Classic Vegan Apple Pie

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This classic vegan apple pie recipe is one of my family’s favorite desserts, and I completely understand why. It’s complete with a rich spiced pie filling and a super crispy, flaky pie crust recipe.

a slice of vegan apple pie with ice cream. — the best deep dish vegan apple pie

Why You’ll Love This Vegan Apple Pie

This vegan apple pie is a pretty decadent dish that happens to be a classic in my house. Just like my cherry apple crisp, this apple pie embodies what fall and summer feel like. We love curling up with a warm slice of this pie on the 4th of July or on Thanksgiving.

Here are a few more reasons we love this recipe and you will too:

Emily’s Recipe Notes:

Flaky & ‘buttery’ homemade dairy-free pie crust.
It’s packed with layers of delicious fresh in-season apples.
Lightly spiced filling for a cozy fall flavor.

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 White Sugar
Cornstarch, also called cornflour
All-purpose Flour
Apple Pie Spice
Pure Vanilla Extract
Apricot Preserves, or another egg wash substitute
Salted Vegan Butter: You can learn more about which vegan butter brands are the best for baking here!

Substitutions

Vegan Butter: feel free to substitute the vegan butter in the filling for coconut oil or your butter of choice. Add a pinch of salt to the filling if using coconut oil.
Apple Pie Spice: sub ground cinnamon, nutmeg, and clove for the pre-made apple pie spice.

the pie crust

Before we start, let’s talk about the vegan apple pie crust. This recipe uses my Flaky Vegan Pie Crust. It has the perfect texture- super flakey, not a bit soggy, and buttery.

The crust on this classic vegan apple pie is way 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.

Step-by-Step Instructions

Full ingredient quantities are in the recipe card below!

flour and cubed vegan butter in a food processor.

Prep the vegan pie crust according to this recipe’s instructions.

Pulse the cold vegan butter with the dry ingredients and ice cold water.

Roll the crust out on a lightly floured surface.

Cut the dough out into a circle slightly larger than the pie pan. Place the rolled pie crust into the pan. You can re-roll the excess dough for the lattice top.

the filling

For the filling, this pie uses a combination of granny smith apples and Honeycrisp apples. 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.

TIP: 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).

Peel and slice the apples

vegan apple pie with spiced apple slices.

Mix the apple slices with the other filling ingredients. You’ll want to mound all the apples into the unbaked pie crust, with most of the slices near the center.

baking the vegan apple pie

Next, make the top crust with the extra pie dough.

TIP: 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.

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!

Bake the pie covered for about 40 minutes. This is important because otherwise, the crust will crisp up and burn before the filling is tender!

TIP: To help achieve a nice golden color, apply the vegan egg wash on top and sprinkle 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! If you don’t have apricot preserves you can use one of these substitutes.

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 helps the filling set up. I like to place the pie into the fridge for a few hours before serving it.

Serving the Vegan Apple Pie

Feel free to chow down on this classic dairy free and eggless apple pie on its own, with some coco-whipped cream, or with a large scoop of non-dairy ice cream.

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 a cozy flavor.

If you’re looking for an egg-free apple pie, this is the recipe for you!

Storage

This pie can be stored, covered in an airtight container or with some plastic wrap on top, in the fridge for up to 5 days.

The pie slices can be frozen for up to 3 months.

A Few Helpful Tips

Make the crust ahead of time: Make the crust the day before making this pie. This will make prepping the pie from start to finish faster and easier.
Thinly slice the apples: Thinner slices will result in a more tender filling.
Use a pie shield if the crust is browning too much: Keep the pie covered or add a pie crust shield if the crust looks like it is burning.
Let the pie cool: The pie should cool completely (at room temperature or in the fridge) before slicing. Slicing while the pie is hot may result in a slightly runny filling!

these create the best flavor & texture!

vegan apple pie with whipped cream. — a slice of deep dish vegan apple pie

Vegan Apple Pie FAQ

Can I use a different type of apple?

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 add texture and depth to the filling. You could also try Braeburn, Golden Delicious, or McIntosh apples!

Can I use store-bought crust?

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.

I don’t have apricot preserves, what else can I use for an ‘egg’ wash?

This article has 21 vegan egg wash ideas if you don’t have apricot preserves. 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.