Vegan apple pie, OH MY! This pie is actually the best apple pie there is, vegan or not. This pie is filled with freshly picked apples glazed in a caramelized buttery sauce, and spiced just right with cinnamon, nutmeg, and all the flavors of fall.
Vegan apple pie, apple of my eye
IT’S FALL! And that to me (ofcourse) means vegan apple pie time.
And pumpkin… and pecan… and maple… and allllll that jazz.
But apple is near and dear to my heart. Few pies are so comforting, flavorful, and just all around spectacular.
Maybe it’s because this apple pie of mine is something I’m very proud of. It’s the best apple pie I have ever had, and everyone I give one too just raves about it.
If you want to know my deepest darkest secrets when it comes to making the most bomb diggitiest apple pie around, then stay tuned for the details.
You won’t regret it.
The secrets to perfection
Really though, there aren’t many secrets.
Let’s be honest, I knowingly, lovingly, share all of my cooking secrets with you. Because you’re special, brilliant, and deserving of the best food there is.
This apple pie is pretty simple, and pretty straight forward.
I think the most obvious secret there is to making a great apple pie is:
Use. Great. Apples.
That’s right. That means (ideally) in season, fresh picked, organic, and top notch. These apples should wow you with just a bite into their ripe juicy flesh.
If they don’t knock your socks off the way they are, they won’t knock your socks off when they’re cookin’ in your pie.
I live in the beautiful pacific northwest, where apples are abundant, and u-picks are plentiful. There are few things I love more in this world than going out to my favorite orchards and grabbing the tastiest apples in the world… Right from the branch.
If you’re unable to do u-pick, then I recommend farmer’s markets or specialty store with loads of organic produce.
If you get tasty apples, then you get tasty pie.
Simple. Right?
Vegan (which) apple pie?¿
Everyone seems to like to debate about which types of apples make the best apple pie.
I used to be among the “Granny Smith all the way!” group.
It’s nice to have a tart apple to contrast with all the sugar and sweet. And when you bake them, they sweeten up to just the right amount.
Heck, I still tend to lean towards tarter apples for my apple pies or pastries.
That being said, I recently started trying out some other varieties. In fact, this particular apple pie was made with mostly Blondies. They’re a sweet apple, with a slightly tart bite to them. (they’re actually way better than I thought they’d be)
It turned out to be the best apple pie ever!
I also have used Honey Crisp apples. Also, good!
I think part of the reason for this is because I like to add lemon juice to my apples when I’m slicing them. This naturally balances out some of the sweetness from the sugar anyways.
So really, you don’t need to go for Granny Smith apples after all. At least not with my recipe.
Use whatever apple it is that you love the most, and you’ll love you’re apple pie just as much.
Don’t worry too much about it.
Just get good apples.
The crusty crust
Why, how can any pie be good with out an impeccable crust?
I know plenty of people who would even say it’s their favorite part.
So, (as some of you may have noticed) I published a perfect pie crust recipe yesterday.
You had to see this pie recipe coming, right?
I would reccomend you follow that recipe for the crust on this pie. It will make just the right amount of dough for this recipe, and I know the results will be spectacular for you.
I’ve never used a store bought pie crust (honestly), so I can’t really say whether that’d be inferior or not.
I just know the one I wrote is good.
So use it. 🙂
Whip Cream, Ice Cream, Dream Team
So what to serve this with?
Apple pie goes best with:
- A scoop of vanilla bean ice cream (vegan, of course)
- A dollop of coconut whip cream
- A dash of cinnamon
- A cup of chai tea
and,
- A best friend to share it all with
Food is there to be shared. It’s there for us to experience together.
I made this blog to help you find your own cooking super powers, and to help you find this feeling. I know, I know, it’s a little cheesy… But it’s real .
That’s why, (as I was thinking to half this recipe to only make one pie) I made this recipe for two pies.
Because:
- You get twice the amount of pie for (basically) the same amount of effort.
- Sharing is caring, and I know you know someone who needs this right now.
Share your home made creations with someone! Enjoy it together.
Talk about the good old times, talk about what’s new, and make memories.
That’s what we live for.
Show me your apple pie
(pretty please)
Now it’s time for you to give this recipe a try, and fill your house with the sweet smells of fall.
Snap some pictures of how your pie turns out and tag @alderspirit or use #alderspirit so I can see them.
If you have any troubles or questions along the way, let me know either in the comments below, DM or message me on any of my socials, or directly right here.
I know pie making can seem intimidating at first, so don’t at all hesitate to reach out for help.
It’s what I’m here for.
Anyways, happy fall, and happy pie making.
Vegan Apple Pie (oh my…)
Ingredients
- 2 9" pie crusts, with additional dough for the top lattice. (store bought or homemade, recipe below)
- 8-10 medium -large apples
- 2 tbsp lemon juice, fresh (approximately 1 lemon)
- 1/2 cup vegan butter
- 3 tbsp all purpose flour
- 3/4 cup water
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla bean paste (or extract)
- 1 tbsp cinnamon
- 1/4 tsp nutmeg, fresh shaved
- 1 tsp salt
Instructions
Please note: this recipe makes enough for 2, 9" apple pies (sharing is caring)
- Preheat the oven to 425° F. Prep the pie crusts you wish to use at this time. (check below for a link to a recipe for an easy homemade crust)
- Wash, peel, and slice the apples thinly. Splash the lemon juice over the slices in the bowl as you go. This will keep them from oxidizing too much.
- In a small saucepan, combine flour and butter. Cook for 2-3 minutes, until a thick paste forms.
- Add the water, sugars, vanilla, cinnamon, nutmeg, and salt to the saucepan. Cook for 2-3 more minutes until the sauce is bubbly and thick.
- Add the sauce to the apple slices and toss evenly to coat. Reserve 1/3 cup of the sauce for later.
- Distribute the apples among the pie shells evenly. (note: try to spread them flatly, and mound them like a hill. They will shrink down as the cook.)
- Add the lattice or top onto each of the pies, leaving gaps for air to escape.(how to lattice: cut several 1.5" thick strips 10" long. Attach five to one end, then attach five to the adjacent side perpendicularly. As you attach the second side of strips, weave them in with the existing ones, going up and down alternating strips. On the next strip you attach, do the inverse of the strip before and so on until the pie is complete. Seal all of the edges, melding them to the existing pie shell. Flute the edges neatly, or crimp with a fork.
- Spread the leftover sauce over the tops of each pie crust with a brush, distributing evenly.
- Cover the edges of the pie with foil to prevent over browning. Bake at 425°F for 15 minutes. Lower the temperature down to 350° F and bake for 20 minutes. Remove the foils from the edges. Bake for 15 – 20 minutes longer, until the pie is an even golden brown and the sauce is bubbling over. (check earlier if your oven runs on the hotter side) PRO TIP: Place a pan with an inch of water on the bottom of your oven below the pie to catch any drips from the pie. I usually place the pan in the oven halfway through the process.
- Allow the pie to cool 10 minutes or longer before serving. The hotter the pie is, the sloppier it will be. Once cooled, the the sauce will be thick and the pie slices will be clean. Serve with fresh coconut whipped cream, a dash of cinnamon, and a buddy to enjoy it with… OOOH, and vanilla bean ice cream!This apple pie will keep in the fridge for approximately 7 days. (if you haven't already eaten it by then)
Notes
This post contains some affiliate links through which I may earn a small commission should you purchase anything. I will always only ever recommend products I know, love, and trust. Thank you for your support!
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