Air Fryer Vegan Apple Pie

Air Fryer Vegan Apple Pie is my go-to fall and holiday dessert when I want something that looks completely classic and stunning and tastes like the most comforting, deeply satisfying pie imaginable. The filling is thick and warmly spiced with tender caramelized apples, cinnamon, and vanilla, and the golden flaky lattice crust bakes up beautifully in the air fryer. I make it for Thanksgiving, Christmas, and cozy fall weekends because it's a true crowd-pleaser that comes together faster than the oven version. Store at room temperature for up to 2 days or in the fridge for up to 4 days.

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Prep Time: 10

Cook Time: 45

Total Time: 55

Course: Air Fryer, Dessert

Cuisine: American

Keyword: Air Fryer Vegan Apple Pie

Servings:

Calories: 359kcal

Author: Mandy Applegate

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

US Customary - Metric

Instructions

Add the apple to a large saucepan. Stir in lemon juice, sugar, flour, cinnamon, margarine, and vanilla. Cook over medium heat for about 10-15 minutes, stirring often, until the apples begin to soften. Remove from heat and set aside.
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 180ºC (350°F).
On a floured surface, roll out the bottom crust to about 12 inches in diameter. Transfer it to a 9-inch pie pan, trimming any excess dough. Add the apple filling, mounding it slightly in the center.
2 vegan pie crusts
Cut the other crust into thick slices and place them on top of the pie - you can make a lattice pattern. Brush with non-dairy milk.
2 tablespoons non-dairy milk
Bake in the air fryer at 180ºC (350°F) for about 25 minutes, or until the crust is golden and the apple filling is bubbling. If the crust browns too quickly, cover the edges with a pie shield.
Let the pie cool for 30 minutes at room temperature to thicken.
Serve with vegan whipped cream or non-dairy ice cream and enjoy.

Notes

Here are a few tips I've picked up from making this pie that'll help yours turn out perfectly.

Slice the apples evenly: Try to cut your apple slices to a similar thickness so they cook down at the same rate during the stovetop step.
Don't skip the stovetop step: Pre-cooking the filling for 10 to 15 minutes over medium heat drives off excess moisture so the finished pie doesn't end up watery or undercooked in the center.
Mound the filling slightly: Pile the filling a little higher in the center of the pie before adding the lattice top. The apples will settle as they bake, and the pie will look full and even once sliced.
Protect the crust edges: Air fryers can run hot, so keep a pie crust shield nearby and use it if the edges start browning before the 25 minutes are up.
Cool for the full 30 minutes: It's tempting to slice into it right away, but letting the pie rest at room temperature for 30 minutes lets the filling firm up so your slices hold their shape.
Freeze slices individually: Flash-freeze the cut slices on a lined baking sheet for about an hour, then wrap and store them. They won't stick together, and you can grab just one slice at a time whenever you want a piece.

Nutrition

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