What makes the pie crust in this recipe so flaky?

The pie crust achieves its flaky texture by using very cold vegan butter and shortening, processed into a mealy, crumbly consistency before adding cold water and oil.

What kind of apples are best for this vegan apple pie filling?

The recipe calls for 8-10 medium apples, approximately 6 cups sliced, which will create a balanced sweet and tart flavor when combined with the brown sugar and spices.

Why does this recipe use aquafaba for the pie crust?

Aquafaba is brushed on the edges to help seal the top crust and on the top crust itself before baking, providing a golden-brown finish and helping the cinnamon sugar adhere.

What is the purpose of lemon and orange juice in the apple filling?

The juice of half a lemon and half an orange adds a bright, zesty counterpoint to the sweetness of the apples and brown sugar, enhancing the overall flavor profile of the filling.

How should I store leftover vegan apple pie?

Store any leftover apple pie covered at room temperature for a day or two, or refrigerate for up to 3-4 days. For longer storage, wrap tightly and freeze for up to 1 month.

7 years ago

The Best Vegan Apple Pie Recipe
[Vegan]

GP By: Gretchen Price

Author Bio

My name is Gretchen Price, and I am a professional pastry chef of over 20... Read More

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A slice of golden-brown vegan apple pie on a white plate, revealing a generous filling of spiced apple slices, with the full pie visible in the background.

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Apple

The Best Vegan Apple Pie Recipe [Vegan]

Dairy Free

The Best Vegan Apple Pie Recipe happens to be the simplest. In this day of “over the top everything” can we just bring it back to a really simple, really pure, really amazing apple pie?

Ingredients You Need for The Best Vegan Apple Pie Recipe [Vegan]

For the Pie Crust:

3 cups all purpose flour
3 tablespoons sugar
1/2 teaspoon salt
9 tablespoons cold vegan butter
6 tablespoons shortening or solid coconut oil
3 Tablespoons liquid vegetable or coconut oil
4 1/2 tablespoons cold water

For the Apple Filling

8- 10 medium apples (approximately 6 cups slices apples)
1/2 cup light brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Juice of 1/2 lemon (approximately 2 teaspoons)
Juice of 1/2 orange (approximately 2 tablespoons)
4 Tablespoons all purpose flour

For the Finishing

4 Tablespoons aquafaba
3 teaspoons cinnamon sugar for topping

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How to Prepare The Best Vegan Apple Pie Recipe [Vegan]

First prepare the pie dough first get the vegan butter and shortening or coconut oil to the freezer while you measure the rest of the ingredients.
Combine the flour, salt, sugar into a food processor (or you can mix the entire recipe by hand with a pastry cutter or fork) process to distribute the ingredients evenly.
Add the cold vegan butter and the shortening or coconut oil and process until it is mealy and course crumbly texture.
Add the cold water and the oil through the feed tube while pulsing and then process until a soft crumbly dough forms, but be careful not to process to a paste!
Turn it out onto a lightly floured surface and gather the dough together by hand and knead the fragments the rest of the way to a soft ball that stays together.
Wrap in plastic and refrigerate for an hour to relax the dough and allow the flour to absorb through.
Once chilled, divide the dough in half and roll half of the dough on a lightly floured surface to about 12" diameter (1/4" thick) and line your un-greased pie plate.
Refrigerate until needed.
For the apple filling, peel, core and the slice the apples to approximately 1/4" thick slices.
Combine all of the ingredients except the butter with the apples and toss to combine well.
Pour into raw pie shell and place the butter in small pieces scattered on top
Roll out the other portion of pie dough and cover the apples sealing the edge and the top crust with some of the aquafaba.
Brush the top crust with the remaining aquafaba and sprinkle with cinnamon sugar.
Make a few steam slits in the top of the crust
Bake in preheated 450°F oven for 20 minutes then turn oven down to 325°F for the remaining time, approximately 45 minutes total bake time.
Bake until a skewer inserted into the middle of the apples goes in easily but does not seem mushy, and you may see some slight bubbling juices around the edges
Be careful not to over bake to the point of applesauce!
Cool for at least 1 hour.
Serve warm or cold it is your choice.

Notes

Apple pie can be stored for 2-3 days at room temperature covered. Refrigerate for longer storage up to 1 week. Raw pie can be frozen for up to 2 months wrapped well, thaw completely before baking