Vegan Apple Pie

Ingredients

• 1 kg (35.273 oz)apples, sliced
• 1/4 tspsalt
• 3 tbsplight brown sugar
• 2 tbspcornflour
• 1/2lemon, juiced
• 1 tspground cinnamon
• 1/2 tspground ginger
• 313 g (2 1/2 cups)plain flour
• 224 g (7.901 oz)unsalted vegan butter
• 1 tbspgranulated sugar
• 1/2 tspsalt
• 60 ml (4 tbsp)ice-cold water
• 15 ml (1 tbsp)vegan whipping cream
• 1 tspgranulated sugar

Instructions

1. 1

   Soften the apples

   Put the sliced apples and 1/4 tsp salt in a large bowl. Microwave at 600 W for 5 minutes, stir, then microwave for another 5 minutes. Drain away any liquid the apples have released.

2. 2

   Season the filling

   Stir the brown sugar, cornflour, lemon juice, cinnamon and ginger into the apples. Leave the mixture to cool.

3. 3

   Mix the pastry

   Put the flour, vegan butter, 1 tbsp granulated sugar and 1/2 tsp salt in a food processor. Pulse until the butter pieces are about the size of peas.

4. 4

   Bring dough together

   Add half the ice water and pulse a few times. Add the rest of the water and pulse again until a dough forms.

5. 5

   Divide the dough

   Turn the dough into a bowl or onto a floured surface. Use your hands to work any loose pieces into it without overworking, then divide it in two and shape each half roughly into a ball.

6. 6

   Roll the pastry

   Set one ball on a large, lightly floured sheet of baking parchment and dust it with flour. Cover with a second sheet and roll into a 3 mm-thick circle, about 4 cm wider than your pie plate. Repeat with the other ball.

7. 7

   Chill the pastry

   Peel back the top sheet of parchment, dust the pastry with flour and put the sheet back. Turn the pastry over, remove the other sheet and dust that side with flour too. Put both rolled pastry sheets in the fridge to chill for at least 30 minutes.

8. 8

   Line the pie plate

   When ready to assemble, heat the oven to 180°C (350°F). Remove one parchment sheet from a pastry round and flip it into a 23 cm (9-inch) glass pie plate, with the remaining parchment on top. Lift and press the pastry into the plate with your fingers, then peel away the parchment.

9. 9

   Add the filling

   Spoon the cooled apple mixture into the pastry shell.

10. 10

    Make the top

    For a lattice, cut the second pastry round into strips with a pastry wheel or knife and weave them over and under one another. Alternatively, cover the pie with the whole pastry round and cut slits in it to let steam escape.

11. 11

    Seal and glaze

    Trim the pastry to leave about 1 cm beyond the edge, fold the overhanging pastry in and pinch to seal. Brush the top with vegan whipping cream and sprinkle over 1 tsp granulated sugar.

12. 12

    Bake and cool

    Set the pie on a metal baking tray on the oven's lower rack. Bake for 45–55 minutes, until the pastry is golden. Let the pie cool completely before serving.

What is apple pie?

Apple pie is a baked dessert of fruit enclosed in pastry, strongly associated with American cooking. This version uses a double vegan-butter crust and a spiced apple filling.

Pre-cooking the apples and draining their liquid helps the filling start out tender rather than watery. Chilling the pastry before assembly also makes it easier to handle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 505 calories, 6g protein, 79g carbs, 17g fat.

Most of the carbohydrates come from the apples, flour and sugars, while vegan butter contributes much of the fat. The flour and vegan butter provide some protein, though the pie is primarily a pastry-and-fruit dessert. Pair a slice with a source of protein, such as unsweetened soy yoghurt, and fresh fruit if you want a more balanced plate.

Choosing the apples

Apple slices: Cut them evenly so they soften at a similar rate. The recipe does not specify a variety, so use apples that hold their shape when cooked if you prefer distinct pieces.

Why the apples are microwaved

Initial cooking: The two 5-minute microwave sessions soften the fruit before baking. Stir between them, then drain the released liquid so it does not make the pastry base soggy.

Cooling: Mix in the sugar, cornflour, lemon and spices after draining. Let the filling cool before putting it into the pastry shell.

Keeping the pastry flaky

Butter pieces: Stop pulsing when they are roughly pea-sized; the recipe relies on those small pieces rather than a smooth, fully blended mixture.

Light handling: Add the ice water in two additions and bring stray dough together by hand. Avoid kneading, which can make the pastry less tender.

Rolling and assembling

Parchment: Roll each portion between sheets to limit sticking and help move the pastry. Aim for a 3 mm-thick round about 4 cm wider than the pie plate.

Lattice top: Weave pastry strips across the filling, or use the whole round with steam slits. Either way, trim, fold and pinch the edge to seal.

How to tell it is done

Golden crust: Bake on the lower rack at 180°C for 45–55 minutes, with the pie set on a metal baking tray. The pastry should be golden when it comes out.

Full cooling: Allow the pie to cool completely before cutting so the filling can settle. Serve it as it is, or with vegan whipped cream or ice cream.

Recipe notes & tips

• Slice the apples evenly so they soften consistently.
• Drain the apples thoroughly after microwaving to help keep the base crisp.
• Keep the water cold and add it in two stages as directed.
• Use the parchment to transfer the rolled pastry without stretching it.
• Chill the pastry for at least 30 minutes before assembling the pie.
• Put the pie on a metal baking tray to catch any drips during baking.

Variations

• Extra spice: Add a little more cinnamon or ginger to the apple mixture.
• Citrus note: Use finely grated lemon zest along with the lemon juice.
• Lattice finish: Weave strips of pastry across the filling for an open top.
• Simple top: Cover the filling with the second pastry round and cut steam slits.
• Creamy serving: Serve each slice with vegan whipped cream or vegan ice cream.

Common mistakes to avoid

• Skipping the draining: Excess apple liquid can make the base soggy; drain it after microwaving.
• Filling with warm apples: Warm filling can soften the pastry; let it cool before assembly.
• Overworking the dough: Too much handling can make pastry tough; stop once loose bits are incorporated.
• Rolling without flour: The pastry may stick to the parchment; dust it lightly as directed.
• Skipping the chill: Soft pastry is harder to handle; refrigerate it for at least 30 minutes.
• Cutting while hot: The filling may not hold its shape; let the pie cool completely.

How to store

Once completely cool, cover the pie or store it in an airtight container in the fridge for up to 3 days. Reheat individual slices in the oven until warmed through, or serve them chilled.

Frequently asked questions