Description
This perfect vegan apple pie features a flaky, buttery crust filled with tender, cinnamon-spiced apples. Made entirely without animal products, it offers a deliciously warm and comforting dessert that everyone can enjoy, topped optionally with vegan whipped cream or non-dairy vanilla ice cream.
Ingredients
Scale
Pie Crust
- 2 vegan pie crusts (double recipe)
Apple Filling
- 7-8 medium sized apples (Granny Smith or Honeycrisp are best)
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 3 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
Additional Ingredients
- 2 tablespoons vegan butter
- few tablespoons non-dairy milk for brushing pie crust
- coarse sugar for sprinkling, optional
Instructions
- Prepare the crusts: Make a double recipe of vegan pie crust and chill the dough balls in the refrigerator until the filling is ready. Alternatively, use two store-bought vegan pie crusts.
- Make the apple filling: Peel and slice or chop the apples. Add them to a large saucepan with lemon juice, sugar, flour, cinnamon, and vanilla. Cook over medium heat while stirring frequently until the apples start to soften, about 15 minutes. Remove from heat and set aside.
- Preheat the oven: Set the oven to 425 degrees Fahrenheit to prepare for baking.
- Roll out the bottom crust: Sprinkle flour on a clean surface and roll out the bottom crust to about 12 inches in diameter. Transfer it gently to a 9-inch pie pan and trim any excess dough.
- Add the filling: Spoon the apple filling into the pie crust, mounding it slightly in the center. Dab the top with vegan butter.
- Roll out the top crust: Roll the second crust and place it gently over the filling. Trim, seal, and flute the edges. Cut slits in the crust for venting. Brush with non-dairy milk and sprinkle with coarse sugar if desired.
- Bake the pie: Bake for about 40 minutes until the crust is golden brown and the apple juices are bubbly. Use a pie shield if the crust browns too quickly.
- Cool and serve: Let the pie cool at room temperature for 30 minutes to thicken the filling. Serve warm with vegan whipped cream or non-dairy vanilla ice cream.
Notes
- If using store-bought crusts, verify they are vegan as some may contain dairy or eggs.
- For a gluten-free option, use a gluten-free pie crust and substitute gluten-free flour or cornstarch for the all-purpose flour in the filling.
- Granny Smith, Honeycrisp, or Pink Lady apples work best for balanced tartness and sweetness; mixing varieties enhances flavor.
- Brushing the crust with non-dairy milk and sprinkling coarse sugar adds a shiny, crunchy texture.
- Using fresh lemon juice prevents the apples from browning and adds brightness to the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
