I baked this vegan apple pie for my family’s Thanksgiving dinner last month. The apples made the kitchen smell like autumn, and my grandma said it was just like the version she made when I was a kid.
Easy Vegan Apple Pie Recipe
This vegan apple pie is made with fresh apples, a hint of cinnamon, and a homemade flaky crust. It takes about 1 hour and 30 minutes to make from start to finish and serves 8 slices.
Ingredients
- 6 cups of sliced apples (such as Granny Smith or Honeycrisp)
- 3/4 cup granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon cornstarch or tapioca starch
- 1 tablespoon plant-based butter (optional)
- 1 vegan pie crust (store-bought or homemade)
- 1 tablespoon plant-based milk (for brushing the crust)
- 1 tablespoon turbinado sugar (for sprinkling on top, optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Apples: In a large bowl, combine sliced apples, sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Toss until the apples are evenly coated.
- Assemble the Pie: Roll out one pie crust and place it in a 9-inch pie pan. Fill it with the apple mixture and dot with plant-based butter if desired. Roll out the second crust, cover the pie, and cut slits for steam vents.
- Brush and Sprinkle: Brush the top crust with plant-based milk and sprinkle with turbinado sugar, if using.
- Bake the Pie: Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the apples are tender and the crust is golden brown.
- Cool and Serve: Allow the pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature, ideal with a scoop of vegan ice cream.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 220kcal
- Fat: 7g
- Protein: 1g
- Carbohydrates: 38g
I store the pie at room temperature for up to two days, or in the fridge for up to four days. The crust stays flaky, and I let slices come to room temperature before serving.
