Vegan Apple Pie – Classic Plant-Based Dessert with a Flaky Crust

There’s just something magical about a warm slice of apple pie on a crisp fall day. It’s one of those desserts that feels like a hug in pastry form—and when I went vegan, I knew I needed a version that could hold its own next to the buttery, flaky pies I grew up with.

This Vegan Apple Pie is everything I dreamed of and more. It’s rich, comforting, and nostalgic—but totally plant-based. We’re talking tender apples, warm cinnamon and nutmeg, a touch of lemon, and real vanilla—all baked in a golden, flaky vegan crust. It’s the kind of pie that makes your kitchen smell amazing and your guests ask for seconds.

Let’s bake a pie that’s delicious, dairy-free, and made with love.

Why This Vegan Apple Pie Deserves a Spot on Your Table

• Classic apple pie flavor—without the dairy or eggs
• Cozy fall spices and real fruit
• Kid-approved and picky-eater tested
• Made from simple pantry ingredients
• Can be made gluten-free with a GF pie crust
• Great for holidays, Sunday baking, or anytime you need comfort food

This is the recipe I pull out every fall. It’s simple enough for a casual weekend, yet impressive enough for Thanksgiving.

What You’ll Need to Make the Best Vegan Apple Pie

Here’s what goes into this cozy pie:

For the Apple Filling:

• 1.8 kg (4 lb) apples – about 8–9 large, peeled and sliced
• 1 cup granulated sugar
• 1 vanilla pod (or 2 tsp vanilla extract)
• 1 tbsp lemon zest
• 1 tbsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 2 tbsp apple cider vinegar
• 4 tbsp cornstarch, divided
• 2 tbsp vegan butter

For the Crust:

• 1 batch vegan pie crust, chilled at least 1 hour (homemade or store-bought)

And For the Vegan Egg Wash:

• 2 tbsp non-dairy milk
• 1 tbsp maple syrup or agave
• 1 tbsp demerara sugar (for a golden crunch)

Use tart apples like Granny Smith or sweet-tart like Honeycrisp for the best texture and flavor.

How to Make Vegan Apple Pie – Step by Step

Take it one step at a time. You’ve got this!

Step 1: Prep Your Crust

1. Make your vegan pie crust and chill it for at least 1 hour.
2. Let it rest at room temp for 5 minutes before rolling.

🧊 Cold dough = flaky crust. Don’t skip the chill.

Step 2: Slice and Season the Apples

1. Wash, peel, and core the apples.
2. Slice into 1/2 cm slices—not too thin.
3. In a large bowl, mix the sugar, scraped vanilla pod, and lemon zest.
4. Rub together with your fingers until fragrant.
5. Stir in cinnamon, ginger, and nutmeg.

And Step 3: Coat the Apples and Let Them Sit

1. Add apple slices, apple cider vinegar, and 1 tbsp cornstarch.
2. Toss everything together with your hands.
3. Cover and let the apples macerate for 1 hour.

🧂 This step helps draw out moisture and intensifies the flavor.

And Step 4: Make the Spiced Apple Sauce

1. Strain the apples using a colander, saving the liquid.
2. Add the liquid to a saucepan with the remaining 3 tbsp cornstarch.
3. Whisk well, bring to a simmer, and cook for 3 minutes.
4. Remove from heat and whisk in the vegan butter.
5. Pour the sauce back over the apples and mix gently.
6. Let cool for 10 minutes.

For Step 5: Preheat and Roll the Dough

1. Place a baking tray in the oven and preheat to 200°C fan / 210°C conventional.
2. Roll out one dough disc to fit your 9-inch pie dish.
3. Gently press into the pan. Trim excess.
4. Use a fork to prick the base a few times.

Step 6: Fill and Top the Pie

1. Spoon the apple mixture evenly into the pie crust.
2. Roll out the second crust for the top—leave whole or slice for a lattice.
3. Place over the apples, trim excess, and crimp edges to seal.
4. If using a full crust, cut a few slits to let steam escape.

Step 7: Brush and Sprinkle

1. Mix non-dairy milk and maple syrup.
2. Brush over the crust.
3. Sprinkle with demerara sugar.

This gives it that irresistible golden, crackly top.

And Step 8: Bake to Golden Perfection

1. Place the pie on the hot tray.
2. Bake for 20 minutes at 200°C fan / 210°C conventional.
3. Reduce temperature to 160°C fan / 175°C conventional.
4. Bake for another 40–50 minutes, until crust is golden brown.

Check with a fork: apples should be soft but not mushy.

How to Store and Serve Vegan Apple Pie

• Let pie cool completely before slicing for clean pieces.
• Prefer it warm? Rest it for 30–60 minutes and serve with vegan ice cream.
• Store covered in the fridge for up to 4 days.

FAQs – All About Vegan Apple Pie

Is apple pie vegan?

Not always! Traditional recipes use butter or eggs. This one skips both.

What’s the best thickener for apple pie filling?

Cornstarch creates a clear, glossy filling. Tapioca or arrowroot also work.

What apples are best?

Granny Smith, Honeycrisp, or Pink Lady. Stay away from Red Delicious—they get too soft.

Can I make this without vegan butter?

Yes. Use coconut oil in the filling or oil-based crusts.

How can I make the crust gluten-free?

Use a certified GF pie crust. The filling is naturally gluten-free.

Can I freeze this pie?

Absolutely. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.

What to Serve with Vegan Apple Pie

For the ultimate fall dessert spread:

• Mini Caramel Apple Cheesecakes
• Apple Cinnamon Morning Buns Recipe
• Maple Glazed Apple Blondies
• Vegan vanilla bean ice cream or coconut whip on the side

Final Thoughts – Your Go-To Vegan Apple Pie Recipe

This Vegan Apple Pie is more than a dessert—it’s a seasonal tradition. It smells like home, tastes like comfort, and fits perfectly on any holiday table. It’s flaky, spiced, sweet-but-not-too-sweet, and beautifully nostalgic.

Whether you’re new to vegan baking or just want a pie that everyone can enjoy, this is the one. It’s been a hit in my house year after year, and I know it will be in yours too.

📸 Made it? Tag @RitzyRecipes on Instagram so I can see your gorgeous pie!
📌 Don’t forget to pin it for later: https://www.pinterest.com/Ritzyrecipes/

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