This Vegan Pie Crust is SO tender and flaky, and perfect for all of your favorite vegan pie recipes. It comes together in a snap, requires just 4 ingredients, and stores fabulously!

A vegan pie crust in a pie dish. - 1

I know how hard it can be to find a pre-made pie crust that’s actually vegan, and so after seeing how much you all loved my Gluten Free Pie Crust , I wanted to create a Vegan Pie Crust that uses regular flour, for ALL your occasions. Personally, I’m partial to apple pie at the moment (it is fall, after all), but you can use this pie crust for chocolate pies, cherry pies, key lime, etc. More on that below.

Why You’ll Love This Vegan Pie Crust Recipe

  • Buttery and flaky . This has the flavor and texture of a traditional pie crust recipe, just without the dairy butter or shortening.
  • Versatile . You can use this vegan pie crust recipe for savory pies, sweet pies, or cut it smaller to make hand pies, Vegan Pot Pies , and more. So many options!
  • Easy to make . Follow the instructions below and this is a no-fail recipe made with simple, everyday ingredients.
Ingredients for vegan pie crust. - 2

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • Flour – I used all purpose flour for this pie crust recipe.
  • Salt – I like to use sea salt.
  • Vegan Butter – Make sure the butter is solid and very cold. You can use homemade vegan butter if you’d like!
  • Water – Also make sure the water is ice cold.

How to Make Vegan Pie Crust

Make the Dough

Flour with cubes of butter in a bowl. - 3

Add the butter to the dry ingredients.

  • Mix the dry ingredients . In a large bowl, add in the sifted flour and the sea salt.
  • Add the butter . Add in the cold vegan butter by cutting it into chunks, or by grating it into the flour mixture. Using a pastry cutter, fork, or just your hands, mix everything together until it resembles coarse crumbs/sand, pinching the butter together with the flour. You want everything blended together to form a coarse dough, where you can still see bits of butter that look like little pieces of coarse sand. Don’t overwork the dough.
Large crumbs of pie dough in a mixing bowl. - 4

Add the water.

  • Combine with water . Add the water slowly (start with 4 tablespoons). Mix with a spoon or your hands until combined. The dough should come together easily and not be sticky.
  • Form the dough into a disk . Shape the dough into a disk and don’t overwork it. Pay attention to see if it needs a bit more flour (a sprinkling) or water and add accordingly. I do not recommend adding more water than what was mentioned above.
  • Let it chill . Wrap the dough up tightly in reusable wrap, and place it in the fridge for at least two hours, and up to two days.

Make the Pie Crust

Rolled out pie dough. - 5

Roll out the dough.

  • Let the dough thaw. When ready to use, set the disk on the counter for about 5 to 10 minutes before rolling it out.
  • Roll out the dough. Set down some parchment paper, dust it lightly with flour, and begin to roll out the crust. Since the parchment paper moves a lot, it may help to add some weight to the edges. Roll out into a 10 to 12 inch circle.
  • Lightly flour your pie dish . Move the parchment paper with pie dough over the pie dish and begin to invert it into the dish. If it doesn’t fall perfectly, just reform with your fingers. Smooth out the bottom and edges. Ensure the pie is covering all of the pie dish, especially the bottom.
  • IF your recipe calls for pre-baking : Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto the pie crust. IF pre-baking, bake according to the recipe’s instructions. Enjoy!

Tips for Success

  • Troubleshoot dry dough . Add a tablespoon of water at a time until it’s a bit more pliable. I usually don’t need more than 4 tablespoons, but if you sense that the dough is dry, go ahead with the above advice.
  • Try not to mix with your hands too much . This will warm up the ingredients in the dough (making it sticky), and you want to make sure they stay nice and cold.
  • Double if needed . This recipe is for a 9″ pie dish, but if you want to make a pie that has a lattice top, double the recipe and make two disks of dough.
  • Don’t overwork the dough . Overworking the dough activates the gluten and makes the pie crust come out tough after baking. It can also make it more difficult to smoothly roll out the dough before baking.

The Best Vegan Pies to Try

You can make any pie you like with this vegan pie crust. You could even make no-bake desserts/pastries with it. Or a vegan quiche! But, staying on the topic of pies, here are some of my personal favorites:

  • Pecan Pie
  • Pumpkin Pie (Perfect for Thanksgiving!)
  • Vegan Apple Pie is also a good idea, as is strawberry rhubarb, cherry, key lime, chocolate pudding, s’mores, etc.!
  • Buttermilk Pie
  • Vegan Sweet Potato Pie
A baked apple pie with a lattice. - 6

How to Store Homemade Pie Crust

  • Refrigerator : Store your unbaked vegan pie crust in the fridge, covered, for up to 4-5 days. Remember to let it sit on the counter for 5-10 minutes before using.
  • Freezer : Freeze your pie crust, or disk of pie dough, for up to 3 months in an airtight container, or a couple tight layers of plastic wrap.

More Vegan Basics

  • Vegan Heavy Cream Substitute
  • How to Make Vegan Parmesan Cheese
  • Cashew Milk
  • Vegan Chicken
  • Vegan Mayo (Thick and Creamy)

Ingredients

  • 1 ½ cups all purpose flour , sifted ( 180g )
  • ½ teaspoon sea salt , ( 3g )
  • 8 tablespoons vegan butter , solid and very cold, diced ( 112g )
  • 4-6 tablespoons ice cold water , ( 60 to 90mL )

Instructions

  • Ensure all your ingredients are very cold. You want almost frozen butter that is hard.
  • In a large bowl, add in the sifted flour and the sea salt.
  • Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand, pinching the butter together with the flour. You want everything blended together to form a coarse dough, where you can still see bits of butter that look like little pieces of coarse sand. Don’t overwork.
  • Add the water slowly (start with 4 tablespoons). Mix with a spoon or your hands until combined. If the dough is too dry, add a tablespoon at a time until it’s a bit more pliable. The dough should come together easily and not be sticky.
  • Shape the dough into a disk and don’t overwork it. Pay attention to see if it needs a bit more flour (a sprinkling) or water and add accordingly. I do not recommend adding more water than above.
  • Wrap it up tightly in reusable wrap, and place in the fridge for at least two hours up to two days.
  • When ready to use, set on the counter for about 5 to 10 minutes before rolling out.
  • Set down some parchment paper, dust it lightly with flour, and begin to roll out the crust. Since the parchment paper moves a lot, it may help to add some weight to the edges. Roll out into a 10 to 12 inch circle.
  • Lightly flour your pie dish. Move the parchment paper with pie dough over the pie dish and begin to invert it into the dish. If it doesn’t fall perfectly, just reform with your fingers. Smooth out the bottom and edges. Ensure the pie is covering all of the pie dish, especially the bottom.
  • (IF your recipe calls for pre-baking). Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto pie crust. IF pre-baking, bake according to recipe’s instructions. Enjoy!

Notes

  • If the Dough is Too Dry: Add a tablespoon of water at a time until it’s a bit more pliable. I usually don’t need more than 4 tablespoons, but if you sense that the dough is dry, go ahead with the above advice.
  • Try Not to Mix with Your Hands Too Much: This will warm up the ingredients in the dough (making it sticky), and you want to make sure they stay nice and cold.
  • What Size Pie Does This Make: This recipe is for a 9″ pie dish, but if you want to make a pie that has a lattice top, double the recipe and make two disks of dough.
  • Don’t Overwork the Dough: Overworking the dough activates the gluten and makes the pie crust come out tough after baking. It can also make it more difficult to smoothly roll out the dough before baking.
  • Storage: Store your unbaked vegan pie crust in the fridge, covered, for up to 4-5 days. Remember to let it sit on the counter for 5-10 minutes before using. You can also freeze your pie crust, or disk of pie dough, for up to 3 months in an airtight container, or a couple tight layers of plastic wrap.

This Vegan Pie Crust is SO tender and flaky, and perfect for all of your favorite vegan pie recipes. It comes together in a snap, requires just 4 ingredients, and stores fabulously!

A vegan pie crust in a pie dish. - 7

I know how hard it can be to find a pre-made pie crust that’s actually vegan, and so after seeing how much you all loved my Gluten Free Pie Crust , I wanted to create a Vegan Pie Crust that uses regular flour, for ALL your occasions. Personally, I’m partial to apple pie at the moment (it is fall, after all), but you can use this pie crust for chocolate pies, cherry pies, key lime, etc. More on that below.

Why You’ll Love This Vegan Pie Crust Recipe

  • Buttery and flaky . This has the flavor and texture of a traditional pie crust recipe, just without the dairy butter or shortening.
  • Versatile . You can use this vegan pie crust recipe for savory pies, sweet pies, or cut it smaller to make hand pies, Vegan Pot Pies , and more. So many options!
  • Easy to make . Follow the instructions below and this is a no-fail recipe made with simple, everyday ingredients.
Ingredients for vegan pie crust. - 8

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • Flour – I used all purpose flour for this pie crust recipe.
  • Salt – I like to use sea salt.
  • Vegan Butter – Make sure the butter is solid and very cold. You can use homemade vegan butter if you’d like!
  • Water – Also make sure the water is ice cold.

How to Make Vegan Pie Crust

Make the Dough

Flour with cubes of butter in a bowl. - 9

Add the butter to the dry ingredients.

  • Mix the dry ingredients . In a large bowl, add in the sifted flour and the sea salt.
  • Add the butter . Add in the cold vegan butter by cutting it into chunks, or by grating it into the flour mixture. Using a pastry cutter, fork, or just your hands, mix everything together until it resembles coarse crumbs/sand, pinching the butter together with the flour. You want everything blended together to form a coarse dough, where you can still see bits of butter that look like little pieces of coarse sand. Don’t overwork the dough.
Large crumbs of pie dough in a mixing bowl. - 10

Add the water.

  • Combine with water . Add the water slowly (start with 4 tablespoons). Mix with a spoon or your hands until combined. The dough should come together easily and not be sticky.
  • Form the dough into a disk . Shape the dough into a disk and don’t overwork it. Pay attention to see if it needs a bit more flour (a sprinkling) or water and add accordingly. I do not recommend adding more water than what was mentioned above.
  • Let it chill . Wrap the dough up tightly in reusable wrap, and place it in the fridge for at least two hours, and up to two days.

Make the Pie Crust

Rolled out pie dough. - 11

Roll out the dough.

  • Let the dough thaw. When ready to use, set the disk on the counter for about 5 to 10 minutes before rolling it out.
  • Roll out the dough. Set down some parchment paper, dust it lightly with flour, and begin to roll out the crust. Since the parchment paper moves a lot, it may help to add some weight to the edges. Roll out into a 10 to 12 inch circle.
  • Lightly flour your pie dish . Move the parchment paper with pie dough over the pie dish and begin to invert it into the dish. If it doesn’t fall perfectly, just reform with your fingers. Smooth out the bottom and edges. Ensure the pie is covering all of the pie dish, especially the bottom.
  • IF your recipe calls for pre-baking : Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto the pie crust. IF pre-baking, bake according to the recipe’s instructions. Enjoy!

Tips for Success

  • Troubleshoot dry dough . Add a tablespoon of water at a time until it’s a bit more pliable. I usually don’t need more than 4 tablespoons, but if you sense that the dough is dry, go ahead with the above advice.
  • Try not to mix with your hands too much . This will warm up the ingredients in the dough (making it sticky), and you want to make sure they stay nice and cold.
  • Double if needed . This recipe is for a 9″ pie dish, but if you want to make a pie that has a lattice top, double the recipe and make two disks of dough.
  • Don’t overwork the dough . Overworking the dough activates the gluten and makes the pie crust come out tough after baking. It can also make it more difficult to smoothly roll out the dough before baking.

The Best Vegan Pies to Try

You can make any pie you like with this vegan pie crust. You could even make no-bake desserts/pastries with it. Or a vegan quiche! But, staying on the topic of pies, here are some of my personal favorites:

  • Pecan Pie
  • Pumpkin Pie (Perfect for Thanksgiving!)
  • Vegan Apple Pie is also a good idea, as is strawberry rhubarb, cherry, key lime, chocolate pudding, s’mores, etc.!
  • Buttermilk Pie
  • Vegan Sweet Potato Pie
A baked apple pie with a lattice. - 12

How to Store Homemade Pie Crust

  • Refrigerator : Store your unbaked vegan pie crust in the fridge, covered, for up to 4-5 days. Remember to let it sit on the counter for 5-10 minutes before using.
  • Freezer : Freeze your pie crust, or disk of pie dough, for up to 3 months in an airtight container, or a couple tight layers of plastic wrap.

More Vegan Basics

  • Vegan Heavy Cream Substitute
  • How to Make Vegan Parmesan Cheese
  • Cashew Milk
  • Vegan Chicken
  • Vegan Mayo (Thick and Creamy)

Ingredients

  • 1 ½ cups all purpose flour , sifted ( 180g )
  • ½ teaspoon sea salt , ( 3g )
  • 8 tablespoons vegan butter , solid and very cold, diced ( 112g )
  • 4-6 tablespoons ice cold water , ( 60 to 90mL )

Instructions

  • Ensure all your ingredients are very cold. You want almost frozen butter that is hard.
  • In a large bowl, add in the sifted flour and the sea salt.
  • Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand, pinching the butter together with the flour. You want everything blended together to form a coarse dough, where you can still see bits of butter that look like little pieces of coarse sand. Don’t overwork.
  • Add the water slowly (start with 4 tablespoons). Mix with a spoon or your hands until combined. If the dough is too dry, add a tablespoon at a time until it’s a bit more pliable. The dough should come together easily and not be sticky.
  • Shape the dough into a disk and don’t overwork it. Pay attention to see if it needs a bit more flour (a sprinkling) or water and add accordingly. I do not recommend adding more water than above.
  • Wrap it up tightly in reusable wrap, and place in the fridge for at least two hours up to two days.
  • When ready to use, set on the counter for about 5 to 10 minutes before rolling out.
  • Set down some parchment paper, dust it lightly with flour, and begin to roll out the crust. Since the parchment paper moves a lot, it may help to add some weight to the edges. Roll out into a 10 to 12 inch circle.
  • Lightly flour your pie dish. Move the parchment paper with pie dough over the pie dish and begin to invert it into the dish. If it doesn’t fall perfectly, just reform with your fingers. Smooth out the bottom and edges. Ensure the pie is covering all of the pie dish, especially the bottom.
  • (IF your recipe calls for pre-baking). Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto pie crust. IF pre-baking, bake according to recipe’s instructions. Enjoy!

Notes

  • If the Dough is Too Dry: Add a tablespoon of water at a time until it’s a bit more pliable. I usually don’t need more than 4 tablespoons, but if you sense that the dough is dry, go ahead with the above advice.
  • Try Not to Mix with Your Hands Too Much: This will warm up the ingredients in the dough (making it sticky), and you want to make sure they stay nice and cold.
  • What Size Pie Does This Make: This recipe is for a 9″ pie dish, but if you want to make a pie that has a lattice top, double the recipe and make two disks of dough.
  • Don’t Overwork the Dough: Overworking the dough activates the gluten and makes the pie crust come out tough after baking. It can also make it more difficult to smoothly roll out the dough before baking.
  • Storage: Store your unbaked vegan pie crust in the fridge, covered, for up to 4-5 days. Remember to let it sit on the counter for 5-10 minutes before using. You can also freeze your pie crust, or disk of pie dough, for up to 3 months in an airtight container, or a couple tight layers of plastic wrap.
Pie crust filled with apples and covered with a lattice. - 13

The Best Vegan Pie Crust

Ingredients

  • 1 ½ cups all purpose flour sifted ( 180g )
  • ½ teaspoon sea salt ( 3g )
  • 8 tablespoons vegan butter solid and very cold, diced ( 112g )
  • 4-6 tablespoons ice cold water ( 60 to 90mL )

Instructions

  • Ensure all your ingredients are very cold. You want almost frozen butter that is hard.
  • In a large bowl, add in the sifted flour and the sea salt.
  • Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand, pinching the butter together with the flour. You want everything blended together to form a coarse dough, where you can still see bits of butter that look like little pieces of coarse sand. Don’t overwork.
  • Add the water slowly (start with 4 tablespoons). Mix with a spoon or your hands until combined. If the dough is too dry, add a tablespoon at a time until it’s a bit more pliable. The dough should come together easily and not be sticky.
  • Shape the dough into a disk and don’t overwork it. Pay attention to see if it needs a bit more flour (a sprinkling) or water and add accordingly. I do not recommend adding more water than above.
  • Wrap it up tightly in reusable wrap, and place in the fridge for at least two hours up to two days.
  • When ready to use, set on the counter for about 5 to 10 minutes before rolling out.
  • Set down some parchment paper, dust it lightly with flour, and begin to roll out the crust. Since the parchment paper moves a lot, it may help to add some weight to the edges. Roll out into a 10 to 12 inch circle.
  • Lightly flour your pie dish. Move the parchment paper with pie dough over the pie dish and begin to invert it into the dish. If it doesn’t fall perfectly, just reform with your fingers. Smooth out the bottom and edges. Ensure the pie is covering all of the pie dish, especially the bottom.
  • (IF your recipe calls for pre-baking). Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto pie crust. IF pre-baking, bake according to recipe’s instructions. Enjoy!

Video

Notes

  • If the Dough is Too Dry: Add a tablespoon of water at a time until it’s a bit more pliable. I usually don’t need more than 4 tablespoons, but if you sense that the dough is dry, go ahead with the above advice.
  • Try Not to Mix with Your Hands Too Much: This will warm up the ingredients in the dough (making it sticky), and you want to make sure they stay nice and cold.
  • What Size Pie Does This Make: This recipe is for a 9" pie dish, but if you want to make a pie that has a lattice top, double the recipe and make two disks of dough.
  • Don’t Overwork the Dough: Overworking the dough activates the gluten and makes the pie crust come out tough after baking. It can also make it more difficult to smoothly roll out the dough before baking.
  • Storage: Store your unbaked vegan pie crust in the fridge, covered, for up to 4-5 days. Remember to let it sit on the counter for 5-10 minutes before using. You can also freeze your pie crust, or disk of pie dough, for up to 3 months in an airtight container, or a couple tight layers of plastic wrap.

Nutrition

The Best Vegan Pie Crust https://jessicainthekitchen.com/best-vegan-pie-crust/ September 20, 2021

Learn how to make a flaky Vegan Apple Pie from scratch! There’s no better way to use up those freshly-picked apples than to make a homemade apple pie!

Vegan apple pie with ice cream. - 14

I don’t think there’s a fall dessert that is any more classic than a sweet apple pie. Missing out on apple pie would be like missing out on fall. What else would you place next to the Vegan Pumpkin Pie and Pecan Pie at Thanksgiving?!

Whether it’s Thanksgiving or not, though, enjoying a slice of apple pie fresh from the oven is a must at least once in the next few months. This vegan version has an ultra-flaky, “buttery” crust and a sweet cinnamon-nutmeg apple filling. Yum!

Ingredients for vegan apple pie. - 15

Notes on Ingredients

I don’t know about you, but I can’t wait any longer so let’s get started! Here’s what to gather up for a vegan apple pie:

  • Pie Crust: Use 2x this Homemade Vegan Pie Crust – one for the base and the other for the top lattice work.
  • Apples: I used a mix of 1/3 golden delicious and 2/3 honey crisp. Ideally you’re looking for some tartness, and a lot of sweetness/neutral apples if you can’t find these specific types. If you do switch this up, increase or decrease the sugar accordingly.
  • Lemon Juice: This balances out the sweetness of the apples and really boosts all the flavours.
  • Sugar: I like to use cane sugar in this recipe, brown sugar works too!
  • Spices: Use a mix of ground cinnamon and nutmeg.
  • Salt: I like to use sea salt in this pie.
  • Butter: Use whatever brand of vegan butter that you like.
  • Vanilla Extract: For a touch of extra sweet flavor.
  • Cornstarch Slurry: Mix cornstarch and water to create a cornstarch slurry.

Can I Use Frozen Pie Crustfor Apple Pie?

Sure! Sometimes I like to make my Vegan Pie Crust ahead of time and freeze it until I’m ready to make the actual apple pie. It saves a lot of time!

What Kind of Apples are Best for Apple Pie?

I used a mix of 1/3 golden delicious and 2/3 honey crisp apples for this recipe. Those are my favorites, but you can also use granny smith or gala apples if you want. You could also do all honey crisp, all gala, etc, if you don’t want to do a mix.

Slices of vegan apple pie on a platter. - 16

How to Make Vegan Apple Pie

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

Make the Filling

Combine the Filling Ingredients: In a large bowl, add in your chopped apple pies. Pour over the lemon juice, sugar, ground cinnamon, nutmeg and sea salt and stir to combine thoroughly.

Chopped apple pieces in a bowl. - 17

Melt the Butter: Heat a large pan to medium heat. Melt the vegan butter. Once melted and slightly sizzling, add in the apple mixture.

Cook the Apples: Reduce heat to medium low and cook down the apples for 7-8 minutes, until slightly tender, stirring occasionally. At the end of the 7-8 minutes, add in the cornstarch slurry and the vanilla extract and stir for one minute then remove from the heat.

Apples cooking in a large pot. - 18

Let Cool: Remove pan from heat and allow the apples to cool, about 15-20 minutes. You can preheat your oven in the meantime and/or make your pie crust while it’s cooking. Remember you need two – one for the base, and another for the top.

Make the Vegan Apple Pie

Preheat Your Oven to 425°F/220°C: Shape out your pie crust for your base into your pie dish, crimping the edges.

Vegan pie crust in a baking dish. - 19

Fill the Pie Crust: Add the apples into the base of the pie crust (using a 9” pie dish). Using a spatula, smooth over the top.

Apple pie crust filled with cinnamon-nutmeg apples. - 20

Prepare the Second Layer of Pie Crust: Remove the second pie crust from the fridge for about 5 to 10 minutes, or according to the recipe you’re using or directions of the pie crust. Using a rolling pin , roll out the second pie crust into a disc. Slice into thin rectangular strips.

Form the Lattice: Layer them in a lattice work pattern on top of the pie crust vertically, and then alternating every strip, add a horizontal strip until the entire top is evenly covered. Snip off the edges and pinch down into the bottom pie crust to connect them seamlessly.

Pie crust forming a lattice over cooked apples. - 21

Use a Vegan Egg Wash: Brush with a vegan egg wash such as a vegan egg replacement like just egg. Sprinkle some extra sugar all over the top of the pie.

Bake the Pie: Place your pie in the oven on a baking sheet and bake for 15 minutes at 425°F/220°C. Then reduce heat to 350°F/180°C and bake for 45 minutes. Watch your pie crust during the last 30 minutes – if it starts to brown, be sure to tent it with foil all around the pie.

Let the Pie Cool: Remove your pie and allow to cool completely; at room temperature for at least 2 hours, and then in the fridge for at least 4 hours but preferably overnight. Slice into it, serve with some ice cream, and enjoy!

Baked vegan apple pie with a lattice over the top. - 22

Tips for Success

Whew! That was a lot of reading, I know, but you won’t believe how quickly this pie comes together. Here are some tips to think about on making a vegan apple pie before you get started:

  • Lemon Juice to Sugar Ratio Notes: This sugar and lemon juice combination is specifically for this combination of sturdy sweet and sturdy tart apples. If you’re using only tart apples, you’ll want to reduce the lemon juice and possibly increase the sugar. If you’re using only sweet apples, reduce the sugar and use the same amount of lemon juice.
  • Can I Use a Store-Bought Crust? Potentially. You’ll want to be very careful about checking the ingredients, but if they’re vegan-friendly, go for it!
  • Let the Dough Chill: If you’re making a pie crust from scratch, let the dough chill for 45 minutes to an hour before working with it. This will ensure that it does not begin to shrink when you bake it.
  • Let the Pie Cool Before Slicing: Things can get pretty messy if you try to serve it right away! Give it those 6 hours (2 on the countertop, 4 in the fridge), and then you can reheat slices if necessary.
Apple pie in a baking dish. - 23

Variation Ideas

If you don’t want to make your apple pie the same way every time, you don’t have to! Switching things up can be good. Feel free to add in more/less cinnamon, more/less nutmeg, chopped pecans, dried fruit such as cranberries, etc. Have fun experimenting with add-ins!

Vegan apple pie slice on a plate. - 24

How to Store and Reheat Apple Pie

I usually keep my leftover vegan apple pie in the fridge in an airtight container for 4-5 days. To reheat a slice, simply pop it in the microwave for 20-30 seconds, and enjoy. (Don’t forget another scoop of vegan ice cream !)

Can I Freeze This?

Yes! You can keep your apple pie in the freezer in an airtight container for 2-3 months. Make sure to let it thaw in the fridge overnight before reheating again.

Happy Fall!!

Apple pie slice on a plate. - 25

Ingredients

  • 2 vegan pie crusts , Use one for the base and the other for the top lattice work
  • 3 lbs apples , peeled, cored and chopped into large chunks (I used a mix of 1/3 golden delicious and 2/3 honey crisp)
  • 2 ½ tablespoons lemon juice
  • 1 cup cane sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon sea salt
  • ¼ cup vegan butter
  • ½ tbsp vanilla extract
  • 1 ½ tablespoons cornstarch
  • 1 ½ tablespoons water , mixed together with the cornstarch

Instructions

  • In a large bowl, add in your chopped apple pies. Pour over the lemon juice, sugar, ground cinnamon, nutmeg and sea salt and stir to combine thoroughly. Set aside.
  • Heat a large pan to medium heat. Melt the vegan butter. Once melted and slightly sizzling, add in the apple mixture.
  • Reduce heat to medium low and cook down the apples for 7-8 minutes, until slightly tender, stirring occasionally. At the end of the 7-8 minutes, add in the cornstarch slurry and the vanilla extract and stir for one minute then remove from the heat.
  • Remove pan from heat and allow the apples to cool, about 15-20 minutes. You can preheat your oven in the meantime and/or make your pie crust while it’s cooking. Remember you need two – one for the base, and another for the top,
  • Preheat your oven to 425°F/220°C. You will lower this later on. Shape out your pie crust for your base into your pie dish, crimping the edges.
  • Add the apples into the base of the pie crust (using a 9” pie dish). Using a spatula, smooth over the top.
  • Remove the second pie crust from the fridge for about 5 to 10 minutes, or according to the recipe you’re using or directions of the pie crust. Using a rolling pin, roll out the second pie crust into a disc. Slice into thin rectangular strips. Layer them in a lattice work pattern on top of the pie crust vertically, and then alternating every strip, add a horizontal strip until the entire top is evenly covered. Snip off the edges and pinch down into the bottom pie crust to connect them seamlessly.
  • Brush with a vegan egg wash such as a vegan egg replacement like just egg. Sprinkle some extra sugar all over the top of the pie.
  • Place your pie in the oven on a baking sheet and bake for 15 minutes at 425°F/220°C. Then reduce heat to 350°F/180°C and bake for 45 minutes. Watch your pie crust during the last 30 minutes – if it starts to brown, be sure to tent it with foil all around the pie.
  • Remove your pie and allow to cool completely; at room temperature for at least 2 hours, and then in the fridge for at least 4 hours but preferably overnight. Slice into it, serve with some ice cream, and enjoy!

Notes

  • Lemon Juice to Sugar Ratio Notes: This sugar and lemon juice combination is specifically for this combination of sturdy sweet and sturdy tart apples. If you’re using only tart apples, you’ll want to reduce the lemon juice and possibly increase the sugar. If you’re using only sweet apples, reduce the sugar and use the same amount of lemon juice.
  • Can I Use a Store-Bought Crust? Potentially. You’ll want to be very careful about checking the ingredients, but if they’re vegan-friendly, go for it!
  • Let the Dough Chill: If you’re making a pie crust from scratch, let the dough chill for 45 minutes to an hour before working with it. This will ensure that it does not begin to shrink when you bake it.
  • Let the Pie Cool Before Slicing: Things can get pretty messy if you try to serve it right away! Give it those 6 hours (2 on the countertop, 4 in the fridge), and then you can reheat slices if necessary.
  • Storage: I usually keep my leftover vegan apple pie in the fridge in an airtight container for 4-5 days. You can also freeze it the same way for 2-3 months.