Vegan Apple Pie


This classic vegan apple pie recipe is the perfect holiday vegan dessert, with sweet apple filling in each bite.


6 large apples

1/2 tsp each: cinnamon and nutmeg (or omit nutmeg and increase cinnamon to 1 tsp)

1/8 tsp salt

1/4 cup white, spelt, or oat flour

2/3 cup sugar, unrefined if desired

optional 2 tbsp vegan butter or coconut oil, for richness

1 double pie crust (see above for options)


  • Line a 9-inch pan with one of the pie crusts, and set aside. Preheat oven to 425 F.
  • Peel and slice the apples
  • Toss in a large bowl with all remaining ingredients.
  • Transfer to the crust – the filling should tower over the top.
  • Place second crust on top, and crimp the edges of the two crusts together with your fingers or a fork.
  • Cut a few slits into the crust to allow steam to escape. To prevent burnt edges, I like to cover just the outer rim of the pan with a ring of aluminum foil, leaving the middle of the pie exposed.
  • Bake on the oven center rack for 40 minutes, or until crust is lightly browned and apple filling is hot and bubbly. Let cool.
  • The pie can sit out overnight (loosely covered), or leftovers can be covered and refrigerated for up to 5 days. 

Enjoy! 🙂

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