Low Sodium Vegan Apple Pie

Total time2 hr 40 min

Prep time45 min

Cook time55 min

A flaky, golden double crust comes together from flour, a touch of cane sugar, and cold-cubed vegan butter worked in until the dough turns tender and pliable. Inside, thick apple slices simmer down with cinnamon, nutmeg, and allspice until the juices turn glossy and thick, brightened with a splash of lemon juice and finished with a bit more vegan butter for richness. Once assembled, the top crust gets a golden sheen from a brush of plant-based milk and a final scatter of sugar before baking low and slow until deeply browned and bubbling at the vents. The result is a classic slice of comfort — warmly spiced, tender-crusted, and packed with soft, cinnamon-laced apples in every bite. Letting it rest before slicing gives the filling time to set into neat, jammy wedges instead of spilling everywhere. It's a solid, crowd-pleasing pick for anyone watching their sodium intake, with all the cozy flavor of a traditional apple pie intact.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tbsp organic cane sugar
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup vegan butter, cold and cut into ½-inch cubes
6–8 tbsp ice water

For the filling

3 lbs (about 6–7 medium) apples, peeled, cored, and sliced ¼-inch thick
¾ cup organic cane sugar
3 tbsp cornstarch
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp lemon juice
2 tbsp vegan butter

For assembly

2 tbsp plant-based milk
1 tbsp organic cane sugar

Instructions

1
Whisk together the flour, 1 tbsp sugar, and 1 tsp salt in a large mixing bowl. Add the cold cubed vegan butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
2
Drizzle in the ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.

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