Vegan Apple Pie
Indulge in the comforting flavors of fall with this irresistible Vegan Apple Pie, a plant-based twist on a classic dessert. Featuring a flaky, golden crust made with coconut oil and a perfectly spiced filling of tender apples, brown sugar, cinnamon, and a hint of nutmeg, this pie is a delightful combination of warmth and sweetness without any dairy. The addition of lemon juice brightens the filling, while a sprinkle of raw sugar on the crust adds a satisfying crunch. Perfectly suited for holidays, special gatherings, or cozy evenings at home, this dairy-free and egg-free apple pie is sure to be a showstopper that everyone—vegan or not—will savor. With easy-to-follow steps, this recipe makes it simple to create a stunning homemade dessert that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Coconut oil (solid, not melted)
- 6 tablespoons Ice water
- 0.5 teaspoon Salt
- 6 pieces Large apples (such as Granny Smith or Honeycrisp, peeled, cored, and sliced thinly)
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 2 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 tablespoon Unsweetened almond milk (for brushing the crust)
- 1 tablespoon Raw sugar (for sprinkling on the crust)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Add the solid coconut oil and use a pastry cutter or your hands to mix until the texture resembles coarse crumbs.
Gradually add the ice water one tablespoon at a time, mixing gently with a fork, until the dough begins to come together. Be careful not to overwork it.
Divide the dough into two equal portions, form each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C).
In a large bowl, combine the sliced apples, brown sugar, granulated sugar, ground cinnamon, ground nutmeg, cornstarch, and lemon juice. Toss well to coat the apples evenly.
On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Carefully transfer it to a 9-inch pie dish and press gently into the bottom and sides.
Fill the pie crust with the prepared apple filling, mounding it slightly in the center.
Roll out the second dough disc into another 12-inch circle. Place it over the apple filling and trim the edges, leaving about 1 inch of overhang. Tuck the overhang under the edges of the bottom crust and crimp to seal.
Cut several small slits in the top crust to allow steam to escape.
Brush the top crust lightly with unsweetened almond milk and sprinkle with raw sugar.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 45-50 minutes, or until the crust is golden and the filling is bubbly.
Allow the pie to cool for at least 2 hours before slicing and serving. This allows the filling to set properly.
Nutrition Facts
Calories |
537 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 45.6 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 261 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
