Indulge in the timeless comfort of a vegan apple pie that’s bursting with warm spices and sweet, tender apples. Encased in a flaky, buttery vegan crust, this pie delivers a perfect balance of tartness and sweetness with every bite.
Equipment Needed for Vegan Apple Pie
- 9-Inch Pie Dish – For baking your pie.
- Mixing Bowls – At least two: one for the dough and one for preparing the filling.
- Rolling Pin – To roll out the pie dough.
- Knife or Peeler – For peeling and slicing the apples.
- Cutting Board – A clean surface for prepping the apples.
- Large Skillet – To cook the apple filling.
- Wooden Spoon or Spatula – For stirring the filling.
- Measuring Cups and Spoons – To measure all ingredients accurately.
- Pastry Brush – Optional, for brushing melted butter over the crust.
- Cooling Rack – To allow the pie to cool evenly after baking.
- Pie Crust Cutter – Optional, for decorative latticework on the top crust.
Ingredients for Vegan Apple Pie
Apple Pie Filling
- 4 large Honeycrisp apples (peeled, cored, and thinly sliced)
- 1 cup sugar (white, brown, or a combination of both)
- 4 tablespoons butter (vegan or regular)
- 3 teaspoons pumpkin pie spice
- 1 tablespoon cornstarch (optional, for thickening the sauce)
Apple Pie Dough
- ½ cup milk (non-dairy or regular)
- ⅓ cup melted butter (vegan or regular)
- 2 tablespoons maple syrup
- Pinch of salt
- 1 ½ teaspoons baking powder
- 2 cups all-purpose flour (regular or gluten-free)
- 2 tablespoons unsweetened plain yogurt (only needed for gluten-free dough)
Step-by-Step Instructions
1. Preheat the Oven and Prepare the Pie Dish
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch pie dish with butter or non-stick spray and set aside.
2. Make the Pie Dough
- In a large mixing bowl, combine the milk, melted butter, maple syrup, salt, and baking powder. Mix well.
- Gradually add the flour and stir until a dough begins to form.
- If making gluten-free dough, add the yogurt now to improve the texture.
- Work the dough with your hands until it’s smooth and well-combined. Cover the bowl with a clean towel and set it aside.
3. Prepare the Apple Pie Filling
- Peel, core, and slice the apples thinly for even cooking.
- Heat the butter in a large skillet over medium heat. Once melted, add the apples, sugar, and pumpkin pie spice.
- Cook the apples for about 5 minutes, stirring occasionally, until they are tender but still hold their shape.
- If you’d like a thicker sauce, stir in 1–2 tablespoons of cornstarch and mix well. Allow the filling to cool slightly.
4. Roll Out the Dough
- Divide the dough into two portions, one slightly larger than the other.
- On a well-floured surface, roll out the larger portion to about ⅓ inch thick.
- Carefully line the prepared pie dish with the dough, pressing it into the edges to avoid air bubbles. Trim any excess dough around the edges and set it aside.
5. Assemble the Pie
- Pour the cooled apple pie filling into the crust-lined pie dish, spreading it evenly.
- Roll out the remaining dough and cut it into strips for a lattice top or other decorative shapes. Arrange the dough pieces over the filling as desired.
- Optionally, brush the top crust with melted butter or milk for a golden finish.
6. Bake the Pie
- Bake the pie in the preheated oven for 35–40 minutes, or until the crust is golden brown and the filling is bubbling.
7. Cool and Serve
- Remove the pie from the oven and let it cool on a wire rack for at least 20–30 minutes before slicing.
- Serve warm, optionally with a scoop of dairy-free ice cream or a drizzle of vegan caramel sauce.
Frequently Asked Questions
Yes, you can absolutely make this vegan apple pie ahead of time! Here are a few options depending on how far in advance you'd like to prepare it:
1. Make the Pie Dough Ahead
Refrigerate: Prepare the dough and wrap it tightly in plastic wrap. Store it in the refrigerator for up to 3 days. Let it come to room temperature for 15–20 minutes before rolling it out.
Freeze: Wrap the dough tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before use.
2. Make the Apple Filling Ahead
Refrigerate: Cook the filling as directed and allow it to cool completely. Store it in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature before assembling the pie.
3. Assemble the Pie in Advance
Refrigerate Before Baking: Assemble the pie fully, cover it tightly with plastic wrap, and store it in the refrigerator for up to 1 day. When ready to bake, follow the regular baking instructions, adding 5–10 minutes to account for the chilled pie.
Freeze Before Baking: Assemble the pie, wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Bake directly from frozen, adding 15–20 minutes to the baking time.
4. Bake the Pie Ahead
Refrigerate After Baking: Bake the pie as directed and let it cool completely. Cover it tightly and store it in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes before serving.
Freeze After Baking: Cool the pie completely, wrap it in plastic wrap and aluminum foil, and freeze for up to 3 months. Reheat directly from frozen in a 350°F oven for 20–25 minutes or until warmed through.
Reheating Tips
For the best texture and flavor, reheating in the oven is recommended over the microwave. This will keep the crust flaky and prevent it from becoming soggy.
Preparing your pie in advance is a great way to save time and reduce stress while still serving a delicious dessert!
Yes you absolutely can!
Check Ingredients: Ensure the crust is vegan if needed. Many refrigerated or frozen pie crusts are accidentally vegan, but check the label for butter, lard, or other animal-derived ingredients.
Gluten-Free Option: If you need a gluten-free crust, look for brands that specifically cater to gluten-free diets.
Unroll vs. Preformed: Some store-bought crusts come pre-rolled (ready to fit into your dish) or preformed (already in a pie tin). Either type works, but adjust for size and dish type.
How to Use a Store-Bought Crust
Prep the Crust:
If using a frozen crust, let it thaw according to package instructions before use.
If using a refrigerated crust, let it come to room temperature for a few minutes before unrolling to prevent cracking.
Fit to the Pie Dish:
For pre-rolled crusts, gently press it into your pie dish, trimming excess dough if needed.
If it’s already in a tin, proceed directly to filling.
Add the Filling:
Pour your prepared apple pie filling into the crust. Smooth it out evenly.
Top the Pie:
If the crust comes with a top layer, use it for a full pie or lattice design.
If no top crust is included, consider topping with a crumble made of flour, sugar, and vegan butter for an easy alternative.
Bake: Follow the baking instructions from your pie recipe, but monitor closely. Store-bought crusts may brown faster, so you might need to cover the edges with foil partway through baking to prevent overbrowning.
Yes, you can skip frying the apples and use fresh, uncooked apples directly in your pie, but there are a few adjustments you'll need to make to ensure the filling cooks properly and the pie turns out delicious. Here's what to keep in mind:
Tips for Using Fresh Apples in the Pie
Slice Thinly and Evenly:
Peel, core, and slice the apples thinly (about ¼ inch thick) to ensure they cook evenly in the oven.
Toss with Sugar and Spices:
Mix the apple slices with sugar, pumpkin pie spice, and a pinch of salt in a large bowl. Let them sit for 15–20 minutes to release some of their natural juices.
Optional: Add 1–2 tablespoons of cornstarch or flour to the mixture to help thicken the filling during baking.
Adjust Baking Time:
Baking with raw apples will take longer for them to soften. Bake the pie at 350°F (175°C) for 50–60 minutes, or until the apples are tender when pierced with a knife and the filling is bubbling.
If the crust starts to brown too much before the apples are cooked, cover the edges with foil or a pie shield.
Prevent a Soggy Bottom Crust:
To avoid a soggy crust from the extra juices, you can sprinkle a thin layer of breadcrumbs, oats, or almond flour on the bottom crust before adding the apple filling.
Enhance the Flavor:
While raw apples will cook in the pie, they won't develop the caramelized flavor you get from frying them. To mimic this, you can add a touch of molasses, maple syrup, or vegan caramel to the apple mixture.
Advantages of Using Fresh Apples
Time-Saving: Skips the stovetop step.
Less Mess: Fewer dishes to clean.
Lighter Texture: The apples retain a bit more structure and a fresh taste.
We sure do! Click the image below for the recipe!
Vegan Apple Pie
Ingredients
Vegan Apple Pie Filling
- 4 large honey crisp apples peeled, cored, and sliced thinly
- 1 cup sugar white, brown, or combination of both
- 4 tablespoon butter regular or vegan
- 3 teaspoon pumpkin pie spice
- 1 tablespoon cornstarch optional, for thickening the sauce
Vegan Apple Pie Dough
- ½ cup milk regular or non-dairy
- ⅓ cup melted butter regular or vegan
- 2 tablespoon maple syrup
- pinch of salt
- 1 ½ teaspoon baking powder
- 2 cup regular or gluten-free all purpose flour
- 2 tablespoon unsweetened plain yogurt (regular or non-dairy) only needed if using gluten-free flour
Instructions
How To Make Vegan Apple Pie
- Begin by preheating the oven to 350. Use butter to grease your pie dish.
- Prepare your vegan apple pie dough by mixing the milk, butter, syrup, salt, and baking powder in a large bowl. Add the flour and mix until a dough forms. If you are making gluten-free pie dough, add the yogurt now. Work the dough with your hands until well-combined.
- Cover the bowl of dough and set aside. Now it's time to make your apple pie filling. Begin by peeling, coring, and slicing your apples thinly. Add your butter to a large skillet and heat on the stove over medium heat. Once the butter has melted, add the apples, sugar, and spice. Cook for about 5 minutes until the apples are tender but still hold their shape. Remove the pie filling from the stove. Allow to cool. If you would like to help your sauce thicken, add 1-2 tablespoon of cornstarch and mix well.
- Place half of your pie dough onto a well floured surface and roll it with a floured rolling pin until it is about ⅓ inch thick. Line your pie dish with the dough, pressing into the dish to ensure there are no air bubbles. Cut around the ridge of the dish to remove excess dough. Add the extra dough to the remaining dough in your bowl.
- Pour your vegan apple pie filling into your pie crust. Roll out your remaining pie crust dough and use a pie crust cutter to cut slices of the dough to use on top of your pie. (use images above as guides)
- Once you've covered your pie, bake it in the oven for 35-40 minutes or until the dough is golden brown on top and the apple pie filling is bubbling.
- Remove from the oven and allow it to cool before slicing and serving warm.
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