Vegan Apple Pie Recipe

Elaria Jackson

This easy vegan apple pie recipe will fool even the pickiest eaters! Dive into three unique takes on this classic dessert, with tips for a flaky crust and fillings that range from classic comfort to tropical twists. Your taste buds will thank you!

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Prep Time 30

Cook Time 40

Resting Time 30

Total Time 1 40

Course Dessert

Cuisine American

Servings 8 people

Calories 350 kcal

Equipment

Large saucepan
Rolling pin
Pie pan
Knife
Can opener [optional]

Ingredients

7-8 medium sized apples granny smith or honey crisp are best
Lemon juice 1 tablespoon
Sugar ½ cup
All purpose flour 3 tablespoons
Cinnamon 1 teaspoon
Vanilla extract 1 teaspoon
Non-dairy milk few tablespoons
Coarse sugar for crust (optional)
Vegan butter 2 tablespoons

Notes

You can use store-bought vegan pie crusts. If you do, check the ingredients list to ensure they are vegan.
For a gluten-free option, use a gluten-free pie crust and flour.

Granny Smith, Honeycrisp, or Pink Lady apples are recommended for this recipe, but a mix can be used.

When the leaves start to change and the air gets crisp, I always get a craving for apple pie. There’s something about the warmth of cinnamon, nutmeg, and baked apples that just screams fall. Honestly, I can’t imagine a fall season—or a Thanksgiving table—without a homemade apple pie. It’s as essential as the pumpkin pie or pecan pie sitting next to it.

Table of Contents

And if you’re thinking a vegan version of this classic pie might not hit the same, let me tell you—it absolutely does! This Vegan Apple Pie has all the comforting, familiar flavors you love, with a perfectly flaky crust that tastes just like the “real thing.” Let’s dive in and get baking because I promise, this is a recipe you’ll be making on repeat all season long.

Why You’ll Love This Vegan Apple Pie

I’m all about dessert, and this pie is no exception. It’s got everything you want in a classic apple pie: a flaky, buttery (but vegan!) crust and a filling that’s perfectly spiced with cinnamon, nutmeg, and vanilla. Whether you’re serving it fresh from the oven with a scoop of vegan ice cream or enjoying a leftover slice the next day, this pie does not disappoint.

I remember the first time I made this recipe for a family gathering. Everyone—vegans and non-vegans alike—was raving about it. No one could believe it was vegan! That’s the magic of this recipe. You won’t miss the dairy or eggs one bit, but you’ll still get all those cozy fall flavors. Plus, it’s the best way to use up all those apples from your recent orchard visit!

What You’ll Need to Make Vegan Apple Pie

Let’s talk ingredients. You can’t make a killer apple pie without the right components, so here’s what we’re working with:

Pie Crust

Use a Homemade Vegan Pie Crust (or store-bought if you’re in a pinch). You’ll need two: one for the base and another for that beautiful lattice topping.

Apples

I like a mix of 1/3 golden delicious and 2/3 honey crisp apples for the perfect balance of sweetness and tartness. But feel free to use granny smith or gala if you prefer! The key is to adjust the sugar depending on how sweet or tart your apples are.

Lemon Juice

Just a splash of lemon juice helps balance the sweetness of the apples and really makes the flavors pop.

Sugar

I use cane sugar in this recipe, but brown sugar works just as well if you want a slightly deeper, molasses-like flavor.

Spices

Cinnamon and nutmeg are the stars here. I’m pretty generous with both because I love a pie with that cozy, spiced warmth in every bite.

Vegan Butter

Use any vegan butter you like! This will give your filling that buttery richness that’s essential in any apple pie.

Vanilla Extract

Just a touch for a little extra sweetness and depth of flavor.

Cornstarch Slurry

This thickens the filling perfectly, so your pie slices hold together beautifully when you cut into them.

Step-by-Step: How to Make Vegan Apple Pie

1. Make the Filling

In a large bowl, mix your chopped apples with lemon juice, sugar, cinnamon, nutmeg, and a pinch of sea salt. I love the smell of this mixture—it’s like fall in a bowl! Once everything is well-coated, heat up a large pan, melt the vegan butter, and cook the apples for about 7-8 minutes until they start to soften. This is where the magic happens: your kitchen will start to smell amazing. Finally, stir in the cornstarch slurry and vanilla extract, and remove the pan from the heat. Let the filling cool while you prep the crust.

2. Prepare the Pie Crust

While the filling cools, roll out your pie crust for the base. I like to use a 9” pie dish and make sure the edges are crimped for that classic pie look. If you’re making your own crust from scratch (which I highly recommend—it’s easier than you think!), let the dough chill for at least 45 minutes before rolling it out to prevent shrinking when baking.

Create a flaky, buttery vegan pie crust with chilled plant-based fats and ice water – it's pure magic! — Create a flaky, buttery vegan pie crust with chilled plant-based fats and ice water – it’s pure magic!

3. Assemble the Pie

Once the filling has cooled, pour it into your pie crust and smooth it over with a spatula. Next, take the second pie crust (chilled but softened slightly) and roll it out. Slice it into thin strips and create a lattice pattern over the top of your pie. It’s easier than it looks! Just layer the strips in one direction, and then weave the others across. Snip off any excess crust and pinch the edges to seal everything together.

4. Bake the Pie

Before popping your pie into the oven, brush the top with a vegan egg wash—I like using Just Egg. Sprinkle a bit of sugar over the top for some sparkle, and bake at 425°F for 15 minutes, then lower the heat to 350°F and bake for another 45 minutes. Don’t forget to keep an eye on the crust toward the end—if it’s browning too quickly, cover the top with foil.

Bake your pie to golden perfection, let it cool, and serve with vegan ice cream or whipped cream for a heavenly treat!

5. Cool and Serve

Once your pie is done baking, let it cool completely. This is the hardest part! But trust me, waiting for those 2 hours on the counter and a few more hours in the fridge makes all the difference. That way, your filling sets perfectly, and the pie slices come out clean. Serve with a scoop of vegan vanilla ice cream, and you’ve got the ultimate fall dessert.

Pro Tips for the Best Vegan Apple Pie

Adjust the sugar and lemon juice depending on your apples. If you’re using all tart apples like granny smith, you might want to add a little more sugar and cut back on the lemon juice. Too sweet? Do the opposite!
Chill your pie crust for at least 45 minutes before baking. This helps prevent shrinkage and gives you a flakier crust.
Cool before slicing: I know it’s tempting to dig right in, but letting the pie cool completely ensures a perfect, clean slice.

Variations to Try

Feeling adventurous? You can easily switch things up by adding in some chopped pecans for a bit of crunch, or toss in dried cranberries for a sweet-tart burst of flavor. Love spices? Add a little extra cinnamon or nutmeg, or even a dash of ground ginger for a twist.

Choose your apple pie adventure: classic comfort, tropical escape, or gluten-free delight!

Storing and Reheating Your Vegan Apple Pie

If you have leftovers (lucky you!), store your pie in an airtight container in the fridge for 4-5 days. To reheat, just pop a slice in the microwave for 20-30 seconds. Pro tip: it’s even better with an extra scoop of vegan ice cream!

If you want to freeze your pie, it’ll keep well for 2-3 months. Just let it thaw in the fridge overnight before reheating.

Enjoy Your Slice of Fall

There you have it—an irresistible vegan apple pie that will make your fall gatherings (or any day) extra special. Whether you’re vegan or not, this pie delivers all the comforting, nostalgic flavors of the season. And trust me, once you try it, you’ll never want to celebrate fall without it.

Now, who’s ready for a slice?