Easy Vegan Apple Pie

Try this Easy Vegan Apple Pie recipe made with simple ingredients, fresh apples, and a vegan flaky crust. Perfect for holiday baking!

There’s something magical and nostalgic about baking apple pie in the fall. The cozy smell of cinnamon and baked apples fills the kitchen, the warmth of the oven, and the little moments that make a house feel like home.

Every year, when my mother gifts me baskets of apples from her own trees, I know it’s time to roll up my sleeves and make this Easy Vegan Apple Pie.

There’s a special kind of joy in turning those crisp, juicy apples into a golden, flaky dessert that everyone will love.

This vegan apple pie isn’t just delicious; it’s tender, cinnamon-spiced, and 100% plant-based, making it a perfect treat for anyone, whether they follow a vegan lifestyle or not.

It’s easy to make, full of flavor, and has that cozy, homemade charm that makes it ideal for Thanksgiving, the holiday season, or just a fun fall baking day.

Bonus: it keeps beautifully, so you can make it ahead and still serve it warm, fresh, and bubbly.

Grab your apples, your rolling pin, and let’s make some magic happen!

Easy Vegan Apple Pie Ingredients

This vegan apple pie is a cozy, plant-based twist on a classic favorite. With a flaky, golden crust and a warm, cinnamon-spiced apple filling, it’s perfect for fall, holidays, or any time you crave a comforting dessert.

Below is everything you’ll need to make this delicious pie from scratch:

For the dough

• All-purpose flour: Provides structure and tenderness. Optional: replace 20% with pastry flour for extra flakiness.
• Sugar (brown or coconut): Sweetens lightly and helps with browning. Brown sugar adds a caramel note; coconut sugar keeps it refined-sugar-free.
• A pinch of salt
• Vegan butter: Creates a tender, flaky crust. You can use plant-based margarine instead. Important: Keep it cold. Warm fat melts into the dough and reduces flakiness.
• Ice-cold water: Cold water helps bind the dough without melting the fat. Add gradually until the dough comes together.

Apple filling

• Apples (Jonagold, Idared, Gala, etc.): Use a mix of sweet and tart for flavor and texture.
• Brown sugar: Sweetens and caramelizes the apples.
• Cinnamon: The classic spice for warm apple flavor.
• Vanilla extract
• Lemon (juice and grated zest): Brightens the filling and prevents browning.
• Cornstarch (or flour): Thickens the filling to prevent sogginess. Juicier apples need a bit more cornstarch.

Brushing:

• Plant-based milk + Sugar: Gives a golden, glossy finish to the crust. Brush this mixture over the crust before baking.

How to make Easy Vegan Apple Pie

Follow these simple steps to transform your fresh apples and flaky dough into a warm, comforting vegan apple pie.

With helpful tips along the way, you’ll get a perfectly golden crust and a tender, cinnamon-spiced filling every time!

Make the dough

In a large mixing bowl, combine the flour, sugar, and a pinch of salt. Mix well to distribute evenly.

Add the cold vegan butter or vegan margarine. I like to simply grate it or dice it into little cubes. Use your fingertips, a pastry cutter, or a food processor to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. The little chunks of fat create flakiness in the baked crust. Don’t overmix!

Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. The dough should be slightly sticky but not wet. If it’s dry, add a teaspoon more water at a time.

Divide the dough into two equal portions. Flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough prevents the fat from melting too early and ensures a flaky crust.

Prepare the filling

Peel, core, and thinly slice the apples. Try to keep the slices uniform in size so they cook evenly.

In a large bowl, toss the apples with brown sugar, cinnamon, vanilla extract, lemon juice, lemon zest, and cornstarch.

Let the mixture sit for about 10 minutes so the apples release some juice and the flavors meld together. Don’t skip this step! Letting the apples sit helps thicken the filling and enhances the flavor.

Assemble the pie

Preheat your oven to 190°C (375°F) (fan oven to 160°C).

Lightly flour a work surface and roll out the first disc of dough into a circle slightly larger than your pie dish. Carefully transfer it into the dish and press it into the bottom and sides. Use a rolling pin lightly dusted with flour to prevent sticking, but avoid adding too much extra flour, which can make the crust tough.

Spoon the apple filling into the crust, spreading it evenly but gently. Avoid pressing down too hard.

Roll out the second disc of dough and place it over the filling. You can either lay it as a full top crust (cut a few small slits for steam to escape), or cut strips and create a lattice pattern (which is what we did!).

Trim excess dough from the edges and crimp or press the edges together to seal.

Brush the top crust with the mixture of plant milk and sugar for a golden, slightly glossy finish. For an extra decorative touch, you can sprinkle a little sugar on top before baking.

Bake the pie

Bake for 45–50 minutes, or until the crust is golden brown and the filling is gently bubbling.

If the edges of the crust brown too quickly, cover them loosely with foil or a strip of parchment paper halfway through baking.

Baking times may vary depending on your oven. Keep an eye on the crust during the last 10 minutes.

Cool and serve

Allow the pie to cool for at least 20–30 minutes before cutting. This lets the filling thicken and makes slicing cleaner.

Serve warm with a scoop of vegan vanilla ice cream, a dollop of coconut yogurt, or even a drizzle of caramel sauce.

Reheating leftover slices in a 175°C (350°F) oven for 5–10 minutes revives the crisp crust and warm filling.

Tips & Tricks for the Perfect Vegan Apple Pie

• Keep the fat cold: make sure the vegan butter stays cold until mixing. This ensures a flaky, tender crust.
• Don’t overwork the dough: Handle it gently when mixing and rolling. Overworking develops gluten, making the crust tough instead of crisp.
• Mix apple varieties: Combining sweet and tart apples (like Gala + Jonagold) gives the filling depth and keeps it from becoming too mushy.
• Let the filling rest: Allow the apple mixture to sit for 10 minutes before assembling the pie. This draws out natural juices and helps thicken the filling with the cornstarch.
• Prevent soggy bottoms: Pre-chill the pie dish before adding the dough or blind bake the bottom crust for 5–7 minutes for extra protection against a watery filling.
• Add extra flavor: A pinch of nutmeg, ground ginger, or cardamom can elevate the classic apple pie spices.
• Create a beautiful crust: Brush the top with plant-based milk + sugar for a golden color. Sprinkle a little sugar for extra sparkle and sweetness.
• Cover edges if needed: If the crust edges brown too fast during baking, wrap them with foil or a pie shield to prevent burning.
• Check for doneness: The filling should bubble lightly, and the crust should be golden. If the center is still wobbly after the edges are done, tent with foil and bake a few extra minutes.
• Reheat wisely: Avoid microwaving, which can make the crust soggy. Reheat in a preheated oven at 175°C (350°F) for a few minutes to crisp it up.

Serving ideas

This vegan apple pie is delicious on its own, but there are so many fun ways to serve it! From classic warm slices with vegan ice cream to creative twists like parfaits or mini bites, here are some ideas to make every serving extra special:

• Warm with vegan ice cream: A scoop of vanilla or cinnamon ice cream is a timeless combination. The cold creaminess contrasts perfectly with the warm, spiced filling.
• With coconut yogurt: Adds a creamy, dairy-free alternative that’s slightly tangy and pairs beautifully with the sweet apples.
• A drizzle of vegan caramel or maple syrup: For extra indulgence, drizzle over slices just before serving.

Here are some more serving ideas for your apple pie:

• Layer chunks of cooled pie with coconut yogurt and granola for a breakfast or dessert twist.
• Cut leftover pie into small squares, warm slightly, and serve as bite-sized treats for parties or afternoon snacks.
• Blend a slice of apple pie with plant-based milk and a little ice cream for a decadent milkshake.
• Sprinkle toasted walnuts, pecans, or almonds over warm slices for crunch and nutty flavor.

Tips for serving:

• Let the pie cool at least 20–30 minutes before slicing so the filling sets nicely.
• Reheat slices in the oven at 175°C (350°F) for 5–10 minutes if serving warm leftovers.
• For gatherings, serve the pie family-style in the dish or pre-slice for an elegant presentation.

 

Storage tips

Nothing beats a warm, freshly baked slice of homemade apple pie, but sometimes there are leftovers!

With these simple storage tips, you can enjoy your vegan apple pie for days without losing that flaky crust.

Cool it down:

• Allow the pie to cool completely at room temperature before storing. Cooling prevents condensation inside the container, which can make the crust soggy.

Room temperature storage:

• If you plan to eat the pie within 1–2 days, you can store it at room temperature.
• Cover it loosely with foil or a pie dome to keep dust out while maintaining some airflow for the crust.

Refrigerator:

• For longer storage, keep the pie in the fridge for up to 4–5 days.
• Cover it with plastic wrap or place it in an airtight container.
• Refrigeration may soften the crust slightly, but the filling stays firmer.

Freezing

• Vegan apple pie freezes beautifully. Wrap the cooled pie tightly in plastic wrap and then in aluminum foil, or place it in an airtight freezer-safe container.
• Freeze for up to 2–3 months.
• To serve, thaw overnight in the fridge and warm in the oven at 175°C (350°F) for 10–15 minutes to revive the crust.

Reheating

• For a fresh-from-the-oven taste, reheat individual slices in the oven or toaster oven at 175°C (350°F) for 5–10 minutes.
• Avoid microwaving if possible; it makes the crust soft and chewy instead of crisp.

 

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