Good old fashioned apple pie in vegan form! This is literally the best apple pie ever, with an easy flaky crust and a amazing filling of tart apples enrobed in cinnamon and sweetness!
I can’t even describe to you guys how excited I am to FINALLY be getting this recipe up on the blog. The day is here! Apple pie. Veganified. Yessssss. Apple pie has been an absolute lifelong favourite dessert of mine. But lets be real here, homemade pies are a little involved. If you’re looking for an easy way to satisfy apple pie cravings, definitely give my Apple Oatmeal Bars a try. But if you’re ready to do the whole sh-bang and make a damn pie, lets go! Just in time to make it on the Thanksgiving menu for all my friends in the USA!
I will admit, McDonald’s apple pie was always my childhood favourite… I know, so sad 😭. BUT, shit ingredients and being über processed aside, those little pockets of deliciousness are in fact accidentally vegan – so that’s slightly comforting.
But who needs drive-thru pie when you can make your own that tastes even better with ingredients that actually make sense. This has been my go to apple pie recipe for quite a while now, and it never disappoints. The crust is flakey and delicious as a pie crust should be. But the real MVP in this pie is the filling. OMG, the filling. I challenge you, try to make the filling then not eat it straight out of the pot. For reals. Tender apples in a cinnamon caramel-ish sauce, hot damn. Pie heaven does exist. What’s also heaven is when your entire house smells like apple pie. Making this is just a win win, win, IMHO.
To all my apple pie lovers out there, you’re gonna love this one!
- 2 1/4 cups all purpose flour
- 3/4 cup vegan butter, cold (I used Earth Balance)
- 1 tbs sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 4-7 tbs water, ice cold
- ~ 5 cups apples, peeled, cored and sliced (I used granny smith)
- 1 tbs lemon juice
- 2 cups water
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 3 tbs cornstarch
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
- Start by making the crust:
- In a large bowl, combine flour, sugar, cinnamon and salt and stir to combine
- Using a pastry cutter or forks, cut the cold vegan butter into the flour mixture, until you have a crumbly flour mixture without large chunks of butter
- One tablespoon at a time, add ice water to the flour mixture until you get a formable dough
- On a well floured surface, form the dough into a ball (gently!) and cut the dough ball into two pieces (the bottom of the crust should be slightly larger, roughly 2/3 of the dough ball)
- Wrap in plastic wrap and chill in fridge for at least 30 minutes
- Pie Filling:
- Slice your apples and add about a tablespoon of lemon juice to keep from browning. Set aside
- In a medium/large saucepan, add brown sugar, white sugar, cornstarch, cinnamon, nutmeg, salt. Pour in water and whisk to combine
- Heat the mixture over medium-high heat, constantly stirring/whisking
- Once the mixture begins to bubble reduce the heat to medium-low and add apples, stirring to coat
- Allow the apple mixture to simmer for 10-15 minutes, ensuring to stir it every so often to prevent burning
- Once apples are slightly tender, remove from heat and allow to cool slightly while you prep your crusts
- Assembling the pie:
- Preheat oven to 400 F
- Spray a 9" pie pan with cooking spray and set aside
- Remove your 2 dough balls from the fridge
- Begin with the larger piece of dough, and roll out into a circle on a well floured surface
- Drape the crust into the pie pan and gently press into the bottom and sides
- Spoon the apples into the crust. Reserve excess "sauce" for serving
- Roll out the smaller piece of dough in the same way
- Drape over the top of the filled pie, trimming the edges of excess crust and pressing into the bottom crust
- Make a few cuts in the top of the pie to allow for venting (or cut some shapes out as I did before placing the top crust on the pie)
- Brush the top of the pie with some dairy free milk. Optional: Sprinkle cinnamon sugar on top
- Bake in preheated oven for 45 minutes. I covered the edges of my pie with foil at the 25 minute mark to prevent the crust from burning
- Remove from oven and allow to set for a few hours before serving
- Best served warm with a generous scoop of vegan ice cream or coconut whipped cream and reserved filling sauce drizzled on top
If you make this recipe, snap a pic using the hashtag #sweetlikecocoa and tag me @sweetlikecocoablog on Instagram, I love seeing the deliciousness you guys come up with!