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Servings: 8
Calories: 359kcal
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.
Nutrition
Calories: 359kcal | Carbohydrates: 52g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 230mg | Potassium: 159mg | Fiber: 4g | Sugar: 22g | Vitamin A: 199IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg
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