There’s something truly magical about a warm, freshly baked apple pie—the sweet aroma wafting through your kitchen, the flaky golden crust, and the tender, cinnamon-spiced apple filling that melts in your mouth.
This best vegetarian apple pie recipe is a celebration of all those comforting elements, crafted to delight anyone who loves classic desserts without any meat or animal-based ingredients. Whether you’re a seasoned baker or a beginner, this recipe is straightforward, uses wholesome ingredients, and yields a pie that’s perfect for family dinners, holiday gatherings, or just a cozy weekend treat.
We’ll guide you through every step of making a delicious apple pie that’s both vegetarian and utterly irresistible. Plus, it pairs beautifully with vegan ice cream or a simple dusting of powdered sugar.
Ready to bake the ultimate apple pie that everyone will love? Let’s get started!
Why You’ll Love This Recipe
This recipe stands out for its perfect balance of flavors and textures. The apples are tender yet hold their shape, infused with just the right amount of cinnamon, nutmeg, and a hint of lemon to brighten the flavors.
The crust is buttery, flaky, and golden, made with plant-based butter to keep it vegetarian-friendly.
It’s also incredibly adaptable—whether you prefer a lattice crust or a full top crust, this recipe works beautifully. The preparation steps are clear and approachable, making it a fantastic choice for bakers of all levels.
And if you’re looking to impress guests or enjoy a nostalgic dessert, this apple pie is sure to become your go-to recipe.
For more delicious vegetarian baking ideas, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try pairing this pie with the creamy goodness of our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (for crust) | 2 ½ cups |
| Salt | 1 tsp |
| Cold vegan butter, cubed | 1 cup (2 sticks) |
| Ice water | 6-8 tbsp |
| Apples (Granny Smith or Honeycrisp, peeled, cored, sliced) | 6 medium |
| Granulated sugar | ¾ cup |
| Brown sugar | ¼ cup |
| Ground cinnamon | 1 ½ tsp |
| Ground nutmeg | ¼ tsp |
| Lemon juice, freshly squeezed | 2 tbsp |
| All-purpose flour (for filling thickening) | 3 tbsp |
| Vanilla extract | 1 tsp |
| Plant-based milk (for brushing crust) | 2 tbsp |
| Turbinado sugar (optional, for sprinkling) | 1 tbsp |
Equipment
- 9-inch pie dish
- Mixing bowls (large and medium)
- Pastry cutter or food processor (for dough)
- Rolling pin
- Measuring cups and spoons
- Sharp knife and cutting board
- Cooling rack
- Basting brush
- Oven thermometer (optional, but helpful)
Instructions
- Prepare the pie dough: In a large bowl, whisk together 2 ½ cups flour and 1 tsp salt. Add the cold, cubed vegan butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Add ice water: Gradually add 6-8 tbsp ice water, stirring gently with a fork until the dough just begins to come together. Avoid overmixing; the dough should be slightly crumbly but hold when pressed.
- Chill the dough: Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. This helps the dough rest and makes rolling easier.
- Prepare the filling: In a medium bowl, toss the sliced apples with both sugars, cinnamon, nutmeg, lemon juice, 3 tbsp flour, and vanilla extract. Set aside to let the flavors meld.
- Preheat oven: Set your oven to 425°F (220°C) and place a baking sheet on the lower rack to catch drips.
- Roll out the bottom crust: On a lightly floured surface, roll out one dough disk into a 12-inch circle. Carefully transfer it to the pie dish, pressing gently to fit and leaving the edges hanging over.
- Add the filling: Pour the apple mixture into the crust, spreading evenly.
- Roll out the top crust: Roll the second dough disk into a 12-inch circle. You can either place it whole over the filling, trim and crimp the edges, and cut slits for steam, or cut into strips for a lattice pattern.
- Seal and prep crust: Crimp the edges of the crusts together to seal. Brush the top crust with plant-based milk and sprinkle with turbinado sugar if desired for extra crunch and shine.
- Bake the pie: Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 40-45 minutes, or until the crust is golden and the filling is bubbling.
- Cool and serve: Remove from the oven and place on a cooling rack. Let the pie cool for at least 2 hours to allow the filling to set before slicing.
Tips & Variations
“For a perfectly flaky crust, keep your ingredients cold and handle the dough as little as possible.”
Using a mix of apples like Granny Smith for tartness and Honeycrisp for sweetness can add depth to your filling. Feel free to experiment with spices—try adding a pinch of ground cloves or cardamom for a warm twist.
If you want to make this pie vegan-friendly, ensure your sugar is certified vegan (some sugars are processed with bone char). You can also swap the plant-based milk with almond, soy, or oat milk depending on your preference.
For a fun variation, add a handful of chopped walnuts or pecans to the filling for crunch. Or drizzle some caramel sauce over slices before serving for an indulgent touch.
Looking for more vegetarian recipes with a twist? Explore our Vegetarian Swiss Chard Recipes for Healthy Meals and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for inspiration.
Nutrition Facts
| Nutrient | Per Serving (1/8 pie) |
|---|---|
| Calories | 320 kcal |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 45 g |
| Fiber | 3 g |
| Sugars | 25 g |
| Protein | 2 g |
| Sodium | 180 mg |
Serving Suggestions
This apple pie is delightful served warm or at room temperature. For a classic touch, pair it with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream.
A sprinkle of cinnamon or a drizzle of maple syrup can also elevate each slice.
If you’re planning a full vegetarian meal, consider starting with a light salad or soup. For example, try the Low Calorie Vegetable Soup Recipe for Healthy Eating or finish your evening with a slice of our pie and a cup of herbal tea for a cozy, satisfying dessert experience.
Conclusion
Making the best vegetarian apple pie is not only achievable but incredibly rewarding. This recipe captures the essence of traditional apple pie, made wholesome and accessible for vegetarians and vegans alike.
The flaky crust and perfectly spiced filling create a dessert that’s both nostalgic and fresh, perfect for any occasion.
With simple ingredients, easy-to-follow steps, and room for customization, this apple pie will soon become a staple in your baking repertoire. Don’t forget to share your creation with friends and family—they’ll be impressed by your baking skills and the delicious flavors.
For more tasty and wholesome vegetarian recipes, be sure to explore our collection, including the Vegan Bread Machine Recipe for Soft, Delicious Loaves. Happy baking!
📖 Recipe Card: Best Vegetarian Apple Pie Recipe
Description: A classic, flaky apple pie filled with tender cinnamon-spiced apples. Perfectly sweet and comforting for any occasion.
Prep Time: PT30M
Cook Time: PT50M
Total Time: PT1H20M
Servings: 8 servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 6 large apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
- 3/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1/4 cup water
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, combine flour, sugar, and salt for the crust.
- Cut in chilled butter until mixture resembles coarse crumbs.
- Add cold water gradually and mix until dough forms; divide into two discs and chill 30 minutes.
- In a large bowl, toss apples with brown sugar, flour, cinnamon, nutmeg, and lemon juice.
- Roll out one dough disc and place in pie dish.
- Fill with apple mixture and add water over filling.
- Roll out second dough disc and cover pie, sealing edges.
- Brush top with beaten egg and cut slits for steam.
- Bake 15 minutes at 425°F, then reduce to 350°F (175°C) and bake 35 minutes more.
- Cool before serving.
Nutrition: Calories: 320 kcal | Protein: 3 g | Fat: 15 g | Carbs: 45 g
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