Vegan Apple Pie Recipe
A cozy, classic apple pie made entirely vegan—flaky crust, spiced apples, and all the nostalgia with none of the dairy or eggs!
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Why I Love Vegan Apple Pie
There’s something about making a good apple pie that just feels right. It’s familiar, welcoming, and you can really taste the quality ingredients, especially with this vegan version. The crust gets perfectly flaky with coconut oil or vegan butter—trust me, you won’t miss the traditional stuff.
The filling is the star here—apples, brown sugar, and just the right amount of spice. You can get creative too: try mixing apple varieties, or toss in some chopped pecans or walnuts for crunch.
What makes this recipe such a staple for me is how accessible it is, both in ingredients and technique. Even if you’re not a regular baker, you can pull this off—just take your time with the crust and trust the process.
Here are a few tips I rely on:
- Keep ingredients cold—especially the fat for your crust.
- Mix apple varieties for more complex flavor.
- Don’t skip the cooling time—this sets the filling so you get clean slices.
There’s no better way to wrap up a fall meal—or honestly, any meal—than with this pie. Serve it with vegan ice cream or just as it is. Either way, it’s going to steal the show.
Classic Vegan Apple Pie
A flaky vegan crust filled with spiced, tender apples—classic comfort dessert with no dairy or eggs.
Ingredients
Instructions
- 1
Make the Crust: In a large bowl, mix flour, salt, and sugar. Cut in the coconut oil or vegan butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
- 2
Prepare the Filling: In a large bowl, combine sliced apples, brown sugar, lemon juice, cinnamon, nutmeg, cornstarch, and vanilla extract. Toss until apples are well coated.
- 3
Preheat Oven: Preheat your oven to 425°F (220°C).
- 4
Roll Out the Dough: On a floured surface, roll out one disc of dough to fit your pie pan. Place it in the pan and fill with the apple mixture. Roll out the second disc and place it over the filling. Seal the edges and cut slits in the top crust for steam to escape.
- 5
Bake the Pie: Brush the top with plant-based milk if desired. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30–35 minutes, or until the apples are tender and the crust is golden brown.
- 6
Cool and Serve: Allow the pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature, optionally with vegan ice cream.
Notes
Substitute a store-bought vegan pie dough for extra convenience.
Mix different apple varieties for added flavor complexity.
Let the pie cool before slicing for neat servings.
Nutrition Facts
Serves: 8 slices
Calories Per Serving: 280
Frequently Asked Questions About This Recipe
Yes, you can substitute homemade crust with a store-bought vegan pie dough. Just verify that it's 100% plant-based.
Granny Smith, Honeycrisp, or a mix of both work best because they offer a balance of sweetness and tartness and hold their shape during baking.
Cover and refrigerate leftover pie for up to 4 days. You can reheat individual slices in the oven or microwave.
Absolutely. You can freeze baked or unbaked pie for up to 2-3 months. Wrap tightly in plastic and foil before freezing.
This recipe uses all-purpose flour, but you can substitute a gluten-free flour blend designed for baking to make it gluten-free.
