Vegan Apple Pie (Cozy, Buttery, and Shockingly Dairy-Free)
Vegan Apple Pie (Cozy, Buttery, and Shockingly Dairy-Free)
There’s something magical about the smell of apple pie drifting through the kitchen — cinnamon, sugar, and apples all bubbling away under a golden crust. This vegan version is every bit as rich and flaky as the classic, but completely free of animal products. I made it myself, and my family wouldn’t stop talking about it.
It’s the kind of pie that feels like a warm hug — perfect straight from the oven, just as good the next morning cold from the fridge, and somehow even better reheated with a scoop of vegan vanilla ice cream melting on top.
Prep Time: 30 mins
Cook Time: 50 mins
Chill Time: 30 mins
Total Time: 1 hr 50 mins
Servings: 8
Ingredients
For the Crust
- 2 ⅓ cups all-purpose flour
- 1 cup vegan margarine (I like Earth Balance®)
- 1 tablespoon white sugar
- 1 teaspoon salt
- ¼ cup ice water
For the Filling
- 1 cup brown sugar
- ½ cup vegan margarine
- ¼ cup white sugar
- ¼ cup rice milk (or water if you’re keeping it simple)
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 7 Granny Smith apples — peeled, cored, and sliced
Directions
- Make the Crust
Toss the flour, vegan margarine, sugar, and salt into a food processor. Pulse until the mixture starts clumping — like damp sand that holds together. Slowly drizzle in the ice water until it comes together as a dough. - Chill
Turn it out onto the counter, knead gently for about 30 seconds, then press it into a disk. Wrap it up and pop it in the fridge for half an hour. It needs a little nap before showtime. - Preheat the Oven
Set the oven to 325°F (165°C) and let it warm up while you roll out your dough. - Roll and Line
Dust your counter with flour and roll the dough into two circles about 10 inches across. Ease one into your pie dish, letting it hang just a little over the edge. The second will be your top crust. - Cook the Filling
In a saucepan, melt together the brown sugar, vegan margarine, white sugar, rice milk, flour, cinnamon, and nutmeg. Stir until glossy and smooth — it’ll smell heavenly. - Toss the Apples
Pour that sugary-spiced mixture over your apple slices and give them a good stir. They should be shiny and fragrant, coated in goodness. - Assemble the Pie
Pile the apples into the crust. Cover with the second round of dough, press the edges to seal, and cut a few little slits on top for steam to escape. - Bake
Slide it into the oven for 45–60 minutes, until the crust turns golden brown and the apples are soft enough to pierce easily with a knife. - Cool (Just a Little)
Let it rest before cutting — the filling needs time to settle. Then serve it however you like: warm, cold, or somewhere in between.
Homely Tips
- Swap in millet flour for a gluten-free crust that’s still buttery and tender.
- No rice milk? Water works fine — this pie doesn’t judge.
- Brush the top with a little melted vegan margarine and sprinkle with sugar for that sparkly, golden finish.
Nutrition (per serving)
- Calories: 642
- Fat: 34g
- Carbs: 81g
- Protein: 5g
This pie doesn’t need fanfare — just a fork, a plate, and maybe someone you love sitting across from you. The best kind of vegan baking: cozy, simple, and made with heart.
