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a slice of vegan apple pie with a scoop of dairy free ice cream on top

Easy Vegan Apple Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Verna
  • Total Time: 1 hour 5 minutes
  • Yield: 8 Servings
  • Diet: Vegan


Crisp, juicy apples coated in a luscious brown sugar sauce and wrapped in a homemade vegan pie crust are the stars of this delectable Easy Vegan Apple Pie. Flaky, buttery, cozy, and delicious, this classic dessert is perfect for the holidays.


  •  Homemade vegan pie crust recipe (double it)
  • 6-7 granny smith apples (7 ½ to 8 cups)*

  • Zest of 1/2 lemon

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon cinnamon

  • 4 tablespoons vegan butter

  • 3 tablespoons all-purpose flour

  • 1/4 cup water

  • 1/2 cup white sugar

  • 1/4 cup dark brown sugar, packed

  • 1/2 teaspoon pure vanilla extract

  • A little nondairy milk and sugar for topping pie crust


  1. Peel apples, remove cores, thinly slice and place in a large bowl. Toss with the lemon juice and zest then sprinkle on the cinnamon and mix again. Set apples aside

  2. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 30 seconds constantly whisking. Whisk in the water and sugars. Bring to boil on medium heat and cook for 1 minute while continually whisking. Remove from heat and stir in vanilla

  3. Pour sauce over the apples and gently mix together until thoroughly combined 

  4. Preheat oven to 425° Roll out bottom crust with rolling pin, 12-13 inches in diameter on lightly floured parchment paper per recipe instructions and transfer to pie plate. Add the apple filling, mounding slightly in the middle.

  5. Roll out the top crust. Place on top of the filling. Trim edges and crimp with fork to seal or flute them. Cut a few slits in the crust for venting. Brush crust with a little plant milk and sprinkle with a little sugar  

  6. Bake at 425° for 15 minutes then reduce heat to 350° and continue baking for another 45 to 50 minutes until apples are tender and juices are bubbling through the vents. Let rest at room temperature for at least 1 and 1/2 hours before serving. Enjoy with vegan vanilla ice cream or coconut whipped cream topping and a sprinkle of cinnamon. For step by step photos, FAQ, suggestions and tips see above post


  • Can use honey crisp apples or even gala will work but granny smith are my favourite
  • Tent pie edges with tin foil towards end of baking if needed to prevent over browning (I have never had to do this)
  • Do not be tempted to mix the cinnamon in with the sauce
  •  Be sure to slice apples thinly so they cook properly
  • For gluten free pie: use a gluten free crust and a 1:1 gluten free flour blend for sauce
  • Can use store bought pie crust just read ingredients to make sure it vegan (homemade is so much better)
  • To store and freeze: Wrap baked pie in tin foil or cling wrap store in fridge for up to 4 days. Store in the freezer for up to 4 months. Can freeze pie either baked or unbaked. To reheat frozen baked pie remove from freezer onto baking sheet lightly tent with foil bake at 350° for 15-20 minutes or until warmed through. To reheat frozen unbaked pie remove from freezer, bake at 425° for 15 minutes reduce oven 350° continue baking for 50-60 minutes (or longer) watch closely towards end and tent edges with foil if needed to prevent over browning
  • Prep Time: 20 Minutes
  • Cook Time: 45 Minutes
  • Category: Desserts, Gluten free, Vegan Holiday Recipes
  • Method: Bake
  • Cuisine: American, Canadian