Learn how to make a flaky Vegan Apple Pie from scratch! There’s no better way to use up those freshly-picked apples than to make a homemade apple pie!

Vegan apple pie with ice cream.

I don’t think there’s a fall dessert that is any more classic than a sweet apple pie. Missing out on apple pie would be like missing out on fall. What else would you place next to the Vegan Pumpkin Pie and Pecan Pie at Thanksgiving?!

Whether it’s Thanksgiving or not, though, enjoying a slice of apple pie fresh from the oven is a must at least once in the next few months. This vegan version has an ultra-flaky, “buttery” crust and a sweet cinnamon-nutmeg apple filling. Yum!

  • Ingredients for vegan apple pie.
  • Ingredients for vegan pie crust.

Notes on Ingredients

I don’t know about you, but I can’t wait any longer so let’s get started! Here’s what to gather up for a vegan apple pie:

  • Pie Crust: Use 2x this Homemade Vegan Pie Crust – one for the base and the other for the top lattice work.
  • Apples: I used a mix of 1/3 golden delicious and 2/3 honey crisp. Ideally you’re looking for some tartness, and a lot of sweetness/neutral apples if you can’t find these specific types. If you do switch this up, increase or decrease the sugar accordingly.
  • Lemon Juice: This balances out the sweetness of the apples and really boosts all the flavours.
  • Sugar: I like to use cane sugar in this recipe, brown sugar works too!
  • Spices: Use a mix of ground cinnamon and nutmeg.
  • Salt: I like to use sea salt in this pie.
  • Butter: Use whatever brand of vegan butter that you like.
  • Vanilla Extract: For a touch of extra sweet flavor.
  • Cornstarch Slurry: Mix cornstarch and water to create a cornstarch slurry.

Can I Use Frozen Pie Crust for Apple Pie?

Sure! Sometimes I like to make my Vegan Pie Crust ahead of time and freeze it until I’m ready to make the actual apple pie. It saves a lot of time!

What Kind of Apples are Best for Apple Pie?

I used a mix of 1/3 golden delicious and 2/3 honey crisp apples for this recipe. Those are my favorites, but you can also use granny smith or gala apples if you want. You could also do all honey crisp, all gala, etc, if you don’t want to do a mix.

Slices of vegan apple pie on a platter.

How to Make Vegan Apple Pie

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

Make the Filling

Combine the Filling Ingredients: In a large bowl, add in your chopped apple pies. Pour over the lemon juice, sugar, ground cinnamon, nutmeg and sea salt and stir to combine thoroughly.

  • Chopped apple pieces in a bowl.
  • Apples coated with cinnamon and nutmeg.

Melt the Butter: Heat a large pan to medium heat. Melt the vegan butter. Once melted and slightly sizzling, add in the apple mixture.

Cook the Apples: Reduce heat to medium low and cook down the apples for 7-8 minutes, until slightly tender, stirring occasionally. At the end of the 7-8 minutes, add in the cornstarch slurry and the vanilla extract and stir for one minute then remove from the heat.

  • Apples cooking in a large pot.
  • Apples cooking with cinnamon and nutmeg.

Let Cool: Remove pan from heat and allow the apples to cool, about 15-20 minutes. You can preheat your oven in the meantime and/or make your pie crust while it’s cooking. Remember you need two – one for the base, and another for the top.

Make the Vegan Apple Pie

Preheat Your Oven to 425°F/220°C: Shape out your pie crust for your base into your pie dish, crimping the edges.

Vegan pie crust in a baking dish.

Fill the Pie Crust: Add the apples into the base of the pie crust (using a 9” pie dish). Using a spatula, smooth over the top.

Apple pie crust filled with cinnamon-nutmeg apples.

Prepare the Second Layer of Pie Crust: Remove the second pie crust from the fridge for about 5 to 10 minutes, or according to the recipe you’re using or directions of the pie crust. Using a rolling pin, roll out the second pie crust into a disc. Slice into thin rectangular strips.

Form the Lattice: Layer them in a lattice work pattern on top of the pie crust vertically, and then alternating every strip, add a horizontal strip until the entire top is evenly covered. Snip off the edges and pinch down into the bottom pie crust to connect them seamlessly.

  • Pie crust forming a lattice over cooked apples.
  • Unbaked vegan apple pie.

Use a Vegan Egg Wash: Brush with a vegan egg wash such as a vegan egg replacement like just egg. Sprinkle some extra sugar all over the top of the pie.

Bake the Pie: Place your pie in the oven on a baking sheet and bake for 15 minutes at 425°F/220°C. Then reduce heat to 350°F/180°C and bake for 45 minutes. Watch your pie crust during the last 30 minutes – if it starts to brown, be sure to tent it with foil all around the pie.

Let the Pie Cool: Remove your pie and allow to cool completely; at room temperature for at least 2 hours, and then in the fridge for at least 4 hours but preferably overnight. Slice into it, serve with some ice cream, and enjoy!

Baked vegan apple pie with a lattice over the top.

Tips for Success

Whew! That was a lot of reading, I know, but you won’t believe how quickly this pie comes together. Here are some tips to think about on making a vegan apple pie before you get started:

  • Lemon Juice to Sugar Ratio Notes: This sugar and lemon juice combination is specifically for this combination of sturdy sweet and sturdy tart apples. If you’re using only tart apples, you’ll want to reduce the lemon juice and possibly increase the sugar. If you’re using only sweet apples, reduce the sugar and use the same amount of lemon juice.
  • Can I Use a Store-Bought Crust? Potentially. You’ll want to be very careful about checking the ingredients, but if they’re vegan-friendly, go for it!
  • Let the Dough Chill: If you’re making a pie crust from scratch, let the dough chill for 45 minutes to an hour before working with it. This will ensure that it does not begin to shrink when you bake it.
  • Let the Pie Cool Before Slicing: Things can get pretty messy if you try to serve it right away! Give it those 6 hours (2 on the countertop, 4 in the fridge), and then you can reheat slices if necessary.
Apple pie in a baking dish.

Variation Ideas

If you don’t want to make your apple pie the same way every time, you don’t have to! Switching things up can be good. Feel free to add in more/less cinnamon, more/less nutmeg, chopped pecans, dried fruit such as cranberries, etc. Have fun experimenting with add-ins!

Vegan apple pie slice on a plate.

How to Store and Reheat Apple Pie

I usually keep my leftover vegan apple pie in the fridge in an airtight container for 4-5 days. To reheat a slice, simply pop it in the microwave for 20-30 seconds, and enjoy. (Don’t forget another scoop of vegan ice cream!)

Can I Freeze This?

Yes! You can keep your apple pie in the freezer in an airtight container for 2-3 months. Make sure to let it thaw in the fridge overnight before reheating again.

Happy Fall!!

Enjoy friends! If you make this Vegan Apple Pie, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Apple pie slice on a plate.
Vegan apple pie with ice cream.

Vegan Apple Pie

Servings: 8
Prep Time: 30 minutes
Cook Time: 1 hour 7 minutes
2 hours 15 minutes
Total Time: 3 hours 52 minutes
Learn how to make a flaky Vegan Apple Pie from scratch! There's no better way to use up those freshly-picked apples than to make a homemade apple pie!
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Ingredients

  • 2 vegan pie crusts, Use one for the base and the other for the top lattice work
  • 3 lbs apples, peeled, cored and chopped into large chunks (I used a mix of 1/3 golden delicious and 2/3 honey crisp)
  • 2 ½ tablespoons lemon juice
  • 1 cup cane sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon sea salt
  • ¼ cup vegan butter
  • ½ tbsp vanilla extract
  • 1 ½ tablespoons cornstarch
  • 1 ½ tablespoons water, mixed together with the cornstarch

Instructions 

  • In a large bowl, add in your chopped apple pies. Pour over the lemon juice, sugar, ground cinnamon, nutmeg and sea salt and stir to combine thoroughly. Set aside.
  • Heat a large pan to medium heat. Melt the vegan butter. Once melted and slightly sizzling, add in the apple mixture.
  • Reduce heat to medium low and cook down the apples for 7-8 minutes, until slightly tender, stirring occasionally. At the end of the 7-8 minutes, add in the cornstarch slurry and the vanilla extract and stir for one minute then remove from the heat.
  • Remove pan from heat and allow the apples to cool, about 15-20 minutes. You can preheat your oven in the meantime and/or make your pie crust while it's cooking. Remember you need two – one for the base, and another for the top,
  • Preheat your oven to 425°F/220°C. You will lower this later on. Shape out your pie crust for your base into your pie dish, crimping the edges.
  • Add the apples into the base of the pie crust (using a 9” pie dish). Using a spatula, smooth over the top.
  • Remove the second pie crust from the fridge for about 5 to 10 minutes, or according to the recipe you’re using or directions of the pie crust. Using a rolling pin, roll out the second pie crust into a disc. Slice into thin rectangular strips. Layer them in a lattice work pattern on top of the pie crust vertically, and then alternating every strip, add a horizontal strip until the entire top is evenly covered. Snip off the edges and pinch down into the bottom pie crust to connect them seamlessly.
  • Brush with a vegan egg wash such as a vegan egg replacement like just egg. Sprinkle some extra sugar all over the top of the pie.
  • Place your pie in the oven on a baking sheet and bake for 15 minutes at 425°F/220°C. Then reduce heat to 350°F/180°C and bake for 45 minutes. Watch your pie crust during the last 30 minutes – if it starts to brown, be sure to tent it with foil all around the pie.
  • Remove your pie and allow to cool completely; at room temperature for at least 2 hours, and then in the fridge for at least 4 hours but preferably overnight. Slice into it, serve with some ice cream, and enjoy!

Notes

  • Lemon Juice to Sugar Ratio Notes: This sugar and lemon juice combination is specifically for this combination of sturdy sweet and sturdy tart apples. If you’re using only tart apples, you’ll want to reduce the lemon juice and possibly increase the sugar. If you’re using only sweet apples, reduce the sugar and use the same amount of lemon juice.
  • Can I Use a Store-Bought Crust? Potentially. You’ll want to be very careful about checking the ingredients, but if they’re vegan-friendly, go for it!
  • Let the Dough Chill: If you’re making a pie crust from scratch, let the dough chill for 45 minutes to an hour before working with it. This will ensure that it does not begin to shrink when you bake it.
  • Let the Pie Cool Before Slicing: Things can get pretty messy if you try to serve it right away! Give it those 6 hours (2 on the countertop, 4 in the fridge), and then you can reheat slices if necessary.
  • Storage: I usually keep my leftover vegan apple pie in the fridge in an airtight container for 4-5 days. You can also freeze it the same way for 2-3 months.
Calories: 418kcal, Carbohydrates: 71g, Protein: 3g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Sodium: 294mg, Potassium: 242mg, Fiber: 5g, Sugar: 43g, Vitamin A: 364IU, Vitamin C: 10mg, Calcium: 24mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Dessert
Author: Jessica Hylton