This deep dish Vegan Apple Pie recipe combines the best flaky pie crust with generous layers of sweet, tender baked apples. It’s a classic vegan pie with a saucey, homemade apple pie filling. See my tips for making easy apple slices and lattice tips.
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!
Is Apple Pie Vegan?
It’s possible to find store-bought vegan apple pies these days. For example, the apple pie sold at Costco happens to be vegan. It all comes down to the crust. Because many store-bought pie crusts use lard, which is not vegan or vegetarian. So, read the ingredients and look for ingredients like lard, eggs, or dairy.
What Apples are best for Apple Pie
The secret to a perfect apple pie is to use a variety of apples. I like to use a combination of sweet and tart apples. Choose uniformly-sized apples that stay firm and crisp like tart Granny Smith, and combine it with a sweet Honey Crisp or Yellow Delicious that will get softer when baked.
Easy Vegan Apple Pie
Is it possible to make vegan apple pies? Well, actually, yes it is. And this one is more than that, it’s a beautiful, latticed-topped deep dish apple pie. If you can’t tell, I’m sighing with contentment. Yes, the apple pie is the motherland of desserts and I feel so satisfied with this one!
For me, the higher the layers, the better! I like biting into a slice with a nice flaky crust, and lots of apples!
How Do You Prepare Apples for Pie?
Follow these steps to prepare your apples for the best vegan apple pie:
- Use a paring knife to cut a thin slice of the stem end off to create a flat surface
- That flat edge will help your peeler grab hold, so use a peeler and peel down, away from the cut flat edge
- Cut the apple in half and use a melon baller to cut a little circle to remove the core and any stem parts at the top
- Then slice the remaining apple vertically in thin slices, about 1/4″ each.
- Immediately spritz cut apples with lemon juice to keep them from turning brown as you cut the remaining apples.
You Need a Quality Vegan Pie Crust
Look, not just any pie crust will do for vegan apple pie recipes. First, you need to make sure your pie crust is vegan. Then, of course, you want to use an extra flaky crust. I highly recommend my best Vegan Pie Crust recipe.
If you’re new to vegan pie crusts or have made them countless times, I recommend reading the instructions through to get a feel for what’s expected here. It’s my favorite pie crust and I use it for almost all my pie recipes (except for my cookie crust recipes).
It uses a combination of vegan butter and shortening to create a sturdy crust that’s also flaky. Yes, that structure and flakiness are key ingredients!
If you’re vegetarian, please note that many store-bought pie crusts are made with lard. Using a homemade pie crust helps to make this a vegetarian apple pie recipe too!
Vegan Apple Pie Ingredients
To make a vegan apple pie, first you’ll the right ingredients, beginning with the vegan apple pie crust. Follow my recipe in the link either above or in the recipe below, and go all the way to step #5. You’ll want to refrigerate the dough for at least an hour.
Next, we’ll move on to the vegan apple pie filling ingredients. You will love this gooey, sweet, and lightly spiced apple pie filling!
- Apples — I recommend using a variety of apples, primarily Granny Smith, but also yellow delicious, and honey crisps, and even a red delicious if you’d like. The combination of flavors and textures offered by these apples really makes your apple pie sing!
- Lemon — The lemon juice and zest provides two purposes here. First, it helps to keep the sliced apples from browning. Second, it adds a bit of zesty and a bright flavor to the pie, which everyone loves!
- Spices — The spices for your apple pie have to be just right to create that warm, gooey filling. I’m using a combination of cinnamon and pumpkin pie spice, which is a combination of nutmeg, ginger and cloves. These flavors are perfect for pumpkin…and apple pie!
- Sugar + Flour — I want just enough sweetness to make the apple pie delicious but not too much. This pie recipe uses just the right amount of sugar! I’ve added flour to create a thickener for the filling.
How to Make Vegan Apple Pie
Here are the steps you’ll follow to make this delicious vegan apple pie:
- Roll Bottom Crust. Roll out the bottom pie crust to about 12″ in diameter. Place it in your pie pan and tuck in the dough so it fills the pan. Refrigerate while you make the filling.
- Prepare the Apples. Use my tips above to peel, core, and slice the apples. Place them in a large measuring cup until it measures 11 cups. Add lemon juice and lemon zest, and stir to prevent browning.
- Make the Filling. In a bowl combine the rest of the filling ingredients. Add this to the apples, and gently toss to coat.
- Spoon Filling into Pie Crust. I actually use my fingers, because I want lots of layers of the apple pie filling. So, lay the apple slices flat along the bottom of the pie crust, filling in any gaps. Add another layer, followed by another, etc. It may seem like there’s too many apples, but keep adding layers, filling up blank spaces wherever you can.
- Pie Topping. See my tips below for creating a lattice topping for your pie. Or, you can lay the top layer flat on the pie and use a knife to cut some slits to make vents.
- Crimp the Pie Edges. Roll the edges of the bottom crust up and over the strips, incorporating them into one thick edge. Then use your fingers to flute the edges of the pie.
- Brush with Vegan Creamer. Typically, you brush a pie with egg wash. This helps to create a nice, golden, shiny crust. However, this is an eggless apple pie so I’ve created an alternative that does the trick. Combine vegan creamer with just a bit of agave nectar. Use a pastry brush and brush this along the top and edges of the pie.
- Bake. Finally bake the pie at a high temperature for about 20 minutes to get the crust set. Then add a pie shield (to prevent the edges from burning), lower the heat, and bake for another 30 minutes.
Resting the Pie
It’s important to rest this pie after it bakes. Although it may be 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 – 3 hours. This will more than accommodate the residual baking and allow the filling to set. You can either serve the pie after this time or store it for serving later.
How to Make a Lattice Topping
To make the lattice topping, roll out the second disk of pie dough into a 12″ diameter circle. Use a pizza cutter to cut it into 12 slices, roughly 1″ each. A ruler can help keep the slices equal in size.
A Strips. Place 6 strips of the dough across the pie, equally spaced apart. We’ll call those the A strips.
B Strips. Let’s call the remaining strips of dough the B Strips. Pull back every other A Strip of dough and lay one of the B strips down. Pull the A strips back up, over the B strips. Now alternate and pull back the other A strips and add another B strip of dough. Pull those up over that strip. Continue with that process.
Here’s a great video showing how to lattice a pie.
Favorite Apple Pie Tips
- Use Apple Slices. Some recipes may call for chopped apples, but I prefer apple slices. Also, be sure to cut your slices so they’re all about the same sizes, about 1/4″ thick.
- More is Better. You’ll be using a lot of apple slices in this recipe. However, you may wonder how you can get all the apple slices in the pie, but trust me, you can pack a lot of apples into this pie crust. You’ll be glad for this when you’re eating it!
- Add the Right Toppings: Finally, you’ll want to top your vegan apple pie with some favorite toppings. I love using vegan ice cream (my favorite is vanilla for this recipe), or vegan whipped cream. I also recommend a drizzle or two of Vegan Caramel Sauce.
Sure, you can use a special deep dish pie pan, but I just used a simple 9″ pyrex pie pan and it worked great!
More Vegan Pie Recipes
Sure, you love this deep dish apple pie! So, of course, you will love these vegan pie recipes too:
- This classic Vegan Pecan Pie is one of the most popular recipes on this site for a reason!
- You’ll love this Vegan Banana Cream Pie. It’s an easy vegan pie, complete with fresh bananas and lots of cream!
- Can you believe this Vegan Lemon Meringue Pie is actually made without eggs or dairy? It’s proof of how good vegan eating can be!
- This Vegan Pumpkin Pie is a favorite for the holidays!
For more vegan apple recipes, be sure and check out my Vegan Applesauce Muffins and my delicious Vegan Apple Crisp!
So, that’s it for this delicious apple pie!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan Apple Pie
- 1 Foolproof Vegan Pie Crust
- 11 cups apple slices , 6 – 7 apples are peeled, cored, and sliced into thin slices 1/4". See note
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 medium lemon, zested and juiced (should equal 2 tsp zest + 2 Tbsp juice)
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoon pumpkin pie spice
- 2 tablespoons vegan creamer
- 1 teaspoon agave nectar
Vegan Pie Crust
- Follow the link above and prepare my vegan pie crust recipe through step 5.
Apple Pie Filling
- Add apple slices to a large bowl. Sprinkle with lemon zest and lemon juice. Toss to combine. (See post for peeling and coring tips)
- In a separate small bowl combine the sugar, flour, and spices. Stir to combine. Sprinkle sugar mixture over apples and toss untl all the apple sices are coated. Set aside for 5 – 10 minutes.
- Preheat oven to 400°F.
- 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 approxiately 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 in the bottom of the apple slices bowl.
- 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.
- Stir together the vegan creamer with agave nectar (or maple syrup). Lightly brush the top of the pie crust with the creamer wash.
- 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 375F. Bake for an additional 35 minutes.
- Use oven mitts to remove the pie from the oven and set it aside to cool, for 2 – 3 hours. At this point, either cover and refrigerate or serve. To store, cover refrigerate for up to 5 days.
Well, that’s a wrap. Enjoy!