This vegan apple pie is the kind of dessert I turn to when I want something honest, comforting, and reliably crowd-pleasing. It uses simple pantry ingredients and a straightforward method, so you can be confident even if you’re not a regular baker. The apples do the heavy lifting — sweet, tender, and warmly spiced — while the dough holds everything together with a tender, slightly crisp finish.

I test this recipe across seasons and with different apple varieties. It responds well to adjustments in sweetness and texture, but the structure stays the same: a shredded apple filling cooked to thicken, a soda-water-enriched dough, and a quick bake in a springform pan. The result is rustic, not fussy, and perfect with a cup of something warm.

Below you’ll find the ingredient list taken directly from the recipe source, clear step-by-step instructions, troubleshooting notes, and storage tips. Follow the steps as written for best results, and read the tips if you want to tailor texture, sweetness, or prep for company.

What’s in the Bowl

250 ml soda water — lightens the dough and helps create a tender texture.
120 ml non dairy butter plus extra for greasing — provides fat for the dough and a bit more to grease the springform pan.
(150 g) granulated sugar — the amount for the dough; sweetens and helps with browning.
1 teaspoon lemon juice — brightens the dough flavor and balances sweetness.
½ teaspoon pure vanilla extract — the amount for the dough; adds depth of flavor.
½ teaspoon salt — rounds and enhances all flavors in the crust.
½ teaspoon baking powder — gives the dough a light lift.
(500 g) all purpose flour — the structure for the crust and top.
2 pounds (900 g) apples — washed, peeled, cored and shredded for the filling.
(150 g) granulated sugar — the amount for the filling; sweetens the cooked apples.
1 teaspoon pure vanilla extract — the amount for the filling; complements the apples.
1 teaspoon ground cinnamon — warm spice for the filling.
2 tablespoon fine semolina — helps thicken the filling and soak up excess moisture.

Vegan Apple Pie, Made Easy

Wash, peel, core and shred the 2 pounds (900 g) apples; set aside.
Place the shredded apples in a saucepan with 150 g granulated sugar (the amount for the filling), 1 teaspoon ground cinnamon, 1 teaspoon pure vanilla extract (the amount for the filling) and 2 tablespoons fine semolina. Cook over medium heat, stirring constantly, for about 10 minutes until the apples are softened and the mixture thickens. Remove from heat and let the filling cool completely.
While the filling cools, melt the 120 ml non-dairy butter. Grease a 20 cm (9-inch) springform pan with a little of the extra non-dairy butter.
In a medium bowl combine 250 ml soda water, the melted 120 ml non-dairy butter, the remaining 150 g granulated sugar (the amount for the dough), 1 teaspoon lemon juice, 1/2 teaspoon pure vanilla extract (the amount for the dough) and 1/2 teaspoon salt. Stir until the sugar is dissolved.
Sift 500 g all-purpose flour together with 1/2 teaspoon baking powder, then add the dry mixture to the wet ingredients. Mix until a uniform dough forms.
Cover the dough with cling film and chill in the refrigerator for 20 minutes.
Preheat the oven to 180°C (350°F) while the dough chills.
Remove the dough from the fridge and divide it into two equal portions.
Press the first half of the dough evenly into the bottom of the greased springform pan to form the base. Use a fork to prick the base a few times.
Spread the cooled apple filling evenly over the dough base.
Place the second half of the dough over the filling to cover it. Smooth or press it gently to cover the filling and prick the top in a few places with a fork to vent.
Bake in the preheated oven for 25–30 minutes, or until the top is golden. Let the pie cool completely in the pan before removing the springform, slicing and serving.

What You’ll Love About This Recipe

This pie is straightforward and forgiving. The shredded apple filling cooks down evenly and absorbs the cinnamon and vanilla, so you get consistent pockets of flavor in every slice. The dough is easy to work with: chilled briefly, it presses into the pan without fuss and doesn’t require rolling or delicate handling.

It’s fully vegan without relying on specialty flours or obscure ingredients. The results are homey and reliable — a crisp-gold top, a tender base, and a hearty apple center. It’s the kind of dessert you can make for weeknight dessert or for guests without stressing over technique.

Healthier Substitutions

I stick to the ingredients listed, but there are small, practical swaps or adjustments you can make without changing quantities in the recipe:

Reduce sugar slightly: If your apples are very sweet, reduce one of the 150 g granulated sugar amounts by up to 25% (either for the filling or the dough) to lower overall sweetness.
Use a lighter non-dairy butter: Choose a non-dairy butter with a lower saturated fat content if that’s a concern; the recipe still performs well with the same volume.
Watch the flour: If you want a slightly denser texture, use the full 500 g as written; for a gentler crumb, measure the flour by spooning into the cup (or weigh precisely if you can).

Equipment Breakdown

Minimal equipment is required. Gather these before you start to make the process smooth:

20 cm (9-inch) springform pan — the recipe uses this size; greasing it well prevents sticking.
Saucepan — for cooking the shredded apples and thickening the filling.
Box grater or food processor with shredding disk — for shredding apples quickly and evenly.
Mixing bowls — one medium bowl for combining wet ingredients and another for the dough if you prefer to sift and mix dry separately.
Sieve for sifting flour and baking powder — helps a uniform dough and avoids lumps.
Cling film/plastic wrap and a fork for pricking the dough.
Oven preheated to 180°C (350°F) — accurate temperature gives even browning.

Troubles You Can Avoid

Here are the most common issues and how to prevent them.

Soggy bottom: Ensure the filling is completely cooled before spreading it over the base. The semolina in the filling helps, but excess steam from hot filling can soften the base.
Cracked top or dry dough: Don’t overwork the dough. Mix until a uniform dough forms, then chill for exactly 20 minutes. Overmixing develops gluten and makes the crust tough.
Undercooked apples: Cook the shredded apples over medium heat, stirring constantly for about 10 minutes until softened and thickened, as instructed. If you rush this step, the filling may be loose.
Uneven browning: Rotate the springform pan halfway through baking if your oven has hot spots. Bake 25–30 minutes and remove when the top is golden.

Spring to Winter: Ideas

This pie adapts to season and mood without changing the ingredient list. Use tart apples in late fall for a bright contrast to the sugar and cinnamon. In spring or summer, choose naturally sweeter apples; you may want to slightly reduce the filling sugar if the apples are sweet.

Keep the presentation simple: slice after the pie cools completely to get clean wedges. The rustic top looks warm and handmade, so there’s no need for a fancy finish — the filling and crust speak for themselves.

Pro Tips & Notes

Before you start

Measure the dry ingredients by weight when possible. The recipe lists grams and milliliters in several places — when you follow those, you’ll get reliable results. If you don’t have a scale, measure flour by spooning into a measuring cup and leveling it off to avoid packing excess flour into the cup.

During assembly

Press the bottom dough evenly to avoid thin spots that can create leaks. Prick the base with a fork a few times — this helps steam escape and keeps the bottom from puffing.

Bake and cool

Let the pie cool completely in the pan before removing the springform and slicing. Cooling lets the filling set and produces cleaner slices. If you cut too early, the filling may spread and slices won’t hold shape.

Keep It Fresh: Storage Guide

Store the cooled pie covered at room temperature for up to 24 hours. For longer storage, cover and refrigerate; it will keep 3–4 days in the fridge. If you want to freeze, wrap cooled slices tightly and freeze up to 1 month. Thaw in the fridge overnight, then bring to room temperature before serving.

Reheat gently in a low oven if you prefer it warm: 150°C (300°F) for 10–15 minutes should be enough to warm slices without drying them out.

Handy Q&A

Q: Can I use a different pan?
A: The recipe is written for a 20 cm (9-inch) springform pan. You can use a similar-sized pie dish, but baking time and final texture may vary slightly. A springform makes it easier to remove the pie cleanly.

Q: Can I skip the semolina?
A: The semolina helps thicken the filling and prevent excess moisture. If omitted, expect a looser filling — cook a bit longer to reduce liquid, but be careful not to overcook the apples.

Q: Do I need to peel the apples?
A: Yes. The recipe calls for washed, peeled, cored and shredded apples for texture and consistency. Leaving skins on will change the mouthfeel and the look of the filling.

Serve & Enjoy

Slice only after the pie has cooled in the pan. Each slice will show the tender apple layer sandwiched between the golden base and top. Serve room temperature or gently warmed. This pie rewards patience — a clean slice, balanced flavors, and a cozy finish.

Make it for a casual family dinner or pack slices for a simple treat. It’s a straightforward, reliable vegan apple pie that highlights the apples and performs consistently when you follow the method. Happy baking — and enjoy each slice.

Print Recipe Pin Recipe

Vegan Apple Pie

There’s something truly magical about the combination of tender, spiced apples cradled in a flaky, buttery…

Servings: 12 servings

Ingredients

?250 mlsoda water
?120 mlnon dairy butterplus extra for greasing
? 150 ggranulated sugar
?1 teaspoonlemon juice
?1/2 teaspoonpure vanilla extract
?1/2 teaspoonsalt
?1/2 teaspoonbaking powder
? 500 gall purpose flour
?2 pounds 900 gapples
? 150 ggranulated sugar
?1 teaspoonpure vanilla extract
?1 teaspoonground cinnamon
?2 tablespoonfine semolina

Instructions

Wash, peel, core and shred the 2 pounds (900 g) apples; set aside.
Place the shredded apples in a saucepan with 150 g granulated sugar (the amount for the filling), 1 teaspoon ground cinnamon, 1 teaspoon pure vanilla extract (the amount for the filling) and 2 tablespoons fine semolina. Cook over medium heat, stirring constantly, for about 10 minutes until the apples are softened and the mixture thickens. Remove from heat and let the filling cool completely.
While the filling cools, melt the 120 ml non-dairy butter. Grease a 20 cm (9-inch) springform pan with a little of the extra non-dairy butter.
In a medium bowl combine 250 ml soda water, the melted 120 ml non-dairy butter, the remaining 150 g granulated sugar (the amount for the dough), 1 teaspoon lemon juice, 1/2 teaspoon pure vanilla extract (the amount for the dough) and 1/2 teaspoon salt. Stir until the sugar is dissolved.
Sift 500 g all-purpose flour together with 1/2 teaspoon baking powder, then add the dry mixture to the wet ingredients. Mix until a uniform dough forms.
Cover the dough with cling film and chill in the refrigerator for 20 minutes.
Preheat the oven to 180°C (350°F) while the dough chills.
Remove the dough from the fridge and divide it into two equal portions.
Press the first half of the dough evenly into the bottom of the greased springform pan to form the base. Use a fork to prick the base a few times.
Spread the cooled apple filling evenly over the dough base.
Place the second half of the dough over the filling to cover it. Smooth or press it gently to cover the filling and prick the top in a few places with a fork to vent.
Bake in the preheated oven for 25–30 minutes, or until the top is golden. Let the pie cool completely in the pan before removing the springform, slicing and serving.

Equipment

20 cm (9-inch) springform pan
Saucepan
Mixing Bowl
Fork
cling film
Oven

Prep Time30

Cook Time30

Total Time1