You’ve just discovered the vegan apple pie recipe you’ve been searching for. This deep-dish pie is warmly spiced with cinnamon and cardamom and finished with a silky vegan caramel made from the apple peels and cores. The crust is flaky and buttery, and the filling is pleasantly restrained in sweetness—just right. Slice a piece and enjoy the aroma and comfort of a classic, made vegan.
My Nana is known in my family for her apple pie, sweet potato pie, and mac & cheese. At the holidays she gifts these treats to friends who look forward to them all year. Food can be a powerful expression of love and gratitude, and that inspired me to recreate her deep-dish apple pie in vegan form. I missed Nana’s pie after going vegan, and I love the way a baking pie fills the house with warmth. This recipe honors that memory while using plant-based ingredients.
Table of Contents
- Why we love this vegan apple pie
- What apples should you use for the perfect pie?
- Is it better to cook apple pie filling first?
- Are McDonald’s Apple Pies Vegan
- Easy you say? How do you make a vegan apple pie
- Jenné’s Recipe Tips
- How should I store an apple pie?
- More Festive Vegan Desserts
- Cardamom Apple Pie Recipe
Why we love this vegan apple pie
- Balanced sweetness—never cloying
- Deep-dish pie with layered, tender apple filling
- Aromatic spices: cardamom, cinnamon, nutmeg, ginger, and allspice
- Flaky, buttery vegan crust
- Ideal as an edible gift
- Comforting, nostalgic flavor reminiscent of grandma’s pie
What apples should you use for the perfect pie?
Choose firm, slightly tart apples so their flavor stands up to sugar and spices. Granny Smith is a classic choice; Honeycrisp and Pink Lady also perform beautifully. Any firm apple will work in a pinch—blending varieties can add complexity, as I did when I went apple picking for the pie pictured here.
Is it better to cook apple pie filling first?
Yes. Pre-cooking the filling softens the apples and lets their flavors meld with the sugar and spices. Cooking also releases natural pectin, and adding a bit of extra thickener—potato starch in this recipe—ensures the filling sets with the right texture and doesn’t run when the pie is sliced.
Are McDonald’s Apple Pies Vegan
This is a frequently searched question. McDonald’s apple hand pies have been labeled vegan in some markets, but homemade vegan apple pie will always be fresher and more flavorful. If you have the time, make this pie at home—the process is straightforward and satisfying.
Easy you say? How do you make a vegan apple pie
Step one
Prepare your pie crust. I recommend making a flaky vegan crust from scratch—the dough is simple and should rest in the refrigerator for about an hour before rolling.
Step two
Peel, core, and slice eight medium baking apples about 1/8″ thick. Toss the slices with a generous sprinkle of lemon juice to prevent browning and brighten the flavor. Save the peels and cores to make the apple peel caramel while the pie bakes.
Step three
Precook the apples in a large saucepan with both cane and brown sugar and the spices. Apples release pectin as they cook; add potato starch dissolved in a little apple cider or water to achieve a thick, glossy filling that won’t slide out of the crust.
Step four
Assemble and bake. Roll out one crust into a pie dish, spoon in the filling, dot with vegan butter or solid coconut oil, and top with the second crust. Crimp the edges and cut vents in the top, or create a lattice if you prefer. Bake until the top is golden and the filling is bubbling. Shield the edges with foil if they brown too quickly.
Step five
Cool the pie for at least an hour before slicing. Serve with vegan vanilla ice cream and a drizzle of apple peel caramel for a special finishing touch.
Jenné’s Recipe Tips
- Make your own crust. Homemade flaky vegan crust is quick and worth it—chill the dough for best results.
- Lemon is essential. It prevents browning and adds bright tartness—use about 1–2 tablespoons.
- Use potato starch for thickening. It yields a smoother texture than cornstarch; if you don’t have it, substitute 1 tablespoon cornstarch.
- Decide on the topping ahead of time. A full top crust is fastest; lattice looks beautiful but takes longer. Get the pie into the oven promptly so the bottom crust doesn’t get soggy.
- Vegan egg wash. Brush the top with equal parts maple syrup and soy milk for a golden sheen before baking.
- Gluten-free option. Use a gluten-free crust or a gluten-free all-purpose flour blend for the dough.
How should I store an apple pie?
Keep the pie covered in its pan and refrigerate. Wrapped tightly, the pie stays fresh up to five days. Reheat individual slices in a toaster oven for best results. The apple peel caramel will keep in the fridge for up to one month.
More Festive Vegan Desserts
- Nana’s Vegan Sweet Potato Pie
- Vegan Chocolate Pecan Pie
- Vegan Pumpkin Pie
- Biscoff Crumble Chocolate Bark
- Vegan Chestnut Tiramisu
- Oatmeal Chocolate Chip Cookies
- Vegan Hot Chocolate
Cardamom Apple Pie
Video
Equipment
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1 Pie Dish
Ingredients
- 8 baking apples, such as Granny Smith, peeled, cored, and thinly sliced about 1/8 inch thick
- 1 1/2 tbsp freshly squeezed lemon juice
- 1/3 cup brown sugar
- 1/3 cup cane sugar
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp allspice
- 1/2 tsp ground cardamom
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 tbsp potato starch
- 1/4 cup apple cider or water
- 1 recipe Flaky Double Pie Crust, or 2 store-bought vegan pie crusts
- 2 tbsp solid coconut oil, or vegan butter
Apple Peel Caramel
- 2 cups apple peels & cores, leftover from prepping apples for pie
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/4 tsp pumpkin pie spice, or cinnamon
- 1/4 cup water
Instructions
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Preheat the oven to 400ºF.
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Place the sliced apples in a large bowl, add the lemon juice, and toss to coat. Transfer to a large saucepan over medium heat and add the sugars, cinnamon, nutmeg, allspice, cardamom, ginger, and salt. Stir, bring to a simmer, and cook until the apples soften, about 10 minutes.
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In a small bowl, whisk the potato starch with the cider or water until dissolved. Stir into the apples and cook until the mixture thickens. Remove from heat.
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Pour the apples into the bottom pie crust, dot with coconut oil or vegan butter, top with the second crust, and crimp the edges. Cut slits to vent. Bake for about 45 minutes, until the top is golden and edges are browned; cover edges with foil if needed.
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Remove from the oven and let cool for 1 hour before serving with vegan vanilla ice cream.
Apple Peel Caramel
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While the pie bakes, make the caramel.
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Combine apple scraps and both sugars in a small pot and stir. Let sit briefly to draw out juices.
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Over medium heat, bring the mixture to a simmer until the sugar melts, then add 1/4 cup water and simmer gently for about 20 minutes.
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Strain the syrup, discard solids, and let the caramel cool for at least 15 minutes; it will thicken as it cools.
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Store the caramel in a jar in the refrigerator.
Notes
Recipe Notes & Tips:
- Potato starch is preferred. It creates a smoother thickening than cornstarch or arrowroot; use 1 tablespoon cornstarch only if needed.
- Choose your topping ahead of time. A whole top crust is efficient; lattice is decorative but slower—work quickly so the filling doesn’t sit in the bottom crust too long.
- Vegan egg wash. For a golden finish, brush the top with equal parts maple syrup and soy milk before baking.
- Gluten-free option. Use a gluten-free crust or an all-purpose gluten-free flour blend for the dough.
Storage Directions
- Keep the pie covered and refrigerated for up to five days. Reheat slices in a toaster oven for best texture.
- Apple caramel keeps up to one month in the fridge.
Nutrition
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