Vegan Apple Pie
Few things smell better than a bubbling apple pie fresh out of the oven, and this one proves you don't need eggs, dairy, or any animal products to nail the classic. The flaky double crust comes together with cold vegan butter worked into flour until it hits that perfect coarse-crumb texture, and a splash of ice water brings it all together without overworking the dough. The filling is cooked down on the stovetop first — apples, warm spices, cornstarch, and a squeeze of lemon — so the juices thicken into a glossy, jammy layer that holds beautifully when you slice into it. A two-stage bake at 425°F then 375°F gives you a deep golden crust without a soggy bottom, and a brush of plant-based milk with a sugar sprinkle on top adds that gorgeous, bakery-style finish. The recipe makes 8 servings, so it's ideal for a dinner party, a holiday table, or honestly just a cozy weekend project where you want leftovers. It's the kind of pie that will have everyone asking for the recipe — and genuinely surprised when you tell them what's not in it.
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
- 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.
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