This pie is the kind of dessert that feels like a warm hug from Grandma—flaky, golden crust wrapped around tender, cinnamon-spiced apples.
And the best part? It’s completely vegan, but you’d never guess! No dairy, no eggs—just pure, cozy goodness in every bite.
Growing up on the farm, apple season was like a holiday. We’d pick bushels of crisp Granny Smiths, and Grandma would turn them into pies faster than a squirrel snatching pecans.
She never measured a thing, just a pinch of this and a splash of that, but somehow, it was always perfect.
This recipe keeps her spirit alive—sweet, tart apples, a touch of vanilla, and just the right hint of spice, all baked into a rustic masterpiece.
Serve it warm with a scoop of vegan ice cream or a dollop of coconut whipped cream. One slice and you’ll swear you can hear Grandma telling you to eat another!
What I Didn’t Expect About This Recipe
- The crust is foolproof. No fancy techniques—just roll it out, fold it over, and let it do its thing.
- It’s naturally sweet. The apples provide most of the sweetness, so you don’t need much added sugar.
- Leftovers taste even better. The flavors deepen overnight, making it the perfect next-day treat.
- It’s a crowd-pleaser. Vegan or not, everyone loves a good apple pie.
Grandma’s Rustic Vegan Apple Pie Recipe
Equipment
- 9-inch Pie Pan
- Rolling Pin
- Mixing bowls (small and large)
- Cutting Board
- Sharp knife or apple corer
- Measuring spoons and cups
Ingredients
- 2 vegan pie crusts
- 2 –3 tbsp of flour
- 1 tbsp cane sugar
- 1 tbsp cold water
- 4 heaping cups thinly sliced granny smith apples
- 1/4 tsp cinnamon
- 1/2 tsp pumpkin spice
- 1/2 cup brown cane sugar
- 4 tbsp corn starch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
- Preheat oven to 375°F (190°C). Press the bottom pie crust into a 9-inch pie pan.
- If using a top crust, roll out the dough slightly larger than the pan on a floured surface.
- Peel, core, and slice apples into ¼-inch slices. Place them in a large bowl.
- In a small bowl, mix cinnamon, pumpkin spice, sugar, and cornstarch.
- Add vanilla and lemon juice to the apples, then stir in the spice mixture until coated.
- Fill the pie pan with apples, mound them slightly in the center.
- If using a top crust, cover the pie, seal the edges, brush with water, sprinkle sugar, and cut a few vents.
- Bake for 40–47 minutes until golden brown. Cool before serving. Enjoy with coconut whipped cream or vegan ice cream!
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 238kcal |
| Carbohydrates | 80g |
| Protein | 4g |
| Fat | 24g |
| Sodium | 200mg |
| Sugar: | 35g |
Tips for the Best Rustic Vegan Apple Pie
- Choose the Right Apples – Granny Smith apples give the perfect balance of tartness and sweetness while holding their shape. If you prefer a softer filling, mix in some Honeycrisp or Fuji apples.
- Keep Your Dough Cold – Vegan pie crust can be trickier to work with than traditional dough. Keep it cold and work quickly to prevent it from becoming too soft. If it gets sticky, pop it in the fridge for a few minutes before rolling.
- Cornstarch for the Perfect Filling – Since there’s no butter to thicken the filling, cornstarch helps create that glossy, caramel-like texture without being runny.
- Don’t Skip the Lemon Juice – It prevents the apples from browning and enhances the flavors, keeping the filling from tasting too sweet.
- Let It Cool Before Slicing – Freshly baked pies smell amazing, but cutting too soon will leave you with a messy, runny filling. Let it rest for at least an hour so the juices can set.
- Add a Finishing Touch – Brush the top crust with a little plant-based milk or water before baking for a crispier, golden-brown finish. A sprinkle of sugar adds a slight crunch.
- Make It Ahead – You can prepare the filling a day in advance and store it in the fridge. This allows the flavors to meld and makes assembly quicker.
