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Vegan apple pie with lattice crust and apples scattered around.
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5 from 3 votes

Vegan apple pie recipe

Vegan apple pie with a flaky, golden double crust and layers of tender, juicy apples flavored with cinnamon, ginger and cardamom. You can use a homemade or store-bought pie crust.
Prep Time30 minutes
Cook Time1 hour 5 minutes
Cooling time6 hours
Total Time7 hours 35 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 10 slices
Calories: 413kcal
Author: Vaishali · Holy Cow Vegan

Equipment

  • Large bowl
  • Rolling pin
  • 10-inch deep-dish pie pan (with sides that are 2 inches deep)

Ingredients

  • 2 vegan pie crusts
  • 7 apples (about 2½ pounds. I used golden delicious apples. Peel the apples for best texture, then halve and core them. Cut each half into eight slices, then halve each slice).
  • Juice of ½ lemon
  • Zest of 1 lemon
  • 4 tablespoons cornstarch (or tapioca starch)
  • ¾ cup sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • ¼ teaspoon salt
US Customary - Metric

Instructions

Prepare the crust

  • Roll out the bottom crust of the apple pie and carefully lift it into the plate. You can fold the dough once, transfer to the pie plate, and unfold. Tuck any overhanging edges under and flute or crimp the edges with your fingers or with a fork. Place the pie plate in the fridge while you make the filling.
    Bottom crust of vegan apple pie in pie plate.

Prepare the filling

  • Place the sliced apples in a bowl. Add the lemon juice and zest and mix.
    Slices of apple pie in bowl with lemon juice and zest.
  • Add the remaining filling ingredients to the bowl--sugar, cornstarch, ground cardamom, cinnamon, ginger and salt.
    Ingredients for vegan apple pie filling in bowl with ladle.
  • Mix the filling ingredients with a ladle or spatula. Make sure there is no dry flour in the bowl. Set the filling aside for 15 minutes.
    Vegan apple pie filling ingredients mixed together in bowl with ladle.

Assemble the apple pie

  • Pour the filling into the pie pan along with any juices that have expressed from the apples. Spread evenly.
    Filling poured into bottom crust for vegan apple-pie.
  • Prepare the top crust. You can either do a lattice top, like this one (see FAQs for directions), or just place the rolled-out crust on top of the filling, tuck the edges under the bottom crust and flute or crimp the edges to seal them, then cut four vents in the center with a knife for the hot air to escape as the pie bakes. Place the pie in the freezer for 15 minutes.
    Lattice top apple pie before baking.

Bake the pie

  • While the pie is chilling, position a rack in the bottom third of the oven. Preheat the oven to 425 degrees Fahrenheit/220 degrees Celsius.
  • Place the chilled apple pie on a rimmed baking sheet to catch any juices that escape during baking and place on the oven rack. At this point you can make a vegan "egg" wash by adding a tablespoon of nondairy milk to the bowl that contained the filling and mix it with any residual juices stuck to the bottom of the bowl. Mix and brush the juices on the top crust for a lovely, golden-brown color.
  • Bake the apple pie for 30 minutes. Then turn down the oven temperature to 375 degrees Fahrenheit/190 degrees Celsius. Continue baking 35 to 45 minutes until the juices are bubbling through the lattice vents and the crust is golden brown.
    Baked vegan apple pie.
  • Remove the baked pie to a cooling rack and cool at least 6 hours or overnight. Then slice and serve!

Nutrition

Serving: 1 apple pie slice | Calories: 413kcal | Carbohydrates: 61g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Sodium: 265mg | Potassium: 176mg | Fiber: 4g | Sugar: 28g | Vitamin A: 70IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 2mg