Easy Vegan Apple Pie Recipe

If you ask me, vegan apple pie is proof that plant-based baking can be just as comforting as the traditional version.

This dairy-free take on the American classic brings all the warm, familiar flavors you remember from childhood. Sweet, tender apples mingle with cinnamon and nutmeg, tucked inside a flaky crust made with coconut oil instead of butter.

I’ve tested this recipe dozens of times to get that golden-brown, perfectly crisp crust that makes everyone at the table smile. The filling is naturally sweetened with maple syrup, giving it a depth that regular sugar just can’t match.

It’s a cozy dessert that’ll make your whole house smell amazing – perfect for holiday gatherings or any time you need a slice of comfort.

What Kind of Apples Should I Use?

While this recipe calls for Granny Smith apples, you’ve actually got several great options for your pie. Granny Smiths are a classic choice because their tartness balances the added sugars, and they hold their shape well during baking instead of turning mushy. If you want to mix things up, try combining Granny Smiths with Honeycrisps or Pink Ladies for a more complex flavor – just make sure to choose apples that are firm and crisp. When you’re at the store, look for fruits that feel heavy for their size and don’t have any soft spots or bruising. And here’s a pro tip: if you’re prepping your apples ahead of time, toss them with the lemon juice right after slicing to prevent browning.

Options for Substitutions

This vegan apple pie is pretty adaptable – here are some helpful swaps you can try:

• Granny Smith apples: While Granny Smiths are perfect for pies due to their tartness and firm texture, you can use Honeycrisp, Pink Lady, or Braeburn apples too. Just avoid softer varieties like Red Delicious as they’ll turn mushy.
• Brown sugar: Out of brown sugar? Mix regular sugar with a teaspoon of molasses. Or just use all white sugar – your pie will still be sweet, just with a slightly lighter flavor.
• Plain flour: Cornstarch works great as a thickener too – just use 1.5 tablespoons instead of the 3 tablespoons of flour.
• Vegan butter: You can use coconut oil instead of vegan butter – just make sure it’s not melted when working it into the crust. For the filling, any neutral-tasting oil works fine.
• Spices: Feel free to adjust the spices to your taste. Apple pie spice can replace all the individual spices, or you can skip the ginger if you’re not a fan. The cinnamon is pretty important for that classic pie taste though!
• Vanilla essence: Vanilla extract, vanilla bean paste, or even a splash of maple syrup can work in place of vanilla essence.

Watch Out for These Mistakes While Baking

The biggest challenge when making vegan apple pie is getting the right texture – cutting your apples too thick or too thin can make the difference between a crunchy or mushy filling, so aim for uniform slices about 1/4 inch thick. A common mistake is skipping the lemon juice, which not only prevents the apples from browning but also adds a necessary touch of acidity to balance the sweetness. The third crucial point is the moisture level – Granny Smith apples release quite a bit of liquid while baking, so make sure to thoroughly mix your apples with the flour to prevent a soggy bottom crust. For the flakiest crust possible, keep your ingredients cold until the last possible moment, and don’t forget to cut a few slits in the top crust to let steam escape during baking – this prevents the dreaded gap between your filling and top crust.

What to Serve With Apple Pie?

This cozy apple pie is perfect for serving with a scoop of dairy-free vanilla ice cream – the warm pie and cold ice cream combo is a total classic! If you’re feeling extra fancy, you can drizzle some caramel sauce (make sure it’s vegan!) over the top, or add a dollop of whipped coconut cream for that perfect creamy touch. For a breakfast-style treat, try serving your pie with a cup of hot coffee or chai tea, which really brings out those warm spices in the filling. And if you want to keep things super simple, the pie is absolutely delicious all on its own, served slightly warm so all those apple-cinnamon flavors really shine through.

Storage Instructions

Counter: Your freshly baked vegan apple pie can hang out on the counter for up to 2 days when covered with foil or stored in an airtight container. The crust stays crispier at room temperature, which is why I prefer this method for short-term storage.

Refrigerate: If you want your pie to last longer, pop it in the fridge where it’ll keep for up to 5 days. Just wrap it well in foil or place it in an airtight container to prevent it from drying out or absorbing other flavors.

Freeze: This pie freezes really well! Let it cool completely, then wrap it tightly in plastic wrap followed by foil. It’ll stay good in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge and warm it in a 350°F oven for about 15-20 minutes to crisp up the crust.

Preparation Time	20-30 minutes
Cooking Time	45-50 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 10-15 g
• Fat: 70-80 g
• Carbohydrates: 300-320 g

Ingredients

For the crust:

• 2 tsp oil
• 2 pie pastry crusts (store-bought or homemade)

For the filling:

• 1/3 cup brown sugar (firmly packed)
• 1/2 tsp ground nutmeg (freshly ground preferred for more aroma)
• 1/2 tbsp lemon juice (freshly squeezed for best flavor)
• 2 tsp vanilla extract
• 3 tbsp all-purpose flour (I use King Arthur all-purpose flour)
• 1 tsp ground cinnamon
• 2 tbsp vegan butter
• 1/4 tsp ground ginger
• 6 medium Granny Smith apples (peeled, cored, and thinly sliced)
• 1/2 cup granulated sugar

Step 1: Prepare the Oven and Pie Dough

Preheat your oven to 375℉.

If you are using store-bought pie dough, set it out to thaw while you prepare the filling.

This will ensure it’s ready to roll and use.

Step 2: Prepare the Apples

Peel, core, and thinly slice the apples.

As you work, place the apple slices in a large bowl and toss them with a bit of lemon juice to prevent browning and to enhance the flavor.

Step 3: Mix the Sugar and Spice Mixture

In a small bowl, combine sugar, brown sugar, cinnamon, nutmeg, ginger, and flour.

Once mixed, toss this sugar mixture with the prepared apple slices, ensuring they are well-coated.

Add melted vegan butter and vanilla extract, continuing to toss until everything is evenly distributed.

Step 4: Assemble the Pie

Line a 9-inch pie pan with half of the pie dough, carefully trimming the edges for a clean fit.

Evenly distribute the apple slices over the dough in the pie pan.

Cover the apples with the remaining half of the pie dough, trimming and crimping the edges to seal the pie.

Create vents by gently making 4 or 5 2-inch slices with a knife from the middle toward the edges to allow steam to escape.

Step 5: Bake the Pie

Cover the edges of the pie crust with foil or use a crust shield to protect it from browning too quickly.

Bake the pie in the preheated oven for 30 minutes.

Afterward, remove the foil and brush the crust with a bit of oil.

Continue baking for an additional 15-20 minutes until the crust is nicely browned and golden.

Step 6: Cool and Serve

Once baked, let the pie cool for about 30 minutes before serving.

This resting period allows the filling to set slightly, making it easier to cut and enjoy.

Serve and savor your delicious homemade apple pie!