Classic Vegan Apple Pie

Slice of Vegan Apple Pie with ice cream on top.

4.92 from 12 votes

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.

Prep Time25

Cook Time55

Cooling time2

Total Time3 20

Course: Dessert

Cuisine: American

Servings:

Calories: 520kcal

Author: Alissa Saenz

Equipment

9 ½ inch pie plate

Ingredients

2 pie crusts (See Note 1 for options)

For the Filling

7 cups peeled and sliced apples (Note 2)
⅔ cup organic granulated sugar
2 tablespoons all-purpose flour
1 tablespoon lemon juice
1 ½ teaspoons ground cinnamon
1 teaspoon powdered ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt

For Topping

1 tablespoon non-dairy milk
2 tablespoons organic granulated sugar

US Customary - Metric

Instructions

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, but no longer).
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 ½ inch pie plate. (Note 3)
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 of the crust in the pie plate. You'll have a lot of filling, so do your best to arrange the apple slices horizontally and stack them, then pack them into the crust as best you can.
Roll the other half of your dough so it's large enough to cover the pie plate, with a bit of extra.
Use a knife or pizza cutter to slice the dough into about ten 1-inch strips. (Note 4)
Weave the strips into a lattice formation over the fillings, then trim them if needed so they extend just to the edge of your pie dish. (Note 5)
Trim the bottom crust, then tuck the edges over the edges of your top crust.
Crimp the edges of the crust with a fork or your fingers.
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 lattice openings.
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.

Notes

For homemade crust, use two batches of my coconut oil pie crust or one batch of my easy vegan pie crust. If using store-bought pie crust, look for the type that you roll out yourself, as opposed to pie shells. I like Wholly Wholesome brand.
You'll need about 5 apples or 2 pounds. Use a good baking variety, such as Gala, Pink Lady or Granny Smith.
Anything from a 9 inch to 10 inch pie plate will work. You may have some extra filling if you use a 9 inch plate. I like to place it in a spare dish and bake it alone as a light dessert or snack.
If you prefer to do a basic top crust, don't slice the dough. Instead simply drape the top crust over the fillings, trim the top and bottom crusts, then seal them together by pinching. Cut a few slits in the top crust for steam to escape while the pie bakes.
For more guidance on how to make a lattice crust, see this tutorial.

Nutrition