vegan apple pie

<span id="docs-internal-guid-5d1f1520-7fff-9147-9bf1-068968b4a84e"><span style="font-size: 12pt;font-family: Arial;color: #000000;background-color: transparent;font-style: italic;vertical-align: baseline">This Vegan Apple Crumb Pie is warm, cozy, and perfectly spiced! A crisp, buttery crust with a gooey apple filling, and a homemade crumble topping. Gluten &amp; Oil-Free.</span></span>

Vegan Apple Crumb Pie 

almond flour

arrowroot powder

sea salt

lemon

maple syrup

cinnamon

ginger

cardamom

nutmeg

apples*,

oats

baking powder

Prep

Preheat the oven to 350F and set a pie or tart tin aside.

Make the Pie Crust: 

prepare the flax &#8220;eggs&#8221; and let sit for at least 5 minutes; In the meantime, whisk the almond flour, arrowroot powder, and salt together in a medium bowl until well combined. Add the thickened flax to the bowl and mix with a spatula, eventually switching to your hands to form a dough &#8220;ball.&#8221; Place the dough between two large sheets of parchment paper, and use a rolling pin to create a thin circle, wide enough to cover the base and sides of your pie tin. Remove one sheet of parchment paper and &#8220;flip&#8221; the crust into your pie dish; remove the top layer of parchment paper, then press the dough along the base and up the sides of the pie dish. Use a fork to create a few venting holes on the bottom and sides of the dish; Set aside.

Apple Filling: 

Whisk the lemon juice, maple syrup, arrowroot powder, cinnamon, ginger, cardamom, nutmeg, and salt together in a large bowl until evenly combined. Thinly slice your apples using either a knife or mandoline (I recommend the latter) &#8211; I did not peel my apples, but you can if you&#8217;d like. Add the apples to the bowl with the spices and toss until the apples are coated. Transfer this mixture to the pie dish, then use your hands to spread the apples out evenly and make sure they are packed tightly.

Top with Crumble

Whisk the oats, almond flour, arrowroot powder, baking powder, cinnamon, and salt together in a bowl, until evenly distributed. Pour in the maple syrup and nut butter, then use a spatula to mix until a slightly sticky dough ball forms. Use your hands to crumble this ball evenly over the pie, aiming for smaller pieces vs. large clumps.

Bake

Place in the middle rack of the oven and bake for 28-30 minutes, until the crumble turns golden brown. Remove from the oven and serve warm, or let cool before serving. Serve as desired; leftovers will keep at room temperature for up to 5 days.

I made this today and it is incredible!!! I had to come and comment as soon as I finished enjoying this to let everyone know just how good it is. I cant believe how wholesome this recipie is and still tastes amazing. I substituted tapioca starch for arrowroot as that's what I had. Next time I may cut the apples in half as we had a hard time cutting through the pie piece while eating it, or it may have just been that we were trying to devour it too fast.

Well done, Caitlin! I've tried many of your recipies and think they are so talented. You always deliver on super healthy, easy and delicious recipies. Thank you!

This tasted delicious! I added some brown sugar to the filling mixture for some more sweetness.

You’ll LOVE this vegan apple pie recipe. It has a perfectly flaky, crisp and tender pie crust, and a deliciously juicy and aromatic apple pie filling. It’s also super easy to make, and you couldn’t possibly tell that it’s vegan! I’ve also included all my top tips for knowing when your pie is done and for preventing a soggy bottom.

The Ultimate Vegan Apple Pie

batches Extra Flaky Vegan Pie Crust

lemon juice

200 g (1 cup) caster/superfine sugar

¾ tsp ground ginger

g (1 ½ tbsp) vegan butter ((I used the Stork baking block.))

g (3 ½ tbsp) cornstarch (US)/cornflour (UK)

milk

sugar,

Prepare a double batch of the Extra Flaky Vegan Pie Crust, divide it into two equal pieces (for the bottom crust and for the lattice top), and chill it in the fridge for at least 30 minutes or until needed. You can also prepare it a day or two in advance.

You will need a 9 inch (23cm) pie dish ready to have on hand. It should be about 2 inches (5cm) deep. I recommend using a metal pie dish.

Vegan pie crust:

Slice the peeled and cored apples into 4-5mm slices.Tip: This is the optimal thickness that will give you pleasantly soft apples that still have a small amount of bite to them after the pie is fully baked. If you cut them much thinner, they will turn into mush during the relatively long baking time this pie requires.

Transfer the apple slices into a large bowl, drizzle them with lemon juice and mix well.Tip: The lemon juice slows down the oxidation and browning.

Add the sugar and spices, and mix well.

Cover the bowl and allow the sliced apples to macerate at room temperature for 1-2 hours, or until they have slightly softened and have released a noticeably large amount of juices (you should get just over 1 cup or about 260mL of juices, but it will vary with the type of apples you&#39;re using).

About 30 minutes before you start assembling the pie, transfer the apples into a sieve or colander placed over a bowl to drain the juices.

Pour the apple juices into a saucepan and cook them over medium heat for 10-15 minutes, with occasional stirring, until syrupy. The juices will thicken further when cooled, so you don’t need to cook them all the way until they have the consistency of jam.

Once reduced, add the vegan butter and cook them for a further 30 seconds. Then, remove from the heat and allow to cool until warm.

To finish off the apple pie filling, add the cornstarch to the sliced apples and mix well until it&#39;s evenly distributed. Pour over the reduced apple juices. If they’ve thickened too much during cooling, re-heat them briefly until warm to loosen them up.Mix it all together. Note that the reduced juices will remain in clumps/streaks throughout the filling as they’re fairly thick – that’s perfectly OK.

Apple pie filling:

To make the bottom pie crust, roll out half of the vegan pie crust on a lightly floured surface into a rough circle about 3mm thin. The circle should be at least 2-3 inches larger than the pie dish.

Transfer it into the pie dish and trim the excess pastry so that you have about 1 inch (2.5cm) of overhang.

Transfer the apple pie filling into the bottom pie crust, making sure that the apple slices are tightly packed together.

Bottom pie crust:

Make the lattice top: roll out the other half of the vegan pie crust on a lightly floured surface into an approximately 9x12 inch (23x30cm) rectangle about 3mm thin. Cut out 1 inch (2.5cm) strips, you should get a total of 12. Tip: To get perfectly straight strips, I recommend using a long ruler as a guide and a pastry wheel or pizza cutter to cut them.

Assemble the lattice by weaving the strips together. Trim the ends of the lattice strips, so that they reach past the edge of the filling by a few millimetres.

Lattice top:

Fold the overhanging pastry inwards, so that it covers the ends of the lattice strips. Press it gently together along the fold, so that the layers of dough adhere to each other.

To crimp the edge, form a V-shape with the thumb and index finger of your non-dominant hand on the outside edge of the pie crust. Then, use either the thumb, the index finger or the knuckle of the index finger of your dominant hand to push the pastry into that V-shape. Move around the edge of the pie crust to create a fluted rim.

Crimping:

Chill the finished pie in the fridge for 30-40 minutes or in the freezer for 15-20 minutes.Tip: Chilling the assembled pie helps to achieve maximum flakiness and also prevents the vegan butter in the pie crust from leaking out during baking.

While the pie is chilling, pre-heat the oven to 400ºF (200ºC) with a large baking sheet or tray on the middle oven rack.Tip 1: Baking the pie on a pre-heated baking sheet starts the bottom of the pie baking straight away and helps to prevent a soggy bottom. It also has the extra benefit of the baking sheet catching any stray juices that might bubble up and out of the pie.Tip 2: If you struggle with soggy bottoms on your pies, you can bake your pie on the lower middle oven rack instead.

Chilling the pie &amp; pre-heating the oven:

Mix together the maple syrup and non-dairy milk. Lightly brush the chilled pie with this vegan &quot;egg wash alternative&quot; and sprinkle it with granulated sugar.

Place the pie onto the pre-heated baking sheet and bake at 400ºF (200ºC) for about 1 hour 15 minutes.If the crimped edge of your pie starts browning too quickly, cut out a circle from a piece of aluminium foil and use the remaining foil to cover the edge (shiny side up). This prevents the edge from burning, while still allowing the central lattice to continue baking and browning.If the whole top of the pie is browning too quickly, cover it all with a sheet of aluminium foil (shiny side up) and continue baking until done. I like to bake the pie uncovered for the last 5 minutes of so, to ensure that the lattice top is perfectly crisp as it comes out of the oven.

The pie is done when the apples have softened (check their texture with a toothpick or a thin, sharp knife), the juices are visibly bubbling through the vents in the lattice and the pie filling has reached an internal temperature of 195ºF (90ºC).

Allow to cool for at least 4 hours before serving.

Baking:

The pie is best on the day of baking, but you can keep it for up to 2 days at room temperature, covered lightly with with a clean tea towel or a sheet of aluminium foil. Don&#39;t wrap it tightly in cling film or keep it in a closed container, as that will soften the crust too much.

Storage:

The ultimate healthy apple pie recipe that's secretly vegan and gluten-free! Topped with a flaky crust and caramelized gooey cinnamon apples, you'll never know this apple pie filling has no sugar added!

Best Healthy Homemade Apple Pie

servings Flaky Vegan Pie Crust (Gluten Free Option)

7-9 large apples, skinned, cored, and sliced very thin

tbsp lemon juice, or apple cider vinegar

tsp vanilla extract

tsp ground ginger

tbsp vegan butter or coconut oil, chilled

tbsp dairy free cream (such as coconut cream

tbsp raw sugar

First prepare the pie crust. Double the recipe and follow the directions listed in the Flaky Vegan Pie Crust recipe card, completely step 4. The only change you&#8217;ll need to make is when making the dough into a disk, separate it into 2 disks (one for the bottom crust, one for the top). Chill the disks for 30 minutes.

Continue on to follow step 5 through 7 with only 1 disk, rolling it out to be the bottom crust. Once the crust is in the pie dish, refrigerate the pie crust again, and proceed on with making the apple pie filling. 

Apple pie filling: 

Combine the thinly sliced apples in a bowl with the lemon juice, arrowroot powder, vanilla extract, and spices until evenly coated. 

Remove the pie dish and the second disk from the fridge. Pour the apple filling into the pie dish, arranging the apples so that they&#8217;re laying flat. Add in the tbsp vegan butter/coconut oil in cubes on top of the apples. Set aside.

Make the lattice crust according to the Flaky Vegan Pie Crust steps in the Notes section (starting at Step 3)

 To make the lattice, measure 10″ in length (if using a 10″ pie dish) and 1-1.5&#8243; in width for each strip of the lattice. Measure out 8-12 strips, depending on how many you want to go across each side. Drape half of the strips in one direction over the pie. Do not seal off the lattice yet. Now begin to weave the other strips going the opposite direction, lifting up every other strip to cover the opposite strip. Repeat for any remaining dough, alternating between which strips are folded and unfolded. Cut the loose ends of the strips, and gently tuck them underneath and into the first (bottom) pie crust.

Whisk together the coconut oil and maple syrup for the vegan &#8220;egg wash&#8221; and brush the pie crust. Sprinkle with coconut or raw sugar.

Refrigerate the pie for 30 minutes while you preheat the oven to 375F. 

When the oven is ready, place a pie onto a baking sheet, cover the crust fully with tinfoil,  and into the oven to bake for 25 minutes.

After 25 minutes, remove the tinfoil and bake for another 25 minutes, or until the crust looks lightly golden.

When the crust is golden and the filling is soft, remove from the oven and let cool for 1-2 hours to set before slicing into it.

Serve with homemade cashew milk ice cream or Paleo vegan ice cream and enjoy!

WOW that crust is a work of art! Not to mention, this really is the BEST apple pie I've ever had! :)

I feel like I can't help but comment when I see something like this. I came to snag some good looking recipes. This is the most beautiful pie I have ever seen. I second the comment above that says the crust is a work of art. I am so excited to make this!!!

Always love a healthy option. question for you: when do I utilize the melted butter in the pie filling?

thanks!

This recipe was so simple, yet everyone loved it!! The pie crust you'd never know was dairy free and the filling was so sweet! I was shocked!! Will definitely be making again!

My daughter loves having apple pies but I was always afraid of toxins and additives. Despite having poor cooking skills, I managed to make this one so well, thank you, bananadiaries!

Hey, thank you for your reply! I tried it with cornstarch and with wholewheat spelt flour and it turned out perfect! you really dont need to add sugar as its was so sweet and very delicious, everyone loved it! Thank you for the great recipe!!

I was searching for an easy, gluten free, vegan, sugar and oil free apple pie recipe and found yours (yes, I know your recipe doesn't completely fit the bill but I was able to adapt it). I used a store bought frozen gluten and dairy free pie crust which did have sugar and oil in it (next time I'll make the crust from scratch though there is always a challenge in making a crust without shortening). I followed the pie filling recipe except did not add the tablespoon of vegan butter or coconut oil and didn't have any nutmeg. Also no vegan wash. My wife wanted raisins added to the filling because I had previously used a recipe that included raisins so I added 3/4 cup of raisins after that I soaked in water for 20 minutes so they would plump up. The apple filling was delicious - the best I ever had! I'm sure your recommendation to peel and slice the apples very thin made the difference. Thank you so much for an easy to make, simple yet delicious  apple pie recipe!

https://www.youtube.com/watch?v=xiIBlSwbO7s

This is my all time favorite healthy apple pie recipe. I've actually been making this vegan apple pie since I was 12 years old! It's a super easy no sugar added apple pie filling all baked in a flaky pie crust that's secretly vegan and gluten free (seriously, my family LOVES it!). This is truly the only apple pie recipe that you need!

FULL RECIPE: https://thebananadiaries.com/best-homemade-healthy-apple-pie/

You'll need only a few simple vegan ingredients to get started and a whole lot of apples from your apple picking trip! Top with a scoop of dairy free cashew milk ice cream or coconut milk ice cream for a classic apple pie a la mode!

Full recipe is in the blog post, listed down below! Enjoy!!

Lots of love,
Britt

Homemade Healthy Apple Pie (Vegan + Gluten Free): https://thebananadiaries.com/best-homemade-healthy-apple-pie/
How to make a vegan flaky pie crust: https://www.youtube.com/watch?v=Ab6hoVR7oUo
How to make a pie crust lattice: https://thebananadiaries.com/ultimate-pie-crust-recipe/

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Hi! My name's Britt, and I make healthy recipes and inspirational life hacks videos to help you live your best life! I mainly run a healthy baking blog where you'll find lots of healthy vegan and gluten free (with Paleo!) baking treats and desserts, but food is just a small part of an overall healthy lifestyle. So on here, I also share other tips and tricks, such as mindfulness tips, meditation, and law of attraction to help you live your best life! 
#vegan #applepie #healthydessert

BEST EVER Homemade Healthy Apple Pie | Vegan, Gluten Free, No Sugar Added Filling!

Better than store-bought, this Homemade Apple Pie Spice is perfect for adding flavor to all of your desserts and baked goods, especially apple pie! Only 4 ingredients and 5 minutes to make!

Homemade Apple Pie Spice

allspice

ginger powder

Add all the ingredients to a bowl and whisk very well. Alternatively, what I prefer, is to add them to a small mason jar with a lid and shake vigorously until well mixed. Store for 6 months in the pantry. Use in any recipe calling for apple pie spice or anything you want to enhance the flavor. Oatmeal, Vegan Apple Crisp, Pancakes or Streusel Muffins! See the post for several recommended recipes, ideas and amounts.

You only need 8 ingredients for this entire recipe (+salt &amp; water), as the same ingredients are repeated in both the filling and dough. These are a much healthier take on hand pies, as they are made with pecan butter instead of oil or butter, giving them a wonderful "buttery" depth of flavor and crispy texture.

Vegan Gluten-Free Apple Hand Pies

pecan butter (SEE DIRECTIONS)

(80 grams) white rice flour

(63 grams) coconut sugar

fine sea salt

vanilla extract

hot water (helps make the rice

granny smith apple, peeled & chopped (you'll need about 1 1/4 cups of 1/2 inch cubes, 130 grams)

(36 grams) coconut sugar

apple pie spice (storebought blend,

water

pecan

nutmeg allspice

As always, use a scale flour

scale.

This pie dough will also work for a full size 9 inch pie for my Best Vegan Pumpkin Pie. Just follow the same steps here for making the dough and after chilling it, roll the dough out in between 2 pieces of parchment paper (see photos above) to about 10-12 inches round, 1/4 inch thick.  Peel off the top paper and lift up the bottom piece of parchment and carefully flip  over the dough onto a greased 9 inch pie dish. Press the dough into the pie dish smoothly and piece together any cracks. Gently prick the bottom of the pie dough several times with a fork ONLY if needing a fully baked crust like for a no-bake pie, like this Vegan Chocolate Cream Pie, bake at 350°F 15-20 minutes until it is light golden brown on the edges and the bottom looks cooked and dry. If using this dough for my pumpkin pie or another pie that bakes a long time, do not prebake it.

Time saving tips: You can make both the pecan butter and the dough the day before you bake the pies, then it all comes together really fast. You can even make the filling the day before as well and just keep stored in the fridge.

First, make the pecan butter which only takes 10 minutes. Store-bought does not work, it&#x27;s too oily. Use raw pecans and not roasted, because the roasted are too oily. Add 2 cups raw pecans to a food processor and process into a flour. Scrape down the sides and process for about 10 minutes until it is very, very smooth and creamy. You will need to scrape down the sides a couple of times during. Do not stop processing once it is a paste, you need to keep going until it is very soft and smooth and the consistency of a soft buttercream frosting. It should be smoother than almond butter, more oily. If it&#x27;s not oily enough, then it won&#x27;t blend properly with the flours! You will have extra, but will only need 1/2 cup for the dough.

Clean and dry out your food processor before the next step. The pecan butter should be cooled and at room temperature before the next step, so that&#x27;s why I recommend making it earlier.

Next, make your dough. Add the tapioca starch, rice flour, coconut sugar and salt to a clean/dry food processor. Pulse just to blend together.

Measure out only 1/2 cup of the pecan butter and add to the food processor, with the 6 tablespoons hot water (I warmed my water for 30 sec in the microwave) and vanilla. Process until it all comes together into a really sticky dough, resembling thick peanut butter, a few seconds. Scrape the sides and process once more. It will not be like a traditional pie dough, it will be more sticky, truly like peanut butter, but will firm up a TON in the chilling step. Do not be tempted to add extra flour! Refer to photo for texture.

Scrape out your every bit of dough onto plastic wrap. Wrap it up and form a ball and place in the freezer for 2 hours. The dough will be too sticky to use immediately. If wanting to store the dough overnight, store in the fridge instead of the freezer. Do not remove until ready to use right away.

While the dough is chilling, make your apple pie filling. Add the chopped apples, apple spice blend and coconut sugar into a small pot and stir around to coat all the apples. Add the 1 tablespoon water and stir. Turn the heat to medium. Once it starts to sizzle, immediately turn to the lowest heat, cover and let cook for just 5 minutes, just until the apples have began to soften and looking syrupy. You just want to slightly cook them, so they will be fully cooked after the oven baking step. Let the filling cool off.

Preheat an oven to 350°F (177°C) and line a pan with parchment paper.

Unwrap the chilled dough and use immediately. Place on a large piece of parchment paper, add another piece on top of the dough and roll out into a large round piece at 1/8 inch thick, rolling out from the center of the dough, to the edges. Follow above photo tutorial as a guide. You also don&#x27;t want the dough too thick, or you won&#x27;t have enough for 10 pies. Using a round cookie cutter or glass about 3 inches in size, cut out 20 circles. I used a biscuit cutter that is 2.75 inches. Keep re-rolling out the dough until you&#x27;ve made 10 pies.

Place each bottom dough piece onto the parchment lined pan. Scoop about 1 tablespoon of the apple pie filling onto the center of each piece, spread out, leaving a little space to seal the edges. Be careful about overfilling them, or the tops will break and ooze out. Add a few of the pecan pieces as well. Place the tops on gently and press down the edges with your fingers. It sticks very easily together. Use damp fingers if necessary. If any of the dough slightly cracks, just dampen a finger and smooth it back out. For decorative edges, you can crimp them with a fork. Lastly, with a sharp knife, cut a tiny slit opening on the tops of each pie, this will allow a little steam to escape. The slit should only be about 1/4 inch.

Lightly dampen a pastry brush with water and brush the tops of each pie, just to moisten them, so the sugar will stick. Sprinkle extra apple pie spice or cinnamon and raw sugar (or coconut sugar) all over the tops. Don't be shy with the sugar. The pies themselves are mildly sweet, so this is where the nice sweet bite comes from.

Bake for 13-15 minutes, just until the tops are firm and no longer soft. Mine were perfect right at 15 minutes, but your oven may take a minute less or more. Just keep an eye on them and feel the tops for a crisp touch. Transfer to a cooling rack. Eat while warm. These hold up perfectly, just like a gluten-filled pie crust. Keep leftovers in a sealed container. Reheat them in a low heat oven just until warm and crispy again. They will not be crispy if reheated in the microwave, but soft &amp; chewy, but still delicious.

Homemade Apple Pie that is so delicious and healthy. It is free of processed sugar and oil. Sweetened with dates for guilt-free enjoyment. On top of that this apple pie is super easy to make!

Sugar-free Vegan Apple Pie

rolled oats (3.2 oz)

whole wheat flour

walnuts (heaping

tsp cardamom

dates (chopped, 7 oz)

apples

lemon (juiced)

walnuts (chopped, 3 oz)

Preheat the oven to 350°F (180°C).

Chop the dates into small pieces. After that, peel, core, and slice the apples into small chunks.

In a large bowl combine the dry ingredients (oats, flour, chopped walnuts, cinnamon, and cardamom). Mix with a spoon.

Then, pour the water and lemon juice into the bowl with dry ingredients. Stir once and then add the chopped dates and apples. Mix everything well.

Line a 10 inch (25 cm) round cake pan with parchment paper.

Spread the apple pie mixture in the baking pan and smooth the surface with a spoon. Decorate it with the chopped walnuts on top.

Bake for 40 mins and let cool before cutting. Enjoy!

I really like this recipe. I used a food processor to chop the walnut and prep the apples, so i was ready in like 10 minutes, just had to wait for the baking :) Its delicious, my bf also loved it, thank you!

Another amazing recipe! Delicious, healthy and easy to make! Thank you so much for sharing the love

Thank you so much for this wonderful recipe! I have not changed much (just less walnuts on top) and it's absolutely heavenly!

Top 6 vegan apple pie recipes from across the web

The most viewed vegan apple pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Apple Crumb Pie

The Ultimate Vegan Apple Pie

Best Healthy Homemade Apple Pie

Homemade Apple Pie Spice

Vegan Gluten-Free Apple Hand Pies

Sugar-free Vegan Apple Pie

Top 6 vegan apple pie recipes from across the web

The most viewed vegan apple pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Apple Crumb Pie

The Ultimate Vegan Apple Pie

Best Healthy Homemade Apple Pie

Homemade Apple Pie Spice

Vegan Gluten-Free Apple Hand Pies

Sugar-free Vegan Apple Pie

The most viewed vegan apple pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine