Amazing Easy Vegan Apple Pie Delight

Oh, there’s just nothing quite like the smell of a classic apple pie baking, is there? It fills the whole house with that cozy, comforting aroma that just screams ‘home’. And guess what? You can absolutely capture that magic, even if you’re keeping things vegan! I remember the first time I really perfected this easy vegan apple pie recipe. I was determined to create a dessert that my mum, who’s dairy-intolerant, could enjoy without any fuss, and honestly, it turned out even better than I’d hoped. It’s got that perfect flaky crust, a gorgeously spiced apple filling, and it’s so wonderfully simple to whip up, you’ll be making it for every occasion!

Why You’ll Love This Easy Vegan Apple Pie

• It’s seriously straightforward to make – perfect for even beginner bakers!
• You get that lovely flaky crust and perfectly spiced apple filling every time.
• Totally vegan and dairy-free, so everyone can enjoy a slice.
• It’s brilliant for family gatherings, special occasions, or just a cosy treat.

Ingredients for Your Easy Vegan Apple Pie

Right then, let’s get cracking with what you’ll need for this absolute beauty of an easy vegan apple pie. Trust me, the ingredient list is pretty standard, but the magic happens when you put it all together. For the crust, you’ll want all-purpose flour, a good pinch of salt and sugar for balance, and then the star of the show – cold plant-based butter, cubed up nice and small. Don’t forget plenty of ice-cold water; it’s key for that flaky pastry! For the filling, grab about six medium apples (I’ll tell you my favourite mix later!), granulated sugar, some lovely brown sugar for that caramel note, a bit more flour to thicken things up, and of course, warming spices like cinnamon and a hint of nutmeg. A splash of lemon juice really brightens it all up. And for the final touch? A little plant-based milk to give that crust a beautiful golden sheen.

• For the Crust:
• 2 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup cold plant based butter, cubed
• 6 tablespoons ice water
• For the Apple Filling:
• 6 cups apples, peeled and sliced (a mix of sweet and tart is best!)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons all purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• For Assembly:
• 1 tablespoon plant based milk

Crafting Your Easy Vegan Apple Pie: Step-by-Step

Step 1: First things first, get that oven preheated to 375°F (that’s 190°C for us Brits!). While it’s warming up, let’s make our gorgeous pastry. In a big mixing bowl, just chuck in your flour, salt, and that tablespoon of sugar. Now, grab your cold plant-based butter – make sure it’s lovely and cold – and cut it into the flour mixture. I like to use my fingertips or a pastry blender for this, just keep rubbing it in until it looks like coarse breadcrumbs with a few pea-sized bits of butter still hanging around. Those little buttery bits are key to a flaky crust, so don’t overwork it! If you’re keen on more pie ideas, you might like my easy key lime pie bars sometime!

Step 2: Time for the water! Add your ice water one tablespoon at a time, mixing gently with a fork as you go. You only want to add enough water for the dough to just come together. Stop as soon as it starts clumping. Now, carefully turn it out onto a lightly floured surface and gently bring it together into a ball. Don’t knead it like bread! Divide it into two equal-sized discs, wrap them snugly in cling film, and pop them in the fridge for at least 20 minutes. This chilling time is super important for that lovely, easy-to-roll pastry.

Step 3: While the pastry is chilling, let’s get our apple filling sorted. In another big bowl, toss together your peeled and sliced apples. Add the granulated sugar, brown sugar, the two tablespoons of flour (this helps thicken any juices), cinnamon, nutmeg, and that splash of lemon juice. Give it all a good mix until those apple slices are nicely coated. Smell that? Pure autumnal heaven! You know, for other simple treats, you could check out these no-bake chocolate coconut energy bars too.

Step 4: Right, pastry time! Take one of your chilled dough discs and roll it out on a lightly floured surface until it’s about 12 inches in diameter. Gently ease it into your 9-inch pie dish. Don’t stretch it! Just let it settle into the dish. Trim any excess, but leave a little overhang for now. Spoon your lovely spiced apple mixture into the crust, spreading it out evenly.

Step 5: Now, roll out the second dough disc. You can either place this whole piece over the top of the apples and then trim and crimp the edges, or if you’re feeling creative, cut it into strips for a lattice top! Whatever you choose, make sure you seal the edges really well to stop those juices escaping. And importantly, cut a few small slits in the top crust (or leave gaps in your lattice) so the steam can escape as it bakes. This also helps prevent the dreaded soggy bottom!

Step 6: For that beautiful golden finish, brush the top of your pie all over with that tablespoon of plant-based milk. Now, it’s ready for the oven! Pop it into your preheated 375°F oven for about 45 to 55 minutes. You’ll know it’s done when the crust is a lovely golden brown and you can see the apple filling bubbling merrily through those vents. If you find the edges are browning too quickly, you can always loosely cover them with foil. Once it’s out, resist the urge to cut into it straight away! Let it cool for at least 2 hours. This gives the filling time to set properly, otherwise, you’ll have a bit of a runny mess – delicious, yes, but a bit tricky to serve!

Serving Suggestions for Your Easy Vegan Apple Pie

This easy vegan apple pie is quite spectacular all on its own, but who doesn’t love a little something extra? Here are my top picks:

Vegan Vanilla Ice Cream: Obviously! A warm slice of apple pie with a scoop of melting vanilla ice cream is pure bliss. Look for a good quality plant-based one that’s nice and creamy.

Coconut Whipped Cream: For something a bit lighter, a big dollop of chilled coconut whipped cream is divine. It adds a lovely subtle flavour without being too heavy.

Toasted Chopped Nuts: A sprinkle of toasted walnuts or pecans over the top adds a wonderful crunch and nutty flavour. It’s a simple addition that really elevates the dessert.

A little something sweet: If you’re a big pudding fan, you might enjoy my recipe for easy banana pudding as another dessert option at your next get-together!

Storing and Reheating Your Easy Vegan Apple Pie

Got leftovers of this glorious easy vegan apple pie? Lucky you! If it’s totally cooled down, you can keep it at room temperature for a day, but honestly, for best results and longer keeping, I pop mine in the fridge. It’ll stay lovely for about 3-4 days. When you’re ready for another slice, I highly recommend reheating it gently. A quick zap in a moderate oven (around 350°F or 175°C) for about 10-15 minutes does wonders to bring back that lovely warm, flaky goodness. Microwaving can make the crust a bit soggy, so I’d steer clear of that if you can!

Frequently Asked Questions About Easy Vegan Apple Pie

Got a few questions buzzing around your head about this delightful easy vegan apple pie? No worries at all, let’s sort them out! If you’re a fan of apple and cinnamon, you might also adore my apple cinnamon zucchini bread.

Can I use different types of apples?

Absolutely! While I adore a mix of sweet and tart apples for the best flavour and texture, feel free to use what you have. Granny Smith apples are fantastic for their tartness, while Gala or Fuji add a lovely sweetness. Just aim for about 6 cups total, and you’re golden!

How do I prevent the bottom crust from being soggy?

Ah, the dreaded soggy bottom! A few things help. Firstly, make sure your oven is properly preheated. Secondly, don’t skip chilling the dough – it makes it less likely to absorb too much moisture. Also, making sure your filling isn’t too “wet” is crucial; the flour helps with this. And, of course, cutting those vents in the top crust lets steam escape. If you’re really worried, you could try blind baking the bottom crust for about 10 minutes before adding the filling, though I find this recipe usually works a treat without it!

Can I make the crust ahead of time?

Yes, you certainly can! The dough discs can be made and wrapped tightly in cling film, then stored in the fridge for up to 2 days. Just let them sit on the counter for about 10-15 minutes to soften slightly before rolling. This is a lifesaver when you’re short on time! You could even freeze the dough discs for up to a month; just thaw them in the fridge overnight before you plan to use them.

Before You Go

I really hope you give this easy vegan apple pie a whirl! It’s such a comforting and delicious bake. Let me know how yours turns out in the comments below, and don’t forget to tag me if you share a pic on Instagram! You can also find loads more yummy ideas over on my Pinterest page!

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