Vegan Apple Pie

easyhealthyrecipes.com/vegan-apple-pie/

Warm and tender spiced apples enveloped in a buttery, flaky pie crust. A dairy-free and vegan-friendly version of a classic American dessert.

Prep: 30

Cook: 1 15

Resting Time: 3

Total: 4 45

Recipe makes approximately 9 slices

Equipment Needed

2 large mixing bowls
pastry cutter (or fork)
flat work surface
flour (for work surface)
Rolling Pin
9-inch pie dish
Plastic Wrap
Refrigerator
Oven
Large saucepan
stovetop
whisk
Silicone spatula
pastry wheel (or sharp knife, to cut pie crust; optional)
pastry brush (optional)
large baking sheet
Pie Shield (optional)

Ingredients Needed

For the Bottom Pie Crust

2 ½ cups all-purpose flour (spooned & leveled, see Notes)
1 tablespoon granulated sugar (see Notes)
1 teaspoon salt
1 cup vegetable shortening (cold, cut into cubes)
4 tablespoons cold water (plus 1 additional tablespoon if needed)

For the Vegan Apple Pie Filling

10 cups ¼-inch-thick apple slices (approximately 8 large Granny Smith apples, peeled, cored, sliced)
1 tablespoon lemon juice
1 ½ teaspoons ground cinnamon
¼ teaspoon salt
⅔ packed cup brown sugar (light or dark; or ⅔ cup granulated sugar)
½ cup vegan butter
¼ cup all-purpose flour (spooned & leveled, see Notes)
¼ cup water

For the Top Pie Crust

almond milk (or plant-based milk of choice, enough to brush on pie crust)
turbinado sugar (or brown sugar, or white sugar; enough to sprinkle onto pie crust)

Get Recipe Ingredients

Instructions

For the Bottom Pie Crust

Add 2 ½ cups all-purpose flour, 1 tablespoon granulated sugar, and 1 teaspoon salt to large mixing bowl. Mix ingredients together until blended.
Add 1 cup vegetable shortening to mixing bowl. Use pastry cutter or fork to slice shortening into flour until mixture is crumbly and shortening is approximate size of small peas.
Add 4 tablespoons cold water to flour mixture. Mix ingredients together until ball of dough forms. If mixture is too dry, add 1 additional tablespoon cold water. Note: Be careful not to overmix dough. Stop mixing when dough comes together.
Optional: Wrap dough in plastic wrap and refrigerate dough 30 minutes, up to 8 hours, before rolling dough.
Lightly flour flat work surface. then transfer dough to surface. Divide dough into two equal halves. Wrap one half of dough tightly in plastic wrap and refrigerate until ready to use.
Use rolling pin to roll other half of dough out into large circle approximately ⅛-inch to ¼-inch thick and 12 inches in diameter. Note: if dough becomes too warm, place dough in fridge or freezer 10 to 15 minutes as needed to make dough more pliable and less sticky.
Carefully transfer dough circle to pie plate. Gently press dough into bottom of pie plate to secure in place, then shape dough up sides of pie plate. Patch holes or tears in dough as needed, and flute edges of crust if desired. When satisfied with crust, place pie plate in refrigerator and chill dough until ready to bake.

For the Vegan Apple Pie Filling

Add 10 cups ¼-inch-thick apple slices, 1 tablespoon lemon juice, 1 ½ teaspoons ground cinnamon, ¼ teaspoon saltand ⅔ packed cup brown sugar to large mixing bowl. Toss apple slices until fully coated in cinnamon sugar mixture, then set bowl aside.
Place large saucepan on stovetop over medium heat. Add ½ cup vegan butter to saucepan and let melt completely.
Once butter has melted, add ¼ cup all-purpose flour to saucepan and whisk ingredients together until paste has formed. Cook paste 1 to 2 minutes or until just fragrant.
Add ¼ cup water to saucepan and incorporate into paste, then add entire apple mixture to pan. Stir all ingredients together until fully incorporated.
Simmer mixture over medium heat 5 minutes, until apples begin to soften and sauce is thickened. Once apples have softened, remove saucepan from heat and set aside.

To Assemble the Apple Pie

Preheat oven to 425° Fahrenheit.
Remove pie plate from refrigerator. Spoon apple filling mixture into prepared pie crust, packing apples together tightly and piling apples into high mound, filling pie crust completely.
Remove dough ball from refrigerator. Lightly flour flat work surface, then transfer dough to floured surface. Use rolling pin to roll dough out into large circle approximately ⅛-inch thick and 14 inches in diameter. Note: if dough becomes too warm, place dough in fridge or freezer 10 to 15 minutes as needed to make dough more pliable and less sticky.
Carefully lift dough circle and place circle on top of apple filling, covering filling completely. Alternately, slice dough into strips and arrange strips on top of apple filling to create lattice pattern. If using full dough circle, cut vent slits or poke vent holes into top pie crust after covering filling.
When satisfied with top pie crust, very lightly brush almond milk onto top pie crust, then sprinkle turbinado sugar over crust.
Place pie plate on large baking sheet, then place baking sheet in preheated oven. Bake pie 25 minutes at 425° Fahrenheit.
After 25 minutes, reduce oven temperature to 375° Fahrenheit, without removing pie from oven. If edges of pie are browning too quickly, place pie shield on edges.
Bake pie at 375° Fahrenheit for 35 to 40 minutes, or until pie filling is bubbling around edges. Optionally, insert instant read thermometer into center of pie - internal temperature of pie filling should be 200° Fahrenheit when pie is ready.

Recipe Notes

Spoon & Level Method: To get the most accurate flour measurements, do not dip your measuring cup straight into the flour. Instead, use a spoon to transfer flour from the container into your measuring cup. Once the cup is full, use the back of a spoon or knife to level the top of the flour so that it's even with the edges of the cup.
Keep it Vegan: Make sure to use a sugar that's not processed with bone char.
Make it Gluten Free: Use gluten-free all-purpose flour.

Nutrition Info (Approximate)