Are you a pie person or a cake person? I always feel like the world is divided that way! I’ll be honest and admit that I’m a cake kind of girl. Pie usually doesn’t do it for me. I mean, it’s good and all. Sweet fillings between layers of flaky crust? That’s good! I mean, is it even possible not like pumpkin pie, for example? No. But it’s not my favorite. I can usually turn down a piece of pie, whereas I can’t say no to cake. But you know what? This pie is different. I’m not kidding when I tell you that it’s the best pie I ever ate. In fact, as I was devouring my piece with a scoop of vegan vanilla ice cream I had to confirm with my husband that it was really as amazing as I thought. “Honey, is this pie really effing good or is it just me?” His response was “I think it’s the best pie I ever ate!” This shouldn’t be a surprise. Sweet, gooey, cinnamony baked apples always make for an amazing dessert, whether it be an apple strudel, apple cake, or apple crisp. Vegan apple pie takes that delicious filling to the next level by stuffing in between flaky pastry and hopefully (if you’re doing it right) topping it all off with a scoop of dairy-free vanilla ice cream. Let’s talk about how this amazing dessert is made. Spices. Just the right balance is what I shot for and I think I nailed it. Most of the time I’m disappointed by recipes not having enough spices, so I went a touch over the amounts you’d normally find in apple pie, without using so much so as to feel like a spice punch in the face. Apples. Okay, so apple pie has apples. Duh! But choosing the right variety is key. I used Pink Lady for the pie in the photos. This guide is super handy for choosing an apple variety for your pie!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! First, make your crust, either by using my homemade vegan pie crust recipe, or another recipe if you prefer. If you’re using store-bought crust make sure it’s thawed out and ready to go. When your pie dough is mixed, stick it in the fridge while you make the apple pie filling. Note: don’t leave the dough in the fridge any longer than it takes to make the filling (20 minutes or so). After a while it’ll get rock hard and you won’t be able to roll it. Tip: If you make this vegan apple pie in a smaller dish than the recommended 9 ½ inch pie plate and find you have extra, just place them in an oven proof dish and bake them alone. Baked apples are delicious as a light dessert or snack! Mix it up! You’ll find you’ve got a lot of filling! It helps to arrange the apple slices horizontally and pile them on top of each other, then push them down a bit with a spoon. Brush the top crust with some non-dairy milk, and then sprinkle it with some coarse sugar (most organic sugar is sufficiently coarse for this purpose). Tip: If you prefer a conventional top crust, simply roll out the dough, drape it over the fillings, then trim and pinch the top and bottom crusts together. Cut a few slits in the top crust to let steam escape while the pie bakes. Pop your vegan apple pie into the oven and bake it until the crust is golden brown and the filling is bubbly. I like to cover the edges with foil or a pie shield after about 20 minutes to prevent them from burning. Tip: Be sure to place something underneath the pie plate while you bake it. There will be drips! Let your vegan apple pie cool until it’s just warm. Slice and serve it with dairy-free vanilla ice cream.
More Vegan Pie Recipes
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