Vegan Classic Apple Pie with Vanilla Ice Cream
Indulge in the comforting sweetness of Vegan Classic Apple Pie with Vanilla Ice Cream, a plant-based twist on a timeless dessert favorite. This recipe features a flaky, golden crust made with coconut oil, encasing a luscious filling of tart Granny Smith or Honeycrisp apples, spiced with warm cinnamon and nutmeg. A touch of fresh lemon juice brightens the flavors, while cornstarch ensures a perfectly thickened filling. Topped with scoops of creamy vegan vanilla ice cream, this pie is a delightful harmony of warm and cool contrasts. Perfect for holidays or cozy evenings, this dairy-free and egg-free dessert is a crowd-pleasing treat that everyone can enjoy. Get ready to embrace the aroma of baked apples and spices wafting through your kitchen!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Coconut oil (solid form)
- 6 tablespoons Ice cold water
- 0.5 teaspoon Salt
- 6 pieces Medium apples (such as Granny Smith or Honeycrisp)
- 0.75 cup Granulated sugar
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 2 tablespoons Cornstarch
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegan butter (for brushing)
- 1 pint Vegan vanilla ice cream
Instructions
In a large bowl, combine the all-purpose flour and salt.
Add the solid coconut oil to the flour mixture. Use a pastry cutter or fork to cut the oil into the flour until the mixture resembles coarse crumbs.
Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough just comes together.
Divide the dough into two equal parts, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat your oven to 425°F (220°C).
Peel, core, and thinly slice the apples, then place them in a large bowl.
Add the granulated sugar, ground cinnamon, ground nutmeg, cornstarch, fresh lemon juice, and vanilla extract to the apples. Toss to coat the apples evenly.
On a lightly floured surface, roll out one disc of dough to fit into a 9-inch pie dish. Transfer the rolled dough into the pie dish.
Pour the apple filling into the crust. Roll out the second dough disc and place it over the filling. Trim excess dough and crimp the edges to seal.
Cut slits in the top crust to allow steam to escape.
Brush the top of the pie with melted vegan butter.
Bake in the preheated oven for 20 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for another 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pie cool on a wire rack before serving.
Serve each slice of warm apple pie with a scoop of vegan vanilla ice cream.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 42.0 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 245 mg | 5% | |
*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.
