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Close up head on photo of a slice of apple pie on a plate with vanilla ice cream on top and a green apple in the background

Plant Based Apple Pie

Terrence Roche
This vegan apple pie is as easy to make as it is delicious. It’s perfect for everything from a grand holiday table to a simple weeknight dessert. Serve it as is or a la mode with a big scoop of vegan vanilla ice cream. You can even have it for breakfast!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 2 hours 20 minutes
Total Time 3 hours 25 minutes
Course Vegan Dessert Recipes
Cuisine American
Servings 6 -8 slices
Calories 363 kcal

Ingredients
  

  • 2 frozen vegan deep dish pie crusts see notes
  • 3 lb about 6 large firm apples, peeled and cut into large chunks
  • 3 Tbsp light brown sugar or coconut sugar or a mix of the 2
  • 3 Tbsp vegan butter
  • 1/8 teaspoon cinnamon

Instructions
 

  • Place 1 pie crust upside down on wax paper for 20-30 minutes to thaw. This will serve as your top crust. 
  • When it’s thawed enough, gently press it down trying not to crack it too much. It’s going to crack a little anyway. Don’t worry.. 
  • Use a rolling pin and a little water and flour to roll the crust to a 9 inch-ish circumference with an even thickness. Make sure you get both sides to avoid the crust cracking while baking. (*see notes for make-ahead option)
  • Place 1 pie crust in an ungreased 9-inch pie plate if no pan is provided. Press firmly against side and bottom. 
  • Heat a medium to large saute pan over medium-high heat and melt your vegan butter. 
  • When the butter has melted, add your chopped apples, sugar and cinnamon. Stir (or toss) to coat, and cover. Let it cook like this for 3-4 minutes, stirring often.
  • Heat your oven to 425°F. 
  • Let the apples cool for about 10-15 minutes while the oven heats. Then spoon the filling into your crust. 
  • Top with the second crust. Crimp/Flute excess top crust together with bottom crust edge, pressing edges together to seal. Cut slits or shapes in several places in the top crust to vent the pie.
  • Bake at 425 for 12-15 minutes or until the crust is golden brown. 
  • Then, remove the pie from the oven. Cover the edge of the crust with 2- to 3-inch wide strips of aluminum foil to prevent excessive browning or burning. Then continue to bake for 20 - 25 minutes until the apples are tender. 
  • Cool on a cooling rack at least 2 hours before serving.

Notes

  • *You can do this the day before and keep the crust in the refrigerator between two pieces of wax paper until you’re ready to use it. Just take it out from the fridge and let it sit between the wax paper at room temp for about 15-20 minutes to let it soften again before using.
  • I like to use a combination of ginger golden and granny smith apples for a nice balance of sweet and tart
  • Two (21-oz.) cans of more fruit apple pie filling can be used if you’re short on time.
  • Let your apple pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice and hold together.
  • To freeze Baked Pie: Assemble and bake pie as directed in recipe. Cool completely. Wrap pie tightly with plastic wrap. Place pie in a 2-gallon freezer storage bag; seal. Freeze for up to 4 months. Thaw frozen baked pie unwrapped at room temperature or unwrap and thaw at room temperature 1 hour, then heat in 350°F oven 30 to 40 minutes or until warm.
  • Add a little grated nutmeg for extra “holiday flavor” if you like
  • Let the apple filling cool before adding to the pie shell. Make the filling in advance (like the day or night before) so it has time to cool before adding to the pie shell.

Nutrition

Serving: 1/8 the pieCalories: 363kcalCarbohydrates: 43gProtein: 3gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 14gTrans Fat: 1gSodium: 201mgFiber: 3gSugar: 13g
Keyword dairy free apple pie recipe, plant-based apple pie, vegan apple pie, vegan apple pie recipe
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