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.
Servings: 8 slices
Calories: 453kcal
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.
Notes
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.
Nutrition
Serving: 1slice | Calories: 453kcal | Carbohydrates: 40g | Protein: 5g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 4g | Sodium: 308mg | Potassium: 160mg | Fiber: 5g | Sugar: 20g | Vitamin A: 264IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 1mg