Description
A delicious and perfectly balanced vegan apple pie featuring a flaky homemade crust and tender cinnamon-spiced apple filling, perfect for a cozy dessert or special occasion treat.
Ingredients
Scale
Pie Crust
- 2 vegan pie crusts (double recipe)
Apple Filling
- 7-8 medium sized apples (Granny Smith or Honeycrisp are best)
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 3 tablespoons all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 tablespoons vegan butter
Toppings
- Few tablespoons non-dairy milk for brushing pie crust
- Sprinkle of coarse sugar (optional)
Instructions
- Prepare the crust: Make a double recipe of Vegan Pie Crust and chill the two pie crust balls in the refrigerator until the filling is ready. Alternatively, use two store-bought vegan pie crusts, though homemade yields better flavor.
- Make the apple filling: Peel and slice or chop the apples and place in a large saucepan. Add lemon juice, sugar, flour, cinnamon, and vanilla. Cook over medium heat, stirring frequently, until apples start to soften, about 15 minutes. Remove from heat and set aside.
- Preheat oven: Set the oven to 425 degrees Fahrenheit to prepare for baking.
- Roll out bottom crust: Flour a clean surface and roll out the bottom pie crust to about 12 inches diameter. Carefully transfer it to a 9-inch pie pan, trimming excess dough.
- Add filling and butter: Spoon the apple filling into the crust, mounding slightly in the center. Dab vegan butter on top of the filling.
- Roll out top crust: Roll out the second pie crust and place it gently over the apple filling. Trim, seal, and flute the edges. Cut slits in the top crust to allow steam to escape. Brush with non-dairy milk and optionally sprinkle with coarse sugar.
- Bake the pie: Bake for 40 minutes until the crust turns golden brown and the apple juices are bubbling. Use a pie shield if the crust browns too quickly.
- Cool and serve: Let the pie cool at room temperature for 30 minutes to thicken the filling before serving. Enjoy with vegan whipped cream or non-dairy vanilla ice cream.
Notes
- If using store-bought pie crusts, verify the ingredients to ensure they are vegan, though homemade crust is preferable for best taste.
- For a gluten-free version, use a gluten-free pie crust (double recipe) and substitute the all-purpose flour in the filling with gluten-free flour or cornstarch.
- Recommended apple varieties include Granny Smith, Honeycrisp, or Pink Lady, and combining different varieties can enhance flavor and texture.
- Brushing the crust with non-dairy milk and sprinkling with coarse sugar adds a beautiful golden finish and subtle sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 330 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
