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A slice of vegan apple pie has a scoop of ice cream on top and the rest of the pie behind it.

Vegan Apple Pie

Deep dish vegan apple pie features layers of cinnamon-infused sweet apple slices and a buttery flaky vegan pie crust!
Course Dessert
Cuisine American
Prep Time 3 hours
Cook Time 1 hour
Resting Time 30 minutes
Total Time 4 hours 30 minutes
Servings 10
Calories 265kcal



  • 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


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 until all the apple slices are coated. Set aside for 5 to 10 minutes.
  • Preheat oven to 400°F/200°C.
  • 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.
  • 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 375°F/190°C. Bake for an additional 35 minutes.
  • 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.


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