Homemade Vegan Apple Pie

This amazing, classic vegan apple pie is just in time for autumn! 

Autumn doesn’t officially start until next week but that doesn’t mean we can’t start indulging in our favorite autumn treats a bit early. Especially, if it’s as simple and straightforward as this vegan apple pie. 

I have a few pie recipes with a graham cracker crust and an almond flour crust but this vegan butter crust wins in all marks. 

Firstly, the crust consists of only 3 ingredients: flour, salt and vegan butter. These 3 ingredients can be mixed in a food processor or by hand to form a dough within seconds. 

Secondly, the dough is light but robust, making it easy to roll and shape with.

Lastly, the dough beautifully bakes into a flaky and crunchy crust with no soggy bottom.

I love the crust so much that I decided to make mini vegan apple pies so I get more crust out of each bite!

But don’t get me wrong, the filling is absolutely amazing too! Gala apples are spiced with cinnamon and a pinch of nutmeg, the essential flavors in any autumn treat. 

This homemade vegan apple pie will fill your kitchen with warmth as the fragrant flavors will bring autumn right to your kitchen.

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quick notes

• When making the dough, add in one tbsp of cold water at a time because depending on several uncontrollable factors (humidity, flour, etc), there may be no need for additional water.
• I recommend popping the butter in the freezer for a few minutes before making the crust. The colder the butter and water, the easier the dough will come together.
• Depending on how sweet your apple is, adjust the sugar levels for the filling.

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HOMEMADE VEGAN APPLE PIE

makes 4 mini pies

Crust

Dry Ingredients

• 1 cup (149g) all purpose flour
• ½ tsp salt

Pulse dry ingredients together in a food processor.

Alternatively, in a bowl, whisk dry ingredients together.

Wet ingredients

• 7 tbsp (98g) cold vegan butter
• 2 -3 tbsp cold water

In the food processor, add the vegan butter and pulse until butter is roughly incorporated into the dry ingredients. Do not over mix as small chunks of butter is fine. Add in 1 tbsp of cold water at a time and pulse a couple of times. Keep adding 1 tbsp of cold water at a time until the dough begins to roughly stick and come together.

Alternatively, mix in cold butter to the dry ingredients with a pastry blender. Once the butter is roughly incorporated into the dry ingredients, add in 1 tbsp of cold water at a time and mix. When the dough roughly sticks together, the dough is ready.

Using either a measuring scale or eyeballing it, divide the dough into four equal parts and individually wrap and refrigerate for at least 1 hour.

Apple filling

• 2 (215g) gala apples
• 2 tbsp all purpose flour
• 1 ½ – 2 tbsp coconut sugar
• ½ tsp cinnamon
• pinch of nutmeg

Peel and cut the gala apples into a small chunks. Add to a bowl with the rest of the ingredients and mix.

Preheat oven to 350F degrees.

Flour your countertop and rolling pin. Grab one of the dough and roughly cut about ⅓ of the dough and set aside for the top crust. Roll out the remaining ⅔ of the dough until it is roughly 1 inch longer and wider than pie tins. Line the pie tin with the rolled out dough, trimming the sides. Grab a fork and poke a few holes into the bottom crust.

Add the apple pie filling into the tins. Roll the remaining ⅓ of the dough and seal the pie. Cut a small “x” into the middle of the top crust.

Repeat with remaining dough.

“Egg” wash

• 1 tbsp maple syrup
• 1 tbsp non dairy milk

Mix the “egg” wash mixture and brush onto the top crust.

Bake for 35-40 minutes until the filling is bubbling and top crust has browned.

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p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!