Vegan Apple Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This vegan apple pie is as easy as it is delicious! Serve as a perfect dessert for any meal this holiday season.
Ingredients
  • Apple Pie Filling:
  • 8-10 firm baking apples (Granny Smith, Ida Red, Northern Spy, etc)
  • ½ cup brown sugar (may use up to 1 cup, depending on the tartness of the apple)
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 Tbsp cornstarch
  • 1 Tbsp lemon juice
  • 2 Tbsp vegan butter
  • Crust:
  • 2 cups all purpose flour
  • 1 tsp salt
  • ⅔ cup vegan butter (I like using Earth Balance Baking Sticks)
  • 5 Tbsp ice cold water
Instructions
  1. Preheat your oven to 450º.
  2. Wash, peel, core, and slice apples.
  3. Mix all your pie filling ingredients (except the butter) together in a large mixing bowl. Set aside while you prepare your crust.
  4. In a medium bowl, whisk together flour and salt. Next, using a pastry cutter or a fork, cut the vegan butter into the flour mixture. Work quickly so the butter doesn't become warm. The mixture should somewhat resemble coarse sand when done.
  5. Next, add your ice water one tablespoon at a time, gently folding the water into the mixture with a fork after each tablespoon.
  6. The mixture will begin to be damp, but will still look very dry after all 5 tablespoons have been added. This is normal!
  7. Gently begin working the dough into a ball. The dough will not be completely smooth, and will still seem somewhat lumpy, but this is ok. Once you have formed a ball, divide it into two equal sections (your top and bottom crusts).
  8. Line your work area with plastic wrap, and begin rolling out your bottom crust. Place your rolling pin in the middle of the ball of dough, and firmly but gently roll outward. Continue doing this, going in a different direction every time to form a circle shape. Keep rolling out your dough until you have a thin disc (about ⅛th of an inch thick) that is several inches larger than your pie plate.
  9. Place pie plate upside-down in the center of bottom crust. Slide one hand gently under plastic wrap, and with the other hand on the pie plate, carefully flip the crust and pie plate over and right side up. Gently peel off plastic wrap, and form crust to pie plate.
  10. Now, stir your apple mixture to mix all the juices that have formed, and pour into your pie plate, reserving most of the liquid. Dot with butter, and set aside.
  11. Repeat step 8 with the second ball of dough to form your top crust. Once again, carefully flip the crust on top of the pie. Center it, and gently peel off the plastic wrap.
  12. Crimp crust according to your preference, and trim off excess crust with a sharp knife.
  13. Make 4 small cuts in the top of the pie crust to prevent puffing up during baking.
  14. Place in oven, and bake at 450º for 10 minutes, then reduce heat to 350º for about 45 minutes.
  15. Pie crust will be crisp and golden-brown when done.
  16. Serve warm with vegan ice cream or whipped cream! Best when fresh, but keeps well in the fridge for a few days.
Recipe by Seasoned with Sunshine at https://seasonedwithsunshine.com/vegan-apple-pie/