vegan apple pie

Sep 13, 2012

Apple picking season is coming. Fall is coming. I am so excited.
The other day at work someone in the building brought in apples, tons and tons of apples for anyone to take so I decided to grab four. After much pondering, I searched and searched for a vegan apple pie crust/filling and made an apple pie!

My very first apple pie. I was so excited. I still am. Conquering a pie is a big deal (for me anyways). On my 25-to-do-lists, baking a vegan cheesecake was on it, I think this can substitute for it since I have never made one. I can not wait to make more!
Double-Crust Dough
2 ½ cups all-purpose flour
2 tbsp organic sugar
½ tsp salt
1 cup (2 sticks) cold Earth Balance buttery sticks, cut into small pieces
6 tbsp cold water

Combine the flour, organic sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment or use a food processor (I didn't have one). Mix briefly to blend.

Add in the butter pieces and mix on medium-low speed to cut the 'butter' into the flour until the mixture resembles coarse sand and the largest 'butter' pieces are not much bigger than peas.

Mix in the cold water on low speed just until the dough comes together.

Shape the dough into a ball, wrap in plastic wrap and chill in the refrigerator for at least an hour.

Remove from the refrigerator. Roll out the dough on a lightly floured work surface.

Apple Pie Filling
4-6 apples of your choice
1/3 cup organic sugar
3 tbsp brown sugar
1 tbsp all-purpose flour
½ tsp ground cinnamon
¼ tsp grated nutmeg
1 tbsp lemon juice
2 tbsp soymilk

Preheat the oven to 400˚F. Position an oven rack in the upper-middle position. Please cookie sheet on lower rack under, in case of any overspill.

In a large mixing bowl, combine the sliced apples, sugars, flour, spices, and lemon juice. Toss well to combine.

Pour the apple mixture and accumulated juices into the bottom pie crust.

Roll out the remaining pie dough on a floured work surface and cover the pie, cutting holes for air to move through. I cut out heart shapes on the top :)

Brush the top and edges of the crust with 2 tbsp of soymilk. Sprinkle the top of the pie with sugar.

Bake until the crust is golden brown and the juices are bubbling, about 45-60 minutes.

Transfer to a cooling rack and allow it to cool for a minimum of 30 minutes.

Source: adapted from Annie Eat's

And from the reactions I received at work: it came out delicious! The only thing is I needed to add more filling, but I only had four apples so it was okay. 5-6 would probably be best.


  1. I'm all but ready to eat my monitor that pie looks DELICIOUS! I've never made a pie from, scratch either, but I may just have to try this recipe you posted

    1. you should totally try it!! it was a lot easier than I had expected, using a KitchenAid makes life so much better or a food processor (which I don't own haha)

  2. Do you think the crust would work if I used canola oil instead of Earth Balance butter?

    1. I can't really be 100% sure, if you don't want it to be vegan you can always use regular butter. I know in some recipes when I make cupcakes you can use either vegan butter or canola oil, but I don't know the conversions for sure.


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