Description
This Incredible Vegan Apple Pie features a flaky, buttery crust made with vegan butter or coconut oil and a spiced apple filling sweetened naturally. Perfect as a comforting dessert, it’s dairy-free and uses simple ingredients to deliver classic apple pie flavors with a vegan twist.
Ingredients
Scale
Pastry
- 2 1/2 cups (310g) all-purpose plain flour (see note 1 for gluten free option)
- 1 cup (225g) vegan block butter or solid chilled coconut oil (see note 2)
- 3 tablespoons (45g) cold water (or as needed)
- 3 tablespoons (40g) granulated sugar or coconut sugar
- Pinch of salt (if using unsalted butter or coconut oil)
Filling
- 4 apples (~720g each), cored and thinly sliced (see note 3)
- 1/2 cup (95g) granulated sugar, brown sugar, or coconut sugar
- 3 tablespoons (20g) cornstarch or corn flour
- 2–3 tablespoons (30-45g) lemon juice and zest (approx. 1 lemon)
- 2 teaspoons ground cinnamon, or to taste
- 1 teaspoon ground nutmeg
- Pinch of salt
Glaze
- 1 tablespoon (20g) maple syrup
- 1 tablespoon (15g) water
Instructions
- Preparing the pastry: In a medium bowl or food processor, combine all the pastry ingredients. If the dough feels too crumbly, add more cold water gradually until it becomes pliable. If too wet, add more flour. Divide into two balls, wrap or cover, and chill for at least 30 minutes.
- Preparing the filling: In a large bowl, toss the sliced apples with sugar, cornstarch, lemon juice and zest, cinnamon, nutmeg, and salt until evenly combined. Set aside to allow flavors to meld.
- Preheating and prepping the pan: Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) pie dish to prevent sticking.
- Rolling out the bottom crust: Remove one ball of dough from the fridge and let come to room temperature if too cold. On a floured surface, roll it out into a thin circle about 5 mm (1/4 inch) thick. Carefully transfer to the pie dish and press to form the base and sides. Trim excess and prick the bottom with a fork to prevent bubbling.
- Adding the filling: Layer all the prepared apple slices along with any juices evenly into the pie crust in the dish.
- Rolling the top crust and assembling: Roll out the second dough ball similarly to form the top crust. You may place it whole or cut into 1.5 cm (1/2 inch) strips to create a lattice pattern. Arrange over the filling, trim excess, and seal the edges.
- Glazing the pie: Mix maple syrup with water and use a pastry brush to glaze the surface of the unbaked pie. This adds a lovely shine and helps browning.
- Baking: Bake the pie for about 1 hour until the crust is golden and apples are tender when pierced. If the crust browns too fast before the filling is done, reduce oven temperature to 160°C (320°F) and/or cover the pie loosely with foil.
- Serving: Allow the pie to cool slightly before slicing. Serve warm or at room temperature with vegan ice cream, whipped cream, or custard for a delicious dessert experience.
Notes
- Note 1: For a gluten free variation, substitute all-purpose flour with a gluten free all-purpose flour blend of similar weight.
- Note 2: Use solid vegan butter or chilled solid coconut oil to achieve the desired flaky texture in the pastry.
- Note 3: Choose firm, tart apples like Granny Smith or Braeburn that hold shape well and balance sweetness.
- Prep Time: 35 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: vegan apple pie, dairy-free apple pie, spiced apple dessert, vegan dessert, holiday pie
