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Homemade Vegan Apple Pie


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  • Author: Eat Drink Shrink
  • Total Time: 1 hour 20 minutes
  • Yield: 8 slices 1x

Ingredients

Scale

Filling:

Crust:


Instructions

  1. Crust: Combine the flour, salt, cinnamon, and coconut sugar in the bow, whisk and combine. Add the vegan butter and combine with your hands until mixture is crumbly and will stick together when you squeeze it. Add the water 1 tbsp at a time, or until the dough holds together well when you make a handful of it and form a disc. Chill in the fridge for 20 minutes.
  2. Apples: In a small bowl, combine the coconut sugarflour and spices; set aside. In a large bowl, toss sliced/peeled apples with lemon juice and vanilla. Add sugar/flour/spice mixture; toss to coat.
  3. Remove the dough from the freezer and roll out the pie crust between wax or parchment paper. It allows for easier removal. Simply peel of the bottom layer last and flip over with your hands and press into a lined a 9-in. pie plate. Press the dough into dish, trim the edges with scissors leaving a lil excess. Fill with apple mixture; dot with vegan butter. Roll out remaining pastry to fit top of pie. Place over filling.
  4. Trim, seal and crimp the edges with your fingers. Cut slits in pastry. Melt the vegan butter; brush over pastry. If you’d like to create the leaves I combined 1 cup flour with 1/2 cup butter and simply used cookie cutters. Layer on ones side of the pie, overlapping the pieces. Bake at 375° for 25 minutes. If the edges start to brown too much simply remove and cover with tin foil. Bake until crust is golden brown. Cool on a wire rack.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Pie
  • Cuisine: Dessert

Nutrition

  • Serving Size: 1