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A Perfectly Flaky, Spiced & Sweet Vegan Apple Pie This vegan apple pie is a plant-based twist on the classic dessert! Featuring a buttery, flaky crust (without butter!) and a warm, cinnamon-spiced apple filling, this pie is the ultimate comfort food. Perfect for the holidays, family gatherings, or anytime you crave a homemade dessert. Plus, it’s dairy-free, egg-free, and can be made gluten-free!
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 320 kcal

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

💡 Pro Tips & 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! 😊
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