Vegan Apple Pie

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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!

Prep Time30

Cook Time1 15

Total Time30

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: 9-Inch Pie

Calories: 282kcal

Author: Megan Calipari

Cost: $6

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.

Notes

My Vegan Pie Crust recipe makes two 9" pie crusts, which is perfect for this recipe. You can also get store-bought pie crusts if you do not like making your own.

If you do make my pie crust recipe, keep in mind that the dough needs to chill for at least 2 hours.

You will need 6-7 apples. Do not use more than 3 ½ pounds! You will have too much apple filling.

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!

Nutrition