Vegan Apple Pie

If you’ve been dreaming of a classic apple pie that’s completely vegan, this easy vegan apple pie recipe is for you! With a flaky vegan pie crust, tender apple filling, and just the right touch of cinnamon, it’s a dessert everyone will love, vegan or not. Made with simple ingredients like apples, vegan butter, and a little lemon juice, this pie comes together quickly in a food processor and a large bowl, and you can even make it gluten-free if you like. Perfect for holidays, cozy nights, or anytime you want a sweet treat!

It’s a tradition in our family to have apple pie at our family dinners, especially Thanksgiving. So, one day I realized I could be the one making that pie. And, of course, I would be making my apple pie vegan. It’s just what I do!

Why This Easy Vegan Apple Pie is the Best

This pie isn’t just about flaky crusts and cinnamon-spiced apples…it’s about creating layers of flavor and texture that make every bite sing.

By combining a mix of apple varieties, you get the perfect balance of sweet and tart. The sliced apples are carefully layered, so the filling stays thick and luscious instead of collapsing or leaving empty pockets.

A splash of lemon juice adds brightness, enhances the fruit’s natural flavor, and keeps each bite fresh rather than overly sweet.

Together, these little details turn a simple apple pie into an unforgettable vegan dessert worthy of any celebration.

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

• Pie Crust — I use my vegan pie crust recipe, which makes a double crust. You’ll use both for this recipe. Use my oat crust recipe for a gluten-free option.
• Apple slices — Here’s a guide on the best apples for apple pie, along with a visual guide on how to prepare them.
• Flour — I recommend all-purpose flour
• Lemon — You’ll need one lemon, and we’ll be using both the zest and the juice from it.
• Pumpkin pie spice — I love this combination of spices. If you don’t have any on hand, make your own Pumpkin Pie Spice.
• Vegan creamer — I prefer to use a soy-based creamer for my vegan egg wash.
• Agave nectar — Most syrup sweeteners will work, whether it’s agave, maple syrup, or even corn syrup.

Ingredient Spotlight

What Pie Crusts Are Best for Vegan Apple Pies?

I love making my own pie crust with vegan butter—it’s flaky, buttery, and easy to handle. But if you’re short on time, store-bought vegan crusts or a gluten-free crust work beautifully too. The key is keeping everything cold so your crust bakes up tender and golden.

How to Make Vegan Apple Pie From Scratch

Here are the steps you’ll follow to make the best vegan apple pie ever:

Step One: Prepare the Bottom Crust

I start by pulsing flour and vegan butter in my food processor until it looks like coarse crumbs. Then I add a little vodka (substitute with apple cider vinegar) and cold water, just until the dough comes together. Press it into a disc, wrap it, and let it chill in the fridge while I prep the apples.

This little wait makes all the difference for a flaky crust.

Step Two: Prepare the Apples

While the dough chills, I slice my apples and toss them in a large bowl with lemon juice, sugar, cinnamon, nutmeg, and a touch of cornstarch. The lemon juice keeps the apples from browning and adds a fresh zing that brightens every bite.

I love letting them sit for a few minutes to soak in the flavors. It smells like autumn in my kitchen!

Step Three: Fill the Crust

Once the dough is chilled, I roll out the bottom crust and carefully place it in my pie pan. Then I spoon in the apple filling, making sure each layer is cozy and packed.

This is my favorite part…I can already taste that tender, cinnamon-spiced filling even before it’s baked!

Step Four: Apple Pie Topping

Whether I do a full top crust, a lattice, or even a crumble topping, this step is where I get a little creative. For a lattice, I cut strips of dough and weave them over the apples, pinching the edges for a rustic look. Brushing a bit of plant-based milk on top helps it brown beautifully in the oven.

Here’s more on my favorite plant-based egg wash ideas.

Resting the Pie

Although it’s tempting to dive right in, there is residual baking that happens after an apple pie is removed from the oven and you don’t want to disturb this process.

I like to allow the pie to rest for 2 to 3 hours. This accommodates the residual baking and allows the filling to set. You can either serve the pie after this time or store it for serving later.

Cutting and Preparing Apples for Pie

Before we get our pie together, let’s prep the apples…the star of the show!

1. Trim the Stem: Slice off a thin piece at the stem end to create a flat edge. This makes peeling way easier.
2. Peel the Apples: Use your peeler, starting from the flat edge and working downwards.
3. Remove the Core: Cut the apple in half and use a melon baller (or small spoon) to scoop out the core and any leftover stem pieces.
4. Slice Thinly: Slice each apple vertically into 1/4-inch slices. The thinner, the better for layering high in the pie.
5. Add Lemon Juice: Drizzle lemon juice over the slices as you go to keep them from browning.

Want a deep dive into preparing apples for apple pie? Here’s everything you need to create the best apples for apple pie, along with a tutorial for preparing and slicing apples.

How to Make a Lattice Topping

Making a lattice topping can feel tricky at first, but I promise it’s easier than it looks. I roll out the top crust, cut strips, and gently weave them over the filling. Pinch the edges, brush with a little plant-based milk, and bake. This makes it instantly picture-perfect.

1. Lay the first strips (A strips): Place six strips of dough evenly across the pie from one side to the other. These are your A strips.
2. Weave in the B strips: Take one of your remaining strips (B strips). Lift every other A strip, place the B strip across the pie, then lay the lifted A strips back down over it.
3. Repeat the weaving: Lift the A strips that weren’t lifted the first time, place another B strip across, and lay the A strips back over it.
4. Continue until the top is covered: Keep alternating, lifting, and laying back the A strips, until all B strips are woven in.
5. Finish the edges: Press the ends of the strips into the edge of the bottom crust to seal.

Here’s a great video showing how to lattice a pie.

Subscribe and Get a Free Easy Vegan Recipes eBook

Plus our latest vegan recipes, delivered right to your inbox!

We won’t send you spam. Unsubscribe at any time.

Vegan Apple Pie

Deep dish vegan apple pie features layers of cinnamon-infused sweet apple slices and a buttery flaky vegan pie crust!

5 from 4 votes

Print Pin Rate Save Saved!

Course: Dessert

Cuisine: American

Prep Time: 3 hours hours

Cook Time: 1 hour hour

Resting Time: 30 minutes minutes

Total Time: 4 hours hours 30 minutes minutes

Servings: 10

Calories: 265kcal

Author: Marly McMillen

Ingredients

CupsMetric

• ▢ 1 Foolproof Vegan Pie Crust
• ▢ 11 cups apple slices 6 – 7 apples are peeled, cored, and sliced into thin slices 1/4". See note
• ▢ ½ cup granulated sugar
• ▢ ¼ cup all-purpose flour
• ▢ 1 medium lemon, zested and juiced (should equal 2 tsp zest + 2 Tbsp juice)
• ▢ 1 ½ teaspoons ground cinnamon
• ▢ 1 ½ teaspoon pumpkin pie spice
• ▢ 2 tablespoons vegan creamer
• ▢ 1 teaspoon agave nectar

Get Recipe Ingredients

Cook ModePrevent your screen from going dark

Instructions

Vegan Pie Crust

1. Follow the link above and prepare my vegan pie crust recipe through step 5.

Apple Pie Filling

1. Add apple slices to a large bowl. Sprinkle with lemon zest and lemon juice. Toss to combine. (See post for peeling and coring tips)
2. In a separate small bowl, combine the sugar, flour, and spices. Stir to combine. Sprinkle sugar mixture over apples and toss until all the apple slices are coated. Set aside for 5 to 10 minutes.
3. Preheat oven to 400°F/200°C.
4. While the apple filling sets, remove one of the chilled vegan pie dough disks from the fridge. Prepare to roll the dough by tearing off a long sheet of waxed paper and laying it on the counter, letting part of it hang over the edge of the counter. Place one of the pie dough discs on the waxed paper. Remove the plastic wrap. Top with another sheet of waxed paper. Lean up against the counter (so you're holding the bottom part of the waxed paper in place) and roll the dough. Turn it a quarter turn and roll again. Continue until the dough is roughly in the shape of a circle approximately 12" in diameter. Carefully transfer the rolled dough into a 9" pie pan. Position the dough carefully, smoothing it out so it fits snuggly against the pan (not pulling away in the bottoms). Use your fingers to position the apple slices across the bottom of the crust. Continue laying the slices flat in layers. Discard the juices at the bottom of the apple slices bowl.
5. Remove the other chilled vegan pie dough disc from the fridge. Use the process above to roll the dough into a 12" circle. Use a pizza cutter or knife to cut it into 12 strips that are each 1" wide. Use these strips to create a lattice topping crust. (See post tips) Flute the pie crust edges to seal.
6. Stir together the vegan creamer with agave nectar (or maple syrup). Lightly brush the top of the pie crust with the creamer wash.
7. Place the pie on a baking sheet. Place this in the oven and bake for 20 minutes. Add a pie crust shield (to prevent the edges of the pie crust from getting too brown). Turn the oven temperature down to 375°F/190°C. Bake for an additional 35 minutes.
8. Use oven mitts to remove the pie from the oven and set it aside to cool, for 2 to 3 hours. At this point, either cover and refrigerate or serve. To store, cover refrigerate for up to 5 days.

Recommended Equipment

Pie Pan

(The products above contain sponsored links to products we use and recommend)

Notes

Make-Ahead Tips: Make the pie up to 3 to 4 days in advance. After baking, allow it cool at room temperature (approximately 2 to 3 hours). Then cover tightly and store at room temperature for up to 1 to 2 days. Or, you can store the covered pie in the fridge for up to 3 to 4 days.

Freezer Tips: Make the pie and allow it to come to room temperature (approximately 2 to 3 hours). Then either wrap the entire pie or slices tightly and seal in a freezer bag and freeze. It will keep up to 2 to 3 months in the freezer. To thaw, let it sit in the fridge overnight. Once it thaws, set it out on the counter to come to room temperature. I love slices heated in the toaster oven, but that’s a personal preference.

Calories: 265kcal | Carbohydrates: 47g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 158mg | Potassium: 184mg | Fiber: 4g | Sugar: 27g | Vitamin A: 74IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 4mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Did you make this recipe?

Leave a rating below then tag @namelymarly on Instagram and hashtag it #namelymarly. I love seeing your creations!

Vegan Apple Dessert Favorites

Sure, you love this deep-dish apple pie! So, of course, you will love these vegan apple dessert recipes too:

Vegan Apple Recipes You’ll Want to Make Again and Again

Vegan Apple Cake

80 mins total

Vegan Apple Cinnamon Rolls

130 mins total

Baked Apple Slices

90 mins total

Ready for more? Check out these yummy Vegan Apple Recipes!

Frequently-Asked Questions

About the Author

Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›