Vegetarian Vegan Apple Pie

Total time2 hr 40 min

Prep time45 min

Cook time55 min

This double-crust beauty is packed with thick-sliced apples cooked down with cinnamon, nutmeg, and allspice until the juices turn glossy and thick, then tucked between two flaky, golden layers of homemade pastry. A splash of lemon juice keeps the filling bright, while a buttery, flour-based crust gets that classic tender-crisp texture from cold cubed fat cut in until it's crumbly and rich. The top gets brushed with a milk wash and a dusting of sugar before baking, so it emerges from the oven deeply browned with bubbling filling peeking through the steam vents. Every element here — from the fruit filling to the crimped, lattice-vented crust — is built from plant-based ingredients, making it a natural, satisfying choice for a vegetarian table. Let it rest a full hour before slicing so the filling sets into clean, jammy wedges. It's the kind of pie that disappears fast at any gathering, vegetarian or not.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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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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