This is the pie I make when I want the house to smell like love.
That warm cinnamon-apple scent gets me every time.
The crust is flaky and golden, the apple filling is soft and just sweet enough, and it feels like the kind of pie you could eat straight out of the dish with a fork — no judgment.
It’s 100% plant-based, but you’d never know it.
Perfect for fall, but honestly good all year round.
Why I Love This Recipe
This pie is pure comfort. I grew up with apple pie on the table for every special occasion, and when I went vegan, I didn’t want to miss out. So I worked hard to make one that’s just as cozy and classic — and it delivers.
- Tastes just like the pie you remember, but fully plant-based
- Crust is super flaky without butter
- Apples are soft but still hold their shape
- It looks impressive but isn’t hard to make
- You can make it ahead — great for holidays or chill weekends
Servings & Cook Time
Serves: 8
Prep Time: 30 minutes
Cook Time: 50–60 minutes
Cooling Time: 1 hour
Total Time: ~2.5 hours (including cooling)
What You’ll Need
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup vegan butter (cold, cubed)
- 6–8 tbsp ice water
- 6–7 medium apples (peeled, cored, and thinly sliced)
- ¾ cup brown sugar
- 2 tbsp all-purpose flour (for the filling)
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- 1 tsp vanilla extract
- 1 tbsp plant-based milk (for brushing crust)
- 1 tbsp coarse sugar (optional topping)
Ingredient
Tools You’ll Need
- Large mixing bowl
- Pastry cutter or fork
- Rolling pin
- Pie dish (9-inch round)
- Knife and cutting board
- Measuring cups and spoons
- Pastry brush
- Aluminum foil or pie crust shield
Pro Tips
- Keep your butter cold. This is the secret to a flaky crust. Don’t overwork the dough.
- Use a mix of apples. Combining tart (like Granny Smith) and sweet (like Honeycrisp) gives the best flavor.
- Chill your dough. It needs at least 30 minutes in the fridge so it’s easier to roll and bakes better.
- Let it cool. Give the pie time to rest so the filling sets — otherwise, it’ll fall apart when you slice it.
- Bake on the lower rack. This helps get the bottom crust nice and golden, not soggy.
Substitutions and Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- No Vegan Butter? Use solid coconut oil (not melted).
- Lower Sugar: Cut brown sugar to ½ cup or use coconut sugar.
- Spice it up: Add cardamom or ginger for a twist.
- Mini Pies: Use a muffin tin and cut dough into small rounds to make individual servings.
Make Ahead Tips
- Make the dough a day or two in advance and keep it chilled
- Slice the apples a few hours ahead and toss with lemon juice to prevent browning
- Assemble the whole pie and freeze it unbaked — bake straight from frozen, adding 10–15 minutes to the cook time
Recipe and Instructions
Step 1: Make the Pie Dough
In a large bowl, mix 2 ½ cups all-purpose flour, 1 tsp salt, and 1 tbsp sugar. Add 1 cup cold vegan butter (cubed) and cut it in using a pastry cutter or fork until the texture looks like coarse crumbs. Slowly add 6–8 tbsp ice water, one tablespoon at a time, until the dough holds together. Split dough in half, form into 2 discs, wrap in plastic, and chill for 30 minutes.
Step 2: Prep the Apple Filling
In a large bowl, combine 6–7 peeled and thinly sliced apples, ¾ cup brown sugar, 2 tbsp flour, 1 tbsp lemon juice, 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp allspice, and 1 tsp vanilla. Toss until apples are evenly coated.
Step 3: Roll Out the Dough
Remove dough from the fridge. On a lightly floured surface, roll out one disc into a circle about ⅛” thick and fit it into a 9-inch pie dish. Trim edges. Roll out second disc for the top crust (lattice or full cover).
Step 4: Fill the Pie
Pour the apple filling into the pie shell. Mound it slightly in the center. Dot with a few small cubes of vegan butter (optional). Add the top crust — either a full cover with slits or a lattice — and crimp the edges to seal.
Step 5: Brush and Bake
Brush the top crust with 1 tbsp plant-based milk and sprinkle with 1 tbsp coarse sugar (optional). Bake at 375°F (190°C) for 50–60 minutes on the lower rack until golden and bubbling.
Step 6: Cool and Serve
Let the pie cool for at least 1 hour before slicing. Serve warm or at room temperature, with a scoop of dairy-free vanilla ice cream.
Macros (Per Serving – 1 slice out of 8)
- Calories: 360
- Carbs: 52g
- Fat: 17g
- Protein: 3g
- Sugar: 24g
- Fiber: 3g
Why This Recipe Works (Quick Science)
- Cold vegan butter creates steam pockets as it melts, making the crust extra flaky
- Flour in the filling thickens the apple juices so the pie isn’t watery
- The lemon juice balances the sweetness and keeps the apples from turning brown
- Baking on the lower rack helps brown the bottom crust
Common Mistakes
- Overworking the dough: Makes it tough, not tender
- Warm butter: If your butter melts before baking, the crust won’t be flaky
- Not pre-cooling: If you cut into it too soon, the filling will spill out
- Undercooked apples: Slice them thin so they cook evenly
- Using only one kind of apple: Mixing varieties gives better texture and flavor
What to Serve With
- Dairy-free vanilla ice cream
- Warm spiced cider or chai
- Whipped coconut cream
- A drizzle of maple syrup
- Black coffee for contrast
FAQ
Can I freeze this pie?
Yes! Freeze it unbaked or baked. If unbaked, bake from frozen and add 10–15 minutes. If baked, let it thaw and reheat in the oven.
Do I need to peel the apples?
It’s better peeled for a softer texture, but you can leave the skins on if you like some chew.
What apples are best?
Granny Smith + Honeycrisp or Fuji. The mix of tart and sweet is perfect.
Can I make the dough without a pastry cutter?
Yes — use a fork or your hands, just work quickly to keep the butter cold.
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend designed for baking.