Buttery crust and caramelized apple filling (w/ toooons of cinnmon of course), what more could you ask for?
In my family, apple pie is made and eaten at EVERY SINGLE HOLIDAY! Birthdays, Christmas, Thanksgiving, you name it and there’s apple pie there! It’s just such a classic dessert and fits for any occasion, so I figured I’d tweak the recipe to make it vegan, and oh wow it is delicious.
My favorite part about fruity desserts, is that you don’t need to add a ton of sugar! Unlike chocolate cake or cinnamon rolls, fruit pies already have so much natural sweetness, which makes them perfect if you’re trying to cut down your refined sugar consumption. Also, you may or may not know, but I am the cinnamon queen 👑. I buy a Costco sized bottle of cinnamon, and it does not last me as long as I would like, as I sprinkle (more like dump) cinnamon on everything in sight. Long story short, cinnamon is great and this recipe has a lot of it!
This recipe is:
– cinnamony
– a wholesome family classic
– partially naturally sweetened with fruit
– surrounded by a delicious crust
– and perfect for every occasion!
Vegan Apple Pie
Coziest dessert for any and all ocassions!
Prep Time: 15 mins – Cook Time: 75 mins – Yield: 1 9″ pie (~6-8 servings)
Crust Ingredients:
– 2 1/2 cups all-purpose flour
– 1/2 cup cold water
– 1/2 cup vegan butter
– pinch of salt
– 1 tbsp sugar
Crust Instructions:
- Add the flour, sugar, and salt to a large bowl and mix.
- Then, cut (or just break apart with your hands) the vegan butter into approximately 1/2″ pieces. Add the butter pieces to the flour mixture and use your hand to mix everything together until the butter is fully incorporated and the texture resembles sand.
- Next, add the cold water and mix using your hands until you have a dough (should be only a little bit sticky or not sticky at all, if it’s too sticky you need to add more flour)
- Place in a floured bowl and cover with a towel or wax wrap and refrigerate for at least 30 mins. While it’s cooling, you can make the filling.
Filling Ingredients:
– 5 medium apples (I prefer gala or honey crisp); sliced 1/4″ thick
– 2 tbsp lemon juice
– 3/4 cup sugar (you can use between 1/2 cup and 1 cup, depending on how sweet you like your pie)
– 2 tsp cinnamon (or to taste)
– 1/2 tsp nutmeg
– 1 pinch of salt
Filling Instructions:
- Preheat your oven to 375°
- In a large bowl, add all of the filling ingredients and mix.
- Add the filling mix into a medium-large pot on medium heat with the lid on.
- Once the mixture becomes hot and the juices are boiling (about 5 mins), turn the heat down to medium-low and remove the lid. Cook here (stirring occasionally) for 7-12 mins, or until the apples begin to soften and caramelize and most of the juices have evaporated.
- While that’s finishing cooking, you can remove your pie dough from the fridge and roll it out (or just put 3/4 of it in the pie tin and use your hands to spread it out if you don’t have a rolling pin) until it is about 1/4″ (or a little less) thick. Then, place the rolled dough into the pie tin.
- Once the filling is done, add all of the filling to the pie tin (9″ ideally). If you want to add a top crust or crust design, do that now.
- When that’s done, place the pie in the oven for 50-60 mins, or until the crust is browned and the filling is bubbling.
- Remove from the oven, let cool for 3-5 mins, top with some whipped cream or vanilla ice cream, and enjoy!
Liked this recipe and want to see more? Check out my most recent posts! And, feel free to leave a comment down below!