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.
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 ⅛ to ¼ 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.