Vegan Apple Pie Recipe – Easy Homemade Dairy Free Pie
Vegan Apple Pie
A vegan apple pie proves that tradition and plant based baking can work beautifully together. You still get the flaky crust, the warm spiced filling, and the comforting aroma that fills your kitchen, but without any butter, eggs, or dairy. What makes a vegan apple pie special is how simple ingredients come together to create a dessert that tastes classic, familiar, and cozy while remaining fully Dairy Free Apple Pie and completely plant based. The filling is soft, glossy, and aromatic thanks to fresh apples, cinnamon, and a touch of natural sweetener. The crust becomes crisp and golden using plant based fats that mimic the structure of traditional pie dough.
The flavor of vegan apple pie is clean and deeply apple forward. You taste the fruit, not heavy dairy. The spices enhance the sweetness without overpowering it, making the pie suitable for both everyday baking and special celebrations. Many home cooks love this dessert because it satisfies cravings for an Easy Vegan Apple Pie while staying accessible to guests with dietary needs. Whether someone follows a dairy free lifestyle, prefers a Healthy Vegan Apple Pie, or requires a Gluten Free Dairy Free Egg Free Apple Pie, this recipe adapts easily while staying delicious.
Most importantly, vegan apple pie reminds you that classic baking does not depend on animal products for flavor or texture. With the right technique, you can build layers of flakiness in the crust, create a syrupy Vegan Apple Pie Filling without gelatin or butter, and achieve the same shine and tenderness as a bakery style pie. This recipe shows that plant based baking can stand confidently right beside traditional versions.
Why You’ll Love This Recipe
You will appreciate this vegan apple pie because the process highlights technique rather than complicated ingredients. A vegan apple pie crust relies on cold plant based fat and proper handling, which means you achieve a flaky texture using basic pantry staples. As a chef, I find that dairy free fats create a naturally crisp crust since they melt cleanly and leave delicate layers in the dough. This results in a crust that stays light rather than greasy.
The filling also shines because it focuses on the apples themselves. Instead of relying on butter for richness, the approach creates depth through caramelization, even cooking, and balanced sweetness. When apples cook with cinnamon and a little acid, they develop a rich flavor that feels traditional yet naturally lighter. Home cooks appreciate this because it produces the satisfying taste of a Dairy Free Pie without extra heaviness.
Another reason this recipe stands out is how easily it supports customization. You can make a Vegan Apple Pie Recipe No Oats, a fully Gluten Free Dairy Free Egg Free Apple Pie, or a healthier version by reducing sugar. This flexibility makes the recipe ideal for family gatherings or holiday meals where multiple dietary needs must be considered.
Preparation and Cooking Time, also serving
Ingredients
Substitution Notes
Step-by-Step Instructions
Step 1: Prepare the Dough
Add flour, salt, and sugar to a mixing bowl and stir to distribute the dry ingredients evenly. Add the cold vegan butter and begin cutting it into the flour using your fingertips or a pastry blender. Work quickly to keep the fat cold. Stop mixing when the mixture resembles coarse crumbs with pea sized pieces of fat. Drizzle in the ice water gradually while stirring with a fork. Add just enough water for the dough to come together when pressed. Gather the dough into a ball, divide it in half, flatten each half into a disk, and wrap tightly. Chill for at least one hour.
Step 2: Prepare the Filling
Place the sliced apples in a bowl. Add sugar, brown sugar, cinnamon, nutmeg, lemon juice, vanilla, cornstarch, and salt. Mix gently to coat the apples evenly. Let the filling sit for ten minutes so the apples begin releasing their juices. This allows the cornstarch to hydrate and prevents a watery filling. Adjust sugar to taste depending on the sweetness of your apples.
Step 3: Roll Out the Crust
Lightly flour your work surface. Roll one disk of dough into a large circle about one eighth inch thick. Lift the dough gently and place it into a pie dish without stretching it. Press the dough lightly into the corners. Trim any excess dough hanging over the edges. Keep the second disk of dough chilled until ready to use.
Step 4: Fill the Pie
Pour the apple mixture into the prepared crust. Spread the apples evenly and pour any accumulated juices over the top. The cornstarch will thicken the liquid as the pie bakes. Avoid packing the apples too tightly since they need room to soften and release steam.
Step 5: Add the Top Crust
Roll out the second dough disk to the same thickness as the bottom crust. Place it over the apples. Trim excess dough and fold the top crust under the edge of the bottom crust to seal. Crimp the edges using your fingers. Cut small slits in the center to allow steam to escape. Brush the surface with plant milk and sprinkle lightly with sugar for color.
Step 6: Bake the Pie
Preheat the oven to 425 degrees Fahrenheit. Place the pie on the lowest oven rack to help crisp the bottom crust. Bake for fifteen minutes, then reduce the temperature to 350 degrees and bake for forty minutes more. The crust should be golden and the filling should bubble around the edges. If the top browns too quickly, cover loosely with foil.
Step 7: Cool Before Serving
Allow the pie to cool for at least two hours. This cooling time helps the Vegan Apple Pie Filling thicken properly. Cutting too early can cause the filling to run. Cooling also lets the flavors deepen and the crust become fully crisp.
How to Serve
Serve vegan apple pie slightly warm or at room temperature. A scoop of dairy free vanilla ice cream pairs beautifully with the warm spices in the filling. You can also add a spoonful of coconut whipped cream for a fully Dairy Free Pie experience. For a cleaner presentation, slice the pie using a sharp serrated knife and wipe the blade between cuts. If serving at a gathering, place each slice on a small plate and add a drizzle of reduced apple syrup or a thin ribbon of caramel made from coconut milk and sugar. A sprinkle of cinnamon or a few toasted pecans can add visual appeal without overwhelming the flavor.
Additional Tips
Recipe Variations
Freezing and Storage
Nutritional Information (Approximate per slice)
Final Words
A vegan apple pie is one of those recipes that brings comfort, nostalgia, and confidence to home bakers. It gives you a chance to practice essential pastry techniques while still being forgiving enough for beginners. The aroma of warm apples and cinnamon creates a welcoming feeling that fills the entire kitchen. For anyone who enjoys classic desserts but also wants a Dairy Free Apple Pie, this recipe shows that you can achieve the same warmth and satisfaction without dairy or eggs.
Making this pie teaches you how simple ingredients transform through proper technique. Building layers of crust, seasoning apples correctly, and baking to the right texture all play a role in developing a pie that tastes balanced and deeply flavorful. You do not lose anything by making it plant based. Instead, you gain a dessert that feels lighter, cleaner, and beautifully focused on the fruit itself. The process is enjoyable, and the results reward you with a pie worth sharing.
The best part is how flexible and reliable this vegan apple pie becomes once you learn the method. You can adapt it for a Healthy Vegan Apple Pie, a Gluten Free Dairy Free Egg Free Apple Pie, or a holiday dessert for mixed dietary needs. Every version still delivers soft apples, warm spices, and a satisfying crust. Baking this pie at home gives you control over quality and allows you to create a dessert that feels both classic and modern at the same time.
FAQ’s
Vegan Apple Pie Recipe – Easy Homemade Dairy Free Pie
Course: Desserts8
servings30
minutes55
minutes340
kcalIngredients
2 and 1 half cups all purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup cold vegan butter cubed
6 to 8 tablespoons ice water
6 medium apples peeled and sliced
1 half cup sugar
1 fourth cup brown sugar
1 tablespoon lemon juice
1 teaspoon cinnamon
1 fourth teaspoon nutmeg
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon plant milk for brushing
1 teaspoon extra sugar for topping
1 tablespoon coconut oil optional for shine
1 pinch salt for balancing the filling
Directions
- Add flour, salt, and sugar to a mixing bowl and stir to distribute the dry ingredients evenly. Add the cold vegan butter and begin cutting it into the flour using your fingertips or a pastry blender. Work quickly to keep the fat cold. Stop mixing when the mixture resembles coarse crumbs with pea sized pieces of fat. Drizzle in the ice water gradually while stirring with a fork. Add just enough water for the dough to come together when pressed. Gather the dough into a ball, divide it in half, flatten each half into a disk, and wrap tightly. Chill for at least one hour.
- Place the sliced apples in a bowl. Add sugar, brown sugar, cinnamon, nutmeg, lemon juice, vanilla, cornstarch, and salt. Mix gently to coat the apples evenly. Let the filling sit for ten minutes so the apples begin releasing their juices. This allows the cornstarch to hydrate and prevents a watery filling. Adjust sugar to taste depending on the sweetness of your apples.
- Lightly flour your work surface. Roll one disk of dough into a large circle about one eighth inch thick. Lift the dough gently and place it into a pie dish without stretching it. Press the dough lightly into the corners. Trim any excess dough hanging over the edges. Keep the second disk of dough chilled until ready to use.
- Pour the apple mixture into the prepared crust. Spread the apples evenly and pour any accumulated juices over the top. The cornstarch will thicken the liquid as the pie bakes. Avoid packing the apples too tightly since they need room to soften and release steam.
- Roll out the second dough disk to the same thickness as the bottom crust. Place it over the apples. Trim excess dough and fold the top crust under the edge of the bottom crust to seal. Crimp the edges using your fingers. Cut small slits in the center to allow steam to escape. Brush the surface with plant milk and sprinkle lightly with sugar for color.
- Preheat the oven to 425 degrees Fahrenheit. Place the pie on the lowest oven rack to help crisp the bottom crust. Bake for fifteen minutes, then reduce the temperature to 350 degrees and bake for forty minutes more. The crust should be golden and the filling should bubble around the edges. If the top browns too quickly, cover loosely with foil.
- Allow the pie to cool for at least two hours. This cooling time helps the Vegan Apple Pie Filling thicken properly. Cutting too early can cause the filling to run. Cooling also lets the flavors deepen and the crust become fully crisp.
Notes
- Keep all ingredients cold when preparing the Vegan Apple Pie Crust.
- Cold fat creates steam pockets that develop flakiness during baking.
- Do not overwork the dough because warmth from your hands can melt the fat.
- When mixing the filling, slice apples of even thickness so they cook uniformly.
- Choose apple varieties that hold their shape such as Honeycrisp, Pink Lady, or Granny Smith.
- If your apples are very juicy, add an extra teaspoon of cornstarch to prevent excess liquid.
- For extra flavor, chill the assembled unbaked pie for fifteen minutes before placing it in the oven. This helps the crust maintain its structure and improves the flaky texture.
