Craving a delightful dessert that combines a heavenly pastry with a scrumptious apple filling, all without the dreaded soggy bottoms? Look no further! This Vegan Apple Pie recipe promises a mouthwatering experience with a perfect balance of puffy, crispy pastry and a delectable apple filling.
Let's break down the essentials of our Vegan Apple Pie:
- All-purpose flour: Forms the base of the flaky, crispy pastry.
- Sugar: Adds sweetness to the pastry.
- Salt: Enhances the overall flavor of the pastry.
- Vegan butter/margarine: Creates layers in the pastry for puffiness and crispiness.
- Water: Binds the ingredients for a cohesive dough.
- Apples: Provide the juicy, flavorful filling.
- Brown sugar: Adds depth and sweetness to the apple filling.
- Vegan butter or coconut oil: Infuses richness into the apple mixture.
- Vanilla extract: Enhances the flavor profile.
- Cinnamon: Offers warm, aromatic notes.
- Cornstarch: Thickens the filling for the perfect consistency.
See recipe card AT THE BOTTOM for quantities
🥄Instructions in a Nutshell
Prepare the pastry and extend it.
Line a pie dish with one part of the pastry and blind bake.
Create the filling and add it to the pie dish.
Create a lattice top and bake.
🔁 Substitutions & Variations
Get creative with your Vegan Apple Pie:
- Flavor Additions: Try adding extracts like almond or nutmeg for unique flavors.
- Nutty Crunch: Introduce chopped nuts for added texture.
- Fruit Infusion: Mix in berries or peaches for a fruity twist.
Keep your Vegan Apple Pie fresh and delightful:
- Refrigeration: Store for up to one week in an air-tight container in the fridge.
- Freezing Tips: If you intend to store the pie for an extended period, consider freezing it. Portion the pie and wrap tightly in plastic wrap or aluminum foil, place it in an airtight container, and store it in the freezer. This can extend the pie's shelf life for several months.
Remember to label the container with the date of freezing, and when ready to enjoy, thaw the pie in the refrigerator before reheating or serving. Always check for any changes in texture or flavor after prolonged storage and use your judgment to ensure the pie is still at its best.
👩🏻🍳 Top Tips & Important Information
- Blind Baking Purpose: Blind baking serves a key role in preventing the crust from becoming soggy once the filling is added. By pre-baking the crust without the filling, it forms a protective barrier that maintains its crispiness, ensuring a delightful bite in every slice.
- Foiling the Edges: During the initial blind bake, consider covering the edges of the crust with foil. This step prevents excessive browning, ensuring a balanced and golden finish. It's a simple yet effective technique to achieve a visually appealing pie crust without compromising on flavor.
- Quick Assembly Importance: Working swiftly during the lattice assembly is crucial to prevent the dough from becoming too warm. A chilled dough is key to achieving that sought-after flakiness in your pastry. Take breaks if needed, refrigerating the dough briefly if it starts to soften.
- Milk Brush for Golden Finish: Elevate the aesthetics of your Vegan Apple Pie by brushing the lattice with a plant-based milk before baking. This simple step adds a golden hue to the pastry, enhancing its visual appeal.
- Golden Crust: While striving for a golden crust, be cautious about excessive browning. If you notice the edges browning too quickly, tent them with foil during the latter part of the bake. This simple step ensures a well-balanced pie with a beautiful golden crust without any burnt edges.
Blind bake the crust and pre-cook the apple mixture to avoid excess moisture and ensure a crisp crust.
Yes, experiment with sugars to find your preferred level of sweetness.
Absolutely, try berries or peaches for a delightful fruity variation.
Store for up to one week.
Yes, freeze in portions for up to several months; thaw in the refrigerator.
Certainly, use margarine as a vegan butter substitute for the pastry.
🤌🏽 We recommend pairing it with...
If you want to take your pumpkin cake to the next level, we highly recommend making a batch of our Vegan Dulce de Leche in 3 Minutes! Then serve the cake with a little drizzle of this yummy sauce.
Vegan Apple Pie Recipe (Crispy & No Soggy Bottoms!)
- 2 ½ cups all-purpose flour, (315 g)
- 1 ½ tablespoon sugar
- ¾ teaspoon salt
- 1 cup very cold vegan butter or margarine, in cubes, (227 g)
- ¾ cup very cold water
- 5 medium apples, peeled, cored, and sliced, (900 g)
- ⅓ cup + 1 tablespoon brown sugar, (70 g)
- 2 ½ tablespoon vegan butter or coconut oil, (35 g)
- 1 teaspoon vanilla extract
- 2 ½ teaspoon cinnamon
- 4 teaspoon cornstarch
- 5 tablespoon water
- In a large bowl, combine the all-purpose flour, sugar, and salt.
- Add the very cold vegan butter/margarine cubes to the flour mixture. Use a cutter to chop up the butter, aiming to incorporate it but leaving slightly big chunks of margarine. It's important to have some almond-sized chunks of cold butter for a flaky crust.
- Gradually add the very cold water to the mixture. Do not knead; instead, use a spatula to start putting the dough together. The dough may not look perfectly smooth, but that's okay.
- The dough should be handled with care and not overworked to maintain flakiness.
- Wrap the dough and refrigerate it for 1 hour.
- After refrigeration, divide the dough into two parts—one for the bottom of the pie and the other for the lattice.
- In a large mixing bowl, combine the sliced apples, brown sugar, vegan butter or coconut oil, vanilla and cinnamon. Mix well to coat the apples evenly.
- In a small bowl, create a slurry by mixing the cornstarch with water until smooth.
- Add the cornstarch slurry to the apple mixture and stir until well combined.
- Transfer the apple mixture to a saucepan and cook over medium heat for a few minutes until the mixture thickens slightly. This pre-cooking step helps soften the apples and ensures a thickened filling.
- Allow the pre-cooked apple mixture to cool before filling the pie crust.
Assembling and Baking
- Preheat your oven to 375°F (190°C).
- Roll out one part of the pastry and line a pie dish with it.
- Blind bake the crust by placing parchment paper and baking beads or dry beans inside. Bake at 375°F for 20 minutes.
- Remove the parchment paper and beans, then bake uncovered for an additional 10 minutes, tenting the edges with foil to prevent excessive browning.
- While the crust is baking, use a sharp knife or a pastry wheel to cut the rolled-out pastry into strips. The width of the strips is up to your preference, but typically they are around ½ to 1 inch wide.
- Once the crust has baked for 10 minutes, remove it from the oven and fill it with the apple mixture.
- Preheat the oven to 425°F.
- Create a lattice pattern on top using the rolled-out pastry strips:
- Lay half of the strips horizontally across the pie filling, leaving equal spacing between each strip. You can place them closer together for a tighter lattice or farther apart for a more open lattice.
- Fold back every other horizontal strip, about halfway across the pie.
- Lay one strip vertically over the unfolded horizontal strips.
- Fold back the horizontal strips over the vertical strip.
- Fold back the other set of horizontal strips (the ones that weren't folded back in the first step).
- Lay another strip vertically next to the first one.
- Continue this process of alternating and weaving the strips until you've covered the entire pie. Adjust the strips as needed to create a tight lattice pattern.
- Trim any excess pastry hanging over the edges of the pie dish. Press the edges of the lattice strips onto the bottom crust to seal.
- Use your fingers or a fork to crimp the edges of the crust, sealing the lattice to the bottom crust.
- Optionally: brush the lattice with a plant-based milk and sprinkle some sugar on top for a golden finish.
- Bake the pie at 425ºF for 15 minutes and then at 350ºF for 45 more minutes. Keep an eye on the borders (tent with foil if they’re browning too much).
- Allow the pie to cool before serving.
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