Description
This Vegan Apple Pie recipe is a delightful twist on the classic dessert, made entirely without animal products. Featuring a flaky vegan pie crust and a spiced apple filling macerated and thickened with cornstarch, it offers a perfect balance of sweetness and warming spices like cinnamon, ginger, and nutmeg. Topped with a golden, lattice or whole crust brushed with maple syrup and non-dairy milk, this pie is ideal for any occasion, offering a comforting and vegan-friendly treat.
Ingredients
Scale
Pie Crust
- 1 batch vegan pie crust (prepared at least 1 hour ahead)
Apple Filling
- 1.8 kg apples (around 8-9 large apples)
- 200 g granulated sugar (sliced lengthways)
- 1 vanilla pod
- 1 tablespoon lemon zest (freshly zested)
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 tablespoons apple cider vinegar
- 4 tablespoons cornstarch (divided)
- 30 g vegan butter
Topping
- 2 tablespoons non-dairy milk
- 1 tablespoon maple syrup (or agave syrup)
- 1 tablespoon demerara sugar
Instructions
- Prepare Crust: Prepare the vegan pie crust recipe up to step 6 and chill in the refrigerator for at least an hour while preparing the filling.
- Prepare Apples: Wash, peel, and core the apples, then slice them approximately ½ cm thick to avoid turning mushy during cooking.
- Flavor Sugar: In a large bowl, combine the sugar with the sliced vanilla pod and lemon zest. Rub the vanilla and zest into the sugar to release the beans, then remove the vanilla pod. Stir in ground cinnamon, ginger, and nutmeg.
- Coat Apples: Add sliced apples, apple cider vinegar, and 1 tablespoon (10g) of cornstarch to the sugar mixture. Toss with your hands until the apples are evenly coated.
- Macerate Apples: Cover the bowl and let the apples macerate for 1 hour. Afterward, separate the apple slices from the juices using a colander or sieve.
- Cook Apple Sauce: Place the reserved apple juices into a saucepan with the remaining 3 tablespoons (30g) of cornstarch. Whisk and bring to a gentle simmer for about 3 minutes until thickened. Remove from heat and whisk in vegan butter.
- Mix Apples with Sauce: Pour the thickened sauce over the apple slices and stir until coated evenly. Allow the mixture to cool to room temperature for 10 minutes.
- Preheat Oven: Place a large baking sheet in the oven. Preheat the oven to fan-forced 200°C (392°F) or conventional 210°C (410°F).
- Roll Out Bottom Pastry: Remove chilled dough discs and let sit for 5 minutes at room temperature. Roll out one disc on a lightly floured surface to a size slightly larger than a 9-inch deep pie tin. Transfer pastry into the tin.
- Shape Bottom Pastry: Gently press pastry into the base and sides of the tin. Trim excess with scissors and crimp edges using fingers or a fork. Pierce holes in the base with a fork.
- Prepare Top Pastry: Roll out the second dough disc. Either keep as one piece or cut into strips to form a lattice.
- Fill Pie: Layer the apple slices evenly in the pie tin. Pour any remaining juices over the filling.
- Cover Pie: Place the top pastry piece(s) over the filling. Trim excess dough and crimp edges to seal. If using whole pastry, cut slits to allow steam to escape.
- Apply Wash & Sugar: Mix non-dairy milk and maple syrup. Brush the mixture over the pie surface and sprinkle with demerara sugar.
- Bake: Place pie on the preheated baking sheet and bake for 20 minutes at fan 200°C (392°F) or conventional 210°C (410°F). Then, reduce temperature to fan 160°C (320°F) or conventional 175°C (350°F) and bake for an additional 40-50 minutes until golden brown. Check doneness by piercing with a fork; apples should be slightly firm.
- Cool & Serve: Let pie cool completely to room temperature. For clean slices, chill for a few hours before cutting. Can be served warm. Store covered in the fridge for up to 4 days.
Notes
- Slice apples about ½ cm thick to prevent mushiness during baking.
- Vanilla pod seeds provide a more intense flavor to the sugar mixture.
- Maceration allows apples to absorb the spices and sugar, enhancing flavor and texture.
- Using a lattice top or whole crust is optional and both work well.
- Brush the pie with a vegan maple syrup wash for a beautiful golden finish and slight sweetness.
- Check apple doneness as they should remain slightly firm for the best texture.
- Chilling the pie before slicing provides cleaner cuts.
- Store in airtight container refrigerated for up to 4 days.
