Eggless Vegan Apple Pie

Total time2 hr 40 min

Prep time45 min

Cook time55 min

This classic double-crust apple pie is all about that flaky, golden shell wrapped around a filling of tender, cinnamon-spiced apples. The crust comes together with cold butter cut into flour until it's crumbly, then hydrated with just enough ice water to hold its shape without turning tough — a technique that guarantees those coveted flaky layers. Thick apple slices simmer with sugar, cornstarch, and warm spices like nutmeg and allspice until the filling turns glossy and thick, so every bite is juicy without being runny. A brushed-on milk wash and a final sprinkle of sugar give the lattice-free top crust that deep golden shine and light crunch once baked. Since eggs never enter the picture in this build, there's no egg wash or binder to think twice about here, making it an easy, no-fuss bake for an egg free kitchen. Let it cool fully before slicing so the filling sets up perfectly for clean, bakery-style wedges.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
1 tbsp organic cane sugar
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
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

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!