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Apple Pie

The Best Vegan Apple Pie recipe

A delicious, comforting, vegan family favourite
5 from 15 votes
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Course: Dessert
Cuisine: American
Diet: Vegan
Keyword: Classic Vegan Pies, Festive Baking
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 Slices
Calories: 411kcal
Author: FreyaE

Equipment

  • 9" Pie Dish
  • Mixing Bowls
  • Rolling Pin
  • Clingfilm

Ingredients

Crust

  • 260 g Plain Flour you can replace with Gluten Free
  • ¼ teaspoon Salt
  • ¼ teaspoon Sugar
  • 150 g Shortening Vegetable, like Trex or Crisco
  • 5-7 tablespoon Ice Water

Pie Filling

  • 8 Cooking Apples, Peeled, cored, sliced, or use a mixture of apples for texture and flavour
  • 2 tablespoon Lemon Juice
  • 40 g Plain Flour
  • 110 g Brown Sugar soft
  • 110g g White Sugar
  • ¼ teaspoon Ground Cinnamon
  • ¼ teaspoon Nutmeg
  • 1 teaspoon Sugar for sprinkling on the crust (optional)

Instructions

To make the filling

  • In a large bowl, place the sliced apples and lemon juice
  • Sprinkle over the sugars, flour and spices and toss through with your hands. Leave for a good hour or so for the sugars to make a light syrup

To make the crust

  • A flaky crust depends entirely on two things: keep it cold and don't overwork it. My dough almost resembles crumbs when it goes into the fridge. 
  • Mix flour, salt, and sugar in a large mixing bowl. Add cubes of very cold shortening to dry ingredients. Cut in with a pastry cutter or knife until a uniform crumbly mixture forms. Don't let it get warm!
  • Add about 3 tablespoon water and quickly mix in with a knife or pastry cutter. Add 2-3 more tablespoon as required. Dough should be crumbly and loose. Wrap tightly in clingfilm and place in freezer for 20 minutes.
  • Preheat oven to 200c.

To prepare the Pie

  • Divide dough roughly in half, it will still be a bit crumbly. Place dough ball between two sheets of clingfilm. Roll out thinly to suit your pie dish. If your dish is smaller than 9", you may have a few scraps left for decoration.
  • Remove top layer of clingfilm and line pie dish with dough, removing remaining clingfilm after lining. Repeat procedure for the pie cover.
  • Add filling to desired depth, pressing down gently to remove air gaps and provide a level surface.
  • Cover with remaining pastry, crimping the top and bottom edges. Sprinkle top with sugar and add a few vent holes.
  • Cover with foil and bake for 30mins. Remove foil and bake for an additional 30mins until crust is golden brown.
  • Remove foil and bake for an additional 30mins until crust is golden brown.
  • Enjoy with custard, cream or vanilla ice cream!
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!

Nutrition

Calories: 411kcal | Carbohydrates: 57g | Protein: 4g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 2g | Sodium: 79mg | Potassium: 63mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg