Can I use a store-bought crust?

You can, but this homemade crust is absolutely worth it. It’s flaky, tender, and has been part of this recipe for generations. If you’re going to spend time making apple pie, this crust is a big part of what makes it special.

Why does my crust get too brown before the filling is done?

If the edges brown too quickly, use a crust shield or tin foil around the rim partway through baking. This keeps the dough from burning while the filling continues to cook. We used to bake the pie at a higher temp then reduce for the rest of baking, however, this recipe has been adjusted to bake at 350°F (175°C) for a longer time frame to help prevent any issues with the crust becoming to dark.

What apples work best for this pie?

Ida Red apples are amazing if you can find them. They hold their shape well and have great flavor, it's what Grandma always used. I generally use Fuji apples though as they are much easier to find and also make an excellent pie. Both of my Aunts swear by Granny Smith citing the sweet and sour combination really sets the pie apart from other pies. You can absolutely mix apple varieties if you’d like!

Do I need to precook the apple filling?

Nope. This pie uses a raw apple filling that bakes directly in the crust. As long as you let the pie cool properly after baking, the flour thickens the juices into that gooey, cinnamon-sugar sauce that coats every apple.

Why don’t you use a vegan egg wash?

This crust doesn’t need it. A simple sprinkle of sugar and cinnamon on top gives you a beautiful finish and great flavor without any extra steps.

Why does the pie need to cool before slicing?

Right out of the oven, the filling is very loose. Letting the pie cool for at least one hour (longer is even better) allows the juices to thicken so you get clean slices instead of apple pie soup. Still delicious… just prettier after resting.

I'm mixing my dough but it's too crumbly and won't hold together well.

If this happens simply add a splash of milk one tablespoon at a time until the dough is the right consistency.

Vegan Apple Pie (Multi-Time Contest Winner)

Description

This vegan apple pie features a flaky homemade crust and tender apples baked in a warm cinnamon-sugar sauce. A proven family favorite and multi-time first place contest winner!

Ingredients

For the apple filling:

7-8 medium apples, peeled and chopped (See Notes)

1 cup granulated sugar

3 heaping tablespoons all-purpose flour

2 teaspoons ground cinnamon

For the dough:

1/2 cup neutral oil

1/3 cup plant milk (room temperature)

2 cups all-purpose flour

1 teaspoon salt.

Additional sugar for sprinkling

Additional cinnamon for sprinkling

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Instructions

Peel and chop the apples. Peel and chop 7–8 medium apples and add them to a large mixing bowl.
Mix the filling. Add sugar, flour, cinnamon, and a pinch of salt to the apples. Stir until evenly coated. Set aside to rest.
Preheat oven. Preheat oven to 350°F (175°C).
Mix wet ingredients. In a measuring cup, whisk together the oil and plant milk.
Mix dry ingredients. Sift the flour into a medium mixing bowl, then add salt and combine.
Make the dough. Pour the wet ingredients into the dry and stir with a fork until a dough forms and no dry flour remains. Divide dough in half.
Roll bottom crust. Place one portion of dough between two sheets of wax paper and roll into a thin circle slightly larger than a 9-inch pie dish.
Loosen and flip. Gently peel back the top sheet of wax paper. Lay it back down, place your hand under the bottom sheet, and flip the dough over.
Peel second sheet. Gently peel away the other sheet of wax paper and set it aside for rolling the top crust.
Transfer to dish. Flip the dough into the pie dish, center it, then carefully peel off the remaining sheet of wax paper.
Fit crust. Gently press the dough into the bottom and sides of the dish.
Roll top crust. Repeat rolling process with remaining dough between two sheets of wax paper. Set aside.
Fill the pie. Stir apples again and spoon them into the crust, making sure to scrape all the juices from the bowl into the pie.
Add top crust. Place top crust over apples. Trim excess if needed and crimp edges to seal.
Vent and top. Make a few small cuts near the edges of the crust. Sprinkle top with sugar and cinnamon.
Bake. Bake for 60 minutes, until crust is golden and filling is bubbling.
Cool. Let pie cool for at least 1 hour before slicing so the filling thickens.
Serve. Serve warm or at room temperature. Great with plant-based vanilla ice cream.

Equipment

Chopping Knife

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Cooling Rack

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Measuring Cups and Spoons

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Liquid Measuring Cups

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Mixing Bowls

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Whisk

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Notes

Apple varieties: I’ve tested this pie with Ida Reds, Fuji, and Granny Smith apples and they are all wonderful. You can also mix apple varieties if you’d like — a blend of sweet and tart apples also works great.
Milk choice: Use plant milk to keep this pie vegan. If you’re not vegan, regular dairy milk works perfectly in the crust — that’s how my grandma always made it.
Cooling matters: Letting the pie cool for at least one hour (longer is even better) helps the filling thicken so you get clean slices.
Freezing: This pie does not freeze well. The crust and filling texture are best enjoyed fresh or refrigerated.
Make ahead: This pie can be baked earlier in the day or the night before your event and allowed to rest. It actually slices better after sitting.

Prep Time: 45 minutes
Cook Time: 1 hour
Category: Dessert, Holiday
Method: Baking
Cuisine: American