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Vegan Apple Pie features tart Granny Smith apples in a sweet, cinnamon-spiced sauce and two flaky pie crust layers. This is a plant-based holiday dessert everyone will love.
Is there a better way to celebrate Thanksgiving than with an all-American apple pie? In many households, pie is a must-have holiday dessert. So I wanted to make sure all family members, including plant-based eaters, can enjoy a warm slice of homemade apple pie with a generous scoop of ice cream.
And the best part about this recipe is that it’s loved by vegans and non-vegans alike. This pie features two layers of flaky, buttery vegan pie crust filled to the brim with caramel-flavored apple filling.
Of course, I had to add everyone’s favorite seasonal flavors: cinnamon, nutmeg, and ginger. This warming spice trio adds a bit of spice to your gooey classic apple pie filling.
The ingredients to make plant-based apple pie are all seasonal pantry staples. Start with a double vegan pie crust using my easy recipe. Then whip up the sweet-tart apple filling, arrange everything in your pie plate and bake!
Reminder: You can find the printable, detailed recipe on the recipe card below!
- Vegan pie crust: I always make a double crust right in the food processor. However, storebought also works. I use Kroger’s Simple Truth frozen pie crust, which happens to be vegan.
- Granny smith apples: this is the best apple variety for baking pies and other sweet treats. They hold up well in the oven so your filling doesn’t turn to mush. Plus, their tart flavor turns naturally sweet for a well-balanced vegan apple pie filling.
- Lemon juice: This prevents your cut apples from turning brown. It also adds a bit more tartness to balance some of the sweetness in the filling.
- Sugar & brown sugar: Use organic sugars to ensure the recipe stays vegan.
- Cinnamon, nutmeg & ginger: this classic trio of warming fall spices adds punch to your pie filling. You could also use an equal amount of my pumpkin pie spice.
- Flour: I use all-purpose.
- Vanilla extract: while pricy, real vanilla has the boldest, most intense flavor. However, imitation vanilla will work in a pinch.
- Vegan butter: my favorite brand for vegan baking is Earth Balance Buttery Sticks. It tastes great and is easy to measure. Use melted plant-based butter to add delicious richness to your pie filling without any dairy.
- Oil: brush the top pie crust with oil or plant-based milk, such as almond or soy milk, so it turns golden and crisp in the oven.
Store any leftover pie in an airtight container or wrapped tightly in plastic at room temperature for up to 2 days. You can also refrigerate the pie for 5-6 days.
Substitutions & Variations
- Gluten-free: I have not tested this recipe with gluten-free flour. However, Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour often works well as a flour replacement for GF baking.
- Other fruit: To add a twist on the classic all-American pie, you can substitute some of the apples with ripe Bartlett pears. Or, for extra brightness, you can even toss in some fresh cranberries to make vegan apple-cranberry pie.
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Vegan Apple Pie
- Preheat oven to 375℉. Set pie dough out to thaw if using storebought.
- Peel, core, and thinly slice the apples. Place in a large bowl as you go and toss with lemon juice.
- In a small bowl, mix together the sugar, brown sugar, cinnamon, nutmeg, ginger, and flour.
- Toss the sugar mixture in with the apples, then toss in the melted vegan butter and vanilla extract until the apples are fully coated.
- Line a 9-inch pie pan with half of the dough. Trim the edges.
- Add the apple slices into the pie pan evenly.
- Cover the pie with the other half of the dough. Trim and crimp the edges. Vent the pie crust by gently creating 4 or 5 2-inch slices with a knife from the middle toward the edges.
- Cover the edges of the crust with foil or use a crust shield. Bake the pie for 30 minutes.
- Remove the foil and brush the crust with oil. Then bake for an additional 15-20 minutes, until the crust is nicely browned.
- Let cool for about 30 minutes before serving.