Description
This vegan apple pie recipe features a flaky, buttery pie crust and a spiced apple filling infused with vanilla, cinnamon, ginger, and nutmeg. Apples are macerated to draw out their juices, which are then cooked into a thickened sauce and combined back with the apple slices for a luscious texture. Baked to golden perfection with a maple syrup and non-dairy milk glaze on top, this comforting dessert is perfect for sharing and suitable for vegan diets.
Ingredients
Scale
Pie Crust
- 1 batch vegan pie crust (prepared at least 1 hour ahead)
Filling
- 1.8 kg apples (around 8-9 large apples)
- 200 g granulated sugar
- 1 vanilla pod
- 1 tablespoon lemon zest (freshly zested)
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 tablespoons apple cider vinegar
- 4 tablespoons cornstarch (divided: 1 tablespoon + 3 tablespoons)
- 30 g vegan butter
Topping
- 2 tablespoons non-dairy milk
- 1 tablespoon maple syrup (or agave syrup)
- 1 tablespoon demerara sugar
Instructions
- Prepare the crust: Prepare the vegan pie crust up to step 6 of the crust recipe and chill it for at least one hour while you prepare the filling.
- Prepare the apples: Wash, peel, and remove cores from the apples. Slice them into approximately ½ cm thick slices, avoiding cutting too thin to prevent mushiness during cooking.
- Flavor the sugar mixture: In a large mixing bowl, combine the granulated sugar with the split vanilla pod and lemon zest. Rub the vanilla and zest into the sugar thoroughly to extract the bean seeds, then remove the pod. Stir in cinnamon, ground ginger, and nutmeg.
- Coat the apples: Add the sliced apples to the sugar mixture along with apple cider vinegar and 1 tablespoon (10g) of cornstarch. Toss with hands until the slices are evenly coated.
- Macerate the apples: Cover the bowl with plastic wrap or a plate and let the apples macerate for one hour, allowing the sugar and spices to soak into the fruit. After maceration, strain the apples through a colander to separate the slices from the released juice.
- Cook the apple sauce: Place the collected juice in a saucepan. Whisk in the remaining 3 tablespoons (30g) of cornstarch until smooth. Heat gently and bring to a simmer while whisking continuously until the sauce thickens, about 3 minutes. Remove from heat and whisk in the vegan butter until melted and incorporated.
- Coat the apples in sauce: Pour the thickened sauce over the sliced apples and stir gently using a spatula or large spoon until evenly coated. Allow the mixture to cool to room temperature for 10 minutes.
- Preheat the oven: Place a large baking tray into the oven and preheat to fan-forced 200°C (392°F) or conventional 210°C (410°F).
- Roll out the bottom pastry: Remove dough discs from the fridge and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out one disc wider than your 9-inch pie tin. Use your rolling pin to carefully transfer the pastry into the deep pie tin.
- Form the bottom crust: Gently press the dough into the base and sides of the tin. Trim excess pastry around edges with scissors. Crimp or pinch the edges with fingers or a fork, and pierce holes in the base with a fork to prevent bubbling.
- Prepare top crust: Roll out the second disc of dough and choose either to cover the pie fully or cut into strips for a lattice design.
- Fill the pie: Layer the apple slices evenly into the pie dish, stacking moderately. Pour any remaining juices on top of the apples.
- Assemble the top: Add the top pastry piece(s), trim excess pastry, and crimp edges to seal. If using a whole top crust, cut slits to allow steam to escape.
- Apply egg wash: Combine non-dairy milk and maple syrup, and lightly brush over the surface of the pie. Sprinkle demerara sugar evenly on top.
- Bake the pie: Place the pie on the preheated tray and bake at fan-forced 200°C (392°F) or conventional 210°C (410°F) for 20 minutes. Then reduce the temperature to fan-forced 160°C (320°F) or conventional 175°C (350°F) and bake for an additional 40-50 minutes until the crust is golden brown and the filling is slightly firm to the fork.
- Cool and store: Let the pie cool completely at room temperature. For clean slicing, chill for a few hours before serving. Store covered in the fridge for up to 4 days. The pie can also be served warm if preferred.
Notes
- Use firm apples suitable for baking, such as Granny Smith or Braeburn, to ensure the filling holds shape.
- Do not slice apples too thinly to avoid mushy texture after baking.
- Vanilla pod should be split and seeds scraped into sugar for maximum flavor; remove pod before adding apples.
- The maceration step helps extract juices and intensify flavor in the filling.
- Vent holes in top crust or lattice design prevent the pie from becoming soggy.
- If using a whole top crust, slits are essential for steam release to avoid cracking.
- Letting the pie chill after baking results in cleaner slices.
- Non-dairy milk and maple syrup glaze enhances browning and adds subtle sweetness.
- Store leftovers refrigerated and consume within 4 days for freshness.
