Apple Pie (vegan)
Printed from Inclusive Kitchen — Apple Pie
Apple pie is a beloved dessert that has been a staple in American kitchens for centuries. Its origins can be traced back to the 14th century in England, but it truly became an American icon in the 19th century, symbolizing home and comfort. This vegan version maintains the classic flavors while embracing plant-based ingredients, making it suitable for everyone, including those who prefer to avoid animal products.
The flaky crust is made with a blend of all-purpose flour, coconut oil, and a touch of maple syrup, ensuring a tender bite without the use of butter. The filling is a delightful mix of tart and sweet apples, cinnamon, and nutmeg, creating a warm, aromatic experience that fills your kitchen with the scent of nostalgia. And let’s be honest, who can resist the allure of a freshly baked pie? It’s like a hug in dessert form—just without the calories of a bear hug!
As you prepare this pie, you’ll appreciate the simplicity of the ingredients and the ease of the process. The crust comes together quickly, and the filling requires minimal prep. Plus, this recipe is flexible; feel free to mix and match your favorite apple varieties for a more complex flavor profile. Whether you’re serving it at a holiday gathering or enjoying a slice on a quiet afternoon, this vegan apple pie is sure to impress. Just remember to save a slice for yourself—because sharing is caring, but sometimes, self-care means keeping the last piece for you!
Ingredients
- 2.5 cups all-purpose flour
- 0.5 cups coconut oil
- 2 tablespoons maple syrup
- 6 tablespoons ice water
- 6 cups apples (peeled, cored, and sliced)
- 0.75 cups brown sugar
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons plant-based milk
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help create a beautifully golden crust.
- In a large mixing bowl, combine 2.5 cups of all-purpose flour and 0.5 cups of coconut oil. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Add 2 tablespoons of maple syrup and 6 tablespoons of ice water to the flour mixture. Stir until the dough comes together, then divide it into two equal balls and flatten them into discs.
- Wrap each disc in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps it firm up, making it easier to roll out.
- While the dough chills, prepare the filling. In a large bowl, combine 6 cups of sliced apples, 0.75 cups of brown sugar, 1 teaspoon of cinnamon, 0.25 teaspoon of nutmeg, 1 tablespoon of lemon juice, and 2 tablespoons of cornstarch.
- Toss the apple mixture until the apples are well coated. The cornstarch will help thicken the filling as it bakes, preventing a soggy bottom.
- Roll out one disc of dough on a floured surface to fit a 9-inch pie pan. Transfer the rolled dough to the pan, pressing it gently into the bottom and sides.
- Pour the apple filling into the crust, spreading it evenly. Roll out the second disc of dough and place it over the filling, sealing the edges by crimping them together.
- Cut a few slits in the top crust to allow steam to escape. Brush the crust with 2 tablespoons of plant-based milk for a nice golden finish.
- Bake the pie in the preheated oven for 45 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on it to prevent over-browning.
- Once baked, remove the pie from the oven and let it cool for at least 2 hours before slicing. This cooling time allows the filling to set.
- Serve your vegan apple pie warm or at room temperature, perhaps with a scoop of dairy-free ice cream. Enjoy the comforting flavors and the satisfaction of a homemade dessert!
Nutrition (per serving)
- Calories: 250
- Carbs g: 36
- Protein g: 2
- Fat g: 10
- Sugar g: 12
