Vegan Classic Apple Pie Slice
Indulge in the comforting warmth of a Vegan Classic Apple Pie Slice, a plant-based twist on a beloved dessert. This recipe boasts a flaky, golden crust made with coconut oil and a luscious spiced apple filling featuring cinnamon, nutmeg, and hints of vanilla. Every bite is infused with tender slices of fresh apples, sweetened with a blend of granulated and brown sugar, and brightened by a splash of lemon juice. Topped with a dusting of turbinado sugar for an irresistible crunch, this pie is baked to perfection and ideal for holidays, gatherings, or a simple treat at home. With no dairy or animal products, this vegan dessert is perfect for accommodating a range of dietary preferences while delivering all the classic flavors you love. Serve warm or at room temperature to savor the taste of fall all year round!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Coconut oil, solid
- 6 tablespoons Ice water
- 1 tablespoon Apple cider vinegar
- 0.5 teaspoons Salt
- 6 Medium apples, peeled, cored, and sliced thinly
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 3 tablespoons Cornstarch
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Plant-based milk
- 1 tablespoon Turbinado sugar (for topping)
Instructions
1. In a large mixing bowl, combine the flour and salt for the crust. Add the solid coconut oil and mix until the mixture resembles coarse crumbs.
2. In a small bowl, combine ice water and apple cider vinegar. Gradually add this mixture to the flour and coconut oil, stirring gently until the dough holds together. Divide the dough in half, shape into discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
3. Preheat the oven to 425°F (220°C).
4. In another large bowl, combine the sliced apples, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Mix well to combine.
5. On a lightly floured surface, roll out one dough disc to fit a 9-inch pie plate. Carefully transfer the rolled dough to the pie plate and trim the edges, leaving a slight overhang.
6. Fill the crust with the apple mixture, mounding it slightly in the center.
7. Roll out the second dough disc and place it over the filling. Trim the edges, fold and flute them together to seal. Cut slits in the top crust to allow steam to escape.
8. Brush the top crust with plant-based milk and sprinkle with turbinado sugar.
9. Bake the pie in the preheated oven for 20 minutes. Then, reduce the temperature to 375°F (190°C) and bake for an additional 40 minutes, or until the crust is golden and the filling is bubbly.
10. Allow the pie to cool for at least 2 hours before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
4339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.5 g | 312% | |
| Saturated Fat | 197.4 g | 987% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 537.4 g | 195% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 259.5 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 194 mg | 15% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1067 mg | 23% | |
*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.
