Vegan Apple Pie

Vegan Apple Pie



2 ½ cups plain flour

1 tablespoon organic sugar

1 teaspoon kosher salt

1 cup (225g) vegan butter

6 tablespoons ice water


7 granny smith apples

2 cups organic sugar

1 lemon, zested

5 tablespoons corn flour

½ lemon juiced

1 tablespoon coconut oil, melted

½ teaspoon salt

4 teaspoons cinnamon, divided



  1. To make crust: in a large bowl, combine the flour, sugar, and salt.
  2. Add the cubed vegan butter, a bit at a time, and use a fork until it breaks down to coin sized pieces.
  3. Gradually add the ice water and mix just until the dough can be pressed together.
  4. Divide the dough in half and shape into discs.
  5. Wrap in cling wrap and chill for 1 hour. Preheat oven to 180°C.
  6. To make filling: peel and core apples, then thinly slice. Transfer to a large bowl and add 2 cups of sugar, the lemon zest, corn flour, lemon juice, 1 teaspoon of melted coconut oil, salt, and 3 teaspoons cinnamon. Toss until the apples are well-costed. Set aside.
  7. On a lightly floured surface, roll out both discs of dough to about 2cm thick.
  8. Transfer 1 round to a greased 20cm pie dish and gently press against the bottom and sides.
  9. Trim the excess dough around the edges, then prick the bottom of the pie crust all over with a fork.
  10. Pour the apples into the bottom crust and cover with the top crust. Trim the excess dough around the edges, then crimp the top and bottom crusts together with a fork.
  11. Brush the top of the crust with the remaining tablespoon of melted coconut oil and sprinkle with the remaining teaspoon of sugar and cinnamon.
  12. Cut 4 vents in the top crust.
  13. Bake for 1 hour, until crust is starting to turn golden brown.
  14. Let cool for 10 minutes, then slice and serve.


Print Recipe
Midwest Foods Dubbo