Golden, Flaky & Irresistibly Delicious!
There’s something magical about baking a homemade apple pie. The warm, spiced aroma filling the kitchen, the anticipation as it bubbles away in the oven, and that first perfect bite—sweet, tart, flaky, and just so comforting. Apple pie is the kind of dessert that brings people together, and today, we’re sharing our absolute favorite vegan version.
This plant-based apple pie is everything you love about the classic: a buttery, flaky crust (without butter!), tender caramelized apples, and a perfect balance of cinnamon and spice. It’s 100% vegan, easy to make, and will fool even the biggest dairy-lovers at your holiday table!
🍏 A Little Apple Pie History: Where Does It Come From?
Did you know that apple pie isn’t originally American? That’s right! The first recorded apple pie recipes actually came from England in the 14th century. But it wasn’t until the 19th and 20th centuries that apple pie became a symbol of American comfort food, thanks to its popularity in diners and family gatherings.
And now? We’re giving this classic a plant-based makeover—without losing an ounce of flavor!
A Cozy Fall Favorite – But We Bake It All Year! 🍂
Some people say that apple pie is a fall dessert, but honestly, we make this pie whenever the craving hits. There’s just something so homey about flaky pastry filled with warm cinnamon-spiced apples, whether it’s a crisp autumn afternoon or a sunny spring day.
We also love experimenting with different apple varieties! Tart Granny Smith apples add a nice balance to the sweetness, while Honeycrisp, Pink Lady, or Fuji apples bring extra juiciness and natural sugars.
Pro Tip: Mixing apple varieties gives the best depth of flavor!
🧈 Wait… Buttery Pie Crust Without Butter? Yes, It’s Possible!
If you’re wondering how to make a buttery, flaky pie crust without actual butter—don’t worry, we’ve got you covered. The secret? Chilled vegan butter or solid coconut oil! Both work beautifully to create that classic crispy texture.
And the key to that perfect flakiness? Keeping everything cold! We always refrigerate our dough before rolling it out—it makes a world of difference.
The Magic of a Slow-Baked Apple Filling 🍏✨
Let’s talk about the real star of the show: the apple filling. We love how the apples soften into a gooey, cinnamon-scented heaven while the crust turns golden brown.
The key to an irresistible filling is letting the apples macerate before baking. This means mixing them with sugar, cinnamon, and lemon juice and letting them sit for 15-20 minutes. It draws out the juices and creates a natural syrup, making your filling extra luscious.
Bonus Tip: A touch of vanilla extract and nutmeg takes the flavor to the next level!
⏳ How to Avoid a Soggy Bottom! (No One Likes That 🙈)
One of the biggest pie fails? A soggy bottom crust! To avoid this, try these tricks:
✅ Brush the crust with a thin layer of cornstarch slurry or almond flour before adding the filling.
✅ Bake your pie on the lower oven rack to crisp up the bottom.
✅ Let the pie cool completely before slicing—this helps the filling set properly!
Serving It Up – Best Ways to Enjoy Vegan Apple Pie 🍽️
Once your pie is golden, bubbling, and your kitchen smells like pure cinnamon heaven, the only thing left to do is slice and serve!
We love enjoying our apple pie warm, fresh from the oven, but it’s just as amazing chilled the next day. And of course, what’s apple pie without a little extra indulgence? Here are our favorite ways to serve it:
🍦 With a scoop of vegan vanilla ice cream
🥛 Paired with a warm mug of almond milk chai latte
🍯 Drizzled with maple syrup or caramel sauce
👩🍳 Can You Make It Ahead of Time? Yes, and It’s Even Better!
Apple pie stores beautifully, which makes it perfect for meal prep or holiday baking!
🥧 Keep it at room temperature for 2 days.
❄️ Refrigerate for up to 5 days (just warm it up before serving!).
🧊 Freeze it for up to 3 months—just reheat at 350°F (175°C) for 20 minutes before serving!
Ready to Bake? Let’s Get to the Recipe! 🥧
Here’s the full recipe for the best homemade vegan apple pie—with step-by-step instructions, a golden, flaky crust, and a perfectly spiced filling. Whether you’re making it for a cozy weekend treat or a big family gathering, we promise this pie will be a showstopper!
💛 Final Thoughts – Why You’ll Love This Recipe
There are a million reasons to love this vegan apple pie, but here’s what makes it special:
✔️ It tastes just like the classic—without eggs or dairy!
✔️ Super flaky crust & gooey, cinnamon-spiced filling.
✔️ Perfect for any occasion (or just because you love pie!).
✔️ Easy to make ahead & stores beautifully.
We hope you love this recipe as much as we do! If you try it, let us know in the comments or tag us on Instagram with your pie pictures. Happy baking! 🍏🥧
Ingredients
For the Vegan Pie Crust:
- 2 ½ cups 315g all-purpose flour (or gluten-free flour blend)
- 1 cup 225g vegan butter (cubed & chilled) or solid coconut oil
- 1 tbsp sugar
- ½ tsp salt
- 6-8 tbsp ice-cold water
For the Apple Filling:
- 6 medium apples Granny Smith, Honeycrisp, or Fuji, peeled, cored, and sliced thinly
- ½ cup 100g brown sugar (or coconut sugar for refined sugar-free)
- ¼ cup 60ml maple syrup or agave syrup
- 2 tbsp cornstarch or arrowroot powder
- 1 tbsp lemon juice
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- 1 tsp vanilla extract
For the Vegan Egg Wash (Optional):
- 2 tbsp plant-based milk soy, oat, or almond
- 1 tbsp maple syrup
Instructions
- Make the Vegan Pie Crust: In a large bowl, whisk together flour, sugar, and salt.
- Add chilled vegan butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
- Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Apple Filling: In a large bowl, mix the sliced apples with brown sugar, maple syrup, lemon juice, cornstarch, cinnamon, nutmeg, allspice, and vanilla. Let it sit for 15 minutes to release juices.
- Assemble the Pie: Preheat oven to 375°F (190°C).
- Roll out one dough disc on a floured surface to fit a 9-inch (23 cm) pie pan. Carefully transfer the dough into the pan and trim any excess.
- Pour the apple filling into the crust, spreading evenly.
- Roll out the second dough disc and place it over the filling. Crimp the edges to seal and cut slits in the top for ventilation.
- (Optional) Brush with vegan egg wash for a golden finish.
- Bake the Pie: Place the pie on the middle rack and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 2 hours before slicing to allow the filling to set.
Notes
✅ Best Apples for Pie: Use a mix of tart (Granny Smith) and sweet (Honeycrisp or Fuji) apples for the best flavor.
✅ How to Store: Keep leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
✅ Make Ahead: The pie dough can be made and refrigerated up to 3 days in advance, or frozen for up to 3 months.
✅ Serving Suggestion: Serve warm with a scoop of vegan vanilla ice cream or coconut whipped cream! Enjoy your homemade Vegan Apple Pie! 🍏🥧 Let me know if you have any questions or need more baking tips! 😊
Frequently Asked Questions About Vegan Apple Pie 🍏🥧
🥧 Can I Make This Pie Gluten-Free?
Yes! Simply swap the all-purpose flour for a gluten-free flour blend (one that contains xanthan gum works best). You may need to add an extra tablespoon of ice water to help the dough come together.
🍏 What Are the Best Apples for Apple Pie?
We love using a mix of tart and sweet apples for the best flavor. Granny Smith adds tartness, while Honeycrisp, Pink Lady, or Fuji bring sweetness and juiciness. Avoid overly soft apples like Red Delicious—they’ll turn mushy!
❄️ Can I Make This Pie Ahead of Time?
Absolutely! You can prepare the pie dough up to 3 days in advance and store it in the fridge. The whole pie can also be baked and stored for up to 5 days in the refrigerator, or frozen for up to 3 months. Just reheat at 350°F (175°C) for 15-20 minutes before serving!
💛 How Do I Keep My Crust Flaky and Not Soggy?
No one likes a soggy pie crust! To avoid this:
✔️ Brush the bottom crust with a thin layer of cornstarch slurry or almond flour.
✔️ Bake on the lower oven rack to crisp up the bottom.
✔️ Let the pie cool completely before slicing—this allows the filling to set properly.
🌿 Can I Use Coconut Oil Instead of Vegan Butter?
Yes! Solid coconut oil works great in the crust. Just make sure it’s cold and firm before mixing it into the flour. The texture will be slightly different but still deliciously flaky!
🍯 Can I Reduce the Sugar in the Filling?
Of course! You can cut the sugar by 25-30% without affecting the texture too much. If you prefer natural sweeteners, try maple syrup or coconut sugar.
🥄 Can I Use Store-Bought Pie Crust?
If you’re short on time, a vegan-friendly store-bought pie crust works too! Just make sure it’s dairy-free and doesn’t contain any hidden animal products.
🍦 What’s the Best Way to Serve Vegan Apple Pie?
This pie is amazing on its own, but we love serving it with:
🍨 Vegan vanilla ice cream
🥛 A warm chai latte or oat milk cappuccino
🍯 A drizzle of maple syrup or vegan caramel sauce
👩🍳 Can I Make a Lattice Top for the Pie?
Yes! Roll out the second dough disc, cut it into strips, and weave them over the pie for a classic lattice design. Brush with vegan egg wash (plant milk + maple syrup) for a golden finish!
💡 Have More Questions?
We’re here to help! Drop a comment or tag us on Instagram with your apple pie creations. Happy baking! 🍏🥧💛
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