Vegan Apple Pie: Easy Homemade Recipe for a Classic, Dairy-Free Dessert Everyone Will Love

Nothing says comfort like the aroma of a freshly baked apple pie wafting through the kitchen. I love how this classic dessert brings everyone together and sparks memories of family gatherings and cozy fall afternoons. With its flaky crust and sweet cinnamon-spiced apples it’s a treat that never goes out of style.

My vegan apple pie keeps all the nostalgia and flavor while leaving out the dairy and eggs. You won’t believe how easy it is to make a pie that’s both delicious and completely plant-based. Whether you’re vegan or just looking for a lighter twist on a favorite this recipe is sure to win over any crowd.

Ingredients

I always use simple ingredients you can find at any grocery store for this homemade vegan apple pie. Gathering everything ahead of time helps the baking process run smoothly and stress-free.

For the Pie Crust

• 2 1/2 cups all-purpose flour
• 1 cup vegan butter (cold and cubed)
• 1/4 cup ice water
• 1 tablespoon organic cane sugar
• 1/2 teaspoon sea salt

For the Apple Filling

• 6 cups apples (peeled and thinly sliced, use Granny Smith or Honeycrisp)
• 2/3 cup coconut sugar or organic cane sugar
• 1/4 cup all-purpose flour
• 1 tablespoon lemon juice
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon sea salt

Optional Toppings

• 1 tablespoon plant-based milk (for brushing crust)
• 1 tablespoon organic cane sugar (for sprinkling)
• Vegan vanilla ice cream or coconut whipped cream

Equipment Needed

I always recommend gathering your equipment before you dive into baking to keep the process smooth and enjoyable. Here’s what I reach for when making my vegan apple pie at home:

• Large mixing bowl (for making the pie dough)
• Medium mixing bowl (for tossing apples with spices)
• Rolling pin (for rolling out the crust)
• 9-inch pie dish (glass or ceramic works best)
• Pastry cutter or fork (to blend the vegan butter into the flour)
• Measuring cups and spoons (for accuracy)
• Sharp paring knife (for peeling and slicing apples)
• Vegetable peeler (for easy peeling)
• Silicone spatula or wooden spoon (for mixing)
• Pastry brush (for brushing plant-based milk over the crust)
• Cooling rack (to cool the pie evenly after baking)
• Foil or pie shield (to prevent the edges from overbaking)

A sturdy pie dish gives structure to the pie while a reliable rolling pin makes it easy to get the crust just right. Measuring the ingredients with precision helps maintain consistent results, which is key for that perfect vegan apple pie every time. With these essentials ready, you’ll find the baking experience relaxing and thoroughly rewarding.

Make-Ahead Tips

I love making vegan apple pie in advance for busy days or special gatherings. Prepping ahead saves time and lets the flavors deepen for an even more delicious dessert. Here’s how I prepare my vegan apple pie ahead of time:

Prepare the Dough Early

I make the vegan pie dough up to two days before baking. After mixing, I shape it into a disk, wrap it tightly in plastic wrap, and store it in the fridge. If you like planning weeks ahead, you can freeze the dough for up to one month. Just thaw it overnight in the fridge before rolling it out.

Mix the Apple Filling in Advance

The apple filling can be made a day before assembling the pie. I peel, core, and slice the apples, then toss them with sugar, spices, and lemon juice. To prevent browning, I store the filling in an airtight container in the refrigerator. Mix again before using to ensure the flavors are evenly distributed.

Assemble and Store the Unbaked Pie

If you want to save even more time, you can assemble the entire pie ahead of time. I roll out the chilled dough, fit it into the pie dish, add the filling, cover with the top crust, and seal the edges. Cover the unbaked pie tightly with plastic wrap or foil and refrigerate for up to 24 hours before baking. If you prefer, you can also freeze the unbaked pie for up to two months. Bake directly from frozen by adding about 15 more minutes to the baking time.

Pre-Bake for Convenience

If you like serving pie with a crisp, golden crust, you can blind-bake the pie crust and let it cool completely. Store the cooled, empty crust covered at room temperature for up to 24 hours. Fill and bake the pie when ready—this step helps keep the bottom crust flaky if you’re prepping ahead.

Table: Make-Ahead Chart

With these tips I easily fit apple pie baking into any schedule and keep my dessert as fresh and flavorful as possible.

Directions

I always find baking vegan apple pie both comforting and satisfying. The process is straightforward and lets the aroma of apples and spices fill my kitchen. Follow these clear steps for a beautiful pie with a flaky crust and just-tender apple filling.

Prep the Pie Crust

1. In a large mixing bowl, combine 2 1/2 cups all-purpose flour, 1 tablespoon sugar, and 1 teaspoon salt.
2. Add 1 cup cold vegan butter, cubed. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
3. Slowly pour in 6 to 8 tablespoons ice-cold water—add just until the dough sticks together when pressed.
4. Divide the dough into two portions. Shape each into a disk. Wrap each disk in plastic wrap and chill for at least 1 hour.
5. On a lightly floured surface, roll out one disk into a 12-inch circle. Fit it into a 9-inch pie dish, pressing gently into the corners. Trim the edges, leaving a 1/2-inch overhang.
6. Roll out the second disk for the top crust. Keep chilled until ready to assemble.

Prepare the Apple Filling

1. Peel, core, and thinly slice 6 to 7 medium apples. Place in a large bowl.
2. Toss the apples with 3/4 cup sugar, 1/4 cup all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
3. Add 2 tablespoons lemon juice and 1 teaspoon vanilla extract. Mix until the apples are well coated.
4. Let the filling sit for 10 minutes to allow juices to release.

Assemble the Pie

1. Spoon the apple filling evenly into the chilled pie crust. Pour any juices from the bowl over the apples.
2. Dot the filling with 2 tablespoons vegan butter.
3. Place the second rolled crust over the apples. Trim the excess dough and crimp the edges to seal.
4. Cut a few small slits in the top crust for steam to escape. For a golden finish, brush the crust with plant-based milk.

Bake the Vegan Apple Pie

1. Preheat your oven to 425°F (218°C).
2. Place the pie on the middle rack. Bake for 20 minutes.
3. Reduce oven temperature to 375°F (190°C). Cover the edges with foil or a pie shield to prevent over-browning.
4. Bake for another 35 to 40 minutes or until the crust is golden and the filling is bubbling.
5. Transfer the pie to a cooling rack. Let it set for at least 2 hours before slicing for perfectly neat wedges.

Serving Suggestions

After letting my vegan apple pie cool for at least two hours, I slice it into thick wedges. The buttery crust and aromatic filling are best enjoyed fresh. I like to serve each slice on a small plate, allowing room for a scoop of creamy vegan vanilla ice cream. Cold ice cream melts against the warm pie, creating a beautiful contrast in both temperature and texture.

For an extra touch, I drizzle warm maple syrup or homemade vegan caramel over the top. The sweetness pairs perfectly with the tangy apples and cinnamon. If I am serving this at a special gathering, I sprinkle some toasted pecans or walnuts for crunch.

At my cooking classes, I always suggest offering a variety of plant-based toppings so guests can customize their plates. Here are some of my favorites:

• Chilled vegan whipped cream
• A dollop of coconut yogurt
• A dusting of ground cinnamon or nutmeg
• Fresh berries for brightness
• Crumbled granola for extra crunch

I find this vegan apple pie pairs well with hot drinks. I often fix a mug of spiced chai or fresh-pressed apple cider to enjoy alongside the dessert. The spices complement the pie’s warm flavors while keeping everything cozy and satisfying.

If there are leftovers, I recommend enjoying a slice for breakfast or brunch. The pie tastes delightful chilled or gently reheated in the oven for 10 minutes at 325°F. Adding a spoonful of almond butter makes it a nourishing start to my day or a nourishing afternoon snack.

Storage and Reheating Tips

To keep your vegan apple pie tasting fresh and delicious, I recommend storing it in an airtight container at room temperature for up to 2 days. If your kitchen is warm or humid, move the pie to the refrigerator where it will stay good for up to 5 days. I cover the pie loosely with foil or reusable wrap to protect the crust’s texture.

For the best flavor and texture, let the pie cool completely before you store it. If you have several slices left, you can arrange them in a single layer in a container with parchment paper between layers to prevent sticking.

Freezing Vegan Apple Pie

If you plan to freeze your vegan apple pie, wrap the cooled pie or each slice tightly with plastic wrap and then foil. Label the package with the date. The pie keeps well in the freezer for up to 2 months. When you’re ready to enjoy, thaw the pie overnight in the fridge.

Reheating

To bring back that fresh-baked experience, I reheat leftover slices in a preheated oven at 350°F. Place slices on a baking sheet and cover loosely with foil. Warm for 15 minutes or until heated through. This keeps the crust crispy and reactivates the fragrant spices.

For an individual slice, you can microwave it on a microwave-safe plate for 30 to 45 seconds. The microwave softens the crust a little, but it works if you’re short on time.

Tips for Best Results

• Let refrigerated or frozen pie come to room temperature before reheating for even warming.
• Always reheat only what you plan to eat to keep the rest as fresh as possible.
• Serve reheated pie with a scoop of vegan vanilla ice cream or dairy-free yogurt for an extra treat.

Conclusion

Baking a vegan apple pie always feels like a little celebration in my kitchen. I love how this recipe brings together simple ingredients and cozy flavors without any fuss. Whether you’re sharing it with loved ones or treating yourself to a slice with your favorite plant-based toppings you’ll find that this classic dessert fits right into any occasion.

If you give this vegan apple pie a try let me know how it turns out. I hope it brings as much warmth and joy to your table as it does to mine. Happy baking!