Can we all agree that apple pie is a fan favorite? This classic vegan apple pie recipe is one of my family’s favorite desserts, and I completely understand why. This easy vegan apple pie recipe is complete with a rich pie filling and a super crispy, flakey pie crust recipe. It’s also completely dairy-free but I promise you won’t even be able to tell!
why we love this vegan apple pie
This eggless apple pie is a pretty decadent dish (with fiber and vitamins thrown in there from some good ‘ole granny smiths). Not to mention, apple pie embodies what fall and summer feel like. It’s a super nice feeling curling up on the couch with a warm slice of this pie or eating it with a big dollop of ice cream on the 4th of July.
the pie ingredients
The pie only has a few easy-to-find ingredients…most of which you probably already have in your pantry! They are:
- granny smith & Honeycrisp apples
- lemon juice
- brown sugar
- granulated sugar
- apple pie spice
- vanilla extract
- apricot preserves
- vegan butter
the pie crust
Before we start, let’s talk vegan apple pie crust. This recipe uses my Butteriest No-Butter Vegan Pie Crust. It has the perfect texture- super flakey, not a bit soggy, and buttery.
Real talk, the crust on this classic vegan apple pie is waaay better than any non-vegan pie I’ve had before (or any store-bought crust). I recommend making the crust prior to starting on the filling. That way your crust can chill out in the fridge while you prep your apples (this will make it extra flakey!).
A tip for a crisp bottom crust: be sure to poke holes into the bottom crust in a radial pattern to help it stay crisp. And try to not let the filling sit on the crust for too long prior to popping the pie in the oven.
store-bought vegan pie crust
Don’t have time to make the crust, no problem! What store-bought pie crust is vegan, you may ask?
The ones I’ve used before are by Simple Truth (Kroger’s in-house brand). A lot of grocery store in-house branded crusts may be accidentally vegan.
Marie Callendar’s Deep Dish crust is also accidentally vegan. Be sure to watch out for sneaky non-vegan ingredients like lard (most Pillsbury crusts use this). Peta also has this article with a few more accidentally vegan pie crusts you can find at most grocery stores.
If you can’t find any pie crust that is vegan, you could also use puff pastry on top! Pepperidge Farm’s Puff Pastry is accidentally vegan and should be available at most grocery stores.
the classic vegan apple pie filling
The filling also has a perfect trio of acid (lemon), sweetness (granulated sugar), and richness (brown sugar, vegan butter, and spices). You’ll want to mound all the apples into the unbaked pie crust, with most of the slices near the center. This helps the pie from looking deflated after it’s baked. I also add a few pats of vegan butter onto the filling to keep the top apples from drying out.
For the filling, this pie uses a combination of granny smith apples and honey crisps. Together, they bring the perfect level of tartness, crisp texture, and deep apple flavor to the filling. I recommend using very thinly sliced apples which make the texture of this pie unbelievable. The thinner the slices, the more tender they’ll be after baking. If you prefer thicker slices, you may want to add 10 minutes to the bake time (with the crust covered up with aluminum foil).
lattice pie crust
A second crust on top or a lattice design will add another layer of decadence to the pie, and it will help keep moisture in the filling. The lattice design is up to you, but I opted for alternating between braids and strips. You can crimp the lattice to the bottom crust with your fingers or with a fork to seal everything together. If you want a simple vegan apple pie instead, feel free to just do a solid upper crust or a simple lattice!
To help achieve a nice golden color, I used an easy vegan ‘egg wash’ on the crust and sprinkled some granulated (or turbinado) sugar on the top. For this pie, I’m using a trick I learned from my mom: brush apricot preserves onto the crust instead of egg wash for the perfect golden color!
The preserves add a sweet caramelized layer on top of the crust after baking. If you don’t have apricot preserves on hand, you can just use some non-dairy milk or some non-dairy milk mixed with some melted vegan butter.
baking the vegan apple pie
You’ll want to bake this pie covered for most of the bake time (about 40 minutes). This is important because otherwise, the crust will crisp up and burn before the filling is tender! To get the perfect golden crust, you’ll want to bake it uncovered for the last 15 minutes.
The pie should also cool completely before cutting into it. I’ll admit, it was pretty difficult mustering up enough self-control not to cut into this before cooled. Cooling is important to help the filling set up and to help the pie once sliced retain its shape. I like to place the pie into the fridge for a few hours before serving it.
serving the apple pie
Feel free to chow down on this classic vegan apple pie on its own, with some coco-whipped cream, or with a large scoop of non-dairy ice cream. This pie can be stored, covered, in the fridge for up to 5 days, or frozen for up to 3 months (if it lasts that long!!).
This pie is super tasty year-round- for a 4th of July celebration or as a fall dessert during Thanksgiving. It’s packed with layers of delicious fresh apples and a crispy, flakey crust. The lemon helps enhance the apples and the spices add cozy flavor. If you’re looking for an egg-free apple pie, this is the recipe for you!
vegan apple pie tips & tricks
Of course! I prefer using Granny Smith since the texture holds up after baking and they have a tart flavor that helps balance the sweetness of the filling. I also prefer Honeycrisp apples since they have a very crunchy, crispy texture that helps texture and depth to the filling. You could also try Braeburn, Golden Delicious, or McIntosh apples!
Yes, you can absolutely use a store-bought crust. I prefer homemade since it tends to be flakier than pre-made crusts but there are many vegan crusts you can buy. Watch out for sneaky ingredients like lard that are in crusts by brands like Pillsbury.
You could try a combination of maple syrup and almond milk. Mix 1 tablespoon of maple syrup with 1 tablespoon of almond milk. Then brush on the crust prior to baking. You can also brush melted vegan butter onto the crust to help it brown. I’ve found that apricot preserves create the best crystallization and golden brown color.
If you’re looking for other vegan desserts, check out these delicious recipes!
- Brown Sugar Strawberry Shortcake
- Easy Strawberry Crunch Cake
- Vegan Pumpkin Pie Cream Cheese Danishes
- Classic Vegan Snickerdoodles
- Classic Vegan Sweet Potato Pie
Did you make this recipe? I’d love to know! Leave a rating and comment below!
- 7-8 apples (I recommend 6 granny smith, and 2 large honeycrisp), peeled and sliced thinly, about 10 cups
- 1 tablespoon lemon juice
- ¼ cup packed brown sugar
- 1/2 cup granulated sugar
- 3 tablespoon cornstarch
- 3 tablespoon all purpose flour
- ¼ teaspoon salt
- 2 1/2 tsp apple pie spice (or sub 2 teaspoon cinnamon + 1/2 teaspoon nutmeg)
- 2 teaspoon vanilla (optional)
- 2 tablespoon vegan butter (for dotting / topping filling in pan)
- 2 tbsp apricot preserves
- 2 tbsp granulated sugar
- Preheat the oven to 375 degrees Fahrenheit.
- To prep, the filling, add the sliced apples, lemon juice, brown sugar, granulated sugar, cornstarch, flour, salt, and spices to a large bowl.
- Stir to combine. Make sure all the slices are coated with the mixture.
- Line a 9" pie pan with the crust. Poke holes in the bottom of the crust in a radial pattern with a fork.
- Add the apple mixture into the pan, mounding the apples up in the center.
- Top the apple mixture with pats of vegan butter.
- Add the second pie crust to the top. To create a lattice, cut the crust into 1.5" inch strips to lay on top of the apples.
- To create a nice brown crust you'll brush the apricot preserves on the crust. Heat the preserves in the microwave for 20 seconds (they should not be melted). This will help loosen the preserves to make it easier to brush on the crust. Using a pastry brush, brush the preserves on all of the exposed crust.
- Sprinkle more granulated sugar on top of the pie.
- Cover the crust with aluminum foil or a pie shield and bake for 40 minutes. Remove the foil or shield and bake for another 15 minutes to brown the crust (for a total bake time of 55 minutes). *
- Remove from the oven and let cool completely before cutting.**
- This pie is best served with coconut whipped cream or a big scoop of non-dairy vanilla ice cream.
*If the crust appears to be browning to much after removing the foil, replace the foil to prevent the crust from burning.
** I know it's hard to resist cutting into the pie when it comes out of the oven! But the pie will be slightly runny if cut before it is completely cooled. Cooling allows the filling to set up nicely. I recommend placing it in the fridge to cool faster.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 527Trans Fat: 0gFiber: 0gProtein: 0g
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Images updated November 2020