Homemade Vegan Apple Pie

Sunday, September 21st, 2014

The main reason I like to cook and bake is because it allows me to be creative. The art community has been a part of my life, all of my life, and to me cooking is just an extension of the creative culture.

So since I recently went apple picking, and now have more apples then I know what to do, I put on my artistic cap and baked two vegan pies, with different crusts, that I would like to share. One crust is store bought and the other I made. My creation is a first attempt at a lattice top pie crust. It’s cute. The overall recipe is easy but time consuming. I do recommend making the crust or filling a day in advance. It won’t be so much of an overload if you do.

Note – After peeling the apples, to keep them from turning brown, I sprinkled the fruit with a little lemon juice. Not a lot. Just a little. Important.




  • 2.5 c flour
  • 1 tsp salt
  • 1 c vegan butter, sliced roughly into 1″ cubes
  • ¼ c vegan shortening, chilled, sliced roughly into 1″ cubes
  • 6 Tbsp ice water



  • 12 c apples, peeled, cored and sliced ¼-1/8″ thick
  • 1 Tbsp vegan butter
  • 1 c cane sugar (make sure it is vegan)
  • 1 tsp cinnamon
  • 1 tsp nutmeg



  1. Prepare the crust a day in advance if you want to.
  2. Sift together flour and salt.
  3. Cut in butter and shortening. Both should be room temperature.
  4. Sprinkle mixture with ice water one tablespoon at a time, stirring gently after each addition, until dough comes together into a ball.
  5. Divide dough into two equal parts.
  6. Shape each half into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour or (preferably!) overnight.
  7. When you’re ready, roll out both disks and arrange one in the bottom of a 9″ pie pan.
  8. Refrigerate bottom and top crusts while you make the filling.
  9. Melt butter in a very large skillet over high heat.
  10. Add apples and toss to distribute butter.
  11. Reduce heat to medium and cover tightly.
  12. Cook, stirring often, for 5 minutes.
  13. Stir in sugar and spices.
  14. Cook uncovered until the liquid reduces slightly and apples are at your desired softness. Stir often.
  15. Transfer apples to clean baking sheets or bowls and allow to cool fully.
  16. Preheat oven to 350F.
  17. Poke holes with a fork in the bottom crust.
  18. Fill bottom crust with apple mixture; don’t worry if the filling is taller than the crust!
  19. Arrange top crust as desired, making sure to seal the edges and leave slits or other openings for steam to escape.
  20. Bake for 1 hour.
  21. Allow to cool completely, or until just warm, about 2-3 hours. A longer cooling time will ensure that the pie slices neatly.


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