Description
This Vegan Apple Pie is a deliciously spiced dessert featuring tender apple slices coated in a homemade cinnamon-vanilla sugar blend and thickened apple sauce, all wrapped in a flaky vegan pie crust. Perfectly baked to golden brown perfection, this pie offers a comforting plant-based twist on a classic favorite that’s ideal for gatherings or cozy nights in.
Ingredients
Scale
Pie Crust
- 1 batch vegan pie crust (prepared at least 1 hour ahead)
Filling
- 1.8 kg apples (around 8-9 large apples)
- 200 g granulated sugar (sliced lengthways)
- 1 vanilla pod
- 1 tablespoon lemon zest (freshly zested)
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 tablespoons apple cider vinegar
- 4 tablespoons cornstarch
- 30 g vegan butter
Topping
- 2 tablespoons non-dairy milk
- 1 tablespoon maple syrup (or agave syrup)
- 1 tablespoon demerara sugar
Instructions
- Prepare the crust: Follow the vegan pie crust recipe up to step 6 and chill the dough for at least an hour to allow it to firm up while you prepare the filling.
- Slice apples: Wash, peel, and core the apples. Slice them into approximately ½ cm thick slices ensuring they are not too thin to avoid mushiness during baking.
- Flavor the sugar: Add granulated sugar to a large bowl with the sliced vanilla pod and lemon zest. Rub the vanilla seeds and lemon zest into the sugar to infuse it, then remove the vanilla pod. Stir in cinnamon, ginger, and nutmeg evenly.
- Coat the apples: Add the apple slices, apple cider vinegar, and 1 tablespoon (10g) of cornstarch to the bowl with sugar. Toss the apples by hand until they are evenly coated with the mixture.
- Macerate the apples: Cover the bowl and let the apples macerate for 1 hour to release their juices. Afterwards, strain the apple slices and juices through a colander, separating them.
- Cook the apple sauce: Place the strained apple juices in a saucepan with the remaining 3 tablespoons (30g) of cornstarch. Whisk and bring to a gentle simmer, cooking for about 3 minutes until thickened. Remove from heat and whisk in vegan butter to enrich the sauce.
- Coat apples in sauce: Pour the thickened apple sauce over the macerated apple slices and stir gently until all slices are evenly coated. Allow mixture to cool for 10 minutes to reach room temperature.
- Preheat oven: Place a large baking sheet in the oven and preheat to fan-forced 200°C (392°F) or conventional 210°C (410°F) to prepare for baking.
- Roll out bottom crust: Take the chilled dough disk from the refrigerator and let it sit at room temperature for 5 minutes. Roll it out on a lightly floured surface into a circle wider than your pie tin. Carefully lift and place it into a deep 9-inch pie tin, pressing gently into the base and sides.
- Trim edges: Trim excess pastry from around the edges with scissors and crimp or pinch the edges using fingers or a fork. Prick the base multiple times with a fork to prevent bubbling during baking.
- Prepare top crust: Roll out the second dough disk. Either leave it as a whole piece for a classic cover or cut into strips to form a lattice pattern.
- Assemble filling: Layer the coated apple slices evenly into the pie crust. Pour any remaining juices over the apples to keep the filling moist.
- Add top crust: Place the whole pastry piece or lattice strips on top. Trim excess pastry and crimp edges with a fork to seal. If using a whole top crust, cut slits to allow steam to escape.
- Apply glaze: Mix non-dairy milk and maple syrup to make a glaze. Gently brush this over the pie surface and sprinkle demerara sugar on top for added texture and sweetness.
- Bake the pie: Place the pie on the preheated baking sheet and bake at fan-forced 200°C (392°F) or conventional 210°C (410°F) for 20 minutes. Reduce temperature to fan-forced 160°C (320°F) or conventional 175°C (350°F) and bake for an additional 40-50 minutes until the crust is golden and apples are slightly firm upon testing with a fork. If apples remain hard, continue baking for 5-10 more minutes.
- Cool and store: Allow the pie to cool completely at room temperature. For cleaner slices, chill it for a few hours before serving, though serving warm is also enjoyable. Store covered in the refrigerator for up to 4 days.
Notes
- The pie crust should be prepared at least 1 hour ahead to ensure it chills properly for best rolling and baking results.
- Do not slice the apples too thinly to prevent them from turning mushy once baked.
- Macerating the apples allows them to soften and develop flavor before baking.
- The apple sauce thickened with cornstarch helps bind the filling and prevent sogginess.
- Use vegan butter and non-dairy milk to keep the recipe fully plant-based.
- The maple syrup glaze adds a glossy finish and slight sweetness to the crust.
- The pie can be served warm or chilled; chilling improves slicing but both are delicious.
- Store leftovers in an airtight container in the refrigerator and consume within 4 days for best taste and texture.
