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Vegan Apple Pie Recipe

Name: Vegan Apple Pie
Prep time: 30 min
Cook time: 1 h 7 min
Total time: 3 h 52 min
Yield: 8
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)

Jessica in the Kitchen

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!

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)

Method

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!

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