The Best Vegan Apple Pie (No Refined Sugar)
This is the Best Vegan Apple Pie that is filled with warm cinnamon-spiced apples and baked in a flaky, golden crust that tastes just like the classic version. Made without refined sugar, it’s naturally sweetened and perfectly balanced for a wholesome dessert you can feel good about serving all season long.
Apple pie has always been one of my favorite desserts to make in the fall. The smell of baked apples and cinnamon filling the kitchen instantly makes everything feel cozy and nostalgic. It’s one of those recipes that brings everyone to the table, no matter the occasion.
I love that this pie is simple, comforting, and made with real ingredients. Each slice is sweet but not overly so, letting the apples shine in every bite. It’s the kind of dessert that feels homemade, heartfelt, and perfect for sharing with family and friends.
I look forward to planning the holiday dessert spread every year. Finding ways to make classic treats a little healthier has become one of my favorite kitchen challenges. This apple pie was tested many times until it reached that perfect balance of cozy, traditional flavor and wholesome ingredients.
Spotlight on The Best Vegan Apple Pie (No Refined sugar)
- It tastes delicious: It’s everything you love about a classic apple pie, just made lighter and better for you.
- It’s wholesome: This vegan apple pie is made without refined sugar and uses simple, nourishing ingredients that keep it light while still tasting like the classic dessert we all love.
- It’s full of fall flavor: Every bite is filled with tender apples, warm cinnamon, and a flaky crust that captures all the cozy flavors of the season.
- It’s family-approved: Even the non-vegans in your life will love this pie. It’s sweet, comforting, and perfect for sharing at any holiday gathering.
- It’s open-faced: I love this pie because you don’t have to worry about making a top crust, and honestly, I don’t even miss it.
- It’s a healthier twist on the classic: You’ll get all the nostalgic flavor of a classic apple pie but in a lighter, plant-based version that feels just as special.
The Ingredients
For the crust, you will need the following ingredients.
Almond flour: Adding almond flour to the crust creates a light texture and subtle nutty flavor that pairs perfectly with the warm apples.
White flour: Combining white flour with almond flour gives the crust structure while keeping it tender and flaky.
Vegan butter: One stick of vegan butter adds rich flavor and that melt-in-your-mouth texture every great pie crust needs.
Coconut sugar: This natural sweetener keeps the crust refined sugar-free while adding a hint of caramel-like sweetness.
Baking powder: A small amount helps the crust rise slightly and stay soft with a golden, crisp edge.
Salt: A pinch of salt balances the sweetness and enhances the warm apple-cinnamon flavors.
Ice water: Cold water helps bring the dough together without overmixing, keeping the crust perfectly soft and easy to roll out.
For the apple pie filling, you will need the following ingredients.
Apples: Granny Smith apples are the perfect choice for this pie because their tart flavor and firm texture hold up beautifully when baked, creating a balanced and flavorful filling.
Lemon juice: A splash of fresh lemon juice keeps the apples from browning and adds a bright, citrusy note that enhances the sweetness of the filling.
Coconut sugar: This unrefined sweetener adds natural caramel undertones and helps create a rich, golden filling without any refined sugar.
Spices: A blend of cinnamon and nutmeg brings that classic cozy fall aroma and perfectly complements the tart apples.
Vanilla: Use a high-quality pure vanilla extract for a warm depth of flavor that ties all the ingredients together.
Maple syrup: This natural sweetener adds a touch of smooth maple flavor and extra moisture for the perfect gooey apple filling.
Arrowroot powder: A vegan-friendly thickener that keeps the filling glossy and thick without becoming too heavy or sticky.
Vegan butter: Adds richness and that traditional buttery flavor, helping the apples caramelize as they bake for a deliciously smooth texture.
Frequently Asked Questions
Firm and tart varieties like Granny Smith apples hold their shape well when baked. It’s also common to use sweeter apples like Fuji or a combination of both.
Yes. Peeling the apples helps ensure your filling stays smooth and avoids any tough or chewy skin bits.
Because your pie is vegan and free of dairy or eggs, it will generally stay fresh for a couple of days at room temperature and up to about 4-5 days in the fridge. For best texture, store in an airtight container.
Sure! Just repeat the crust instructions. Make sure to seal the edges with a fork and cut several slits in the top of the crust to release steam. Bake uncovered for 25 minutes and then add tin foil over top and bake an additional 20-25 minutes.
I recommend allowing it to cool for 2-3 hours and then enjoying it. It is best eaten within the first 24 hours.
Sure! Store the pie in the fridge, covered, until you are ready to bake it. I do not recommend storing for more than a few hours to avoid the crust from becoming soggy.
The Instructions
Step one: Make the crust. Add all of the following ingredients to the bowl of a food processor: almond flour, white flour, coconut sugar, baking powder, and salt. Pulse a few times. Then add in the small pieces of butter and pulse a few more times until everything is incorporated.
Step two: While the food processor is on, slowly add ice water a tablespoon at a time until a dough ball has formed. Do not overmix.
Step three: Transfer the ball of dough to a piece of plastic wrap. Cover and transfer to the fridge to chill for about 30 minutes.
Step four: Preheat the oven to 350 degrees Fahrenheit and spray a pie dish with cooking oil. I like to use coconut oil spray.
Step five: While the dough chills, make the apple filling. Add the thinly sliced apples to a large bowl and toss with lemon juice. To a small bowl, add coconut sugar, arrowroot powder, cinnamon, and nutmeg. Mix it with a whisk and then pour it over the bowl of sliced apples.
Step six: Then add the maple syrup, vanilla, and melted vegan butter to the apples and mix until they are evenly coated. Set aside.
Step seven: Remove the dough from the fridge and remove the plastic wrap. Lay the ball of dough on a floured cutting board. Add additional flour to the top of the dough. Slowly roll out the dough until it forms a circle slightly larger than the pie pan.
Step eight: Carefully transfer the rolled dough into the pie pan and press into a nice even shape with edges. *If any pieces break, you can simply press them back together. **See my tips on a smooth transfer below in Tips + Modifications.
Use your thumb to create ovals evenly around the edge of the crust. *See picture. Poke the dough with a fork several times.
Step nine: Pour the apple mixture into the pie pan and use a spatula to evenly spread it over the dough.
Step ten: Place the pie pan on a baking sheet and bake in the oven for 15 minutes. (The baking sheet will catch melted filling.) Then, add tinfoil over top and bake another 45 minutes. Remove from oven and ideally allow it to sit for 2-3 hours before slicing. Optionally add a scoop of vegan vanilla ice cream over each slice and serve.
Storage
Cover any leftover vegan apple pie loosely with foil and keep it on the counter for up to three days, or store it in the refrigerator for up to four days for maximum freshness.
To reheat, place the pie pan on a parchment-lined baking sheet and warm in the oven at 350°F for 10–15 minutes until the crust is crisp and the filling is heated through. Individual slices will reheat in about 8 minutes or less.
For a quicker option, microwave a slice in 30-second intervals until warm. The crust will soften slightly, but the flavor will still be just as delicious.
Tips + Modifications
For an easy transfer, roll out your pie dough on a lightly floured sheet of parchment or wax paper. Then, simply lift the paper and slide the dough into your pie dish for a smooth, mess-free transfer.
For the flakiest vegan pie crust, make sure your dough stays cold while rolling. If it softens, chill it for 10–15 minutes before baking to help the crust hold its shape.
Make it gluten-free. Swap the all-purpose flour for a 1:1 gluten-free baking blend to keep the crust tender and easy to work with.
You can prepare the dough and apple filling a day in advance. Store the dough in the fridge and the filling in an airtight container until you’re ready to assemble and bake.
Enjoy warm slices with a scoop of vegan vanilla ice cream, a drizzle of coconut caramel, or a dollop of coconut whipped cream for the perfect holiday dessert.
More Seasonal Desserts to Try
Vegan Chocolate Peppermint Cream Pie
Chewy Ginger Spiced White Chocolate Chip Cookies
Coconut Shortbread Thumbprint Cookies
White Chocolate Cranberry Oatmeal Cookies
The Best Vegan Apple Pie (no refined sugar)
Equipment
- 1 large mixing bowl
- 1 small bowl
- 1 9-inch pie dish
- 1 baking sheet *To put under the pie dish when cooking
- 1 food processor
Ingredients
For the crust
- 1 cup almond flour
- ¾ cup white flour
- 1 tablespoon coconut sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup cold vegan butter, chopped into small cubes
- 2-4 tablespoons ice water
For the apple pie filling
- 5 Granny Smith apples, peeled and thinly sliced
- 2 tablespoons lemon juice *typically juice from 1/2 a lemon
- ¼ cup coconut sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 3 tablespoons arrowroot powder
- 3 tablespoons vegan butter, melted and slightly cooled *I like to use the defrost option when melting
- 2 teaspoons pure vanilla extract
- 2 tablespoons pure maple syrup
Optional
- vegan vanilla ice cream for serving
Instructions
- Make the crust. Add all of the following ingredients to the bowl of a food processor: almond flour, white flour, coconut sugar, baking powder, and salt. Pulse a few times. Then add in the small pieces of butter and pulse a few more times until everything is incorporated.
- While the food processor is on, slowly add ice water a tablespoon at a time until a dough ball has formed. Do not overmix.
- Transfer the ball of dough to a piece of plastic wrap. Cover and transfer to the fridge to chill for about 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and spray a pie dish with cooking oil. I like to use coconut oil spray.
- While the dough chills, make the apple filling. Add the thinly sliced apples to a large bowl and toss with lemon juice. To a small bowl, add coconut sugar, arrowroot powder, cinnamon, and nutmeg. Mix it with a whisk and then pour it over the bowl of sliced apples.
- Then add the maple syrup, vanilla, and melted vegan butter to the apples and mix until they are evenly coated.
- Remove the dough from the fridge and remove the plastic wrap. Lay the ball of dough on a floured cutting board. Add additional flour to the top of the dough. Slowly roll out the dough until it forms a circle slightly larger than the pie pan.
- Carefully transfer the rolled dough into the pie pan and press into a nice even shape with edges. *If any pieces break, you can simply press them back together. **See my tips on a smooth transfer below in Tips + Modifications. Use your thumb to create ovals evenly around the edge of the crust. *See picture. Poke the dough with a fork several times.
- Pour the apple mixture into the pie pan and use a spatula to evenly spread it over the dough.
- Place the pie pan on a baking sheet and bake in the oven for 15 minutes. (The baking sheet will catch melted filling.) Then, add tinfoil over top and bake another 45 minutes. Remove from oven and ideally allow it to sit for 2-3 hours before slicing. Optionally add a scoop of vegan vanilla ice cream over each slice and serve.
