This vegan apple pie is bursting with ooey-gooey spiced apple filling between two layers of flaky vegan pastry. Perfect for holiday dinners, special occasions, or just those days when you’re craving a sweet treat.
Are you a pie person or a cake person? I always feel like the world is divided that way!
I’ll be honest and admit that I’m a cake kind of girl. Pie usually doesn’t do it for me. I mean, it’s good and all. Sweet fillings between layers of flaky crust? You can’t not like it.
But it’s not my favorite. I can usually turn down a piece of pie, whereas I can’t say no to cake. But you know what? This pie is different. I’m not kidding when I tell you that it’s the best pie I ever ate.
In fact, as I was devouring my piece with a scoop of vegan vanilla ice cream I had to confirm with my husband that it was really as amazing as I thought. “Honey, is this pie really effing good or is it just me?”
His response was “Holy crap, I think it’s the best pie I ever ate!”
What Makes This Vegan Apple Pie The Best?
The crust. I used a double batch (for top and bottom crust) of my homemade vegan coconut oil crust, washed with a brushing of almond milk and a sprinkle of sugar. It came out super flaky with just the right amount of crispness on top.
Spices. Just the right balance is what I shot for and I think I nailed it. Most of the time I’m disappointed by recipes not having enough spices, so I went a touch over the amounts you’d normally find in apple pie, without using so much so as to feel like a spice punch in the face.
Apples. Okay apple pie has apples. Duh! But choosing the right variety is key. I used Pink Lady for the pie in the photos. This guide is super handy for choosing an apple variety for your pie!
How to Make Vegan Apple Pie
Start by making your pastry for that crust. Yes, you can use a store-bought crust if you prefer, but make the coconut oil crust if you can. Like I said above, it was a key factor in this pie’s awesomeness.
When your dough is mixed, stick it in the fridge while you make the filling. Note: don’t leave the dough in the fridge any longer than it takes to make the filling (20 minutes or so). After a while it’ll get rock hard and you won’t be able to roll it.
To make the filling, peel and slice your apples. Stick them into a large mixing bowl with sugar, spices (cinnamon, nutmeg, cloves, and ginger), lemon juice, a couple of tablespoons of flour for thickening and a tiny bit of salt. Mix it up!
Roll half of your dough out to fit the inside of your pie dish. Drape it over the dish, poke some holes in the bottom and then add the filling. You’ll find you’ve got a lot of filling! Pile it in and mound it up on top.
Roll out the other half of your crust and drape it over the filling. Trim any excess crust and then pinch the top and bottom crusts together to form a seal. Crimp the edges if that’s your thing.
Cut some slits in the top crust, simple or fancy — that’s up to you! Brush the top crust with some non-dairy milk, and then sprinkle it with some coarse sugar (most organic sugar is sufficiently coarse for this purpose).
Be sure to place something underneath the pie plate while you bake it. There will be drips!
I like to cover the outer edges with foil once they’ve browned, to prevent them from darkening too much. Feel free to skip this if you like crispy edges and/or are anti-foil.
Let it cool until it’s just warm and serve your pie with vegan vanilla ice cream.
Vegan Apple Pie FAQ & Tips
- Can I use a store-bought crust? Certainly! Just check the ingredients to ensure the one you choose is vegan — many contain butter or lard.
- How should I store leftovers? Seal your pie up in a large plastic bag or plastic wrap. It’ll keep at room temperature for about 3 days, or in the fridge for about 6. For longer-term storage, freeze your pie for up to 3 months.
- How do the leftovers keep? The crust will lose some of its crispness, but otherwise the pie will still be delicious.
- Prefer a crumb-top pie? Skip the top crust, and instead mix up 1/3 cup of flour, 1/4 cup of brown sugar, 1 teaspoon of cinnamon, 1/4 teaspoon of salt, and 3 tablespoons of vegan butter or coconut oil. Sprinkle it over the filling before baking. Cover the pie with foil after about 30 minutes to prevent the topping from burning.
- Why does the sugar need to be organic? Conventional sugar is processed with animal bones in the U.S., so it’s not considered vegan. Organic sugar is made differently using a bone-free process.
Classic Vegan Apple Pie
This vegan apple pie is bursting with ooey-gooey spiced apple filling between two layers of flaky vegan pastry. Perfect for holiday dinners, special occasions, or just those days when you're craving a sweet treat.
- 2 batches vegan coconut oil pie crust (or use store-bought pie crusts)
For the Filling
- 7 cups peeled and sliced apples (about 5 apples or 2 pounds - use a good baking variety, such as Gala, Pink Lady or Granny Smith)
- 2/3 cup organic granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon powdered ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon non-dairy milk
- 2 tablespoons organic granulated sugar
If you're making your own pie crust, prepare the dough for that first. Once mixed, cover the bowl and place it into the refrigerator while you prepare the filling (up to 20 minutes).
Preheat the oven to 425°F.
Place all ingredients for the filling into a large bowl and stir until well-mixed and the apple slices are evenly coated with the sugar and spices.
Gather a 9-inch pie plate.
Get the pastry dough out of the fridge and divide it in half.
Lightly sprinkle a work surface with flour and roll half of the dough into a thin circle. Invert your pie plate on the rolled dough to ensure your circle is large enough to cover your pie plate, with some extra — you'll want at least an extra inch all around the dish.
Drape the dough inside the pie plate and gently press with your fingers to mold it to the inside of the plate.
Use a fork to poke a few holes in the bottom of the crust.
Place the filling inside the bottom crust. You'll have a lot of filling — mound it up and form a dome.
Roll the other half of your dough so it's large enough to cover the pie plate, with a bit of extra.
Drape the dough over the fillings.
Use a knife or kitchen shears to trim the crust so that it just overlaps the edges of the dish by a bit (keeping in mind that it will shrink by 1/8 to 1/4 inch during baking).
Pinch the top and bottom crusts together to form a seal. Optionally, crimp the edges of the crust with a fork or your fingers.
Use a sharp knife to cut a few slits in the top crust.
Brush the top crust with the non-dairy milk, then sprinkle it with the sugar.
Place the pie plate into the oven, with a large baking sheet or pan on the rack beneath it to catch drips.
Bake the pie for 30 minutes. Optionally, cover the edges of the crust with foil when they begin to brown, after about 20 minutes.
Turn the oven temperature down to 375°F. Continue baking the pie for 20-25 minutes, until you can see the fillings bubbling up inside the slits.
Remove the pie from the oven and transfer it to a cooling rack. Allow it to cool for at least 2 hours before slicing.
Slice and serve with vegan vanilla ice cream.