This is the vegan apple pie recipe that you’ve been looking for! Flavorful, homemade, apple cinnamon filling with a thick caramel-like sauce that holds your pie together into a perfect slice.

A top view of a vegan apple pie with a lattice top.

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I’ve made many delicious apple pies over the years, but I must confess that once I cut into them, very few have been good-looking. I finally found a way to make an apple pie as beautiful as it is delicious with a thick flavorful filling!

My apple pies were always too runny and fell apart when I tried to serve them. The joke in my family was, “Is it going to be a piece of pie or a pile of pie?” Now with this method, there is no question, my apple pies bake up perfectly every time.

🧾 Ingredients and substitutions

  • Pie Crust – I love my vegan hot water pie crust recipe, but you can use any vegan pie crust. You can also just use a bottom crust and use my crumb topping instead of a top crust for your pie.
  • Apples – any firm sweet/tart apples will work. I like Empire, Honey Crisps, or Jonagold the best. You don’t want a soft apple that will become mushy when you bake it.
  • Cinnamon – for flavor.
  • Nutmeg – for flavor. (optional)
  • Vegan Butter – any vegan margarine will work. I like to use my homemade vegan stick butter.
  • Flour – all-purpose white flour works best. You can also use any grain-based gluten-free flour mix.
  • Sugar – Any organic sugar is vegan. I like to use 1/2 light brown sugar for more of a caramel flavor. Feel free to reduce the sugar for a less sweet pie.
  • Water – to achieve the right consistency in the sauce.

🔪 Helpful tools

  • Pie Dish – I use an 8-inch pie dish for this pie. Don’t use a smaller pie dish or your pie will boil over in the oven.
  • Parchment Paper – to help roll out the pie crust.
  • Pizza Cutter – if you are going to make a lattice crust, this makes it easy to cut the pie crust into strips.
  • Whisk – for mixing up your pie filling.
A piece of a vegan apple pie on a white plate with a fork sticking in it.

🥄 How to make a vegan apple pie

Make the vegan pie crust

Step 1 – Roll out a vegan top and bottom crust and have them ready to assemble the pie. If you use my hot water pie crust, leave them sandwiched between the parchment paper until you are ready to assemble the pie so that they don’t dry out.

Step 2 – Preheat your oven to 425° F (218° C).

Make the apple pie filling

Step 3 – Peel, core, and slice 8 medium-sized apples into thin even slices and place them in a mixing bowl.

Step 4 – Sprinkle them with cinnamon and nutmeg and stir well to coat them in the spices.

Apples in a mixing bowl sprinkled with cinnamon and nutmeg.

Step 5 – In a saucepan, melt vegan butter. Once melted, sprinkle in 3 tablespoons of flour and stir well with a whisk for 1 minute.

Step 6 – Add 1/4 cup of water and 1 cup of sugar and stir well again. Bring to a slow boil and continue stirring for 3 minutes.

A small red sauce pan with a vegan apple pie filling sauce being stirred with a whisk.

Step 7 – Pour this caramel sauce mixture over your apples and mix well.

Assemble your pie

Step 8 – Lay your bottom crust over the pie plate, then add your apple filling and spread it out evenly in the pie.

A bottom pie crust filled with apple pie filling.

Step 9 – Top with a top crust or crumble crust and pinch the edges of the pie into a pretty design. If you want to make a lattice design on the top, check out this tutorial to help you out.

Step 10 – Brush the top of your pie crust with a vegan egg wash, and sprinkle with a little additional sugar to make it a little sparkly on top. (optional)

Brushing the top of a vegan apple pie with a vegan egg wash before baking.

Bake the pie

Step 11 – Place the pie in a 425° F (218° C) oven, shut the oven door, then turn the oven down to 375° F (190° C). Bake the pie for 1 hour until your pie is golden brown and bubbly.

Step 12 – Take it out of the oven and allow it to cool for 2 hours before cutting.

Serve your apple pie with vegan whipped cream, aquafaba ice cream, vegan butterscotch sauce, peanut butter caramel, and/or vegan caramel sauce.

👩🏻‍🍳 Pro Tips

  • Allow the pie to cool for at least 2 hours before cutting so that it firms up.
  • I highly recommend my hot water pie crust recipe. It is by far the easiest pie crust to make, plus it’s very easy to roll out with and doesn’t break or fall apart while you are assembling the pie.
  • If you are new to baking or just want to make it super easy, you can use a store-bought bottom crust. (I found a great vegan one in the frozen section of Aldi.) You can then simply fill it with the pie filling and then top it with my easy vegan crumble topping. You’ll have a delicious vegan apple pie without the fuss!
  • If you need help making a lattice design on the top, check out this tutorial.

🍞 Can I make it gluten-free?

Yes, you can make this apple pie gluten-free if you use my gluten-free pie crust recipe and swap out the flour with a grain-based gluten-free flour mix. You can also use my gluten-free vegan apple pie recipe.

A vegan apple pie with a slice taken out of it.

🥡 How to store leftover pie

The pie will keep well for up to 3 days on the countertop. You can easily make this pie a day or two ahead.

Freeze:  You can store leftover apple pie in the freezer for up to 3 months if you wrap it tightly so no air gets to it. You can reheat them directly from the freezer.

🌟 More fall desserts

A slice of an apple pie with a full pie and an apple behind it.

If you love apples, be sure to try my vegan apple cake, vegan caramel apples, apple baked oats, and vegan apple crisp as well.

This recipe was inspired by Natasha’s Kitchen’s apple pie recipe.

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan apple pie recipe

A top view of a vegan apple pie with a lattice topping.
Diet
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5 from 6 rating

Perfect Vegan Apple Pie

A vegan apple pie with a perfect pie filling that's not runny.

Ingredients

For the pie crust (top and bottom)

  • 3 cups flour
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 6 tablespoons boiling water
  • 1 cup neutral-flavored oil

Apple pie filling

  • 8 cups apples, (peeled, cored, and sliced)
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup vegan butter, (use soy-free if needed)
  • 3 1/2 tablespoons flour
  • 1/4 cup water
  • 1 cup sugar, (or 1/2 white sugar and 1/2 brown sugar)

Vegan egg wash

  • 1/3 cup aquafaba, (the liquid from a can of chickpeas or white beans)
  • 1 tablespoon corn syrup

Instructions
 

Make the pie crust

  • Add flour, salt, and baking powder to a mixing bowl and give a little stir and make a small divot in the center of the flour mixture.
  • Pour the oil and boiling water into the center of the flour mixture and stir with a fork. Combine the ingredients until you can't see any dry flour, but don't over mix.
  • Take a clean damp cloth and wipe the place where you are going to roll out the dough. (This keeps it from slipping while you roll it out). Then put a piece of parchment paper on the large flat surface. Place 1/2 of the dough in the center of the parchment paper and flatten it with your hand.
  • Place the second piece of parchment over top of the dough and use a rolling pin to make the crust flat and round. Set the pie crust aside until you are ready to assemble the pie. (Leave it in the parchment paper so it doesn't dry out.) Repeat the process with the other 1/2 of the dough.
  • Preheat your oven to 425° F (218° C).

Make the apple pie filling

  • Peel, core, and slice 8 medium-sized apples into thin even slices and place them in a mixing bowl.
  • Sprinkle them with cinnamon and nutmeg and stir well to coat them in the seasoning.
  • In a saucepan, melt vegan butter. Once melted, sprinkle in 3 tablespoons of flour and stir well with a whisk for 1 minute.
  • Add 1/4 cup of water and 1 cup of sugar and stir well again. Bring to a slow boil and continue stirring for 3 minutes.
  • Pour this caramel sauce mixture over your apples and mix well.

Assemble your pie

  • Lay your bottom crust over the pie plate, then add your apple filling and spread it out evenly in the pie.
  • Top with a top crust or crumble crust and pinch the edges of the pie into a pretty design. If you want to make a lattice design on the top, check out this tutorial to help you out.
  • Mix together aquafaba and corn syrup, to make the vegan egg wash, then brush the top of your pie crust with it, and sprinkle it with a little additional granulated sugar. (optional)

Bake the pie

  • Place the pie in a 425° F (218° C) oven, shut the oven door, then turn the oven down to 375° F (190° C). Bake the pie for 1 hour until your pie is golden brown and bubbly.
  • Take it out of the oven and allow it to cool for 2 hours before cutting.

Notes

  • Allow the pie to cool for at least 2 hours before cutting so that it firms up.
  • I highly recommend my hot water pie crust recipe. It is by far the easiest pie crust to make, plus it’s very easy to work with and doesn’t break or fall apart while you are assembling the pie.
  • If you are new to baking or just want to make it super easy, you can use a store-bought bottom crust. (I find a great vegan one in the frozen section of Aldi.) You can then simply fill it with the pie filling and then top it with my easy vegan crumble topping. You’ll have a delicious vegan apple pie without the fuss!
  • If you need help making a lattice design on the top, check out this tutorial.
Serving: 1slice, Calories: 374kcal, Carbohydrates: 55g, Protein: 3g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Sodium: 251mg, Potassium: 153mg, Fiber: 4g, Sugar: 32g, Vitamin A: 487IU, Vitamin C: 5mg, Calcium: 23mg, Iron: 1mg
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