You don’t need butter to make a crust that melts in your mouth. This vegan apple pie delivers the kind of slice that makes people wipe their plate clean and then ask for seconds. The apple filling is juicy, the spices pack a punch, and the pie crust is so flaky you won’t even realize there isn’t any butter.
If you’ve ever thought apple pie without dairy couldn’t hold a candle to the classic, this one will prove otherwise. It’s cozy, flaky, and cinnamon-kissed—and you don’t need any specialty ingredients or pastry school skills to pull it off.
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Why You’ll Love This Recipe
- Ridiculously flaky crust Use coconut oil or vegan butter.
- Perfectly balanced filling Sweet, tart, cinnamon-forward with a hint of vanilla and lemon.
- No weird ingredients or specialty products Everything is supermarket-simple.
- Omni-approved No one will guess it’s vegan unless you let them in on the secret.
- Make-ahead friendly Easy steps to prep the dough and filling in advance.
What Goes Into This Recipe (Ingredients)
For the Double crust
- all-purpose flour
- granulated sugar
- fine sea salt
- vegan butter or refined coconut oil
- ice-cold water
- apple cider vinegar (optional, for tenderness)
For the filling
- apples (about 6 large; mix of tart and sweet like Granny Smith + Honeycrisp)
- granulated sugar
- brown sugar
- cornstarch or tapioca starch
- ground cinnamon
- ground nutmeg
- ground allspice or cloves (optional)
- fine sea salt
- lemon juice
- vanilla extract
Step-by-Step Instructions
Make the dough
In a large bowl, whisk flour, sugar, and salt. Cut in cold vegan butter or coconut oil until pea-sized bits form.
Drizzle in 6 tablespoons of ice water plus vinegar, tossing with a fork. Add more water 1 tablespoon at a time until the dough clumps when squeezed.
Chill the dough
Divide dough into two disks, wrap in plastic wrap, and chill for at least 1 hour (or up to 2 days).
Prep the apples
Peel, core, and slice apples 1/4-inch thick. Toss the apple slices with sugars, cornstarch, spices, salt, lemon juice, and vanilla. Let sit for 10 minutes for the apples to release some of their juices.
Roll the bottom crust
On a lightly floured surface or baking mat, roll one dough disk into a 12-inch circle. Fit into a 9-inch pie plate, leaving overhang.
Load the filling
Spoon apples into the crust and pour over any juices. Dot with vegan butter for extra richness if using. Chill while you roll the top.
Roll the top crust or lattice
Roll the second dough disk into a 12-inch circle. Lay over filling or cut strips for a lattice. Trim, fold edges under, and crimp.
Chill again
Freeze the unbaked pie for 15–20 minutes while the oven preheats. Don’t skip this step—it’s your ticket to flaky crust with no soggy bottom.
Bake hot to start; Lower heat to finish
Preheat to 425°F (220°C). Brush crust with plant milk and sprinkle with sugar. Bake 20–25 minutes until light golden.
Reduce to 375°F (190°C). Tent edges with foil if it’s browning too fast. Bake 35–45 more minutes until filling bubbles and crust is deep golden.
Cool completely
Let cool at least 3 hours before slicing. This gives the filling adequate time to set.
Storage Guide
- Room temperature Cover loosely and keep for up to 24 hours.
- Refrigerator Store covered for 4–5 days. Rewarm slices at 300°F (150°C) for 10–12 minutes for that “just-baked” taste.
- Freezer (baked) Wrap tightly and freeze up to 3 months. Thaw in the fridge overnight; refresh at 325°F (165°C) for 15–20 minutes.
- Freezer (unbaked): Assemble and freeze solid, then wrap. Bake from frozen at 425°F (220°C) for 25 minutes, then 375°F (190°C) for 45–55 minutes. Watch for browning; if the crust starts to get dark before the bake time is done, tent the edges with foil.
Nutritional Perks
- Fiber-rich apples help digestion and keep you full.
- Zero cholesterol thanks to vegan butter or coconut oil.
- Cinnamon and nutmeg bring warm spice and potential health perks.
- Refined sugar is optional: you can swap for coconut sugar or maple syrup.
Avoid These Mistakes
- Warm butter or oil = tough crust Keep everything cold, always.
- Skipping the thickener Apples release juice; cornstarch or tapioca will thicken your filling.
- Underbaking Color equals flavor. Bake until bubbly and golden.
- Using the wrong apples Use a mix of tart apples and firm varieties.
- Impatience Let it cool before slicing.
Recipe Variations
- Maple Walnut Apple Pie Use maple syrup + toasted walnuts in the filling.
- Salted Caramel Apple Drizzle vegan caramel over apples and sprinkle top crust with a little sea salt before baking.
- Rosemary Brown Sugar Add 1 tsp chopped rosemary to the filling.
- Gluten-Free Crust: Use 1:1 GF flour + xanthan gum if needed.
- Crumble Top Mix 1 cup flour, 1/2 cup oats, 1/2 cup vegan butter for topping. Use in place of top crust.
- No-Refined Sugar Use coconut sugar and amp up the spices.
Wrapping Up
This vegan apple pie delivers high-contrast magic: a shattering crust, saucy-spiced apples, and not a drop of dairy. Keep the fat cold, bake until bubbly, and let it rest—those three rules turn good into legendary.
Slice warm-ish and top with a scoop of vegan vanilla ice cream or coconut milk ice cream. Then enjoy the silence… that’s the sound of a recipe earned.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas, including our yummy Sweet Potato Pie and Vegan Pumpkin Pie.
Vegan Apple Pie
Ingredients
For the Double Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 1 cup cold vegan butter or refined coconut oil, cubed
- 6-9 tablespoons ice-cold water
- 1 teaspoon apple cider vinegar optional
For the Filling
- 6-7 cups thinly sliced apples about 6 large; mix Granny Smith and Honeycrisp
- 2/3 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cornstarch or 5 tablespoons tapioca starch
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice or cloves optional
- 1/4 teaspoon fine sea salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For Assembly
- 2 tablespoons vegan butter dotted on top (optional)
- 1 tablespoon plant milk for brushing
- 1 tablespoon turbinado or granulated sugar for sprinkling
Instructions
- In a large bowl, whisk together the flour, sugar, and salt. Cut in cold vegan butter or coconut oil with a pastry blender or two butter knives until the mixture resembles coarse crumbs.
- Drizzle in 6 tablespoons of ice-cold water and the apple cider vinegar. Mix gently with a fork. Add more water, 1 tablespoon at a time, until the dough holds together when pressed.
- Divide dough into 2 disks, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
- In a large bowl, toss sliced apples with both sugars, starch, spices, salt, lemon juice, and vanilla. Let sit for 10 minutes to release some juices.
- On a lightly floured surface, roll one dough disk into a 12-inch circle. Place into a 9-inch pie plate, leaving a 1-inch overhang.
- Fill the bottom crust with apples and their juices. Dot with vegan butter if using. Chill while rolling the top crust.
- Roll out the second dough disk and place on top (or cut strips for a lattice). Trim excess, fold edges under, and crimp. Cut slits in top to vent.
- Freeze the assembled pie for 15–20 minutes.
- Preheat oven to 425°F (220°C). Brush crust with plant milk and sprinkle with sugar.
- Bake for 20–25 minutes until the crust is lightly golden. Reduce oven to 375°F (190°C) and bake for another 35–45 minutes until deeply golden and the filling bubbles through vents.
- Cool completely (at least 3 hours) before slicing.
Notes
- Best apples: Use a mix of tart and sweet varieties like Granny Smith and Honeycrisp.
- Dough can be made ahead: Chill up to 2 days or freeze up to 2 months.
- To bake from frozen: Add 10–15 minutes to the total baking time.
- Gluten-free option: Use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend doesn’t include it.
FAQ
What apples work best for vegan apple pie?
A mix! Try Granny Smith + Honeycrisp or Pink Lady.
Can I use coconut oil instead of vegan butter?
Yes. Use refined coconut oil (neutral flavor). For best results, keep it solid and cold until ready to use.
How do I prevent a soggy bottom?
Chill the assembled pie. Bake on a preheated metal baking tray. Dust the bottom crust with cornstarch or breadcrumbs.
Is cornstarch or tapioca better?
Both work. Cornstarch gives a glossy slice; tapioca is more elastic and freezer-friendly.
Can I reduce the sugar?
Totally. Cut up to 25%, then boost spices or use sweeter apples to compensate.
Do I have to peel the apples?
Nope. Peels add color and a rustic vibe. Go classic diner-style if you want, but peels are just fine.
Can I Use Store-Bought Pie Crust?
Yes! If you’re short on time or just don’t feel like making your own, store-bought crust totally works for this vegan apple pie.
Here are a few tips to make it successful:
- Read the label. Not all store-bought crusts are vegan—many contain lard or dairy products. Look for brands made with vegetable shortening or oils.
- Good vegan options include Wholly Wholesome, Marie Callender’s frozen crusts (check updated ingredients), or Trader Joe’s Pie Crusts (seasonal).
- Let it thaw completely before using, especially if frozen. Cold but pliable is ideal.
- Crimp and vent. Even with pre-made crusts, give it some love: crimp the edges, cut vents, and brush with plant milk for color.
- Bottom crust tip: Sprinkle 1 tsp cornstarch or breadcrumbs before adding filling to help avoid sogginess.
