The Best Vegan Apple Pie

This Vegan Apple Pie is perfect for fall, easy to make, and one of our favorite desserts to make during the holiday season. It’s made with a traditional pie crust and tons of sweet and juicy apple slices! Get ready to fall in love with this homemade apple pie!

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!

Next, make sure to check out our other delicious fall desserts. We’ve got all of the classics – Vegan Pumpkin Pie, Vegan Sugar Cookies, New York Style Vegan Cheesecake, Vegan Gingerbread Cookies, Vegan Pecan Tarts, and Vegan Apple Cobbler. 

We also have a full collection of our favorite 50+ Easy Vegan Thanksgiving Recipes. You’ll never need to worry about boring vegan holiday dinners again!

Ingredients You’ll Need 

For the Pie Crust

• Flour: All-purpose flour is the main ingredient in the crust, providing structure and stability while keeping the crust light and fluffy.
• Sugar: A small amount of sugar is added to the crust to give it a subtle sweetness and complement the sweetness in the filling.  
• Vegan butter: Cold butter is the key to a great pie crust. To prepare the butter, we like to pre-dice it and place it in a freezer-safe bowl to chill while we prepare the remaining ingredients before getting started.
• Ice water: Very cold water helps to form the dough and keeps the fat in the pie crust cold and solid. This helps to create pockets of air in the crust that will melt while baking and yield the lightest, fluffiest pie crust. 
• Non-dairy milk: Milk is used to brush the top of the crust and helps the turbinado sugar stick to the crust. We used almond milk, but any unsweetened non-dairy milk can work in this pie recipe.  
• Turbinado sugar: This sugar is optional, but adds the perfect sweet, crunchy top to the pie. 

For the Apple Pie Filling

• Fresh apples: For the best sweet and tart flavor, we recommend using a blend of firm apples. We used an equal mix of honey crisp and granny smith apples, but you can also use pink lady or fuji or another variety of firm tart apples you like.   
• Sugar: Granulated sugar and brown sugar sweeten the pie filling and help draw out the natural juices from the apples, resulting in a sweet, syrup consistency.  
• Flour: In addition to being used in the pie crust, all-purpose flour acts as a thickening agent in the pie filling and absorbs any excess moisture from the apples. 
• Lemon juice: Freshly squeezed lemon juice adds an acidity to the filling, which balances the sweetness and prevents the apples from browning. 
• Spices: A simple mix of cinnamon and nutmeg compliments the sweet apples and enhances the warm, aromatic flavors. 

Equipment Needed

• Mixing bowls 
• Pastry cutter or fork
• Plastic wrap or a bowl with a lid (for chilling the dough)
• Rolling pin
• Pie dish or pie plate
• Sharp knife
• Pastry brush
• Pie ring or foil
• Cooling rack

How to Make Vegan Apple Pie

Make the Pie Crust Dough

1. Combine the dry ingredients. In a large bowl, combine the all-purpose flour, sugar, and salt until uniform.
2. Cut in the vegan butter. Using either a pastry cutter or a fork, cut the vegan butter into the flour mixture until a sand-like consistency forms. It’s okay if the butter pieces are uneven.
3. Slowly add the water. Add the ice water, one tablespoon at a time. Mix together with a wooden spoon or spatula. You most likely won’t need all the ice water; the dough should still be crumbly but should hold together when squeezed.
4. You can also make the dough in a food processor. Add the all-purpose flour, sugar, and salt and pulse until uniform. Add the cubed vegan butter and pulse until butter is broken up into pieces the size of large peas. Slowly begin to add the cold water, 1 tablespoon at a time, while the food processor runs. Continue until the mixture begins to come together but before it becomes a ball. Some crumbs are okay.
5. Refrigerate the dough. Dump onto a clean work surface and work together with your hands. Divide the dough into two even discs and wrap each in plastic wrap. Set in the fridge to chill for at least one hour, up to overnight.

Assemble the Pie

1. Roll out the bottom crust. Once the dough has chilled, sprinkle a work surface with flour. Roll out one of the discs of dough to roughly a 12” circle, about ¼” thick. You may need to let the dough rest for 5-10 minutes before rolling to soften up. Transfer to a 9” pie dish and carefully press into the bottom of the dish to form the bottom crust. Place in the fridge to chill.
2. Preheat the oven to 400°F.
3. Make the apple pie filling. Add all the filling ingredients to a large bowl and mix until combined.
4. Fill the bottom crust. Remove the pan from the fridge and gently press everything down so it is evenly dispersed throughout. If you can, try to make sure all of the apples are lying flat in the crust. Place back into the refrigerator.
5. Roll out the top crust. Using the same method used for the bottom of the pie crust, roll out the second half of the dough to ¼” thick.
6. Cover the pie. Place the top crust on the filling. Cut off the excess dough around the perimeter of the pie dish. Press the 2 crusts together to seal, then fold the edges under. Crimp the edges with your fingers or a fork. You can also create a lattice top with the dough if desired.

Bake and Serve

1. Brush the top crust with milk. Using a pastry brush, brush the pie crust with a thin layer of almond milk. Sprinkle the crust liberally with turbinado sugar.
2. Vent. Use a paring knife to cut a few vents in the top for steam to escape.
3. Cover and bake. Cover the rim of the pie with a pie ring or foil. This will help ensure that the crust does not burn. Then, place the pie into the oven and bake for 50-70 minutes, removing the pie ring after 30 minutes. Once the vegan apple pie is ready, the crust will be golden brown and the filling will be bubbling.
4. Serve. Remove the vegan apple pie from the oven and cool completely on a wire cooling rack before serving (this usually takes 45-60 minutes). This will ensure that the apple pie filling thickens up and you do not have a runny pie. Once cool, slice and serve with a scoop of vegan vanilla ice cream, or as desired.

Recipe FAQs

Storage Instructions

Vegan apple pie will keep tightly covered at room temperature for 1-2 days, or in an airtight container in the refrigerator for up to 4 days. 

This pie can also be frozen. After assembling the pie, tightly cover it with plastic wrap or slip it into an airtight freezer bag and seal it tightly, removing as much excess air as possible. Place the apple pie in the freezer and freeze for up to 1 month. 

When ready to bake, preheat the oven to 450F. Unwrap the pie and bake it on a cookie sheet for 15-20 minutes. Then, reduce the oven temperature to 375F and bake for an additional 30-40 minutes, or until the crust is brown and the filling is bubbling. Cool completely, then enjoy! 

More Vegan Apple Dessert Recipes You May Enjoy:

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Vegan Apple Cobbler

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Vegan Apple Galette with Peanut Butter Caramel

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Vegan Apple Cider Coffee Cake

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Apple Cinnamon Oatmeal Cookies

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!

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Nutrition facts label provided by Nutri Fox.

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