This simple vegan Apple Pie is the perfect dessert with the best Apple pie flavor! The recipe is very easy and can be made gluten-free and sugar-free. A delicious treat for Christmas, Thanksgiving and just everyday!
a bit of plant-based milk/ cream or melted coconut oil
*Note: I recommend watching the recipe video for visual instruction!
In a large bowl, combine the flour, sugar, and salt. Add the cubed vegan butter and work it into the flour with your hands. Gradually, add the cold water, a tablespoon at a time, and knead just until the dough clumps together. (Optionally, you could also put all ingredients to a food processor and pulse until a dough forms.)
Divide the dough in half and shape into a ball or disc. Wrap in cling film and refrigerate for at least 1/2 hour.
Preheat the oven to 350˚F (180˚C).
Peel and core the apples, then thinly slice.
Transfer to a large bowl and add sugar, cornstarch, cinnamon, and lemon juice. Toss until the apples are well-coated. Set aside.
On a lightly floured surface, roll out one half of the dough. Transfer to a greased pie dish* and gently press against the bottom and sides. Prick the bottom of the pie crust all over with a fork and then fill with the apples.
Now roll out the other half of the dough and cut into strips. Lay them on top of the pie to make a lattice design (or cover with the whole rolled out dough*). Trim the overhanging dough and crimp around the edges.
Optionally, use any leftover pastry to make decorations for the pie. Form the remaining dough into a ball, roll it out again, and cut out designs of choice using a cookie cutter. Then place them on top of the pie crust. (Watch the recipe video for more inspiration).
Brush the top of the pie with a little plant-based milk/ cream or melted coconut oil and sprinkle with a bit of brown sugar.
Bake the pie for about 50-60 minutes until golden brown. Cover the sides or top with tin foil if it gets too dark during baking.
Let your Apple Pie cool before serving.
Serve with a dollop of vegan ice cream and extra syrup, if you like!
I used a 10,5-inch (27-cm) pie dish but you could also use a tartform or springform pan. A smaller size should work too.
To make this Apple Pie sugar-free, you can use Erythritol. You could also use coconut sugar, or regular white sugar, if you like.
If you prefer to cover the pie with the whole rolled out crust (without cutting into strips to create a lattice design), then make sure to cut a hole in the center of the top crust (or prick a few times with a fork) to allow steam out.
Nutrition is calculated automatically and should be used as estimate.