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If you’re looking to impress someone with an incredible vegan pie, this recipe is for you! A perfect golden flaky buttery crust, filled with sweet apples and tart apples, and warm spices make this the best vegan apple pie ever! Making apple pie is always a bit time consuming, but I share with you all of my tricks to make this recipe as easy and delicious as possible. Easy as apple pie one might say. ????
My 6 secret tips and tricks to making the best pie ever!:
TIP 1: If possible, make a homemade pie crust. My Vegan All-Butter Flaky Pie Crust recipe is perfect for this pie. It’s flaky, buttery, and full of flavor. If you prefer a shortening-based pie crust recipe, then try my nana’s recipe for vegan pie crust. Easy to make and works every time. I like to make the pie crust a day or two before I want to make my apple pie just to save that extra step. I simply prepare the recipe, then stick the pie dough balls in a reusable silicon bag and store them in the fridge. Of course, if you prefer a store-bought pie crust, it will still work wonderfully, I just love the taste of homemade pie crust best. If you are purchasing a frozen pie crust from the grocery store, just check the ingredients to ensure it is vegan. If you need a gluten-free pie crust, you can buy a store-bought premade one or try this Bob’s Red Mill Gluten-Free Pie Crust Mix (when making it, just sub butter for vegan butter).
TIP 2: for the apples, I like to do a mixture of half Granny Smith apples and half Mcintosh apples. Granny Smith apples are tart and sturdy, so they will help the pie have structure and will stop the pie from getting overly sweet. Mcintosh apples are full of apple flavor and are sweet, so they will melt into the pie, making it saucy and bursting with flavor. The combo is my secret to the best vegan apple pie ever!
TIP 3: When slicing the apples, I like to keep the apples about ½” thick. Any thicker and the slices will be too big to cook properly, any thinner and the apples won’t hold well. It’s ok if it’s not perfect, that actually makes for the best texture, just make sure to keep an eye on the thickness of your slices.
TIP 4: For the spices, my trick is to use pumpkin pie spice! Pumpkin pie spice is a mixture of cinnamon, powdered ginger, nutmeg, allspice, and cloves. This not only saves measuring each ingredient but it makes for the best combination of spices!! You can buy pumpkin pie spice in grocery stores or make it yourself following my recipe. Trust me, this one is a game changer!
TIP 5: When filling the pie the apples should be stacked high!! The apples will cook down so a this will ensure the pie doesn’t get too thin. Make sure to cram every last apple slice in there, it’s sometimes a bit like a game of Jenga!
TIP 6: Just before baking, brush your pie crust with aquafaba (the liquid from a can of chickpeas or white beans). This is the secret to getting a golden brown pie crust. If you don’t have aquafaba on hand any kind of plant-based milk will work as a back up, but for the best golden color, aquafaba is best!
Apple pie requires a few steps to make, but it’s actually a super easy pie to make. I will walk you through the step-by-step instructions, of how to make a simple vegan apple pie.
How to make the best vegan apple pie ever:
The Best Apples for Apple Pie: The first thing you need to make your apple pie is of course, apples! In my recipe testing I discovered that I love the combination of mixing Granny Smith Apples and Mcintosh. Granny Smith are sturdy and tart, and Mcintosh is sweet and tender. The combo makes the best pie filling!
Prepare the apples: while you’re slicing the apples, toss them with the lemon juice in a large bowl to help stop them from browning as you continue to slice the rest.
Mix the seasonings: in a small bowl mix together the white sugar, brown sugar, flour, and pumpkin pie spice. Sprinkle the sugar mixture over the apple slices and toss the apples well to evenly coat.
Assemble the pie: roll out ½ of the pie dough to make the bottom crust. Line a 9″ pie plate with the dough. Fill the pie with the prepared apples stacking them to make a heaping mound. (The apples will cook down so it’s important to fill the pie as much as you can using all of the apple slices).
Roll out the remaining dough and place it on top of the pie and crimp the edges together. You can be as creative as you like with the crust or keep it as simple as you like, just make sure there are holes for steam to escape. Finish the pie by brushing the top generously with aquafaba (this will help it get golden in the oven). You can optionally sprinkle the pie crust with a little white sugar before baking for a little extra sparkle.
Bake the pie: place the pie on a baking sheet to catch any drips and then bake the pie at 375F (190C) for 20 – 25 minutes until the top just begins to show light browning. Reduce the oven heat to 350F (180C) and finish cooking the pie for another 40 – 60 minutes until the filling is bubbling and the pie is golden. Remove from oven and allow to cool before serving.
How To Make Ahead & Store: the best vegan apple pie can be cooled and then stored, loosely covered at room temperature for up to two days, or up to 5 days in the fridge. You can freeze apple pie as well. Place the cooled uncovered apple pie in the freezer, once frozen solid, wrap the pie in plastic wrap or cover in air-tight covering , and place back in the freezer. It should keep for up to 3 months.
Enjoy the pie as is, or serve with a scoop of vegan vanilla ice cream, or vegan whipped cream!
Bon appetegan!
Sam Turnbull.
Print Recipe
The Best Vegan Apple Pie Ever! (Easy Recipe)
If you’re looking to impress someone with an incredible vegan pie, this recipe is for you! A golden flaky buttery crust, filled with sweet apples, and warm spices make this the best vegan apple pie ever! Making apple pie is always a bit time consuming, but I share with you all of my tricks to make this recipe as easy and delicious as possible. Easy as apple pie one might say. ????
Servings: 8 servings (makes one 9″ pie)
Calories: 507kcal
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Instructions
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Preheat your oven to 375F (190C).
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Prepare the apples: while you’re slicing the apples, toss them with the lemon juice in a large bowl to help stop them from browning as you continue to slice the rest.
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Mix the seasonings: in a small bowl mix together the white sugar, brown sugar, flour, and pumpkin pie spice. Sprinkle the sugar mixture over the apple slices and toss the apples well to evenly coat.
-
Assemble the pie: roll out ½ of the pie dough to make the bottom crust. Line a 9″ pie plate with the dough. Fill the pie with the prepared apples stacking them to make a heaping mound. (The apples will cook down so it’s important to fill the pie as much as you can using all of the apple slices). Roll out the remaining dough and place it on top of the pie and crimp the edges together. You can be as creative as you like with the crust or keep it as simple as you like, just make sure there are holes for steam to escape. Finish the pie by brushing the top generously with aquafaba (this will help it get golden in the oven). You can optionally sprinkle the pie crust with a little white sugar before baking for a little extra sparkle.
-
Bake the pie: place the pie on a baking sheet to catch any drips and then bake the pie at 375F (190C) for 20 – 25 minutes until the top just begins to show light browning. Reduce the oven heat to 350F (180C) and finish cooking the pie for another 40 – 60 minutes until the filling is bubbling and the pie is golden. Remove from oven and allow to cool before serving.
Notes
Pumpkin Pie Spice: One of my tricks to making the best apple pie ever is to use pumpkin pie spice, which is a mixture of cinnamon, powdered ginger, nutmeg, allspice, and cloves. This not only saves measuring each ingredient but it makes for the best combination of spices!! You can buy pumpkin pie spice in grocery stores or make it yourself following my recipe.
Aquafaba: aquafaba is the liquid in a can of chickpeas and is the key to getting your pie the perfect golden color. I recommend generously brushing the top of the pie crust with aquafaba before baking. You won’t taste any bean flavor, I promise. You can optionally sprinkle the pie crust with sugar before baking for a little extra sparkle.
How To Make Ahead & Store: Apple pie can be cooled and then stored, loosely covered at room temperature for up to two days, or up to 5 days in the fridge. You can freeze apple pie as well. Place the cooled uncovered apple pie in the freezer, once frozen solid, wrap the pie in plastic wrap or cover in air-tight covering , and place back in the freezer. It should keep for up to 3 months.
Gluten-free: to make this pie gluten-free use a gluten-free pie crust mix, recipe, or store-bought gluten-free pie crust. Sub the flour in the apple filling for a gluten-free all-purpose flour.
Nutrition
Serving: 1slice of pie (recipe makes 8 slices) | Calories: 507kcal | Carbohydrates: 79g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 195mg | Potassium: 249mg | Fiber: 5g | Sugar: 35g | Vitamin A: 1215IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 3mg
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