Apple Pie
A classic, crowd favorite apple pie recipe. This recipe dices the apples small to make the pie easier to eat and allows you to decorate your pie however you like!
- 2½ cups all-purpose flour
- ⅔ cup and 2 tbsp oil
- ¼ tsp salt
- 2 tbsp granulated sugar
- 4-6 tbsp ice cold water
- ~3 pounds apples, about 12 large
- 1 tbsp lemon juice
- 2 tbsp arrowroot powder
- 1 tbsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
- ⅓ cup granulated sugar
- 1 tbsp maple syrup
- 2 pinches of granulated sugar
- Put 6 tbsp of water into the freezer to chill.
- We're starting this recipe working on the filling first. In a mixing bowl, whisk together the lemon juice, arrowroot powder, cinnamon, nutmeg, ginger, salt, and sugar. Now prepare each apple by peeling the skin, discarding the core, and dicing into small cubes. I peel the apples using a paring knife. Put the diced apples into the bowl as they're done and mix to cover the apples. Set aside.
- Now we'll work on the dough. Prepare a flat surface by laying down parchment or wax paper. I tape this paper down so it doesn't move and it will make your life a lot easier, trust me. Prepare another sheet of parchment or wax paper and set aside ready to use. Photos of the this step onward are available in the additional information section below.
- Preheat the oven to 350°F.
- In a mixing bowl, combine the flour, salt, sugar, and oil together. Mix this with a spatula until all the dough is mixed with oil.
- Remove the water from the freezer and put 4 tbsp worth of it with your dough and mix thoroughly. Your mixture should now be fully combining together into a dough. If it is still clumpy, add 1 tbsp of water at a time until it combines together into a dough.
- Divide the dough by half. Put one half on your parchment covered surface and leave the other half in the bowl and place into the refridgerator.
- Take the extra paper and place on top of the dough. You'll be using the rolling pin on top of this paper to press onto the dough and spread the dough out. The papers prevent the dough from sticking to anything. You should be creating a flat circle about 12 inches in diameter.
- Carefully remove the top parchment or wax paper and set aside, you will use this again. Now untape the bottom parchment paper and figure out how you are going to carefully flip this over onto your pie dish because that is what you are going to do. Use the paper to help you flip it over onto the dish. After that's done, push the dough into the edges of your dish and get it ready for the apples.
- Now dump all of the apple mixture and spread it evenly in your dish.
- Take out your other half of dough from the refridgerator and repeat the rolling step to flatten this piece into another circle about 12 inches in diameter. After removing the top paper, you can choose to create a lattice with this dough or use some cookie cutters to cut out shapes in it. I did the latter by cutting out a maple leaf in the center of the pie. You can also leave it whole and then take a sharp knife to cut slits into the dough to allow steam to escape. Now put this dough on top of your pie and pinch the edges of the top and bottom pieces of dough together so they stick together.
- Take 1 tbsp of maple syrup and brush this all over the top of your pie. Pinch some granulated sugar and sprinkle this all over the top.
- Bake for 50 minutes. Allow the pie to settle and cool for about 30 minutes before serving. Serve warm or cold.
You want to choose an oil that has a mild or no taste for the dough, like canola oil, though I used an olive oil that doesn't have a strong flavor.
Store covered on the counter for about 3 days or in the refridgerator for up to 1 week. Goes well with ice cream or coffee!
Nutritional Information
Servings: 12
| Energy: | 385.5 | kcal |
| Carbohydrate: | 59.6 | g |
| Protein: | 3.3 | g |
| Fiber: | 6.5 | g |
| Sugar: | 30 | g |
| Fat: | 16.6 | g |
| Monounsaturated Fat: | 10.1 | g |
| Polyunsatured Fat: | 4.7 | g |
| Omega-3: | 1.5 | g |
| Omega-6: | 3.2 | g |
| Saturated Fat: | 1.3 | g |
| Trans Fat: | 0.06 | g |
| Cholesterol: | 0 | mg |
| Choline: | 10.6 | mg | 2% | DV |
| Folate: | 12.4 | µg | 3% | DV |
| A: | 122.6 | IU | 5% | DV |
| B1: | 0.1 | mg | 6% | DV |
| B2: | 0.1 | mg | 8% | DV |
| B3: | 0.5 | mg | 4% | DV |
| B5: | 0.3 | mg | 5% | DV |
| B6: | 0.1 | mg | 8% | DV |
| B12: | 0 | mg | 0% | DV |
| C: | 11 | mg | 15% | DV |
| D: | 0 | IU | 0% | DV |
| E: | 3.3 | mg | 22% | DV |
| K: | 16.5 | µg | 18% | DV |
| Calcium: | 26 | mg | 3% | DV |
| Copper: | 0.1 | mg | 11% | DV |
| Iron: | 0.7 | mg | 4% | DV |
| Magnesium: | 18.1 | mg | 6% | DV |
| Manganese: | 0.4 | mg | 25% | DV |
| Phosphorus: | 53.6 | mg | 8% | DV |
| Potassium: | 276.2 | mg | 6% | DV |
| Selenium: | 8.9 | µg | 16% | DV |
| Sodium: | 80.6 | mg | 5% | DV |
| Zinc: | 0.3 | mg | 4% | DV |
Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.
Tips, Suggestions, Photos, & More Information
Vegan Apple Pie
A classic apple pie recipe that is sure to please everyone! The crust is super flaky and easy to make. The filling is sweet but not too sweet. What I love the most is the filling itself not being sliced because I find it really hard to eat apple pie that has apple slices in it - it just falls apart and you struggle to get a bite in. I always loved the diced apples in my pie, so I decided to make this recipe and share it.
Love the cookie cutter leaf in the middle? Shoutout to our Canadian brothers and sisters 🇨🇦
You can certainly use a different cookie cutter, make a lattice out of the dough, or just use a knife to make some slits on top. Whatever you do, you do need some sort of way to vent the steam out of the top of the pie so make sure to do something here.
What I love the most is that the ingredients are inexpensive and not as processed as using a vegan butter product. You'll likely have the ingredients needed to make this in your kitchen already and it's very easy to substitute if needed.
Step 3: preparing your work surface
The photo below shows me using the same cutting board I used to prep the apples to prep for the dough step. I have the paper laid down and tapped on the edges with the icy water and rolling pin ready.
Step 5: working the oil into the dough
This is how the dough mixture will look prior putting the water in. You can see all the dough has been mixed with the oil and it's clumpy. I worked it with a fork here.
Step 8: using a paper on top to roll out the dough
Step 10: the apple mixture is added to the pie
Step 11: the top dough is flattened, a shape cutout from the center of it, and then added to the top of the pie
Step 12: maple syrup and sugar is added to the top
All done! Served up simply by itself but it goes very well with ice cream, whipped cream, or coffee! Enjoy!
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