This vegan apple pie is the kind of recipe I turn to when I want something reliable, comforting, and honest. The dough is straightforward, the filling is cooked down to a tender, warmly spiced sweetness, and the finished pie slices cleanly thanks to a chill before serving. No special ingredients. No fuss.
You’ll find practical notes throughout so the bake behaves the same way for you as it does for me. I test this in a small kitchen with an old oven and in a busy test kitchen with newer equipment; the steps hold up. Read through once, gather your tools and ingredients, and you’ll have a pie that feels homemade in the best possible way.
Keep the method in front of you while you work. The filling cooks on the stovetop, the dough chills briefly, and the springform pan makes assembly and release almost effortless. If you want a clean slice to serve with vegan vanilla ice cream or a cup of tea, the patience you give it at the end pays off.
What’s in the Bowl
- 250 ml soda water — adds lightness and helps make the dough tender.
- 120 ml non dairy butter, plus extra for greasing — melted in the dough; extra for greasing the pan so the pie releases cleanly.
- 150 g granulated sugar — for the dough; balances the butter and adds a touch of sweetness to the crust.
- 1 teaspoon lemon juice — brightens the dough and helps balance the filling’s sweetness.
- ½ teaspoon pure vanilla extract — for the dough; adds background flavor.
- ½ teaspoon salt — enhances overall flavor and rounds out the sweetness.
- ½ teaspoon baking powder — gives a gentle lift to the crust.
- 500 g all purpose flour — sifted with the baking powder before adding to the wet ingredients.
- 2 pounds (900 g) apples — washed, peeled and shredded; the main fruit for the filling.
- 150 g granulated sugar — for the filling; sweetens and helps create a glossy filling.
- 1 teaspoon pure vanilla extract — for the filling; deepens the apple flavor.
- 1 teaspoon ground cinnamon — classic warming spice for apple filling.
- 2 tablespoons fine semolina — thickens the cooked apple filling and helps prevent a soggy crust.
Vegan Apple Pie, Made Easy
- Preheat the oven to 180°C. Grease a 20 cm (9-inch) springform pan with some of the extra non-dairy butter; set the pan aside.
- Wash, peel and shred 2 pounds (900 g) apples.
- In a saucepan combine the shredded apples, 150 g granulated sugar (for the filling), 1 teaspoon pure vanilla extract (for the filling), 1 teaspoon ground cinnamon 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.
- Melt 120 ml non-dairy butter. In a medium bowl combine 250 ml soda water, the melted 120 ml non-dairy butter, 150 g granulated sugar (for the dough), 1 teaspoon lemon juice, ½ teaspoon pure vanilla extract (for the dough) and ½ teaspoon salt. Stir until the sugar is dissolved.
- Sift 500 g all-purpose flour with ½ teaspoon baking powder, then add the sifted dry ingredients to the wet ingredients. Mix until a smooth dough forms. Cover the dough with cling film and chill in the refrigerator for 20 minutes.
- Remove the dough from the fridge and divide it into two equal halves. Press one half evenly into the bottom and up the sides of the prepared springform pan. Pierce the bottom crust several times with a fork.
- Spoon the cooled apple filling into the crust and spread it evenly.
- Flatten the remaining half of dough and place it over the filling to cover completely. Trim or press the edges to seal, then pierce the top crust in a few places to allow steam to escape.
- Bake in the preheated oven at 180°C for 25–30 minutes, or until the top is golden.
- Remove the pie from the oven and let it cool completely in the pan on a rack before removing the springform ring and serving.
What You’ll Love About This Recipe
The texture balance is the first thing I notice: a tender, slightly crumbly crust that holds while the filling stays soft but not runny. The semolina in the filling is a small trick that prevents sogginess and gives the filling body without heaviness.
Flavor-wise it’s straightforward and classic. Cinnamon and vanilla are present without being overpowering. The apples cook down to a soft texture that feels like a warm hug—perfect after a long day, yet pretty enough for guests.
Finally, it’s repeatable. Steps are practical, and you don’t need specialty vegan products beyond good non-dairy butter. That makes this pie accessible and reliable.
Healthier Substitutions
- Reduce sugar — If you prefer less sweet, reduce the 150 g sugar in the filling by 25–50 g. Taste the cooked apples and adjust to your preference.
- Use whole-grain flour — Substitute up to half of the 500 g all-purpose flour with whole wheat pastry flour for more fiber. Expect a denser crust; chill times remain important.
- Lower-fat option — Replace some non-dairy butter with a neutral oil (e.g., light olive or sunflower) but keep at least some butter replacement for flavor and structure.
- Less refined sugar — Swap granulated sugar for coconut sugar 1:1 in both dough and filling for a deeper, caramel-like note.
Equipment Breakdown
- 20 cm (9-inch) springform pan — required by the recipe. It makes release easy and keeps edges neat.
- Medium saucepan — to cook the shredded apples and thicken the filling.
- Box grater or food processor — for shredding the apples quickly and evenly.
- Mixing bowls — one for wet ingredients, one for dry; a medium bowl is specified for combining the dough.
- Sieve/sifter — to sift 500 g all-purpose flour with baking powder for an even dough.
- Fork and rolling/pressing surface — to press dough into the pan and pierce crust.
- Cooling rack — allow the pie to cool completely in the pan as instructed.
Troubles You Can Avoid
- Soggy bottom — Make sure the filling is cooled completely before adding it to the crust. Semolina helps, but hot filling releases more steam into the crust.
- Crust falls apart when cutting — Let the pie cool fully in the pan. The structure firms up as it cools and will slice cleanly.
- Top browns too fast — If your oven runs hot, tent the pie loosely with foil after 15–18 minutes of baking to prevent excess browning while the center finishes.
- Dough too sticky to handle — Chill for the full 20 minutes. If your kitchen is warm, chill a touch longer; slightly sticky dough is easier to press and shape once cold.
Spring to Winter: Ideas
Spring: Serve slices warm with a dollop of dairy-free yogurt and a scattering of toasted nuts for contrast. The lighter soda water in the dough keeps the crust tender for lighter spring produce.
Summer: Add a handful of diced fresh berries to the cooled filling for a bright twist. Keep the berries minimal so they don’t make the filling watery.
Autumn: This is classic apple season. Use tart apples for more structure and sharper flavor, or mix sweet and tart apples for depth. Sprinkle a pinch of nutmeg or ground cloves into the filling if you want a spicier profile.
Winter: Serve with warmed vegan caramel sauce or a scoop of vegan ice cream. The hearty spice notes in this pie shine with cozy winter beverages.
Pro Tips & Notes
- Cook the apples until thick — Stir constantly on medium heat for about 10 minutes until the mixture thickens; this step is essential for preventing a runny pie.
- Chill the dough. Twenty minutes is specified for a reason: chilled dough is easier to press into the pan and gives a better texture when baked.
- Grease the springform. Use some of the extra non-dairy butter and grease the base and sides so the pie releases without sticking.
- Pierce the crust. Fork holes in the bottom crust and a few slits on top let steam escape and keep the pie from becoming soggy or bursting.
- Let it cool fully. Do not rush removing the ring—cooling sets the filling and makes the slices tidy.
Keep It Fresh: Storage Guide
Room temperature: Store covered at room temperature for up to 24 hours if your kitchen is cool and the day is not humid. Keep it loosely covered so the crust doesn’t get soggy.
Refrigerator: Store in an airtight container or wrapped well in the fridge for up to 4–5 days. Bring slices to room temperature or gently rewarm in a 150°C oven for 10 minutes to refresh the crust.
Freezer: Cut into portions and freeze on a tray until solid, then transfer to a freezer-safe container. Freeze up to 2 months. Thaw overnight in the fridge and reheat in a warm oven for the best texture.
Handy Q&A
- Can I use a regular pie pan instead of a springform? Yes. A regular 9-inch pie pan works; greasing is still important and you may find it easier to slice while still in the pan.
- What apples are best? Use firm baking apples—Granny Smith, Braeburn, or a mix of tart and sweet—to keep structure and flavor.
- Can I skip the semolina? You can, but semolina helps thicken the filling without overcooking the apples. If omitted, consider cooking the apples a minute or two longer to reduce liquid.
- Do I have to melt the non-dairy butter? The recipe calls for melted non-dairy butter for the dough. If you use solid butter substitute, the texture will change; follow the recipe for best results.
- Why use soda water? Soda water lightens the dough slightly and helps achieve a tender crust without heavy rolling or laminating.
Serve & Enjoy
When you’re ready, remove the springform ring carefully and slice with a sharp knife. Serve slices with optional vegan vanilla ice cream or a spoonful of dairy-free cream. A little extra cinnamon on top feels homey, but the pie stands on its own.
This Vegan Apple Pie is uncomplicated, dependable, and adaptable. Once you’ve made it a time or two, you’ll instinctively tweak apple varieties and serving ideas to suit your taste. Enjoy the process—baking should be rewarding in the oven and at the table.
Vegan Apple Pie
Ingredients
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
Instructions
- Preheat the oven to 180°C. Grease a 20 cm (9-inch) springform pan with some of the extra non-dairy butter; set the pan aside.
- Wash, peel and shred 2 pounds (900 g) apples.
- In a saucepan combine the shredded apples, 150 g granulated sugar (for the filling), 1 teaspoon pure vanilla extract (for the filling), 1 teaspoon ground cinnamon 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.
- Melt 120 ml non-dairy butter. In a medium bowl combine 250 ml soda water, the melted 120 ml non-dairy butter, 150 g granulated sugar (for the dough), 1 teaspoon lemon juice, ½ teaspoon pure vanilla extract (for the dough) and ½ teaspoon salt. Stir until the sugar is dissolved.
- Sift 500 g all-purpose flour with ½ teaspoon baking powder, then add the sifted dry ingredients to the wet ingredients. Mix until a smooth dough forms. Cover the dough with cling film and chill in the refrigerator for 20 minutes.
- Remove the dough from the fridge and divide it into two equal halves. Press one half evenly into the bottom and up the sides of the prepared springform pan. Pierce the bottom crust several times with a fork.
- Spoon the cooled apple filling into the crust and spread it evenly.
- Flatten the remaining half of dough and place it over the filling to cover completely. Trim or press the edges to seal, then pierce the top crust in a few places to allow steam to escape.
- Bake in the preheated oven at 180°C for 25–30 minutes, or until the top is golden.
- Remove the pie from the oven and let it cool completely in the pan on a rack before removing the springform ring and serving.
Equipment
- 20 cm (9-inch) springform pan
- Saucepan
- Mixing Bowl
- Fork
- Oven
- cling film (plastic wrap)
- Cooling rack
