Vegan Apple Pie
This Vegan Apple Pie is made with a coconut oil pie crust and is so easy to make! Everyone will love this traditional fall pie!
Is there anything better than a nice warm slice of apple pie this time of year? Yes, actually, a warm slice of apple pie with a nice scoop of vanilla ice cream on top. Bring on the PIE!
I first posted this recipe a few years ago and, like with many of my recipes lately, I decided to re-test it and give the post a little facelift. But really, I just wanted an excuse to make apple pie. Everyone needs that excuse on a somewhat regular basis.
It’s always funny to read over my old posts and to see what was happening in my life at the time. I was just starting to make client videos 2 years ago and had NO idea that it would morph into a full blown business that I would be able to work on full time WITH my husband. I’m so ridiculously grateful for how much my life has grown over the past couple of years.
I also wrote a bit in this original recipe post about the apple trees that we had planted and how I was looking forward to eating apples from our trees in a couple of years. Well, those couple of years have arrived and I’m very sad to report that we have NO fresh apples in our house. As it turns out, growing apples trees involves a little more than planting the small tree in the ground and just waiting for apples. <<<< life lesson sadly learned.
But whatever. There are lots of apple tree farms around us so we’ll just use those apples to make our vegan apple pies for now.
Alright, let’s jump right on into this recipe, shall we?
How to Make Vegan Apple Pie
Once the crust is made, we simple mix together the filling ingredients in a big bowl and then dump them into our crust.
For the filling, we’re mixing together a bunch of peeled and sliced apples, lemon juice, cinnamon, nutmeg, salt, sugar, and flour.
The top crust can be as simple or as fancy as you want to make it. If you’re in a hurry or just can’t be bothered, you can simply lay the crust over top of the pie, crimp the edges, and then cut a few slits in the top to let the pie breathe. This offers a very classic apple pie look.
Alternatively, you can do a lattice or maybe try for some of those fancy apple or leaf cutouts. Have fun with it!
But also, make it quickly so that you can hurry up and eat it! :D At least, that’s my motto.
What Kind of Apple to Use for Apple Pie
Just about every single year I find myself googling this and every single year, I end up going with good ole Granny Smith apples. I’m pretty happy with that decision :)
SO yea, Granny Smith are my favorites. They are firm enough to hold up in the pie and not just get super mushy but are also super sweet and crispy in the pie. OMG SO GOOD.
If you’re looking for other ideas, just out THIS article that breaks down the 10 best apple pie apples.
See How to Make the Vegan Apple Pie Here:
- 1 pie crust (top and bottom)
- 6 apples (granny smith are my personal favorite for pie), about 3 pounds, peeled and thinly sliced
- 2 tablespoons of lemon juice
- 1/3 cup of white sugar
- 1/3 cup of light brown sugar, tightly packed
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of salt
- 3 tablespoons of all purpose flour
- Turbinado sugar, for sprinkling
- optional: milk for topping (I used almond milk)
- Pre-heat oven to 400 degrees F.
- Prepare the crust if you haven’t already done so. Place in the fridge while you make the filling.
- In a large bowl, mix together the sliced apples and lemon juice.
- In a medium bowl, mix together the sugars, cinnamon, nutmeg, salt, and flour. Stir until fully combined and then pour over the apples and mix.
- Pour the apple mixture into your pie crust and even it out so that none of the apples are sticking up much higher than any other.
- Now is the time for the top crust. I did a simple lattice crust for the top. You can also cover the top with the entire second half of the crust but just be sure to make a few slits in the top for the pie to breath.
- Brush the top of the pie with a think layer of the milk. Optional: sprinkle the turbinado sugar over the top of the pie. You can use as little or as much as you want here.
- Cover the top of the crust with foil and bake for 20 minutes. After 20 minutes, remove the foil, lower the temperature of the oven to 350 degrees F and then bake for an additional 40-50 minutes or until the pie is a nice golden brown color. Watch the top of the crust for the last 10 minutes and cover it again if the top starts to get too brown.
- Let cool completely before enjoying (although this is not 100% necessary!).