Three autumns ago, liam's best friend came over for a playdate and mentioned he couldn't eat our regular apple pie because his family was vegan. That comment sent us on a baking mission to create a vegan apple pie that tasted just as good as the traditional version. After testing different plant-based ingredients and techniques, we discovered that coconut oil creates an incredibly flaky crust, and the absence of butter doesn't mean sacrificing flavor or texture. The first time we pulled this golden-brown beauty from the oven, with its cinnamon-spiced apples bubbling through the lattice top, liam declared it even better than our old recipe.
Why This Recipe Works
What makes this vegan apple pie recipe special is how it honors tradition while embracing plant-based ingredients. The coconut oil crust becomes incredibly flaky because of how the solid fat creates layers when it melts during baking - exactly like traditional butter-based crusts but without any dairy. Using a combination of Granny Smith and sweeter apples creates complexity, where tart and sweet balance perfectly, while cornstarch thickens the filling without eggs or dairy. From testing this recipe at numerous Thanksgiving dinners and potlucks, I've found that even dedicated omnivores request seconds without realizing it's vegan.
The beauty of this easy vegan apple pie lies in its accessibility. You don't need specialty ingredients from health food stores - most items are already in your pantry or easily found at any grocery store. The dough comes together quickly in a food processor or by hand, and it's remarkably forgiving even for nervous bakers. liam loves helping peel apples and arranging the lattice strips, making this a wonderful project for family baking time. Whether you're vegan, cooking for someone with dairy allergies, or simply want a lighter version of this classic dessert, this homemade vegan apple pie delivers everything you want from apple pie - tender fruit, warm spices, flaky crust, and that comforting taste of home.
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Ingredients For Vegan Apple Pie
Flaky Pie Crust (Makes 2 crusts):
- 2½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup coconut oil
- 6-8 tablespoons ice cold water
- 1 tablespoon apple cider vinegar
Apple Pie Filling:
- 6-7 medium apples
- ¾ cup brown sugar or coconut sugar
- ¼ cup maple syrup
- 3 tablespoons cornstarch
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For Assembly:
- 2 tablespoons plant-based milk
- 1 tablespoon coarse sugar
How To Make Vegan Apple Pie Step By Step
Step 1: Make the Flaky Vegan Pie Crust
In a large bowl or food processor, combine the flour, sugar, and salt. Add the solid coconut oil in tablespoon-sized chunks - it should be firm, not melted. If using a food processor, pulse until the mixture resembles coarse crumbs with some pea-sized pieces of coconut oil remaining. If doing this by hand, use a pastry cutter or two forks to cut the oil into the flour. Mix the ice water with apple cider vinegar, then drizzle it in one tablespoon at a time, mixing gently until the dough just comes together. The vinegar helps create tenderness and adds a subtle tang.
Step 2: Prepare the Apple Filling
While your dough chills, peel, core, and slice your apples into ¼-inch thick slices. Place them in a large bowl and toss with lemon juice immediately to prevent browning. In a separate bowl, whisk together the brown sugar, maple syrup, cornstarch, cinnamon, nutmeg, allspice, and salt until well combined. Pour this mixture over the apples, add the vanilla extract, and toss everything together until every apple slice is coated. Let this sit for about 15 minutes - the apples will start releasing juice, which helps create that perfect pie filling consistency. The cornstarch will thicken all those juices during baking, preventing a soggy bottom crust.
Step 3: Assemble the Pie
Preheat your oven to 400°F. Remove one disk of dough from the refrigerator and let it sit for 5 minutes to soften slightly. On a lightly floured surface, roll it into a 12-inch circle about ⅛-inch thick. Carefully transfer it to your 9-inch pie dish, gently pressing it into the bottom and sides without stretching. Trim any excess, leaving about a 1-inch overhang. Pour the apple filling into the crust, arranging the top layer of apples neatly if you want a prettier pie. Dot the filling with any accumulated juices from the bowl. Roll out the second disk of dough and either place it whole on top.
Step 4: Seal, Vent, and Finish
If using a full top crust, cut 4-5 slits in the center to allow steam to escape. For either style, fold the bottom crust overhang over the top crust edge and crimp decoratively with your fingers or a fork to seal. Brush the top crust with plant-based milk (this creates a beautiful golden color) and sprinkle with coarse sugar if desired. Place the pie on a baking sheet to catch any drips, then cover the crimped edges with aluminum foil or a pie shield to prevent over-browning.
Step 5: Bake to Golden Perfection
Bake at 400°F for 20 minutes, then reduce the temperature to 375°F and continue baking for 40-50 minutes. Remove the foil from the edges during the last 15 minutes to allow them to brown. The pie is done when the crust is deep golden brown and you can see the filling bubbling through the vents or lattice. If your crust is browning too quickly, tent the entire pie with foil. Let the vegan apple pie cool at room temperature for at least 4 hours before slicing - this allows the filling to set properly. I know waiting is hard, but cutting too early results in runny filling that doesn't hold its shape.
Substitutions
Crust Options:
- Coconut oil → Vegan butter (easier to work with)
- All-purpose flour → Gluten-free flour blend
- Regular flour → Half whole wheat pastry flour
- Homemade → Store-bought vegan pie crust
Sweetener Choices:
- Brown sugar → Coconut sugar
- Maple syrup → Agave nectar
- Regular sugar → Date syrup
- Granulated → All maple syrup (increase cornstarch)
Apple Varieties:
- Granny Smith → All tart apples
- Mixed → Single variety (adjust sugar)
- Fresh → Frozen apple slices (thawed and drained)
- Standard → Heirloom apples for unique flavor
Spice Adjustments:
- Individual spices → Apple pie spice blend
- Cinnamon → Add cardamom for warmth
- Standard → Fresh grated nutmeg (more intense)
- Traditional → Add ginger for zing
Vegan Apple Pie Variations
Vegan Apple Pie Crumble:
- Skip top crust
- Make oat and coconut oil crumble topping
- Easier than lattice work
- Rustic, cozy presentation
Vegan Dutch Apple Pie:
- Add streusel topping with brown sugar
- Use pecans or walnuts in topping
- Extra sweet and crunchy
- Perfect for fall gatherings
Caramel Apple Version:
- Drizzle with vegan caramel sauce
- Add vegan caramel between layers
- Decadent and special
- Holiday showstopper
Spiced Chai Apple Pie:
- Add chai spice blend to filling
- Cardamom and ginger prominently
- Unique, warming flavor
- Sophisticated twist
Mini Vegan Apple Pies:
- Use muffin tin for individual servings
- Perfect for parties
- Built-in portion control
- Adorable presentation
Equipment For Vegan Apple Pie
- 9-inch pie dish (glass or ceramic)
- Rolling pin
- Food processor or pastry cutter
- Large mixing bowls
- Sharp knife for slicing apples
- Pastry brush
Storing Your Vegan Apple Pie
Best Fresh:
- Serve within 2 days for optimal crust texture
- Room temperature brings out best flavor
- Filling stays perfectly set
- Crust remains flaky and crisp
Room Temperature Storage:
- Cover loosely with foil or pie dome
- Store up to 3 days at room temperature
- Don't seal tightly or crust softens
- Keeps apple flavors bright
Refrigerator Storage:
- Refrigerate if kitchen is very warm
- Store covered up to 5 days
- Bring to room temperature before serving
- Warm slices in oven to restore crispness
Freezing:
- Freeze unbaked pie up to 3 months
- Bake directly from frozen, add 15-20 minutes
- Freeze baked pie wrapped well up to 2 months
- Thaw overnight, reheat before serving
Make Ahead Strategy:
- Make dough 2 days ahead, refrigerate
- Prepare filling 1 day ahead, store cold
- Assemble and bake day of serving
- Or bake completely 1 day ahead
Top Tip
- Our journey to the perfect vegan apple pie crust was full of disasters. Early attempts were tough, crumbly, or tasted overly coconutty. One afternoon, I was rushing to make pie dough and accidentally grabbed the bottle of apple cider vinegar instead of plain water. I'd already mixed it in before realizing my mistake, and I was too tired to start over.
- That "mistake" batch turned out to be our breakthrough. The apple cider vinegar created the most tender, flaky crust we'd ever made - even better than our old butter-based version. The acid in the vinegar prevents gluten from developing too much, which keeps the crust tender, while also adding a subtle tang that complements the sweet apples perfectly. When liam tasted it, he asked why we'd never made it "this good" before.
- Now we never skip the vinegar in our classic vegan apple pie crust. It's become our secret weapon, and when people ask how we get such a flaky texture without butter, we just smile and say "practice." Sometimes the best discoveries come from kitchen mistakes that teach us chemistry lessons we didn't know we needed!
FAQ
Can apple pie be vegan?
Absolutely! Apple pie can easily be vegan by replacing butter with coconut oil or vegan butter in the crust and using plant-based milk for brushing. Traditional apple pie filling is naturally vegan since it contains only apples, sugar, spices, and thickener. This vegan apple pie recipe proves that plant-based versions can be just as flaky, delicious, and traditional-tasting as dairy-based pies.
Are Costco apple pies vegan?
No, Costco's apple pies are not vegan. They contain butter in the crust and may have other animal-derived ingredients. Most store-bought pies use butter or lard in their crusts. For a guaranteed vegan option, making this homemade vegan apple pie ensures you know exactly what's in your dessert and tastes fresher than any store-bought version.
Is Marie Callender's apple pie vegan?
Marie Callender's apple pies are not vegan - they contain butter and possibly other dairy products in both the crust and filling. Most commercial frozen pies rely on butter for their flaky texture. This easy vegan apple pie recipe creates the same comforting, classic taste without any animal products and actually tastes better than frozen options.
Are Little Debbie apple pies vegan?
Little Debbie apple pies are not vegan. They contain multiple animal-derived ingredients including whey (from milk) and possibly eggs in the crust. For a truly plant-based apple dessert, this simple vegan apple pie gives you complete control over ingredients while delivering superior flavor and texture compared to any packaged snack cake version.
Time to Bake Plant-Based Magic!
Now you have everything needed to make this incredible vegan apple pie - from the flaky coconut oil crust to our vinegar discovery. This plant based dessert proves that compassionate baking never means compromising on flavor or tradition.
Want more delicious treats? Try our Best Pistachio Pudding Cookies Recipe for soft, nutty perfection. Indulge in our Best Cookies and Cream Cupcakes Recipe loaded with Oreo goodness. Or make our Easy Brownie Refrigerator Cake Recipe for a no-bake chocolate celebration!
Share your vegan pie success! Tag @EmilyAndliamKitchen and #PlantBasedBaking. We can't wait to see your beautiful creations!
⭐️⭐️⭐️⭐️⭐️ Rate this Vegan Apple Pie and join our baking community!
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Pairing
These are my favorite dishes to serve with Vegan Apple Pie
Vegan Apple Pie
Equipment
- 1 9-inch pie dish (glass or ceramic)
- 1 Rolling pin
- 1 Food processor or pastry cutter (for crust)
- 2-3 Large mixing bowls
- 1 Sharp knife (for slicing apples)
- 1 Pastry brush (for plant milk wash)
Ingredients
For the Crust
- 2 ½ cups all-purpose flour
- 2 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup coconut oil - solid, not melted
- 6-8 tablespoon water - ice cold
- 1 tablespoon apple cider vinegar - tenderizes crust
For the Filling
- 6-7 medium apples - mixed varieties recommended
- ¾ cup brown or coconut sugar
- ¼ cup maple syrup
- 3 tablespoon cornstarch - thickener
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 1 tablespoon lemon juice - prevents browning
- 1 teaspoon vanilla extract
For Assembly
- 2 tablespoon plant-based milk - for brushing
- 1 tablespoon coarse sugar - optional
Instructions
- Combine flour, sugar, and salt. Cut in solid coconut oil until coarse crumbs form. Add ice water mixed with vinegar until dough forms. Divide into two discs and chill.
- Peel, core, and slice apples. Toss with lemon juice. Mix sugars, maple syrup, cornstarch, spices, and salt. Add to apples with vanilla and coat well. Rest 15 minutes.
- Roll out the first dough disc and place in pie dish. Add the apple filling and any juices.
- Add top crust or lattice, cut vents if needed, fold edges, crimp, brush with plant milk, and sprinkle coarse sugar. Shield edges with foil.
- Bake at 400°F for 20 minutes. Reduce to 375°F and continue 40-50 minutes until golden and bubbling. Remove foil in last 15 minutes.
- Cool at room temperature for at least 4 hours to let the filling set before slicing.
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