Lattice Crust Vegan Apple Pie Recipe
Add Preferred SourceVegan Apple Pie is an absolute classic, and this version makes it easy to enjoy a slice of nostalgia without any animal products. From the flaky crust to the warm, spiced filling, it’s everything you love about traditional apple pie but entirely plant-based. You’ll love how simple it is to make with basic ingredients, and it’s a crowd-pleaser for vegans and non-vegans alike.
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For me, this pie is perfect for holiday gatherings, where you want a dessert that feels special but isn’t complicated. It’s also great for meal prep—you can make it ahead of time or even freeze it unbaked, so you’re always ready to impress without any last-minute stress. It’s the kind of recipe that makes your life easier while still delivering something everyone will love.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Apple Pie with Step-by-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Vegan apple pie comes together quickly and easily when you follow my steps. Let’s break it down so you can have the perfect pie ready in no time!
Cook the Apple Filling
Start by peeling and slicing your apples into even pieces—this ensures they cook evenly. Add them to a large saucepan along with lemon juice, sugar, flour, cinnamon, margarine, and vanilla.
Stir everything together and cook over medium heat for 10-15 minutes, stirring frequently, until the apples start to soften. Set it aside to cool while you prepare the crust.
Prepare the Bottom Crust
Roll out your first pie crust on a lightly floured surface until it’s about 12 inches in diameter. Carefully transfer it to a 9-inch pie pan, pressing it gently into the corners.
Trim any overhang, leaving just enough to seal the top crust later. Pour in the apple filling, spreading it out evenly and mounding it slightly in the center for that classic pie shape.
Add the Top Crust
Roll out the second pie crust and cut it into thick strips for a lattice pattern. Lay the strips over the pie, alternating directions to create a woven effect, or cover the pie completely with the crust, cutting small slits for steam to escape.
Brush the top with non-dairy milk for a beautiful golden finish when it bakes.
Bake
Preheat your oven to 200°C (390°F).
Place the pie in the oven on the middle rack and bake for approximately 40 minutes. Keep an eye on it—if the edges of the crust brown too quickly, cover them with foil or a pie shield.
When the crust is golden brown, and the filling is bubbling, your pie is ready to come out of the oven.
Cool and Serve
Allow the pie to cool at room temperature for about 30 minutes. This step is key for the filling to set, making it easier to slice.
Serve warm with a scoop of non-dairy vanilla ice cream or a dollop of vegan whipped cream, and enjoy every bite!
Recipe Notes and Expert Tips
Here are some of my top tips to ensure your classic vegan apple pie is a success every time:
- Use the Right Apples: Using a combination of sweet and tart apples, such as Granny Smith and Honeycrisp, creates a more balanced flavor. The tartness cuts through the sweetness, making every bite just right.
- Keep the Dough Cold: A chilled pie crust bakes up flakier and is easier to handle.
- Balance the Sweetness: If your apples are very sweet, reduce the sugar slightly to keep the flavor balanced.
- Prevent Soggy Crusts: Dust a small amount of flour or breadcrumbs on the bottom crust before adding the filling to absorb excess juices.
- Lattice Crust Hack: If weaving a lattice feels intimidating, just lay the strips diagonally without weaving. It’ll still look amazing.
- Golden Crust Tip: Brushing the top crust with non-dairy milk before baking adds a golden, glossy finish. For an even richer look, sprinkle a bit of coarse sugar on top for sparkle and crunch.
- Prep Ahead: Make the filling a day in advance and refrigerate it to save time.
- Freezing Option: This pie freezes beautifully unbaked. Bake it directly from the freezer, adding a few extra minutes to the baking time.
How to Store Leftover Vegan Apple Pie
Storing leftover homemade vegan apple pie is easy, and you have a few options to keep it fresh.
If you plan to enjoy the leftovers within a few days, store the pie in the refrigerator. Place the slices in an airtight container or cover the pie plate tightly with plastic wrap or foil. Refrigerated pie stays fresh for up to four days. To reheat, warm slices in the oven at 350°F (175°C) for about 10 minutes to crisp up the crust and heat the filling.
For longer storage, freezing is an excellent option. You can freeze the entire pie unbaked or freeze leftover slices. To freeze an unbaked pie, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep for up to three months.
When you’re ready to bake, pop it straight into the oven from frozen and add an extra 10-15 minutes to the baking time.
If you’re freezing individual slices, wrap them in plastic wrap and store them in a freezer-safe bag or container. To enjoy a slice, thaw it overnight in the fridge and warm it briefly in the oven.
More Easy Vegan Dessert Recipes for You to Try at Home
I’ve got plenty of easy, delicious recipes that go hand in hand with this pie—give them a try!
- Vegan Chocolate Chip Cookies
- Vegan Spiced Pumpkin Pie
- Vegan Chocolate Cake
- Vegan Orange and Pecan Bundt Cake
- Vegan Chocolate Mousse
Equipment
Ingredients
- 2 vegan pie crusts
- 4-5 medium-sized apples peeled and sliced
- 1 tablespoon lemon juice
- 2 tablespoons vegan butter margarine
- ½ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 tablespoons non-dairy milk for brushing pie crust
Instructions
- Peel and slice the apples evenly, then add them to a large saucepan. Stir in the lemon juice, sugar, flour, cinnamon, margarine, and vanilla. Cook over medium heat for 10-15 minutes, stirring frequently, until the apples soften. Remove from heat and let the mixture cool.4-5 medium-sized apples, 1 tablespoon lemon juice, 2 tablespoons vegan butter, ½ cup granulated sugar, 3 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon pure vanilla extract
- Preheat the oven to 200°C (390°F). Roll out one of the pie crusts on a floured surface to about 12 inches in diameter. Transfer it to a 9-inch pie pan and trim any excess dough around the edges. Add the cooled apple filling, mounding it slightly in the center.2 vegan pie crusts
- For the top crust, roll out the second pie dough and cut it into strips. Lay the strips over the pie in a lattice pattern or place the crust on top whole, cutting a few slits to allow steam to escape. Brush the top with non-dairy milk.2 tablespoons non-dairy milk for brushing pie crust
- Bake the pie for approximately 40 minutes, or until the crust is golden and the filling is bubbling. If the edges brown too quickly, cover them with a pie shield or foil. Let the pie cool for 30 minutes at room temperature before serving.
- Serve with vegan whipped cream or non-dairy ice cream and enjoy.
Notes
- Use the Right Apples: Using a combination of sweet and tart apples, such as Granny Smith and Honeycrisp, creates a more balanced flavor. The tartness cuts through the sweetness, making every bite just right.
- Keep the Dough Cold: A chilled pie crust bakes up flakier and is easier to handle.
- Balance the Sweetness: If your apples are very sweet, reduce the sugar slightly to keep the flavor balanced.
- Prevent Soggy Crusts: Dust a small amount of flour or breadcrumbs on the bottom crust before adding the filling to absorb excess juices.
- Lattice Crust Hack: If weaving a lattice feels intimidating, just lay the strips diagonally without weaving. It’ll still look amazing.
- Golden Crust Tip: Brushing the top crust with non-dairy milk before baking adds a golden, glossy finish. For an even richer look, sprinkle a bit of coarse sugar on top for sparkle and crunch.
- Prep Ahead: Make the filling a day in advance and refrigerate it to save time.
- Freezing Option: This pie freezes beautifully unbaked. Bake it directly from the freezer, adding a few extra minutes to the baking time.
