My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
This Vegan Apple Pie is the classic vegan version of the American Apple Pie. It’s baked to perfection with flaky vegan pastry crust and juicy apple filling!
The first time I made a classic apple pie was with my mother-in-law in Upstate New York. My husband and I were visiting for Thanksgiving and making an apple pie together was a family tradition.
The men were tasked with the peeling apples and the women were to make the crust and put the pie together. The whole experience was such a fun affair. Conversations, jokes, and fun good times.
I didn’t grow up in the States and had never made an apple pie from scratch before. Sure, I’ve had apple pastries but nothing like apple pie. My family wasn’t into baking much. We cooked a lot, but when we had to have pastries we always went to the bakery.
I realized how much fun I was having making the pie and then enjoying it with everyone.
Then after I became a vegan, I started to miss the pie.
The only taboo ingredient in the apple pie is butter. And maybe eggs if you add egg wash on top.
Not a biggie for a vegan mad scientist.
It took me three tries to get this vegan apple pie right. I subbed regular butter with vegan butter (Earth Balance is my fave). I kept all the sugar intact. Not healthy, I know. But it’s an apple pie!
I did make a version of this vegan apple pie with coconut sugar, but the texture of the filling didn’t hold up. Regular sugar worked best. I’ll probably keep testing with coconut sugar but I won’t post the recipe until I get it right.
If you’re wondering how I can possibly pie test so much without gaining a thousand pounds, I use a mini-pie plate which is 6 inches. So it’s only 4 pieces of pie vs. regular 8. Below recipe lists two options: one for the regular 9-inch vegan apple pie and the other for the mini 6-inch version.
P.S. If you’re into apples check out easy 15-minute apple sauce from scratch recipe. It’s so good!
Let’s get baking!
Classic American Apple Pie recipe veganized. Baked to perfection with flaky vegan pastry crust and juicy apple filling!
- 2 ½ cup flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup vegan butter
- 1/2 cup milk
- 4 apples
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 tsp nutmeg
- 4 tsp cinnamon
- dash of salt
- 2 tbsp butter
-
Instructions:
-
Preheat oven to 425 F / 225 C.
-
In a medium sized bowl, combine flour, salt, sugar, and vegan butter. Make sure vegan butter is cold and not room temperature. This is very important. Chop up the butter into chunks as you scoop it into the bowl. Then mix with flour. The mixture will be crumbly. Then add nut milk, mix with a fork and then start mixing with your hands until the dough forms. Do not overdo it.
-
Get a cutting board and sprinkle a little flour on top. Start rolling the dough with a rolling pin. It shouldn’t be very thick, but not too thin either.
-
Get your pie plate and place it on top of the rolled dough face down. You will now have to cut a circle in the dough using the pie plate as a guide. This will be your crust. Cut about ¼ inch (1/2 cm) from the edge of the pie plate. Once you’re done, carefully place the crust inside the pie plate. Use your fingers and gently press the crust against the sides of the pie plate.
-
You will have some dough left-over. We will use it for the crust to go on top of the dough. So, take the left-over dough and gently press together with your hands to form a ball. Then roll it like you did before. Then cut it into one-inch-wide strips. Set aside.
-
Peel apples. Then slice them very thin.
-
In a separate bowl, mix all the pie filling ingredients together, except for apples. Then add the mix over apples and mix with your hands to ensure all apple slices are covered.
-
Place the filling inside the crust.
-
Get the one-inch-wide crust strips and start layering on top of the pie.
-
Brush the top of the crust with oil (coconut or olive) or with melted vegan butter. This will help ensure that the top crust is moist and caramelized.
-
Cover the pie with aluminum foil and bake for 40 minutes. After 40 minutes, remove the foil and bake for another 10 minutes, until juice begins to bubble through the slits in the crust.
Nutrition Information: Calories: 365 Fat: 14.6 g Saturated fat: 4.5 g Carbohydrates: 56.1 g Dietary Fiber: 4.4 g Sugar: 24.5 g Sodium: 310 mg Protein: 4.1 g
Classic American Apple Pie recipe veganized. Baked to perfection with flaky vegan pastry crust and juicy apple filling!
- 2 ½ cup flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 cup vegan butter
- 1/2 cup milk
- 4 apples
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 tsp nutmeg
- 4 tsp cinnamon
- dash of salt
- 2 tbsp butter
-
Instructions:
-
Preheat oven to 425 F / 225 C.
-
In a medium sized bowl, combine flour, salt, sugar, and vegan butter. Make sure vegan butter is cold and not room temperature. This is very important. Chop up the butter into chunks as you scoop it into the bowl. Then mix with flour. The mixture will be crumbly. Then add nut milk, mix with a fork and then start mixing with your hands until the dough forms. Do not overdo it.
-
Get a cutting board and sprinkle a little flour on top. Start rolling the dough with a rolling pin. It shouldn’t be very thick, but not too thin either.
-
Get your pie plate and place it on top of the rolled dough face down. You will now have to cut a circle in the dough using the pie plate as a guide. This will be your crust. Cut about ¼ inch (1/2 cm) from the edge of the pie plate. Once you’re done, carefully place the crust inside the pie plate. Use your fingers and gently press the crust against the sides of the pie plate.
-
You will have some dough left-over. We will use it for the crust to go on top of the dough. So, take the left-over dough and gently press together with your hands to form a ball. Then roll it like you did before. Then cut it into one-inch-wide strips. Set aside.
-
Peel apples. Then slice them very thin.
-
In a separate bowl, mix all the pie filling ingredients together, except for apples. Then add the mix over apples and mix with your hands to ensure all apple slices are covered.
-
Place the filling inside the crust.
-
Get the one-inch-wide crust strips and start layering on top of the pie.
-
Brush the top of the crust with oil (coconut or olive) or with melted vegan butter. This will help ensure that the top crust is moist and caramelized.
-
Cover the pie with aluminum foil and bake for 40 minutes. After 40 minutes, remove the foil and bake for another 10 minutes, until juice begins to bubble through the slits in the crust.
Nutrition Information: Calories: 365 Fat: 14.6 g Saturated fat: 4.5 g Carbohydrates: 56.1 g Dietary Fiber: 4.4 g Sugar: 24.5 g Sodium: 310 mg Protein: 4.1 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Carlyn
The recipes are both for the 9-inch pie, sadly 😞