Vegan Apple Pie

Ingredients

• 6 largeapples
• 1/2 tspcinnamon
• 1/2 tsp (or omit and use 1 tsp cinnamon)nutmeg
• 1/8 tspsalt
• 31 g (1/4 cup)flour (white, spelt or oat)
• 133 g (2/3 cup)sugar or coconut sugar
• 28 g (2 tbsp)coconut oil or vegan butter (optional)
• 1 double quantityvegan pie crust

Instructions

1. 1

   Prepare the crust

   Line a 23 cm (9-inch) pie pan with one pie crust and set it aside. Heat the oven to 220°C (425°F).

2. 2

   Mix the filling

   Peel and slice the apples. Put them in a large bowl with the cinnamon, nutmeg, salt, flour, sugar and coconut oil or vegan butter, then toss to combine.

3. 3

   Fill and cover

   Transfer the apple mixture to the lined crust; it should mound above the rim. Lay the second crust on top and press the edges together with your fingers or a fork. Cut a few slits in the top crust to let steam escape.

4. 4

   Shield the edges

   Cover only the outer rim of the pan with a ring of aluminium foil, leaving the centre of the pie uncovered.

5. 5

   Bake and cool

   Bake on the centre rack for 40 minutes, or until the crust is lightly browned and the filling is hot and bubbling. Let the pie cool before serving.

What is vegan apple pie?

Apple pie is a familiar American dessert, often served at holidays and family gatherings. This version keeps the classic double-crust shape and warmly spiced apple filling, using a vegan crust and plant-based fat options.

A generous mound of sliced apples softens as it bakes, while flour helps thicken the juices. The top crust is vented so steam can escape as the filling cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 3g protein, 58g carbs, 10g fat.

Most of the carbohydrates come from the apples, sugar and flour, while the crust and coconut oil or vegan butter contribute much of the fat. The apples and crust provide a little protein, but this is primarily a fruit-and-pastry dessert. For a more balanced plate, serve a slice after a meal with a protein-rich plant-based dish.

Choosing the apples

Apple slices: Use six large apples and slice them evenly so they cook at a similar rate. Peeling gives the filling a softer, more uniform texture.

Sweetness: The recipe allows regular sugar or coconut sugar. Choose based on the flavour you want, keeping the listed amount the same.

The thickened filling

Flour: White, spelt or oat flour is tossed directly with the apples. It absorbs some of their juices as the pie bakes, helping the filling hold together when sliced.

Spices: Cinnamon and nutmeg add warmth without obscuring the apples. For a simpler spice profile, leave out the nutmeg and use 1 tsp cinnamon instead.

Building the pie

A high mound: The raw filling should rise above the edge of the base crust; it settles as the apples soften. Place the top crust over the mound and crimp the two crust edges firmly together.

Steam vents: Cut a few slits in the top crust before baking. They give steam a way out while keeping the filling enclosed.

Browning without burning

Foil ring: Shield the outer rim with aluminium foil, leaving the centre exposed. This helps protect the edges while the rest of the crust colours.

Doneness: The pie is ready when the crust is lightly browned and the filling is hot and bubbling. If the filling is not visibly bubbling yet, give it more time to bake.

Serving and timing

Cooling: Let the pie cool before cutting so the filling has a chance to settle. The recipe gives 40 minutes of baking time, in addition to preparing the apples and pie.

Pairings: Serve a slice on its own or with a plant-based vanilla custard or ice cream. The creamy accompaniment contrasts with the soft, spiced fruit.

Recipe notes & tips

• Slice the apples to a similar thickness for more even cooking.
• Toss the filling thoroughly so the flour and spices coat the apple pieces.
• Let the filling mound above the pan before adding the top crust; it will settle in the oven.
• Seal the crust edges all the way around to keep the filling contained.
• Use a foil ring over the outer crust rim while leaving the centre uncovered.
• Cool the pie before slicing for neater portions.

Variations

• Cinnamon-only spice: Omit the nutmeg and increase the cinnamon to 1 tsp.
• Coconut sugar: Swap in coconut sugar for the regular sugar in the same amount.
• Oat flour: Use oat flour in place of the white or spelt flour.
• Vegan butter: Use vegan butter instead of coconut oil, if preferred.
• Nutmeg-free: Leave out the nutmeg for a gentler, simpler spice flavour.

Common mistakes to avoid

• Uneven apple slices: Cut them to a similar thickness so they soften at roughly the same pace.
• Flat filling: Keep the apple mixture mounded above the crust before adding the lid; it settles as it bakes.
• Unsealed edges: Press the two crust edges together with your fingers or a fork to close gaps.
• No steam vents: Cut a few slits in the top crust so steam can escape.
• Overbrowned rim: Shield only the outer edge with foil and keep the centre exposed.
• Slicing too soon: Let the pie cool before cutting so the filling can settle.

How to store

The pie can be left loosely covered at room temperature overnight. Cover and refrigerate leftovers for up to 5 days; reheat slices in the oven until warmed through, or serve them chilled.

Frequently asked questions