Vegan Apple Pie

Last Updated:
July 20, 2023

You can't go wrong with pie, and you certainly can't go wrong with our vegan spin on this classic dessert!

Jump to recipeVegan Apple Pie

What dessert is seasonal, delicious, and utterly delightful?

Although there are plenty of right answers, in the case of this post, there's just one: apple pie!

The fact that you've transitioned to a vegan lifestyle doesn't mean you have to give up all your favorite buttery desserts. There are great vegan alternatives on the market, which this recipe benefits from. So the next time you hit the store, make sure to grab some vegan butter and a bag of Gala apples for a pick-me-up you won't soon forget!

Vegan Apple Pie

You can't go wrong with pie, and you certainly can't go wrong with our vegan spin on this classic dessert!

Prep time
25 minutes
cook time
50 minutes
total time
75 minutes


  • 8 - 10 Gala apples
  • 1/2 cup brown sugar
  • 1/3 cup vegan butter
  • 3 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup almond milk
  • 2 tablespoons cornstarch
  • 1 1/2 cups unbleached flour
  • 1/2 cup vegan butter
  • 1/2 cup boiling water
  • 1 teaspoon salt


  1. Preheat oven to 375 degrees Fahrenheit, and grease a 9- or 10-inch circular pie plate (square will also suffice). Wash and chop Gala 8-10 apples, depending on the size of your pan. The slices can be to your desired size, but smaller slices will cook faster. In a large saucepan or cast iron skillet, melt down 1/3 cup of butter. When butter has begun to sizzle, add your apples. Sprinkle with brown sugar, cinnamon, and nutmeg, followed with 1/2 cup of almond milk. Cover with a large lid and continue to cook for 15 minutes, stirring every 2-3 minutes.
  2. Once apples have begun to cook down, whisk two tablespoons of cornstarch into a couple inches of water to make a slurry. Make sure there are no lumps. When the apple mixture begins to bubble, add the cornstarch slurry and stir slowly. The apples should begin to thicken. Turn apples to very low heat, cover, and allow to continue cooking.
  3. To make your piecrust, cut 1/2 cup of vegan butter into 1 1/2 cups unbleached flour using a pastry blender or the back of a fork. Once butter has been incorporated, the texture of the flour should be almost crumbly. Add salt and 1/4 cup boiling water, and stir until pie crust has formed into one mass. You may use your hands. If crust still seems dry, add additional tablespoons of boiling water until it has reached the desired consistency. Throughout this process, pause intermittently to stir your apple mixture.
  4. On a floured wooden board, divide dough into thirds. Combine the first two halves and roll out dough with a floured rolling pin, until it has reached the right size to fit your pie plate. Grease the pie plate and carefully line the bottom of the pan with the dough, trimming off the excess. You may poke a few holes into the crust with the tines of a fork to keep it from bubbling up.
  5. Add the cooked apple filling to the pie crust. Over the top, create a lattice with the remaining 1/3 of dough and trimmings by combining it, rolling it out, and and slicing it into long strips. You may brush the top with a little bit of melted vegan butter. Place your pie on the middle oven rack and bake for 40-50 minutes, until top is browned and filling is bubbly. Place on a cooling rack and allow to cool for at least 20 minutes before attempting to serve. The longer you're able to stand waiting, the better it'll hold up!

Additional Notes:

  • Pro Tip: Serve warm from the oven with a scoop of your favorite vegan vanilla ice cream for a truly decadent bite.
  • This recipe goes modest on the sugar, so feel free to add more if you prefer your pies a little sweeter!
  • Pantry Items Used

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