This recipe for vegan apple pie is fantastic! I created it myself, and my family loved it. The crust is exceptionally buttery and light since it contains no animal products. Serve immediately, cold, or just reheated from the oven.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 ⅓ cups all-purpose flour
- 1 cup vegan margarine (such as Earth Balance®)
- 1 tablespoon white sugar
- 1 teaspoon salt
- ¼ cup ice water
- 1 cup brown sugar
- ½ cup vegan margarine (such as Earth Balance®)
- ¼ cup white sugar
- ¼ cup rice milk
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 7 Granny Smith apples – peeled, cored, and sliced
Instructions
- Combine 2 1/3 cups all-purpose flour, 1 cup vegan margarine, 1 tablespoon white sugar, and salt in a food processor; pulse until mixture clumps together. Pour water in slowly and pulse a few times until a dough forms.
- Transfer dough to a flat work surface; knead for 30 seconds and shape into a disk. Wrap with plastic wrap and refrigerate until firm, about 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C).
- Dust a flat work surface with flour. Roll dough out into two 10-inch crusts. Press 1 crust gently into a 9-inch pie plate.
- Combine brown sugar, 1/2 cup vegan margarine, 1/4 cup white sugar, rice milk, 3 tablespoons flour, cinnamon, and nutmeg in a saucepan; cook and stir over medium heat until margarine melts and brown sugar is dissolved, 3 to 5 minutes.
- Place apple slices in a large bowl. Pour brown sugar mixture on top; mix until apples are evenly coated. Pile apples into the bottom crust. Cover with second crust. Cut slits in the top crust with a sharp knife.
- Bake in the preheated oven until crust is golden brown and apples are semitranslucent, 45 to 60 minutes.
- Millet flour worked really well in crust and makes it gluten free.
- Substitute water for rice milk if desired.
- Brushing dough with vegan margarine and sprinkling sugar on top adds a pretty finishing touch.
Reviews
My family devoured this pie in one sitting! I brushed with soy milk and sprinkled sparkling sugar before baking, it gave the pie a nice look and extra crunch.
I absolutely adored this! However I added just the half oh the sugar to the filling and it came out perfect.
This method is excellent. It creates a beautiful filling, thick and juicy. The crust is wonderful. I used a gluten free flour blend instead of the millet in the notes. The temperature and timing for baking was spot on. My only problem is the amount of sugar. It was too sweet. I know this is subjective, but the sugar overpowered the apple flavor. Next time, I will drastically decrease the sugar amount. Thank you for the recipe.