This traditional vegan Skillet Apple Pie is golden and delicious and it makes enough pie to feed a crowd. The vegan pie crust is flaky and tender, and the perfectly sweet and silky filling of velvety apples spiced with cinnamon and ginger will have your guests begging for more. Soy-free and nut-free recipe.
You might also like these recipes for a classic vegan apple pie, vegan French apple tart and vegan apple cake.
I had been wanting to bake an apple pie in a cast iron skillet ever since I read that the cast iron keeps the bottom crust from getting soggy -- a common problem when you bake up a pie in a pie plate. Besides, while a pie baked in a pie plate looks pretty, anything baked in a cast iron skillet looks gorgeous. And when you are baking for a crowd, the skillet is perfect because it makes a larger apple pie.
I used my favorite 9-inch cast iron skillet for this pie -- you can read here how I got it. I give thanks for it each time I use it. Just like I give thanks for all the little and big joys in my life, from my family of humans and animals to my friends to this blog and you, my readers, who I love and will never take for granted.
This pie is as traditional as it gets -- without the butter, of course, and the egg wash. Instead, I use vegan butter, which does a fine job of making the crust flaky and tender with no animals harmed. If you don't mind using shortening, which is usually vegan (and be sure to use the one that free of trans fats), you could substitute half the vegan butter with shortening and you'll have an even flakier crust.
We really loved this skillet apple pie. The crust is always the favorite part in our home, and it was, true to the promise, crisp and delicious, top and bottom. As much as we love pies around here, something tells me this vegan Skillet Apple Pie is going to get baked in this kitchen again and again.
More vegan apple recipes
Recipe card
Vegan Skillet Apple Pie
Ingredients
- 1 recipe vegan pie crust (makes two crusts)*
- 7-8 apples (I used golden delicious. Use any apples suited to make pies)
- ½ cup sugar
- 1 tablespoon molasses (optional, but adds great flavor)
- 2 teaspoon cinnamon
- 1 teaspoon dry ginger
- 1 teaspoon nutmeg
- ¼ teaspoon salt
- Juice of 1 lemon
- 2 tablespoon cornstarch
Instructions
Make the crust:
- Mix the flour and sugar in a bowl.
- Cut the butter into ¼-inch cubes and add to the flour. Using a pastry cutter or a fork, "cut" the butter into the flour until you have small pieces of butter evenly dispersed through the flour.
- Drizzle ice-cold water into the dough, a little at a time, mixing with a fork, until the dough is moist enough to hold together.
- Divide the dough into two, and shape each half into a disc. Wrap tightly in cling wrap and refrigerate for at least 30 minutes or as much as 2 days. If making well in advance, freeze and thaw completely before using.
Make the filling:
- Place all the ingredients for the filling in a large bowl. Mix thoroughly and let the filling stand at least 30 minutes before baking. You can also make the filling the day before and refrigerate.
Assemble and bake the pie:
- Preheat the oven to 425 degrees.
- Roll out one of the crusts so it's big enough to fit into a 9-inch cast iron skillet. Place the crust into the skillet and fit it to the sides. Refrigerate until you make the top crust.
- Roll out the other crust to a diameter about 2 inches wider than the top of the cast iron skillet. You need to make vents in the upper crust for steam to escape while baking. You can either do this with a knife after you place the top crust on the filling or, if you want to cut a decorative shape with a cookie cutter (I cut a star), do it before placing the crust on the filling.
- Pour the apple filling and any juices into the bottom crust in the skillet. Then fold the top crust in half and carefully transfer to the skillet, covering the filling completely. Fold in any overhanging dough and crimp with your fingers or with a fork for a decorative edge, and to seal in the apples.
- For a golden crust, brush on a mixture of 1 tablespoon oil and 1 tablespoon nondairy milk on the top crust.
- Bake in the oven for 45 minutes or until the top is golden brown.
- Let the pie cool thoroughly on a rack before cutting into it. Exercise care when you handle the hot iron skillet because it is heavy and extremely hot. Make sure you wear oven mitts at all times when handling it before it cools down thoroughly.
Notes
Nutrition Information
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Pamela says
Love the idea of this! Do you think it would be successful if I baked it partially in advance, then finished it shortly before it's needed? Thank you!
Vaishali says
You could try that but I'd recommend just assembling in advance and baking it all the day of.
Jenna says
Baked this today. Out of this world!! Thanks for a winner.
Sharon says
What's that lovely looking "ice cream" on top in the photo? I suppose it's vegan too? Love getting this newsletter in my mail. Reminds me that being vegan isn't giving up anything, but adding to my life from the abundance of the planet.
Thanks
Vaishali says
It's Ben and Jerry's non-dairy Chunky Monkey. Delicious!
Jennifer Bliss says
Looks PERFECT in every way! WOW!!! I would like to say I want a piece of it but then would probably eat the whole thing myself!!!
Vaishali says
Thanks, Jennifer!