Vegan Classic Apple Pie
Tender spiced apples wrapped in a flaky, buttery vegan crust.
Dietary
Vegan, Vegetarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat
This dairy-free take on the classic uses cold vegan butter for a flaky crust and a mix of tart and sweet apples spiced with cinnamon and nutmeg. It bakes up bubbling and golden, ideal for holiday tables or a weekend dessert served with a scoop of dairy-free vanilla ice cream.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold vegan butter, cubed
- 6 tablespoons ice water
- 3 pounds apples, peeled, cored, and thinly sliced (mix of Granny Smith and Honeycrisp)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 tablespoons vegan butter, cut into small pieces
- 2 tablespoons plant milk, for brushing
- 1 tablespoon coarse sugar, for sprinkling
Method
-
In a large bowl, whisk together the flour, salt, and sugar for the crust.
-
Add the cold cubed vegan butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
-
Drizzle in the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together.
-
Divide the dough into two discs, wrap in plastic, and refrigerate until firm.
-
In a large bowl, toss the sliced apples with sugar, flour, lemon juice, cinnamon, nutmeg, and salt until evenly coated.
-
Preheat the oven to 425°F (220°C).
-
On a lightly floured surface, roll out one dough disc into a 12-inch circle and fit it into a 9-inch pie pan, trimming excess overhang.
-
Pour the apple filling into the crust, mounding it slightly in the center, and scatter the small pieces of vegan butter over the top.
-
Roll out the second dough disc and place it over the filling, or cut into strips for a lattice. Trim, fold, and crimp the edges to seal.
-
Cut a few small slits in the top crust to vent steam, then brush the top with plant milk and sprinkle with coarse sugar.
-
Bake at 425°F (220°C) for 20 minutes.
-
Reduce the oven temperature to 375°F (190°C) and continue baking until the crust is golden and the filling bubbles through the vents, 35 to 40 minutes, covering the edges with foil if they brown too quickly.
-
Cool the pie on a wire rack to room temperature before slicing to allow the filling to set.
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Vegan Classic Apple Pie
This dairy-free take on the classic uses cold vegan butter for a flaky crust and a mix of tart and sweet apples spiced with cinnamon and nutmeg. It bakes up bubbling and golden, ideal for holiday tables or a weekend dessert served with a scoop of dairy-free vanilla ice cream.
3 hr 8 slices 420 cal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup cold vegan butter, cubed
- 6 tablespoons ice water
- 3 pounds apples, peeled, cored, and thinly sliced (mix of Granny Smith and Honeycrisp)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 tablespoons vegan butter, cut into small pieces
- 2 tablespoons plant milk, for brushing
- 1 tablespoon coarse sugar, for sprinkling
Method
- 1
In a large bowl, whisk together the flour, salt, and sugar for the crust.
- 2
Add the cold cubed vegan butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- 3
Drizzle in the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together.
- 4
Divide the dough into two discs, wrap in plastic, and refrigerate until firm.
- 5
In a large bowl, toss the sliced apples with sugar, flour, lemon juice, cinnamon, nutmeg, and salt until evenly coated.
- 6
Preheat the oven to 425°F (220°C).
- 7
On a lightly floured surface, roll out one dough disc into a 12-inch circle and fit it into a 9-inch pie pan, trimming excess overhang.
- 8
Pour the apple filling into the crust, mounding it slightly in the center, and scatter the small pieces of vegan butter over the top.
- 9
Roll out the second dough disc and place it over the filling, or cut into strips for a lattice. Trim, fold, and crimp the edges to seal.
- 10
Cut a few small slits in the top crust to vent steam, then brush the top with plant milk and sprinkle with coarse sugar.
- 11
Bake at 425°F (220°C) for 20 minutes.
- 12
Reduce the oven temperature to 375°F (190°C) and continue baking until the crust is golden and the filling bubbles through the vents, 35 to 40 minutes, covering the edges with foil if they brown too quickly.
- 13
Cool the pie on a wire rack to room temperature before slicing to allow the filling to set.