Vegan Apple Pie
This recipe features cinnamon-spiced apples, tender and sweet, in a flaky pie crust. It’s an all-American favorite!
Serves: 8Hands-on: 15 minutesTotal: 1 hour 45 minutesDifficulty: Easy
- 8 cups peeled and sliced Granny Smith apples
- 1 Tbsp. lemon juice
- 1⁄2 cup brown sugar, packed
- 3⁄4 cup sugar
- 1 tsp. ground cinnamon
- 1⁄8 tsp. ground nutmeg
- 1 package (16 oz.) unbaked vegan pie dough
- 2 Tbsp. cold vegan margarine, cut into pieces
- 1 Tbsp. soy milk
- Preheat oven to 425°F.
- Toss the apples with the lemon juice in a large bowl. Add the brown sugar, sugar, cinnamon, and nutmeg, stirring to combine. Set aside. On a lightly floured surface, roll out each piece of dough into a 13-inch circle, about 1⁄8 inch thick. Lay one piece in a 9-inch pie pan, allowing the extra dough to drape over the edge. Fill pie dough with the apple mixture. Dot the apple filling with the cold pieces of margarine.
- Cover with the second piece of dough, allowing the extra dough to drape over the edge. Trim the extra dough away with a knife so that there is a 3⁄4-inch edge all the way around the pie pan. Press the top and bottom edges together and fold the dough up so that it sits on top of the rim of the pie pan. Press with fingers to form a fluted pattern all the way around. Cut 4 to 5 slashes, about 2 inches long, in the top crust, in a wheel-spoke pattern. Brush crust with soy milk.
- Bake for 15 minutes. Turn heat down to 350°F and continue to bake for 40 to 45 minutes more until the juices are bubbling and the crust is golden brown. Cover the edge with a strip of aluminum foil if the crust begins to brown too quickly. Cool for 25–30 minutes.