A classic holiday dessert, made vegan! This recipe is perfect for fall, easy to make and damn delicious. Instead of vegan butter, the crust is made by using coconut oil, which results in a perfectly flaky pie crust to surround the sweet and juicy apple filling. Get ready to fall in love with this vegan dessert!

Growing up, apple pie was something my mom made every fall, so it is always a bit nostalgic for me. There’s just something about warm ooey gooey pieces of apple and cinnamon paired with a flaky fresh baked crust that warm my heart. I’m stoked that Chris and I are able to continue my mom’s tradition with a 100% vegan version of the classic dessert!

As mentioned earlier, instead of using vegan butter to make the crust, we used coconut oil, which makes for a flaky and delicious baking experience. We definitely recommend you do the same!

This recipe is part of our monthly challenge where Chris and I go head-to-head in the kitchen to see who can make the best recipe for the theme that month. This month’s theme is “Fall Desserts”, so we both (coincidentally) put together apple recipes! Since we don’t usually do baked goods and sweet treats, we thought this would be a fun change of pace. Chris made a yummy Apple Cider Coffee Cake here (seriously it is to-die-for), while I made a vegan apple pie.

We’ve got a bunch of other delicious fall desserts on our blog if you are yearning for more, such as our Vegan Pumpkin Pie Fudge and Sweet Potato Pie Smoothie bowls.

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Vegan Apple Pie with Coconut Oil Crust

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★★★★★

5 from 6 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 1 hour 30 minutes
• Yield: 8 servings

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Description

A classic holiday dessert, made vegan! This recipe is perfect for fall, easy to make and damn delicious. Instead of vegan butter, the crust is made by using coconut oil, which results in a perfectly flaky pie crust to surround the sweet and juicy apple filling. Get ready to fall in love with this vegan dessert!

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Ingredients

Crust:

• 2 1/2 cups all-purpose flour
• 1 1/2 tablespoons raw cane sugar (or organic cane sugar)
• 3/4 teaspoon salt
• 1 cup solid coconut oil*
• 6–8 tablespoons ice water*

Filling:

• 4 1/2 cups thinly sliced & peeled apples (We used an equal mix of gala and granny smith)
• 1/4 cup raw cane sugar (or organic can sugar)
• 1/4 cup light brown sugar, tightly packed
• 3 tablespoons unbleached all-purpose flour
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Top with (optional):

• Unsweetened almond milk
• 3 tablespoons turbinado sugar

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Instructions

1. Prepare the crust: In a large bowl, mix together the all-purpose flour, cane sugar, and salt until uniform. Cut in the coconut oil using either a party cutter or a fork, and continue doing so until the mixture reaches a sand-like consistency. Add in the ice water, 2 tablespoons at a time, until the dough is moist enough to form a ball. We used 8 tablespoons in total. Shape the dough into a disk, wrap it in plastic wrap*, and place it into the refrigerator for at least 30 minutes to set.
2. In the meantime, mix everything together for the filling in a large bowl and then set it aside until the dough is ready.
3. Remove the dough from the refrigerator and allow it to rest for 10 minutes. In the meantime, grease a pie pan and preheat the oven to 400°F.
4. Divide the dough into 2 pieces. Flour a clean work surface and roll out one half of the dough from the center to the edges, picking up and rotating dough as you go. Be sure to keep work area and rolling pin floured to prevent sticking. Wrap dough around rolling pin and unwrap it into a greased pie pan (refer to video). Gently press the crust into the pan. This will form the bottom crust.
5. Roll out the second half of the dough as you did with the first, but then using a sharp knife or a pizza cutter, cut it into ½-1” strips. Create a lattice (woven pattern) on top of the pie by weaving the strips over the pie. Tuck in the edges of the strips and press them into the bottom crust. Crimp the edges as best you can to ensure that the crusts stick together. Check out a video on how to lattice a pie crust here. 
6. Using a pastry brush, brush the pie crust with a thin layer of almond milk. Sprinkle liberally with the turbinado sugar. Cover the rim of the pie with a pie ring or foil to ensure that the crust does not burn. Place into the oven for 50-70 minutes, or until golden brown, being sure to remove the pie ring after about 30 minutes.
7. Remove the pie from the oven and cool completely before serving, about 45-60 minutes. This will ensure that the filling thickens up and you do not have a runny pie.

Notes

• You can opt out of using the plastic wrap and just place the dough into a bowl in the refrigerator. We don’t have plastic wrap, but that is how it is traditionally done so we wanted to share both options.
• If your coconut oil is not solid, place it into the refrigerator for about 30 minutes before using, mixing halfway through.
• For easy ice water, we just place a glass half full of water into the freezer for about 30 minutes before using. It is the perfect temperature!
• You can freeze an unbaked version of this pie and bake it in the future. After assembling the pie, cover it up (or slip it into an airtight freezer bag) and pop it into the freezer. Be sure the pie is upright so that no filling spills out before it solidifies. When you are ready to bake it, preheat the oven to 450F. Unwrap the pie and set it on a cookie sheet. Put the pie in the oven and bake for 15 to 20 minutes. Reduce the oven temperature to 375F and continue baking for 30-40 minutes, or until the crust is brown and the filling is bubbling. Remove from oven and cool.

• Prep Time: 40 minutes
• Cook Time: 50 minutes
• Category: Dessert, Fall
• Cuisine: Vegan

Keywords: Dessert, Fall, Vegan, Pie, Apple

Nutrition facts label provided by Nutri Fox.

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