There’s something magical about pulling a warm apple pie out of the oven. That golden crust, the bubbling cinnamon-spiced apples, the smell that takes over your whole kitchen… it’s comfort in dessert form. And the best part? This Vegan Apple Pie gives you all that nostalgic, homey flavor without any dairy or eggs. It’s shockingly simple, incredibly flaky, and just the thing you want cooling on your counter when guests walk in.

Let’s just say: when I tested this recipe, my cousin immediately asked, “Are you sure this is vegan?” Yes. Yes it is.

Why You’ll Love This Vegan Apple Pie

• The crust turns out perfectly flaky with zero dairy needed.
• It uses everyday, easy-to-find ingredients.
• You can make it ahead (hello, holiday sanity).
• It tastes just like the classic pie everyone grew up with.
• It’s customizable depending on what apples you have on hand.

Ingredients You’ll Need

Here’s everything for the crust and filling, plus a few helpful notes.

Vegan Pie Crust

• 2 ½ cups all-purpose flour
• 1 cup cold vegan butter, cubed (sticks work better than tubs for texture)
• 1 tablespoon sugar
• 1 teaspoon salt
• 6–8 tablespoons ice-cold water (add slowly until dough comes together)

Apple Filling

• 6–7 medium apples, peeled & sliced
  Tip: A mix of Granny Smith + Honeycrisp gives the best sweet-tart balance.
• ½ cup brown sugar
• ¼ cup white sugar
• 2 tablespoons all-purpose flour or cornstarch (cornstarch gives a cleaner, glossier filling)
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice (optional but amazing)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Pinch of salt

For the Top

• 2 tablespoons plant-based milk
• 1 teaspoon sugar (optional, for a little sparkle)

How to Make Vegan Apple Pie (Step-by-Step)

Step 1: Make the Crust

1. Mix the flour, sugar, and salt in a large bowl.
2. Add the cold vegan butter and cut it into the flour until it resembles coarse crumbs.
3. Add ice water one tablespoon at a time, mixing just until the dough forms.
4. Divide into two discs, wrap, and chill for at least 1 hour.

Chilled dough = flaky crust. Trust me, it makes all the difference.

Step 2: Make the Filling

1. Toss sliced apples with the sugars, cinnamon, nutmeg, allspice, vanilla, lemon juice, flour/cornstarch, and salt.
2. Mix gently until everything is coated.
3. Let it rest 10 minutes so the apples release their juices.

This step makes the filling saucy instead of watery.

Step 3: Roll the Dough

1. Roll out one dough disc into a 12-inch circle.
2. Transfer it to a 9-inch pie dish.
3. Trim the edges.

If you get a crack, patch it. No one will ever know.

Step 4: Assemble the Pie

1. Pour the apple filling into the crust.
2. Roll out the second disc and place it on top (or make a lattice if you’re feeling fancy).
3. Seal and crimp the edges.
4. Cut a few slits for steam.
5. Brush with plant milk and sprinkle sugar for a golden finish.

Step 5: Bake

1. Bake at 200°C (400°F) for 20 minutes.
2. Reduce to 180°C (350°F) and bake another 35–45 minutes, until the crust is golden and the filling is bubbling.

Let it cool at least 2 hours before slicing. I know waiting is tough, but it’s worth it.

Tips and Variations

These ideas help you make the pie your own.

• Add a handful of chopped walnuts or pecans for crunch.
• Swap vanilla for maple syrup for a deeper fall flavor.
• Add raisins or cranberries to make it more festive.
• Use coconut sugar for a caramel-like sweetness.
• Make a crumb topping with oats, brown sugar, and vegan butter if you prefer Dutch-style.

If my aunt is reading this, yes — this is the version you loved last Christmas.

Serving and Storage Tips

• Serve warm with vegan vanilla ice cream, whipped coconut cream, or a drizzle of caramel.
• Store leftovers in the fridge for up to 5 days.
• Freeze the whole pie (baked or unbaked) for up to 2 months.
• Reheat slices in the oven at 160°C (325°F) for 8–10 minutes to bring back that fresh-baked feel.

Vegan Apple Pie Recipe Card

Frequently Asked Questions

Which apples work best for vegan apple pie?
A mix of tart and sweet apples works best. Granny Smith holds shape well, while Honeycrisp adds juicy sweetness. My mother swears by mixing at least two varieties for balance.

Can I make this recipe gluten-free?
Yes. Use a gluten-free all-purpose blend with xanthan gum. The crust will be slightly more delicate but still delicious.

Can I prep the pie the night before?
Absolutely. Assemble the entire pie, cover it, and keep it in the fridge overnight. Bake it fresh the next day.

Do I need to pre-cook the apples?
Nope. They cook perfectly in the oven and stay tender without turning mushy.

Can I use coconut oil instead of vegan butter?
You can, but the crust will be more dense and less flaky. Vegan butter gives the best classic texture.

Also Check:

Vegan Chongqing Spicy Noodles Recipe