Traditional apple pie recipes use a lot of butter– both in the crust and the filling. For this pie, I used Wholly brand vegan, gluten-free, and allergy-friendly pie crust. Marie Callender and Mrs. Smith’s also make a vegan pie crust. If you want to make your own, try this recipe from Lovin’ It Vegan.
I used a combination of Granny Smith and Honey Crisp apples, which I believe are the most popular apples for pie.
If you like your pie topped with ice cream, try Eat No Bull oat-based ice cream (they even have an apple pie flavor that is so yummy.)
- 2 vegan pie crusts
- 7 apples, peeled, cored, and sliced
- 3 tbsp flour of choice (I used coconut)
- 1/2 cup coconut sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1/2 cup applesauce
- Plant-based milk and additional sugar for brushing on top.
- Step 1 Preheat oven to 350 degrees.
- Step 2 Combine the apple slices, flour, sugar, cinnamon, lemon juice, and vanilla in a large stockpot. Mix until apples are well-coated.
- Step 3 Put stockpot over medium-low heat and let sit, stirring often, 10-15 minutes until apples begin to soften and sugar is dissolving.
- Step 4 Lightly grease a pie pan, and gently place one pie crust into the pan.
- Step 5 Spread the apples into the pie crust, arranging them so that there aren’t large pockets of air between slices.
- Step 6 Spread the applesauce over the top of the apples.
- Step 7 Gently place the second crust over the apples. Press the edges together and trim any excess crust away.
- Step 8 Use a sharp knife to cut a few slits in the top crust.
- Step 9 Brush the crust with plant-based milk, then sprinkle with sugar.
- Step 10 Bake for 50 minutes. After 30 minutes, check for signs the crust is browning too quickly. If so, cover with foil.
- Step 11 Let sit for 20-30 minutes before serving.