Vegan Apple Pie
This classic vegan apple pie recipe is the perfect holiday vegan dessert, with sweet apple filling in each delicious bite.
Servings: 8 servings
Ingredients
- 6 large apples
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg (or omit nutmeg and increase cinnamon to 1 tsp)
- 1/8 tsp salt
- 1/4 cup flour (white, spelt, or oat)
- 2/3 cup sugar or coconut sugar
- 2 tbsp coconut oil or vegan butter (optional)
- 1 double pie crust (see above for options)
Instructions
- To make vegan apple pie, line a 9-inch pan with one of the pie crusts, and set aside. Preheat oven to 425 F. Peel and slice the apples (watch the video above to see a size visual). Toss in a large bowl with all remaining ingredients. Transfer to the crust - the filling should tower over the top. Place second crust on top, and crimp the edges of the two crusts together with your fingers or a fork. Cut a few slits into the crust to allow steam to escape. To prevent burnt edges, I like to cover just the outer rim of the pan with a ring of aluminum foil, leaving the middle of the pie exposed. Bake on the oven center rack for 40 minutes, or until crust is lightly browned and apple filling is hot and bubbly. Let cool. The pie can sit out overnight (loosely covered), or leftovers can be covered and refrigerated for up to 5 days. View Nutrition Facts
Video
Notes
Readers also love this famous Crustless Pumpkin Pie.
Nutrition
Serving: 1slice | Calories: 320kcal | Carbohydrates: 58g | Protein: 2.5g | Fat: 10g | Saturated Fat: 1.4g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 6g | Sodium: 240mg | Potassium: 229mg | Fiber: 6.8g | Sugar: 30g | Vitamin A: 250IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 2mg