Vegan Apple Pie

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4.91 from 60 votes

Perfect vegan apple pie with super flaky caramelised vegan pie crust and a gently spiced apple filling.

Cook Time55

Total Time55

Course: Dessert, Desserts

Cuisine: American

Servings:

Calories: 549kcal

Author: Richard Makin

Equipment

1 x large saucepan with lid
1 x baking tray
1 x large bowl
knives or a pastry cutter
1 x measuring jug
1 x spatula
1 x rolling pin
1 x oven
1 x 9-inch (23-cm) pie tin

Ingredients

Super Flaky Vegan Pie Crust

360 g plain white flour aka all-purpose flour
1 tablespoon caster sugar aka superfine sugar
1 teaspoon fine sea salt
250 g vegan butter block type, fridge-cold
2 tablespoon vodka or white vinegar, ice cold
100 ml water ice cold
2 tablespoon soy milk or any plant milk
2 tablespoon demerara sugar

For the Vegan Apple Pie Filling

2 kg baking apples
juice and zest of half a lemon
190 g light brown sugar
150 g granulated sugar
5 tablespoon plain white flour
pinch flaky sea salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract

Metric - US Customary

Instructions

To Make the Vegan Apple Pie Filling

Peel and core the apples, then slice into ½ cm pieces. Add straight to a large saucepan and add the lemon juice and zest. Stir well to stop the apples from browning but be careful not to break them up.
2 kg baking apples, juice and zest of half a lemon
Add the sugars, flour, salt, spices and vanilla and stir gently again until coated. Place the pan over a low heat and cover with a lid. Cook for 20 minutes, stirring occasionally.
190 g light brown sugar, 150 g granulated sugar, 5 tablespoon plain white flour, pinch flaky sea salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 1 teaspoon vanilla extract
Once the apples are softened but still have a little bite, remove the pan from the heat and spread the apples (and their juices) out on a baking tray to cool. Leave to cool completely to room temperature while you make the super flaky pie crust.

To Make the Super Flaky Pie Crust

In a large bowl, combine the plain white flour, caster sugar and fine sea salt. Chop the vegan butter into cubes and add to the bowl. Use two knives or a pastry cutter to chop the butter into the flour mixture until there are no pieces of butter larger than a cooked chickpea.
360 g plain white flour, 1 tablespoon caster sugar, 1 teaspoon fine sea salt, 250 g vegan butter
In a measuring jug, mix together the vodka and ice cold water. Drizzle the liquid into the large bowl, mixing everything together at the same time with a spatula. Once the dough reaches a texture where it can be squeezed together into a slightly crumbly ball, stop adding the liquid. Divide the dough in two, press into a rough, flat disc, wrap in plastic wrap then place in the fridge to chill for at least 1 hour.
2 tablespoon vodka, 100 ml water
Once thoroughly chilled, unwrap one portion of the dough and transfer to a lightly floured counter. Dust the top with flour then roll out into a large, vertical rectangle, around ¼-inch (5-mm) thick. Fold in half lengthways like a book then fold the bottom half upwards to the middle and repeat with the top half. Gently roll out again into a rough, thick square of dough, then wrap again and return to the fridge to chill for 30 minutes. Repeat with the second portion of dough.
Preheat the oven to 220 °C and place a thick-bottomed baking sheet in the oven to preheat also.
Once chilled, remove and unwrap one portion of dough again and transfer to a lightly floured counter. Roll out into a 12-inch (30-cm) circle of dough then drape over a 9-inch (23-cm) pie tin. Do not trim the excess pastry just yet. Roll out the second portion of dough into a roughly 9-inch (23-cm) circle to create the lid.
Transfer the vegan apple pie filling to the prepared tin then drape the rolled out pie top over it. Crimp the edges however you’d like and slice 4 holes in the centre of the lid to allow steam to be released. Alternatively, slice the lid into strips and arrange in a lattice configuration on top. Brush with the soy milk then sprinkle with the demerara sugar all over.
2 tablespoon soy milk, 2 tablespoon demerara sugar
Place the pie in the oven on the preheated baking sheet and bake for 15 minutes. Remove the pie from the oven and lower the oven temperature to 165 °C. Cover the edges of the pastry with a pie crust protector or a doubled over layer of tin foil then return to the oven to bake for 40 minutes more.
Remove from the oven and allow the pie to cool to room temperature - this will take at least 2-3 hours, but is an essential step.
Once cooled, slice and serve with vegan vanilla ice cream.

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