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Vegan Apple Pie
1 hr + 45 min
Dessert
10 ingredients or less
Freezer-friendly
Servings
Total
1 hr + 45 minPrep
20 minCook
55 minCool
30 minContains
gluten
Swap out
soy
Free from
peanut
tree nut
sesame
Ingredients
Apple pie filling
-
35 oz (1000 g)apples, peeled, cored, cut into ½ cm slices†
-
¼ tspsalt
-
3 Tbsp (41 g)brown sugar, packed
-
2 Tbsp (16 g)cornstarch
-
½lemon, juiced
-
1 tsp (3 g)ground cinnamon
-
½ tspground ginger (optional)
Homemade pie crust
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2½ cups (345 g)all-purpose flour
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7.9 oz (224 g)unsalted vegan butter, chilled, cubed
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1 Tbsp (14 g)granulated sugar (optional)
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½ tspsalt
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4 Tbsp (60 mL)ice water
Pie toppings
-
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
Make your own
Directions
- 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.
- Mix in the brown sugar, cornstarch, lemon juice, cinnamon, and ginger with the apples. Set aside to cool.
- To a food processor, add the flour, butter, sugar, and salt**. Pulse until the butter has been broken up into pea-sized pieces.
- Add half of the water, pulsing a few times to combine. Then add the remaining water and pulse again until a dough has formed.
- 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.
- 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.
- 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.
- 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.
- Fill the pie shell with the apple mixture.
- 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****.
- 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.
- 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.
- *** We used top and bottom heating (not fan-assisted/convection).
- **** 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.
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Watch it step-by-step!
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Frequently asked questions
What are the best apples to use for apple pie?
We recommend using firmer, tarter apples like Granny Smith, Honeycrisp, Pink Lady, Braeburn, Jonagold, Golden Delicious, and Mutsu. Softer apples, like Red Delicious, Fuji, McIntosh, and Gala, tend to break down too much when baked.
Do I have to peel the apples?
We recommend peeling the apples for a smoother texture, but you can leave the peels on if you prefer.
Can I use a store-bought crust instead of the homemade pie crust?
Yes, you can use a store-bought pie crust instead if you’d like.
Leave a comment
We loved it! So simple but elegant!
Thank you for this lovely recipe
I had a quick question- is it essential to use whipping cream/soy milk or any other milk essential on the top?
Can I skip it and only use sugar on top
Thank you for this recipe.
I tried the recipe and waiting to be cooked now.
I have two questions:
1- Why you put dough in fridge before baking? Is it fine to escape?
2- Why you precook the apple the water then add lemon juice?
Thank you for taking time to reading comments.
Yum yum yum! I’ve never really cared for apple pie, but this one was amazing! I paired it with vegan cookie dough ice cream (it’s all I had, or I would’ve used plain vanilla). Huge win! The homemade crust was my favorite part. I used homemade butter, and it worked perfectly in this recipe. My husband pretended to steal a piece of my crust (as the lattice top makes it easy to take a piece off), and I said, “Noooo!!!” It was very funny, and I did say, “Just so you know, if you had actually taken a piece, I would’ve taken some from the whole pie.” I can’t wait to make the rest of the PUL pies. I’m thinking pumpkin pie next!
I've made this a few times, and it always turns out perfectly. The star of this recipe is the crust in my opinion. My husband and I couldn't stop raving about how perfect it was! Thank you for my new go to pie crust recipe!
I didn't succeed with this recipe, as I should have skipped the food prcessor part and do the dough with my bare hands. My processor (1000W) couldn't handle the flour and the butter and I had to add more water then i had to add more flour so it wasn't edible in the end :( Trying it again soon as the apple part was still tasty.
Très chouette tarte
Thank you ! I love all the tips and tricks!
I make it also with pears which is also awesome deliciously!
It tastes great! Comes together quickly and easy. This will definitely become part of my repertoire!
Made this a few times, and it always tastes amazing.
I thought the crust was a bit dry - I think adding baking powder would improve that.
Taste amazing, it's different from the original apple pie recipe that everyone know 😍 Plus, it's super nourishing
unfortunately i didn't pay attention to microwave wattage and ended up with applesauce. It would be nice to have alternative specific instructions. But i willtry again. Havent tasted the applesauce pie yet - i did add about 5 fresh sliced apples
Be careful with the quantity of salt, my pie tastes a little salty. But with a little more caramel it's absolutely delicious ! I definitely recommend. ☺️
I made this 3 different times and they were SUCH a hit!! The filling feels like the flavor is focused on the apple rather than being coated in sugar. It’s just so perfect and I definitely recommend.
Made it for the 3. time today. Always turns out great and is relatively easy to make. (I did not peel the apples and left out the ginger, still super yummy). Thanks for the awesome recepie.
This pie is just so good out of the oven or reheated. The trickiest part is to make the crust when you don't have a food processor but otherwise 10/10 :)
I had some guests over tonight so I decided to make this apple pie and it came out perfect! I used a metal pie plate so I baked the pie on a metal crate rather than a metal cookie sheet and that worked just fine. I'm seriously amazed at how much it tastes like the real buttery deal!
Came out well, will definitly make it again. Thanks for the recipie. I liked the level of sweetness combined with ice cream :)
I baked it yesterday and apparently you miss sugar in the crust :(
I was thinking of how Snow White was baking pie in the original movie while making this :) Our friends enjoyed the pie. Unfortunately the crust ended up a bit savorless in my opinion.
I used an already made dough, but it was still super tasty. It was hard to not dig in while still hot 😃
Love it! Can't wait to to try it.
Who knew making homemade apple pie would be so easy?! Thanks for building my confidence in cooking and baking!
So yummy pie! do you think I can use pears instead of apples? I have lots of them in my fridge and I dont know what to do them....
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!
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!
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
Such a lovely pie, crisp, flakey... perfection!
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!
Thank You. It was delucious...
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!
This pie was perfection ✨
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.
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!
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.