This homemade Vegan Apple Pie is a delicious and stunning centerpiece for your holiday table! It has a buttery, flaky crust that's packed with apples and spices. And it is even better when served with a scoop of ice cream!
It is so hard to choose what dessert to serve at holidays! Sometimes I make a beautiful layer cake like my Vegan Apple Cake or even cupcakes like my Vegan Pumpkin Cupcakes. And if the gathering is more casual, Vegan Pumpkin Pie Bars have never failed me!
But there is nothing more classic than a Vegan Apple Pie. This pie is well-spiced and loaded with fresh sliced apples. The crust bakes up impossibly tender and flaky and perfectly brown. And it is the perfect dessert to serve all Fall long, but especially for Thanksgiving.
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Why You'll Love This Recipe
- This recipe requires simple, easy-to-find ingredients.
- It is the perfect dessert to serve for a holiday!
- This homemade Apple Pie recipe is completely vegan and dairy-free, so anyone can enjoy it!
- It is packed with tons of apples and plenty of spices.
- And most importantly, it is absolutely delicious.
Ingredients
Apples: I like Granny Smith apples for this recipe. They are crisp, tangy, and great for baking. I use them in all kinds of apple recipes like my Vegan Apple Crumble. A runner-up is Honeycrisp!
Brown Sugar: Brown sugar plus spices plus apples is the best flavor combination! If you are how, check out this post for How to Make Homemade Brown Sugar.
Spices: I used a combination of cinnamon, ginger and nutmeg.
Flour: Flour thickens the juices that are released by the apples, so don't skip it!
Pie Crust: This Vegan Apple Pie recipe requires two 9-inch pie crusts. You can either make your own using my Vegan Pie Crust recipe or grab vegan store-bought pie dough from your local supermarket. A few brands that have vegan options are Simple Truth, Wholly Wholesome, and Whole Foods 365.
Mix the Apple Filling
Step 1. First, peel, core and slice 3-3 ½ pounds of Granny Smith apples into ¼-inch slices. This is 6-7 apples!
And do not go over 3 ½ pounds. It will be too much apple.
Step 2. In a large mixing bowl, combine sliced apples, brown sugar, flour, lemon juice, cinnamon, ginger and nutmeg.
Use your hands to gently toss until all of the apples are evenly coated.
Roll the Crust and Fill the Pie
Step 3. Lightly flour a worksurface and remove one layer of pie dough from the refrigerator. Roll the first piece of dough into a 12-inch circle.
Gently place the pie dough into the pie plate. Make sure the dough is placed in the center and ensure it is in all of the corners!
If you need additional pie dough tips, see my Vegan Pie Dough recipe for a thorough breakdown.
Step 4. Place the apples onto the pie dough. Use your hands and gently press the apples down. Make sure they are well packed in there. I used a pie plate that is 1 ¾ inches tall. If your pie plate is shorter, you may need to leave some of the apples out!
There will be a lot of apples, but they cook down as the pie bakes! Just pile them high.
Top the Pie and Bake
Step 5. Remove the second pie dough from the refrigerator and roll it into another 12" circle. Gently lay it on top of the apples, making sure it is in the center.
If there are any parts that have a lot of overhang, trim them back to about 1 inch.
Tuck the remaining edges of the pie dough under and use floured fingers to crimp around the edges.
Step 6. Use a small paring knife to cut 4 or 5 vents into the top of the pie.
Sprinkle the top with granulated sugar, then cover the crust with a pie shield or a folded piece of aluminum foil.
Bake the Vegan Apple Pie in a 400°F oven for 25 minutes, then remove the pie shield and turn the oven down to 375°F and continue baking for another 53-57 minutes or until the top of the pie is golden brown and the filling is bubbling.
Recipe FAQs
To store, wrap the pie with plastic wrap and store in the refrigerator for up to 4 days.
You can use either cornstarch or all-purpose flour. I tend to use all-purpose flour for pies.
I like Granny Smith apples best, but second place is Honeycrisp. Both varieties are firm, crisp and tangy.
Expert Recipe Tips
Be sure to place a baking sheet on the bottom rack of your oven to catch the juices that will bubble out of the Vegan Apple Pie.
I do not recommend baking the pie directly on a baking sheet because it will cause the bottom crust to take much longer to brown, and you may be left with a soggy bottom!
If you make my pie crust recipe, do it first, or even the night before. The pie dough needs to chill for at least 2 hours.
I used a pie plate that is 1 ¾ inches tall. If you use a shallower pie plate, you may need to leave some of the apples out!
Looking for More Holiday Desserts?
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📖 Recipe
Vegan Apple Pie
Equipment
- 1 Cutting Board
- 1 Chefs Knife
- 1 Vegetable Peeler
- 1 9-Inch Pie Plate mine is 1 ¾ inches tall.
- Measuring Cups and Spoons
- 1 Pie Crust Shield or Aluminum Foil
Ingredients
- 2 9-Inch Pie Crusts See note!
- 3-3 ½ Pounds Granny Smith Apples, peeled, cored and sliced into ¼ inch slices see note!
- ¾ Cup Light Brown Sugar
- 3 tablespoon All-Purpose Flour
- 1 tablespoon Lemon Juice
- 1 ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- 2 teaspoon Granulated Sugar (for topping the pie!) optional
Instructions
- Preheat oven to 400*F. Place a baking sheet on the bottom rack of your oven to catch any bubbling apple filling.
- In a large mixing bowl, combine sliced apples, brown sugar, flour, lemon juice, cinnamon, ginger and nutmeg. Use your hands to gently toss everything together until all of the apples are evenly coated.3-3 ½ Pounds Granny Smith Apples, peeled, cored and sliced into ¼ inch slices, ¾ Cup Light Brown Sugar, 3 tablespoon All-Purpose Flour, 1 tablespoon Lemon Juice, 1 ½ teaspoon Ground Cinnamon, ½ teaspoon Ground Ginger, ¼ teaspoon Ground Nutmeg
- Lightly flour a work surface. Remove 1 pie dough layer from the refrigerator and roll it into a 12" circle. Place the pie dough into the pie plate, making sure that it is centered.2 9-Inch Pie Crusts
- Use your hands to gently place the apples into the pie dough. Try to do this as evenly and as tightly as you can. There are a lot of apples, but they shrink a lot as they bake, so pile them high! If you used a pie plate that is shallower than mine, you may need to leave some of the apples out.
- Remove the second pie dough layer from the refrigerator and roll it into another 12" circle on a lightly floured surface. Wrap the dough around the rolling pin and use it to help you lift the dough on top of the apples. Be sure the dough is centered!
- If there are any spots where there is more that 1" overhand of pie dough, use a paring knife or kitchen sicors to trim it back to one inch. Then, tuck the rest of the dough under and use floured fingers to crimp around the edge.
- Use a paring knife to cut 4-5 vents into the top of the pie, then sprinkle the top with granulated sugar (optional). Place a pie sheild on top or gently wrap the crimped crust with folded aluminum foil to prevent it from browning too much.2 teaspoon Granulated Sugar (for topping the pie!)
- Bake the apple pie in a 400*F oven for 25 minutes. Open the oven to remove the pie shield, but leave the pie inside. Then, turn the temperature down to 375*F and continue baking the pie for an additional 53-57 minutes or until the top of the pie is brown and the filling is bubbling.
- Allow the pie to cool for at least 4 hours before slicing and serving.
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