Low Sugar Vegan Apple Pie

Total time2 hr 40 min

Prep time45 min

Cook time55 min

This double-crust beauty starts with a flaky, all-butter-style pastry made from flour and cold vegan butter, cut together until it's crumbly and rich, then chilled until it rolls out smooth and tender. Thick slices of apple simmer down with cinnamon, nutmeg, allspice, and a touch of lemon juice until they turn soft and glossy, thickened with a bit of cornstarch so every slice holds its shape. That spiced filling gets tucked between two golden rounds of dough, crimped tight and vented to let steam escape as it bakes. A brush of plant-based milk on top gives the crust a beautifully deep, golden-brown finish once it comes out of the oven bubbling at the edges. Let it rest and cool before slicing so the filling sets up into clean, tidy wedges. It's a cozy, from-scratch apple pie that fits neatly into an added sugar free kitchen without skipping any of the classic comfort.

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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
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp salt
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
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
3 tbsp cornstarch
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp salt
1 tbsp lemon juice
2 tbsp vegan butter

For assembly

2 tbsp plant-based milk
1 tbsp organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

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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