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Flaky Vegan Apple Pie 1

Flaky Vegan Apple Pie

This flaky vegan apple pie combines the nostalgic warmth of cinnamon-spiced apples with a perfectly crisp, golden crust that shatters delicately with each bite – all without a single animal product. So delicious, your guests won't believe it's dairy-free.
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Prep Time 45 minutes
Cook Time 55 minutes
Cooling Time 3 hours
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 390 kcal

Equipment

  • 9-inch Pie Dish
  • Pastry Cutter or Food Processor
  • Baking Sheet
  • Wire Cooling Rack

Ingredients
  

For the Flaky Vegan Crust

  • 2 1/2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup vegan butter cold, cubed (sticks work best)
  • 6-8 tbsp ice-cold water
  • 1 tbsp apple cider vinegar

For the Apple Filling

  • 6-7 medium apples preferably mix of Granny Smith and Honeycrisp
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 3 tbsp cornstarch
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp vegan butter

For the Top

  • 1 tbsp plant-based milk for brushing
  • 2 tbsp coarse sugar for sprinkling

Instructions
 

  • Mix flour, sugar, and salt in a large bowl. Using a pastry cutter or food processor, cut in cold vegan butter until mixture resembles coarse crumbs with some pea-sized pieces remaining.
  • Combine ice water with apple cider vinegar, then add to the flour mixture 1 tablespoon at a time, mixing just until the dough holds together when pinched.
  • Divide the dough into two equal portions and form into discs. Wrap each and refrigerate for at least 30 minutes (or up to 2 days).
  • Peel, core, and slice apples into ¼-inch slices. In a large bowl, combine apples, both sugars, cornstarch, spices, lemon juice, and vanilla. Toss until evenly coated and let sit for 15-20 minutes.
  • Preheat your oven to 425°F (220°C). Remove one disc of dough from the refrigerator and let stand for 5 minutes to slightly soften.
  • On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and ⅛-inch thick. Carefully transfer to a 9-inch pie dish.
  • Pour the apple filling into the prepared crust, mounding slightly in the center. Dot the filling with small pieces of the 2 tablespoons of vegan butter.
  • Roll out the second disc of dough and either cover the pie completely (cutting vents in the top) or create a lattice pattern.
  • Trim excess dough, then fold and crimp the edges to seal. Brush the top with plant-based milk and sprinkle with coarse sugar.
  • Place the pie on a baking sheet and bake at 425°F for 20 minutes, then reduce temperature to 375°F (190°C) and bake for 30-35 minutes more, until golden brown and filling is bubbling.
  • Allow the pie to cool on a wire rack for at least 3 hours before slicing to let the filling set properly.

Notes

The colder your ingredients, the flakier your crust will be! Pop your measured flour in the freezer for 15 minutes before starting for best results.
Using a mix of apple varieties creates a more complex flavor profile – aim for 60% tart apples (like Granny Smith) and 40% sweet apples (like Honeycrisp or Gala) for the perfect balance.
Your pie is done when you see thick, slow bubbles emerging from the vents or lattice. Quick, watery bubbles mean your filling hasn't thickened enough yet.
For a perfect lattice top, chill your strips for 10 minutes after cutting them but before weaving to prevent stretching and maintain clean edges.

Nutrition

Calories: 390kcalCarbohydrates: 56gProtein: 3gFat: 18gSaturated Fat: 5gSodium: 320mgFiber: 4gSugar: 28g
Keyword Vegan Pie, Apple Pie, Vegan Dessert, Plant-Based Baking, Dairy-Free Pie
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