This Vegan Cinnamon Apple Pie is an easy vegan dessert that will steal the show at any fall gathering.
Whether you need the perfect vegan Thanksgiving dessert, or you’re craving some kind of comfort food vegan dessert, this dairy-free Vegan Cinnamon Apple Pie recipe is a great option. Made with a flaky, all-butter crust and a sweet-tart filling, it’s sure to make everyone at the table very happy.
Picture a golden, flaky vegan pie crust that crumbles with each bite, revealing a warm and luscious filling bursting with the sweetness of apples, complemented by just the right amount of sugar, spices, and a refreshing touch of lemon juice.
History of Apple Pie
Where did this classic dessert come from? Though there are many theories, the most likely story is that apple pies were first made in medieval England. At that time, apples were a symbol of wealth and status, so pies were seen as a luxurious treat. Over time, apple pies became more accessible as the ingredients became less expensive.
How to Make Vegan Cinnamon Apple Pie
Ok, let’s get started on your Vegan Cinnamon Apple Pie. For this recipe, you’ll need about seven apples. I use a mix of Granny Smith, Fuji, and Pink Lady for the perfect sweet/tart flavor. Start by making the crust. Add flour sugar, and salt to a mixing bowl and combine. Slowly mix in the butter bit by bit to ensure it is mixed up thoroughly.
If you’re using a Kitchen Aid mixer, it should be easy and mix together fairly quickly. If you’re doing it by hand, it will take a little extra elbow grease so take your time when incorporating the butter. Once it’s combined, add in the water and begin to knead the dough. Next, separate the dough in half into two discs and place them both in refrigerator for at least an hour.
In the meantime, peel and slice your apples and set in a bowl. Add the sugar, lemon, coconut oil, cornstarch, cinnamon, and salt to the sliced apples. Set aside. When the dough is ready, remove from the fridge and roll out one disc with a rolling pin. Line the dough inside the pie pan and press down on the edges.
Next, add the apple pie filling to the pan. Roll out the other disc and either lay it on top as it, or create a lattice design or one of your choice.
Lattice Crust Tips:
- Roll it out thin, but not too thin! Aim for about ⅛ inch thickness for a sturdy yet delicate lattice. If it tears, don’t panic! Just patch it up and keep going.
- Dust with flour to prevent sticking. A light dusting will help you maneuver the dough without tearing.
- Chill it out. Let your rolled-out dough rest in the fridge for at least 15 minutes. This relaxes the gluten and makes it easier to handle.
Weaving the strips:
- Cut even strips. Use a pizza cutter or sharp knife to slice your dough into strips of equal width. Aim for 1-2 inches wide, depending on your desired lattice pattern.
- Start simple. If you’re a beginner, try a classic 3×3 weave. Layer the strips horizontally and vertically, alternating over and under each other.
- Get fancy! Once you’ve mastered the basics, experiment with more intricate patterns like diamonds, hearts, or even braids. There are endless possibilities!
- Don’t be afraid to pinch and press. Gently seal the edges of your lattice strips to the pie crust and to each other. This will prevent gaps and ensure a beautiful, unified look.
- Trim the edges. Use a sharp knife to trim off any excess dough around the pie. This will give your lattice a clean and polished finish.
Bonus Tip: If you’re worried about the lattice looking too pale, brush it with a little vegan milk or melted coconut oil before baking. This will give it a golden brown shine.
Baking:
Depending on your oven, the pie will bake for a little over an hour or until golden brown. Remove from the oven and let sit until it cools.
Bonus tip: Serve your pie warm with a scoop of your favorite vegan ice cream for the ultimate decadent and delicious fall treat.
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
- 3 cups flour
- 1 cup vegan butter
- 1 ½ tablespoon cane sugar
- 1 ¼ teaspoon salt
- ½ cup water
Filling
- 7 apples
- 2 cups cane sugar
- 1 lemon
- 1 ½ tablespoon coconut oil
- 6 tablespoon cornstarch
- 1 ½ tablespoon cinnamon
- 1 teaspoon salt
Instructions
- To make the crust, add the flour, sugar and salt to a mixing bowl and combine.
- Next, add in the butter piece by piece to slowly break it down in the mix.
- Add in the water and knead the dough.
- Separate the dough into two separate balls, wrap and put in the fridge for at least an hour.
- When it's ready, roll out the dough with a rolling pin and line the dough in the pie pan. Press down on the edges to ensure the dough is pressed into all the edges.
- With the remaining dough, make a lattice crust by weaving strips of dough over and under one another. (For a simpler crust, simply lay the rolled out dough on top and press the crusts together on top).
- If using a solid crust, make a few vents in the top crust. Brush melted butter onto the pie and sprinkle with sugar.
- Bake for 60 minutes.
- Let the pie cool for at least 20 minutes.
- Serve!
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