The Best Vegan Apple Cinnamon Pie is made vegan, gluten free, egg free and sweetened with organic cane sugar. Just in time for Fall, this pie is a perfect way to use up those apples from apple picking.
Sweet apple cinnamon pie filling wrapped up with a flaky golden crust, this pie will quickly convert any non-believer that vegan desserts are just as delicious as their dairy filled counterparts.
I was inspired by own vegan apple cinnamon pie bars to bring you this simple and delicious classic pie made using simple ingredients.
HOW TO MAKE THIS APPLE CINNAMON PIE
Crust
- all purpose flour – or you could use measure for measure gluten free baking flour for a gluten free version
- vegan butter – I like to use vegan butter in stick for easy measuring like Earth Balance
- sea salt
- water
- apples – I used a variety of Fuji, Gala and Granny Smith apples but you can use whichever apples you prefer
- organic brown sugar and organic cane sugar
- lemon juice
- cornstarch – or tapioca starch
- cinnamon, nutmeg and cardamom
Other: almond milk or plant milk for brushing as “egg wash”
Let’s get to baking!
- Preparing the crust: Place your crust ingredients into a food processor and pulse until crumbles form. Turn out the crumbles onto a flour dusted work surface and kneed for 30 seconds and shape into two disks. Cover in plastic wrap and chill for 30 minutes before using. When ready to use, let the dough sit at room temperature for 10 minutes. Roll out the doughs between two pieces of parchment paper until they are roughly 1/8 inch in thickness. Use the parchment paper to help transfer one of the pie crusts to the pie pan. Use the second crust to cut out strips–I like to make mine different sizes.
- For the apple cinnamon pie filling: place sliced apples, sugars, cornstarch, lemon juice and spices into a large pot over medium heat. Gently stir until all the apples are evenly coated. Cover the pot and cook about 10-15 minutes while stirring occasionally. The apples will be tender when done.
- Transfer the filling: pour the filling into the pie crust and top with pie crust strips to create a lattice design. Trim the overhang and fold the edges inward. Brush the crust with almond milk.
- Bake the pie: for 20-25 minutes and the crust is golden. Let the pie cool for at least 25 minutes before cutting into pieces and serving.
Commonly Asked Questions
I always cook my apples before putting them in my pie because it controls the tenderness and balance of sweetness in the pie. Never skip this step! 😉
I can’t imagine a world without apple cinnamon pie. Always put spices in your apple pie!
Yes, if you find a store bought pie crust you love and trust, it will work perfectly in this recipe. Be sure to get two of them so you can use the second for the lattice topping.
I think it’s safe to say that Fall is a popular time of year–the weather is cool but not cold, the leaves are changing colors and Thanksgiving is on it’s way! What’s not to love?
If you love this classic apple cinnamon pie, you will love some of these Thanksgiving inspired recipes:
If you are still reading this far, you definitely deserve some apple cinnamon pie and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Happy Baking!
Vegan Apple Cinnamon Pie
Equipment
- large pot
- 9" pie dish or pan
- food processor
Ingredients
for the pie crust
- 3 cups all purpose flour or measure for measure gluten free flour
- 1 cup cold vegan butter chopped
- 1 tbsp organic cane sugar can omit for savory crust
- ½ tsp salt
- 6-8 tbsp cold water
- plant milk for brushing as “egg wash”
for the filling
- 6 apples any variety
- 1 tbsp lemon juice
- ⅓ cup organic brown sugar packed
- ⅓ cup organic cane sugar
- 2 tbsp cornstarch or tapioca flour
- ⅛ tsp salt
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cardamon
Instructions
- To make the crust, in a food processor, pulse together the flour, sugar and salt until combined. Add the cold butter and process until the mixture resembles coarse meal. Slowly add in the cold water, pulse 2 or 3 times between each addition. The dough should hold together when squeezed with your fingers but should not be sticky. Try not to over pulse the dough.
- Turn the dough out onto a lightly floured work surface and knead for 30 seconds until the dough is smooth. Divide into 2 equal portions, and shape each into a disk. Wrap one of the disks in plastic wrap and chill in the refrigerator until ready to use.
- Roll out the first dough disk between two pieces of parchment paper or on a lightly floured work surface until it's roughly ⅛ inch in thickness. Roll the dough around the rolling pin and unroll it on top of a pie dish or use the parchment paper to carefully transfer the crust to the pie dish/pan. Gently press the dough into the bottom and sides of the dish, removing the overhang. Cover and chill in the refrigerator.
- While the dough chills, peel and thinly slice the apples and place them into a large pot with the lemon juice, sugars, cornstarch, salt and spices. Carefully stir until everything is evenly distributed. Place the pot over medium heat and cover. Stir occasionally until the apples are tender, about 10-15 minutes. Remove and let cool slightly.
- Preheat the oven to 425 F°. Remove the second disc from the refrigerator and let sit at room temperature for 10 minutes before rolling out to ⅛ in thickness. Cut the dough into strips, varying in thickness.
- Remove the pie crust from the refrigerator and add the filling. Top with pie crust strips to create a lattice topping. Trim the overhang and use your fingers for a fork to press the top and bottom crust edges together. Brush the crust with almond milk "egg wash" and bake for 20-25 minutes and the crust is golden brown.
- Let the pie cool for at least 25 minutes before cutting into slices and serving. Enjoy!
