The BEST Vegan Apple Pie
This recipe for vegan apple pie is everything you’d hope for and then some. It has sweetness and spice, plus a hint of lemon juice for a delicious pie with well-rounded flavors.
Servings: 8 - 10 servings
Calories: 250kcal
Equipment
- 9-inch pie plate
- Food processor
- Rolling Pin
- Large pot (I use a stock pot to make sure I have enough room)
Ingredients
Vegan Double Pie Crust
- 2 2/3 c. all-purpose flour (373 g) plus more as needed
- 2 tbsp. granulated sugar (28 g) (leave out if using in a savory recipe such as pot pie)
- 1 tsp. salt
- 1 c. vegetable shortening (153 g)
- 1/2 c. ice water (119 ml) plus more as needed
Vegan Apple Pie Filling
- 3.5 lbs. apples* (see note below) (1590 g) peeled, cored, and sliced about an 1⁄8 inch (about 5 cm) thick
- 2/3 c. granulated sugar (153 g), plus more for topping
- 1/3 c. light brown sugar (72 g) packed
- 3 Tbsp. vegan butter or margarine (42 g)
- 3 Tbsp. all-purpose flour (26 g)
- 1 Tbsp. lemon juice (15 ml) (optional)
- 1 1/2 tsp. cinnamon
- 1/2 tsp. mace (optional) Found in the spice aisle or online
- 1/4 tsp. nutmeg
Instructions
Vegan Double Pie Crust
- In the bowl of a food processor, combine the flour, sugar, and salt and pulse several times to combine.
- Add the shortening one spoonful at a time, spreading the pieces out rather than adding one big mound.
- Pulse a few times until the pieces of shortening are small (pea- to bean-sized) and covered in flour.
- Add the ice water and pulse a couple more times, just until the dough starts to come together.
- Transfer this mixture to a flat, lightly floured surface and begin gathering the pieces together with your hands. Form a large disc shape, all while trying to handle the dough as little as possible. Note: If the dough feels overly sticky, knead in a few extra pinches of flour. If the dough feels overly dry, gently knead in extra ice water a few drops at a time, all while aiming to handle the dough as little as possible.
- Divide the dough into two equal parts. Form each into a disc, and wrap one disc in plastic wrap. Use your hands to then smooth over any cracks in the dough. This will be your top crust.
- To form a bottom crust, using a lightly floured rolling pin, roll the dough into a circle about 1⁄8 inch (0.25 cm) thick. Lightly sprinkle flour on your dough and rolling pin throughout the process as needed to prevent sticking. Carefully wrap the dough circle around your rolling pin and unroll it across the top of a 9-inch (23-cm) pie plate. Press the sides and bottom to secure the dough to the pie plate. Fold the top edges under themselves and press down to secure. Do not crimp the edges just yet.
- Lay a sheet of plastic wrap flush against your raw crust to help prevent the dough from drying out. Keep the second disc wrapped in plastic wrap, and store both crusts in the fridge until needed.
Vegan Apple Pie Filling:
- Place the apple slices in a large pot followed by all the remaining ingredients.
- Cook over medium-high heat, stirring frequently, until the apples are very steamy, slightly soft, and the juices start to thicken, 7–9 minutes, depending on how thick your slices are. Meanwhile, remove both crusts from the fridge and remove the plastic wrap from the pie plate (but keep the plastic wrap close by - you'll use it again!) Unwrap the second dough disc and place it on a lightly floured surface for now.
- Transfer the hot apples to the pie plate lined with raw crust and smooth over the surface so that the apples are evenly distributed.
- Roll out your second disc of pie dough the same way you did the first. Wrap it around your rolling pin and carefully transfer it to cover the apples.
- Tuck the edges of the top crust under the edges of the bottom crust and press down to secure them to the pie plate rim. Crimp the edges to create a fun design, or leave as-is for a more rustic look.
- Cover the pie in plastic wrap and place in the fridge to chill for 1 hour.
- When ready to bake, remove the pie from the fridge and place it on the counter for now. Then, place an oven rack in the center of your oven, and preheat to 400°F (approx. 204°C). Once the oven is ready, set your pie on a baking sheet. Create five to six 2-inch (5-cm) slits in the top crust. (I usually do a star-like design right in the center.) Top with a couple of generous pinches of sugar.
- Bake on the middle rack for 50–55 minutes. Check the pie at the 40-minute mark. If you feel the crust is getting too dark, lightly tent the pie with foil.
- Place your pie on a cooling rack to cool. To keep the juices from oozing out, wait until the pie is completely cool before slicing. If you prefer warm pie, wait roughly 30 minutes before slicing. However, keep in mind that slices may be a bit looser if the pie is still warm. Serve with dairy-free vanilla ice cream to take this dessert to the next level!
Notes
For the crust:
The wrapped dough discs can be made in advance and stored in the fridge for up to 4 days, or in the freezer wrapped in 2 layers of plastic wrap for up to 1 month.
If using this recipe in a savory recipe (such as a pot pie), leave out the sugar
For the apple pie filling:
*Most prefer tart green apples such as Granny Smith for apple pies, but using a combination of sweet and tart apples in this recipe will work, as well. Ultimately, any firm variety of apples will do.
Not a fan of apple pie with a little tang? No prob - simply leave out the lemon juice and it will still be a fantastic pie.
You can bake your pie 1 day in advance. Once completely cool, lightly tent it with foil and store on your countertop away from heat until needed.
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Nutrition
Calories: 250kcal | Carbohydrates: 62g | Protein: 1g | Fat: 5g