Vegan Apple Cinnamon Pie
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.
Servings: 10 people
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!
Notes
If using a glass pie dish, let your pie sit at room temperature until it's no long "cold" when you touch the sides to prevent the dish breaking in the oven from the extreme temperature change. You don't need to worry about this for metal or enamel baking pans.