Main image of Vegan Apple Pie

Vegan Apple Pie

1 hr + 45 min

Dessert

Make-ahead

10 ingredients or less

Freezer-friendly

Apple pie. A true classic. This pie has soft apples, baked with fragrant cinnamon, encased in flakey pastry. Perfect for Thanksgiving, Christmas, or anytime really. Best served with fluffy whipped cream or rich ice cream.

Servings

Total

1 hr + 45 min

Prep

20 min

Cook

55 min

Cool

30 min

Contains

Gluten symbol

gluten

Swap out

Soy symbol

soy

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Filling

  • 35 oz (1000 g)
    apples, peeled, cored, cut into ½ cm slices
  • ¼ tsp
    salt
  • 3 Tbsp (41 g)
    brown sugar, packed
  • 2 Tbsp (16 g)
    cornstarch
  • ½
    lemon, juiced
  • 1 tsp (3 g)
    ground cinnamon
  • ½ tsp
    ground ginger (optional)

Crust

  • 2½ cups (345 g)
    all-purpose flour
  • 7.9 oz (224 g)
    unsalted vegan butter, chilled, cubed
  • ½ tsp
    salt
  • 4 Tbsp (60 mL)
    ice water

Topping

  • 1 Tbsp (15 mL)
    vegan whipping cream, for brushing
  • 1 tsp (5 g)
    granulated sugar (optional)

Serves well with

  • coconut whipping cream
  • vegan ice cream

Directions

  1. Place the apple slices and salt in a large bowl and microwave at 600W for 5 minutes*. Mix, then microwave for another 5 minutes. Drain off any liquid released from the apples.
  2. Mix in the brown sugar, cornstarch, lemon juice, cinnamon, and ginger with the apples. Set aside to cool.
  3. To a food processor**, add the flour, butter, and salt. Pulse until the butter has been broken up into pea-sized pieces.
  4. Add half of the water, pulsing a few times to combine. Then add the remaining water and pulse again until a dough has formed.
  5. Turn the dough into a bowl or floured surface. Use your hands to incorporate any stray bits into the dough. Don't overdo it, as your hands will start to melt the butter. Divide the dough in two and roughly form each into a ball.
  6. Place 1 ball onto a large piece of lightly floured parchment paper. Sprinkle with some flour. Place the second piece of parchment over top and use a rolling pin to roll it into a ⅛ inch (¼ cm) thick circle, or about 4 cm wider than your pie plate. Repeat with the second ball of dough.
  7. When rolled to size, carefully peel back the top layer of parchment, dust with flour, and place the parchment back on the dough. Flip the dough over and peel back the other layer of parchment. Dust with flour as well. This step helps prevent the dough from sticking to the parchment. Then place both rolled sheets into the fridge to chill for at least 30 minutes.
  8. When ready to assemble, preheat the oven to 350°F (180°C). Peel off a parchment sheet from the dough and flip it into a 9-inch (23 cm) glass pie plate so that the second parchment sheet is facing up. Use your fingers to lift and press the crust into the pie plate. Try not to stretch the dough. Peel the second sheet of parchment off the crust.
  9. Fill the pie shell with the apple mixture.
  10. To make a lattice top, use a pastry wheel or knife to cut the second crust into ribbons. Weave these pieces over and under one another. Alternatively, just cover the pie with the whole second rolled-out dough***.
  11. Trim any excess dough beyond 1cm from the edges of the pie. Fold in the over-hanging dough and pinch to seal the edges. Brush with cream and a sprinkle of sugar to create a golden crust. Bake in the oven on the lower rack, placed on top of a metal cookie sheet, for 45 - 55 minutes or until the crust is golden.
  12. Although nothing beats fresh-out-of-the-oven pie, we recommend waiting until the pie is completely cooled before serving. Waiting until the next day (if you can make it that long before digging in), and reheating individual cut slices, makes this a great make-ahead dessert. Enjoy!

Notes

  • 5 medium apples weigh about 1kg. Use a few more apples if they are small. We suggest using apple varieties such as Granny Smith, Honeycrisp, Pink Lady, Braeburn, Jonagold, Golden Delicious, and Mutsu, for their firm texture and tart flavour. Softer apples like Red Delicious, Fuji, Macintosh, and Gala tend to cook down too much when baked.
  • * Alternatively, cook covered on the stove.
  • ** If you don't have a food processor, use a fork to "cut" the butter into the flour, or grate frozen butter into the flour.
  • *** A lattice top allows more moisture to cook off, resulting in soft apples, with just the slightest bite to them. A full double crust keeps the steam in, resulting in apples that are melt-in-your-mouth tender. A few slits need to be cut in the top of a double crust, to allow steam to escape.

Storage

  • Baked pies can be stored, covered in the fridge for up to 3 days.
  • Rolled-out pie dough can be stored in the fridge for up to 2 days (allow it to come close to room temperature before fitting into the pie plate, to prevent cracking). The rolled-out dough can also be wrapped and stored in the freezer for up to 2 months.
  • The filling can also be made ahead of time and stored in an airtight container in the fridge for up to 2 days.
  • Assembled but unbaked pie can be wrapped with plastic wrap and kept in the freezer for up to a month.

Let us know what you think

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Charlotte - Nov. 24, 2022, 1:25 a.m.

Wow!! This was the first time I'd made apple pie and I absolutely loved the process and the taste, flavour and texture! I swapped the plain flour for gluten free which meant the dough was more brittle to work with but I rolled with it! Thank you ever so much for these new holiday dessert ideas!

PUL Team - Nov. 25, 2022, 5:02 a.m.

Woohoo! So happy the pie was enjoyed, Charlotte, thank you 🤗


Michelle - Nov. 23, 2022, 11:55 a.m.

I just made this yesterday when some friends came over and it was amazing! It was the first pie I made, so I was really nervous, but the video and instructions were clear and easy to follow. The crust was crisp and buttery and together with the apples, it tasted perfect! I would definitely make it again! All your recipes are always incredible 😊 I'd love it if you could make more baking recipes but anything you post is always great!

PUL Team - Nov. 24, 2022, 5:10 p.m.

Aw we're so happy to hear, Michelle, thank you! We'll note down the request for more baking recipes. In the meantime, you may find exploring our recipe page with filters such as 'dessert' and 'bake' interesting if you haven't already seen it: pickuplimes.com/recipe/?sb=ba… 😊


José - Nov. 15, 2022, 11:02 p.m.

First glance at this recipe I thought it would be a lot of work, but it was actually really easy! And delicious of course ;) is it true though that the pie crust doesn't get really typical darker brown, or am I doing something wrong? I have a very old oven on gas so it's always a bit of a challenge to find the right temperature

PUL Team - Nov. 16, 2022, 1:15 a.m.

Hey there, José, so glad to hear and thanks for the question! Brushing the pie crust with cream and a sugar sprinkle helps create a golden crust colour. If your pie didn't darken much but you want it to, you can always move it higher up in the oven or simply broil it for a minute or two. Although indeed, normally only a lightly golden crust is desired, not too brown 🥧 I hope this helps!

José Meijer - Nov. 23, 2022, 9:45 a.m.

Okay, thank you! :)


jane - Nov. 10, 2022, 8:47 p.m.

Such a lovely pie, crisp, flakey... perfection!


Omri - Nov. 6, 2022, 12:15 p.m.

oh my goodness, I just made pie all by myself. I can't even believe it. The hardest part was waiting for it to cool before cutting into it because the smell was just divine! But it was well worth the wait, everyone loved it!

PUL Team - Nov. 6, 2022, 6:36 p.m.

Aw it means so much! Thanks a bunch, Omri 🤗


Lakshani - Nov. 4, 2022, 5:19 a.m.

Thank You. It was delucious...


Alexandra - Nov. 2, 2022, 5:44 p.m.

Thank you for this simple and delicious recipe. I made this apple pie earlier and my family and I already ate it all. Even though it had very little sugar, it was sweet and tasty. I highly recommend!

PUL Team - Nov. 2, 2022, 10:39 p.m.

So thrilled to hear, Alexandra, thank you!


Charlotte - Nov. 2, 2022, 11:36 a.m.

This pie was perfection ✨


Jacob - Oct. 31, 2022, 10 a.m.

Apple pie is the BEST and this recipe was perfection. Highly recommend!! Our family loved it. They didn't even realize it was plant-based. Can't believe it's that easy to make apple pie haha.

PUL Team - Nov. 2, 2022, 4:17 a.m.

A huuuge compliment, Jacob! We're so happy to hear 🤗


Denise - Oct. 30, 2022, 12:51 a.m.

Loved the video and I love baking so I had to give this a try. It. was. delicious!! And loved the the tip to cook down the apples first. Thanks PUL!

PUL Team - Oct. 30, 2022, 2:25 a.m.

Woohoo 😃 Thanks, Denise!


Lemon - Oct. 29, 2022, 6:18 a.m.

Love the recipe, will try to bake it on a weekend. But something needs to be done with the print recipe options, it is impossible to correctly position it on a paper, no option to print it on 1 paper. Please return the old options like it was before when the recipes filled the whole page and were easily scaled.

PUL Team - Oct. 30, 2022, 2:20 a.m.

Hi Lemon, we hope you enjoy the pie and thank you for the feedback! It's definitely helpful for us to work towards improving. In the meantime, opting not to print the photo (unchecking the "print image" box) and making the font smaller by pressing the green "-" button at the top of the print preview page may help. Feel free to email us at [email protected] if you'd like any further support 🙂