings everyone to the table.
How to Make Vegan Apple Pie
To make the pie crust, start by combining the flour, sugar, and salt in the bowl of a food processor, pulsing a few times to mix. Add the cold vegan butter and pulse until the mixture resembles coarse crumbs with small pea-sized butter pieces. Add ice water 1 tablespoon at a time, pulsing after each addition, until the dough just begins to clump together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and chill for at least 1 hour.
For the filling, place the apple slices in a large bowl and toss them with cinnamon until evenly coated. In a large saucepan, melt the vegan butter over medium heat. Stir in the flour and cook for about 1 minute until the mixture thickens slightly. Add the water and sugar, stirring to combine, and bring the mixture to a simmer. Add the cinnamon-coated apples to the pan and cook for 3–5 minutes, just until they begin to soften. Remove the filling from heat and allow it to cool completely.
Preheat your oven to 425°F (220°C). Roll out one of the chilled dough disks and fit it into a 9-inch pie dish. Once the filling has cooled, pour it into the prepared crust. Roll out the second disk of dough, place it over the filling, trim and crimp the edges, and cut a few slits in the top to allow steam to escape. Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 45–50 minutes, until the crust is golden brown and the filling is bubbling. Allow the pie to cool before slicing. Enjoy!
Tips
- Use Very Cold Butter: Keeping the vegan butter cold is essential for a flaky crust. Cut it into small pieces and chill in the freezer for a few minutes before adding it to the flour mixture.
- Don’t Overwork the Dough: Pulse the dough in the food processor just until it comes together. Overmixing will make the crust tough rather than tender and flaky.
- Chill the Dough Thoroughly: Letting the dough rest in the fridge for at least an hour helps it relax and become easier to roll out, reducing shrinkage while baking.
- Roll the Dough Evenly: When rolling out the crust, work from the center outward, rotating the dough often to keep the thickness even and prevent sticking. Lightly dust the rolling surface with flour, but avoid adding too much flour to maintain the crust’s texture.
- Allow the Filling to Cool Completely: Adding hot filling to the pie crust can make it soggy. Let the apple mixture cool completely before filling the pie to keep the crust crisp and flaky.
- Prevent Over-Browning: Check the pie about halfway through baking. If the edges are browning too quickly, cover them with aluminum foil to prevent burning while the rest of the pie finishes baking.
- Test for Doneness: The pie is ready when the crust is golden and the filling is bubbling through the vents. This bubbling is a good indicator that the filling has thickened properly.
- Let the Pie Cool Before Slicing: Resist the temptation to slice into the pie right out of the oven. Cooling allows the filling to set, making for cleaner slices.
- Store Leftovers Properly: If you have leftovers, cover the pie loosely with foil and store at room temperature for up to two days. For longer storage, refrigerate the pie, but know that refrigeration may make the crust slightly less flaky.
Ready for more dessert? Check out my recipe for Vegan Chocolate Ganache Tarts, Chocolate Sea Salt Fudge, and Homemade Coconut Vanilla Ice Cream.
Vegan Apple Pie
Ingredients
Crust Ingredients
- 4 cups all-purpose flour plus more for dusting, measured correctly
- 1 tablespoon granulated sugar
- 1 teaspoon sea salt
- 16 oz cold vegan butter
- 6–7 tablespoon ice water add gradually and adjust as needed
Filling Ingredients
- 6 apples 3 Granny Smith, 3 Honeycrisp, peeled, cored, and sliced
- 2 teaspoon ground cinnamon
- 8 tablespoon vegan butter
- 3 tablespoon all-purpose flour
- ¼ cup water
- 1 cup granulated sugar
Instructions
Make the Pie Crust in a Food Processor
- In the bowl of a food processor, add the flour, sugar, and salt. Pulse a few times to combine.
- Add the cold, diced vegan butter to the flour mixture and pulse until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Gradually add ice water, 1 tablespoon at a time, pulsing after each addition, until the dough just begins to clump together.
- Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Prepare the Apple Filling
- Place the sliced apples in a large mixing bowl and sprinkle with the cinnamon, tossing to coat evenly.
- In a large saucepan, melt the vegan butter over medium heat. Stir in the flour and cook for 1 minute until slightly thickened.
- Add the water and sugar to the saucepan, stirring to combine, and bring the mixture to a simmer.
- Add the cinnamon-coated apple slices to the saucepan and cook for 3–5 minutes, just until they start to soften slightly. Remove from heat and let the filling cool completely.
Assemble and Bake the Pie
- Preheat the oven to 425°F (220°C).
- Roll out one disk of dough and fit it into a 9-inch pie dish.
- Once cooled, add the apple filling to the crust.
- Roll out the second disk of dough and place it over the filling. Trim and crimp the edges, then cut a few slits in the top for steam to escape.
- Bake the pie at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for an additional 45–50 minutes, until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, cover them with foil.
- Let the pie cool before slicing. Enjoy!
Leave a Reply