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This classic vegan apple pie is the perfect sweet and tart filling baked inside a buttery crust. The filling can be made in advance for a quick and easy fall dessert the whole family will love.
All month long I’ve been bringing you my favorite Thanksgiving recipes. We had some Classic Cornbread, my Holiday Whole Roasted Cauliflower, and of course (keeping things healthy) a Thanksgiving Massaged Kale Salad.
Now it’s time to talk about the MOST important component of our holiday meal – dessert! You’ll find some classic holiday desserts already on this blog. There is, of course, my classic and well-loved Vegan Pumpkin Pie and these 3-Ingredient Mini Pecan Pies but somehow, the most classic dessert of all has, until this point, eluded me.
Yes, I’m talking about Vegan Apple Pie, y’all! This apple pie is sweet and tart with a delicate buttery and flaky crust for the perfect holiday dessert.
Recommended Ingredients & Equipment
Ingredients and Substitutions
- All-Purpose Flour – For a gluten-free option, use a 1:1 Gluten-Free Flour Baking Blend. (<<affiliate link) You can also use 50% whole wheat flour without compromising on the taste and texture.
- White and Brown Sugar – Check out my guide to vegan sugars and healthy sugar alternatives.
- Non-Dairy Butter – You should use a high-quality vegan butter. I recommend either Earth Balance or Miyoko’s.
- Coconut Oil – Make sure your coconut oil is cold and solid. This is used in place of shortening to make your pie crust perfectly flaky.
- Apples – I highly recommend a tart apple like Granny Smith but if you have apples to use, feel free to use what you have on hand.
- Lemon Juice
- Spices – You will need ground cinnamon, ginger, nutmeg, and cloves.
For this recipe, you’ll need a chef’s knife and cutting board, mixing bowl, basic kitchen utensils, and a pie pan. It is also nice to have a pastry cutter if you are making the crust by hand. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How To Make Vegan Apple Pie
Step One – Make the Crust
First of all, let me say, there is NO shame in buying pie crust. Most well-stocked grocery stores carry vegan frozen pie crust and most of the time that is what I opt for. If you go the pre-made pie crust route, the rest of this pie comes together in about 10 minutes!
For those of you making your own pie crusts, there are a few tricks I’ve learned.
- Have an even mix of vegan butter and coconut oil. By combining the two, you will get the perfect combination of buttery flavor and flaky texture. Do remember: both your butter and coconut oil should be chilled before using!
- Add just enough water to allow your pie crust to come together. We don’t want overly moist crusts. Wetter pie crusts are easier to work with, but the drier it is, the flakier (aka, more delicious) your pie crust will be.
- Chill your pie crust twice. The first chill allows for the dough to harden just enough to be rolled out. If you chill it for too long, you may need to warm the dough up by kneading it between your hands. The second chill allows the fats to re-firm up. This prevents the butter and coconut oil from melting too quickly in the oven so that your pie crust keeps its beautiful structure.
If you are struggling with making your pie crust pretty. Don’t worry. Rustic is always a lovely look and tastes exactly the same.
Step Two – Make the Filling
To make the filling, peel and thinly slice the apples. You are aiming for about 7-8 cups of apples. Place them in a large bowl and toss them with lemon juice. In a separate bowl, combine the brown sugar, flour, and spices. Add the sugar/spice mixture to the apples and mix to coat.
Step Three – Assemble and Bake
Add your apple pie filling to your chilled pie crust, mounding the top. Dot with butter and top with the 2nd pie crust and seal around the edges with your fingers. Brush the top crust with soy milk or a chickpea flour egg to give the pie crust a nice golden shine.
Score the pie on the top. This allowing the steam to be released without bursting through the crust. Bake the apple pie for 50-60 minutes until the crust is golden brown and the juices are bubbling over.
Serving and Storing
Serving – This apple pie should be served warm with coconut whipped cream or non-dairy ice cream.
Storing – Leftover pie can be wrapped in plastic wrap and kept at room temperature for up to 5 days. You can also freeze leftover pie to be enjoyed for up to 2 months. When ready to serve, let the pie thaw completely in the refrigerator by placing it in there the night before. When ready to bake, cover the pie in tin foil and reheat in the oven for 20-30 minutes.
Why, yes! It can. If you want to prepare this apple pie in advance but don’t want a soggy crust, you can prepare the filling and crust separately.
Apple pie filling can be:
Canned and stored for up to 12 months in a cool dark place
Frozen in an airtight container for up to two months in the freezer
Refrigerated in an airtight container for up to 3 days before assembling
For a super quick apple pie, make a big batch of filling and can it or store it separately in the freezer. Whenever you’re in a pie kind of mood, pick up a vegan pie crust in the frozen section of your grocery store, assemble, and bake!
More Vegan Pie Recipes
- Classic Pumpkin Pie
- Vegan Chocolate Hazelnut Pie
- Creamy Chocolate Silk Pie
- Banana Cream Pie
- Vegan Lemon Tart
- 3-Ingredient Mini Pecan Pies
Classic Vegan Apple Pie
- Start by making your pie crust. Spray a 9″ pie pan with cooking spray and set aside.
- In a small bowl, combine the flour, sugar, and salt. Cut the butter and coconut oil in small pieces – about 1 tablespoon in size – and add to the dry ingredients. Using your hands or a pastry cutter, press the butter and coconut oil into the flour until the fats are evenly distributed and the dough resembles small pea-size pieces.
- Dribble 1 tablespoon of ice water over the flour mixer and kneed together with your hands. Add water as necessary. You want a fairly dry dough (this creates the flakiness) but that has enough moisture to roll out and shape.
- When you have the right consistency, wrap the dough in plastic wrap and refrigerate for at least 30 minutes. When the dough is firm, divide into half and roll out each half onto a piece of floured parchment paper until your dough is about 1/8" thick and you have two circles about 12" across. Place the top crust in the refrigerator to chill.
- Placing your hand underneath the parchment paper, gently flip one of the pie crusts into the pie pan. Peel off the parchment paper and press the crust evenly into the pie pan, trimming any edges that hang over. Place in the refrigerator and let chill for at least 1 hour.
- Preheat the oven to 400F.
- Peel and thinly slice your apples. Place them in a large bowl and toss them with lemon juice. In a separate bowl, combine brown sugar, flour, and spices. Transfer to bottom crust, mounding the top. Top with the remaining crust, pressing down the sides to seal the top and bottom. Brush with soy milk and make slits in the top for ventilation.
- Loosely cover in tin foil and bake 25 minutes. Remove the tin foil and bake an additional 25 minutes until the crust is golden brown and filling is bubbling up.
- Remove from the oven and let cool completely at room temperature before serving. Serve with coconut whipped cream or non-dairy ice cream.
- Serve with coconut whipped cream.
- Canned and stored for up to 12 months in a cool dark place
- Frozen in an airtight container for up to two months in the freezer
- Refrigerated in an airtight container for up to 3 days before assembling