Grandma's Rustic Vegan Apple Pie Recipe
This rustic vegan apple pie is just like Grandma used to make—flaky, golden crust and a perfectly spiced apple filling, all without dairy or eggs. Simple, cozy, and packed with warm cinnamon flavor, it’s the perfect dessert for any occasion!
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!
