Flaky Vegan Apple Pie (No Dairy Needed)
This flaky vegan apple pie delivers everything you want from a classic holiday slice, without a single dairy ingredient. The crust is tender and buttery, and the filling stays juicy but never turns to soup.
It uses a mix of two common apple varieties and a little cornstarch so the slices hold together cleanly. A splash of apple cider vinegar in the pastry makes it surprisingly easy to roll, even if you’ve had bad luck with vegan dough before.
What Makes This Vegan Apple Pie So Good
The crust gets its flaky layers from cold vegetable shortening and chilled water, not from butter. A tiny bit of sugar helps with browning so you still get that deep golden finish, and the vinegar relaxes the gluten just enough to keep it tender.
For the filling, I mix tart Granny Smiths with a sweeter apple like Honeycrisp. The brown sugar adds a molasses note that tastes like a bakery pie, and the cornstarch thickens the juices without making them cloudy.
Ingredients
- 2 1/2 cups (315g) all-purpose flour: spooned and leveled so you don’t pack it in.
- 1 tbsp granulated sugar: helps the crust brown in a hot oven.
- 1 tsp fine sea salt: brings out flavor in the pastry.
- 1 cup (205g) cold vegetable shortening: the key to a flaky, dairy-free crust.
- 6 to 8 tbsp ice water: add slowly, you may not need it all.
- 1 tbsp apple cider vinegar: makes the dough easy to handle.
- 6 to 7 cups peeled and sliced apples: about 6 medium apples, half Granny Smith and half Honeycrisp.
- 1/2 cup (100g) packed light brown sugar: for that deep, caramel-like sweetness.
- 1/4 cup (50g) granulated sugar: balances the tart apples.
- 2 tbsp cornstarch: thickens the juices without a starchy taste.
- 1 1/2 tsp ground cinnamon: the backbone of the spice.
- 1/4 tsp ground nutmeg: freshly grated gives the best warmth.
- 1 tbsp lemon juice: brightens the whole filling.
- 1 tbsp vegan butter: to dot over the apples before sealing, optional but adds richness.
Variations / Substitutions
- Swap the apples: Firm, tart baking apples like Braeburn or Pink Lady work well. Avoid Red Delicious, which turns mushy.
- Add a crumb topping: Skip the top crust and cover with a mix of flour, brown sugar, shortening, and cinnamon for a crisp finish.
- Use a pumpkin spice blend: Replace the cinnamon and nutmeg with 2 tsp of pumpkin pie spice for a cozy fall variation.
- Make it gluten-free: Use a good quality 1-to-1 gluten-free flour blend and keep everything else the same.
- Skip the vegan butter: It’s a small touch you can leave out without ruining the pie.
If you’re after another dairy-free dessert, my Vegan Pecan Pie Bars use a similar flaky shortbread base.
How to Make Flaky Vegan Apple Pie
Step 1: Cut the Shortening into the Flour
Whisk the 2 1/2 cups of flour, 1 tbsp sugar, and 1 tsp salt in a large bowl. Drop in the 1 cup of cold shortening and work it with a pastry cutter or your fingertips until the largest pieces are pea-sized. Sprinkle the 1 tbsp apple cider vinegar and 4 tbsp of ice water over the mixture, toss with a fork, and add more water a tablespoon at a time just until the dough clumps when you squeeze it. Divide into two disks, wrap tightly, and chill for at least 1 hour, or up to 2 days.
You know the dough is ready when you press a thumb into it and it feels firm but pliable, like cold clay. If it cracks easily when you try to roll it later, let it sit on the counter for 5 minutes to soften slightly.
Step 2: Toss the Apple Filling
In a large bowl, combine the 6 to 7 cups of apple slices, 1/2 cup brown sugar, 1/4 cup granulated sugar, 2 tbsp cornstarch, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1 tbsp lemon juice. Toss until every slice is coated and the sugar starts to pull a little juice from the apples. Set the bowl aside while you roll the dough so the flavors meld and the cornstarch hydrates.
After about 10 minutes, the apples will look glossy and slick, with a thin syrup pooling in the bottom. That syrup is what thickens in the oven and holds the slices together.
Step 3: Roll Out the Dough
Flour a clean surface and one disk of dough lightly, then roll it into a 12-inch circle, turning and flipping often to keep it from sticking. Ease it into a 9-inch pie plate without stretching, letting the excess hang over the edges. Roll the second disk for the top crust the same way and set it aside on a sheet of parchment.
The dough should feel cold but not rigid as you roll. If it starts to get greasy or soft, slide it onto a baking sheet and pop it into the fridge for 10 minutes; warm shortening melts into the flour and you lose those flaky layers.
Step 4: Assemble and Bake the Pie
Preheat the oven to 400°F (200°C) with a rack in the lower third. Pile the apple filling into the crust, mounding it slightly in the center, and dot with the 1 tbsp of vegan butter. Drape the top crust over, trim the overhang to about an inch, then fold the edges under and crimp with a fork or your fingers. Cut a few steam vents in the top and brush with a little plant milk mixed with a pinch of sugar if you want a glossy top. Place the pie on a foil-lined baking sheet and bake for 20 minutes, then reduce the oven to 375°F (190°C) and bake 35 to 40 minutes more, until the crust is deep golden and the filling bubbles thickly through the vents.
Halfway through the bake, you’ll smell cinnamon and caramelized sugar, and the top crust will begin to turn a warm amber. If the edges brown too fast, cover them loosely with foil or a pie shield.
Step 5: Cool and Slice
Transfer the pie to a wire rack and let it cool for at least 2 hours so the filling sets. Slice into 8 wedges and serve warm or at room temperature. The first cut will show layers of tender pastry and syrupy apples that hold their shape.
Tips for a Flaky Vegan Pie Crust
- Keep everything cold: Chill the shortening and the bowl if your kitchen is warm. Cold fat creates steam in the oven, which lifts the dough into flaky sheets.
- Don’t overwork the dough: Mix just until the water is absorbed. Kneading builds gluten, which makes the crust tough.
- Use a glass pie plate: It conducts heat evenly so the bottom crust browns and doesn’t turn gummy.
- Bake on a sheet pan: It catches any drips and helps the bottom crust get direct heat from the metal.
Storing Leftover Pie
- Refrigerate: Cover the cooled pie tightly and store in the fridge for up to 4 days.
- Reheating: Warm individual slices in a 350°F oven for 10 to 15 minutes to crisp the crust again. A microwave will make it soft.
Frequently Asked Questions
Can I make this pie gluten-free?
Yes. Swap the all-purpose flour for a good quality 1-to-1 gluten-free flour blend that includes xanthan gum. The rest of the recipe stays the same.
Do I need to blind bake the bottom crust?
No. With a double crust and the high heat, the bottom bakes through. Just be sure to place the pie on the lower oven rack.
Can I use oil instead of shortening?
I don’t recommend it. Shortening’s solid structure creates the flaky layers; liquid oil makes a crumbly, less tender crust.
Can I freeze an unbaked pie for later?
Yes. Assemble the pie completely, wrap it tightly in plastic and foil, and freeze for up to 3 months. Bake from frozen at 400°F for 20 minutes, then reduce to 375°F and bake 55 to 65 minutes, until bubbling.
Flaky Vegan Apple Pie Recipe
Ingredients
Method
- Whisk flour, 1 tbsp sugar, and salt. Cut in shortening until pea-sized crumbs form. Drizzle vinegar and 4 tbsp ice water, toss, adding more water until dough clumps. Divide, wrap, and chill at least 1 hour.
- Toss apples, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice in a large bowl. Set aside.
- Roll one dough disk to a 12-inch circle, fit into a 9-inch pie plate. Roll second disk for top crust.
- Preheat oven to 400°F (200°C). Fill crust with apple mixture, dot with vegan butter if using, top with second crust, trim, seal, and vent. Brush with plant milk if desired. Bake on a sheet pan at 400°F for 20 minutes, then reduce to 375°F (190°C) and bake 35 to 40 minutes until golden and bubbling.
- Cool on a wire rack at least 2 hours, then slice and serve.
