Flaky, 'buttery', and filled with cinnamon-spiced apples, this sweet, cozy vegan apple pie is a simple, crowd-pleasing, plant-based twist on a nostalgic dessert classic!
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Why You'll Love This Recipe
As fall approaches, I love filling my kitchen with warming spices and fall favorites - like pumpkin and apples. And, while I've shared recipes for puff pastry apple turnovers, apple pie cookies, and healthy apple pie baked apples, this is my first time sharing a simple vegan apple pie recipe.
In this recipe, apple slices are simmered with cinnamon, nutmeg, and brown sugar until gooey and tender, then baked in a crisp, flaky store-bought pie crust.
The whole thing comes together quickly and easily, and is a guaranteed crowd-pleaser for vegans and non-vegans alike at Thanksgiving, Christmas, 4th July, potlucks, dinner parties, and year-round as a simple family dessert.
Looking for more vegan Thanksgiving recipes? You'll love this easy cranberry pear sauce, non-alcoholic thanksgiving punch, dairy-free green bean casserole, and brown sugar green beans. For more holiday pies, try my vegan pecan pie and easy vegan pumpkin pie.
Ingredient Notes
- Apples: Use firm, crisp, tart apples like Granny Smith apples, Braeburn, or Jonathon's, though sweeter varieties like Honeycrisp, Gala, Pink Lady, or Fuji will work - mix for flavor depth. Avoid soft apples, like McIntosh or Red Delicious, which break down into fluff, rather than holding their shape.
- Brown sugar: I love the molasses, caramel-like flavor. Unrefined coconut sugar also works, OR a sugar-free brown sugar alternative, though you'll need more flour (sugar is a thickener).
- All-purpose flour: To thicken the apple pie filling. Use a gluten-free all-purpose flour blend (like King Arthur/ Bob's Red Mill) if preferred. Cornstarch also works, but you'll only need half the amount (in a slurry to avoid lumps).
What could I add to Apple Pie?
Experiment with any of the below to make the BEST vegan apple pie for you!
- Vanilla extract: Just ½ a teaspoon.
- Ginger: A pinch of ground ginger or finely minced ginger.
- Dried fruit: Like raisins, cranberries, cherries, etc.
- Chunky add-ins: Like toasted, chopped nuts (almonds, pecans, almonds), vegan chocolate chips, or a handful of blueberries, raspberries, or cranberries.
- Vegan caramel sauce: Swirl over the top of the filling for decadence.
- Streusel topping: Replace the dough topping with a streusel crumb.
How to Make Vegan Apple Pie
Step 1: First prepare the dough or remove the pre-made dough from the fridge to bring it to room temperature. Peel, core, and slice the apples ¼-inch thick, and juice the lemon. Toss them in a large bowl with the brown sugar, flour, cinnamon, nutmeg, lemon juice, and salt until evenly coated.
Step 2: Cook in a large skillet over medium heat for 10-15 minutes, stirring often, until the apples soften and it thickens. Set aside to cool.
Step 3: Roll out one pastry sheet and press it into a 9-inch pie pan. Trim the edges. Add the cooked apple pie filling and spread evenly.
Step 4: Cover with the second pastry sheet OR cut strips for a lattice top. Seal the edges by fork or crimping with your fingers. Bake for 50-55 minutes. Leave the vegan apple pie to cool on a wire rack for at least an hour before slicing. Enjoy!
For a shiny top, brush with vegan milk (+ sprinkle of coarse sugar for crunch).
If the edges brown too fast, cover loosely with foil or a silicone pie shield. Bake on a sheet pan to catch potential drips.
FAQs
You could prepare the apple pie filling several days in advance, ready to assemble and bake. You can also assemble then freeze the unbaked pie.
Bake from frozen at 425°F/220°C for 15 minutes, then at 375°F/190°C for 35-45 minutes, until golden brown on top with a bubbly filling.
Not if you aren't bothered by the extra texture.
Sure! Use muffin trays and reduce the baking time (around 20-25 minutes).
Pro Recipe Tips
- Slice the fruit evenly: For even baking. A mandoline/food processor slicing disk gets the job done in no time.
- Use firm apples: To retain their shape. Soft apples cook down into a fluffy mush instead.
- Sweeten to taste: Based on the apple sweetness and your preferred level.
- To prevent a soggy pie bottom: Try sprinkling it with breadcrumbs/almond flour to absorb moisture. Also, bake on a preheated sheet pan.
- For a thicker pie: Make extra filling to pile high. It shrinks a little in the oven.
- Add ventilation: I usually score an 'X'. This allows steam to escape.
- Got leftover pie dough? You could cut out shapes to decorate the pie.
- Let it cool: For the filling to thicken and set, for easier serving. Leave it for at least 1 hour (4-6 is even better).
Serving Recommendations
Enjoy a slice of this vegan apple pie, warm or chilled, served alone or topped with:
- A scoop of vegan caramel, cinnamon, vegan vanilla ice cream, or pumpkin ice cream
- Warm vegan custard
- Coconut whipped cream
- Date caramel sauce
Storage Instructions
Store: Leave to cool, then store in an airtight container or wrapped with plastic wrap on the counter for 2 days or refrigerated for 4-5 days.
Freeze: Wrap tightly and store for 3-4 months. Thaw in the refrigerator overnight.
Reheat: Microwave a slice for 40-60 seconds or reheat more in the oven for 10-15 minutes at 350°F/175 °C.
More Vegan Desserts to Consider
If you tried this easy vegan apple pie recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Easy Vegan Apple Pie
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Equipment
Ingredients
- 7 large Granny Smith apples peeled, cored, and sliced
- ½ cup brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- Pinch of salt
- 1 package (2-count) store-bought vegan pie crusts
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a large bowl, combine the sliced apples, brown sugar, flour, cinnamon, nutmeg, lemon juice, and salt. Toss until the apples are evenly coated.
- Transfer the apple mixture to a large skillet over medium heat. Cook for 10-15 minutes, stirring occasionally, until the apples begin to soften slightly and the mixture thickens. Remove from heat and set aside to cool slightly.
- Roll out one of the store-bought crusts and press it into a 9-inch pie pan, trimming any excess dough.
- Pour the cooked apple filling into the prepared crust and spread evenly.
- Place the second crust over the filling, or cut it into strips for a lattice top. Seal the edges by pressing with a fork or crimping with your fingers.
- Place the pie on the middle rack and bake for 50-55 minutes, until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil.
- Remove the pie from the oven and let it cool for at least 1 hour before slicing to allow the filling to set.
- Serve warm or at room temperature, optionally topped with vegan whipped cream or vegan vanilla ice cream.
Notes
- Slice the fruit evenly: For even baking. A mandoline/food processor slicing disk gets the job done in no time.
- Use firm apples: To retain their shape. Soft apples cook down into a fluffy mush instead.
- Sweeten to taste: Based on the apple sweetness and your preferred level.
- To prevent a soggy pie bottom: Try sprinkling it with breadcrumbs/almond flour to absorb moisture. Also, bake on a preheated sheet pan.
Andrea says
Love this apple pie!