Mom's vegan apple pie features tender, cinnamon-spiced apples sweetened with pure maple syrup and baked in a light, flaky crust. This longtime family favorite recreates the classic flavor of homemade apple pie with simple plant-based ingredients.
This recipe began as my mother's "Mom's Natural Apple Pie," a longtime family favorite made with butter and honey. When my daughter and I recreated it with plant-based ingredients, we replaced the butter with dairy-free butter and the honey with pure maple syrup while preserving everything we loved about the original.
One of the secrets to this pie is lightly cooking the apples before they're tucked into the flaky homemade crust. It helps them bake evenly and reduces the gap that often forms beneath the top crust, creating a pie that's packed with tender apples in every slice.
I also like combining sweet and tart apple varieties for a more balanced flavor and texture. It's a simple step that makes a noticeable difference and one I've relied on for years. If you have extra apples on hand, they're also delicious in my easy apple crisp or homemade applesauce, two more family favorites that make the most of apple season.
Whether you're baking this pie for a holiday gathering or a quiet weekend at home, I hope it brings as much joy to your table as it has to mine.
Why you'll love this recipe
- A treasured family recipe. Enjoyed with friends and family around our table for decades.
- Pure maple syrup. A delicious match for sweet, juicy apples.
- A blend of apple varieties. Every bite is sweet, tart, and full of flavor.
- Pre-cooked apples. They bake evenly and prevent gaps beneath the crust.
- Classic homemade flavor. Tender apples inside a flaky, golden crust.
- Perfect for sharing. Ideal for holidays, celebrations, and cozy weekends.
Table of Contents
The ABC's for the best vegan apple pie
🍏 A is for Apples.
Use 2 or 3 apple varieties. Using more than one type of apple gives the filling a better balance of sweetness, tartness, and texture because each apple contributes something different as it bakes.
🍏 B is for Butter.
Use a vegan butter you enjoy. It adds rich flavor to both the filling and the flaky pie crust.
🍏 C is for Crust.
A homemade crust is worth the effort. This homemade pie crust creates a flaky and tender crust, but a vegan store-bought crust also works .
Ingredients you'll need
See the printable recipe card below for quantities & details
Apples - I recommend combining 2 or 3 apple varieties for the best flavor and texture. My favorite to combine are Granny Smith, Honey Crisp, Fuji, or Pink Lady apples.
Pure Maple Syrup - Adds rich sweetness and pairs beautifully with fresh apples. It also replaces the honey in my mother's original recipe.
All-Purpose Flour - Helps thicken the filling as the pie bakes.
Fresh Lemon Juice - Balances the sweetness and brightens the apple flavor.
Vanilla Extract - Enhances the apples and warm spices.
Ground Cinnamon - Gives the filling its classic homemade flavor.
Salt - Enhances the other flavors.
Vegan Butter - Adds richness and helps create a silky filling.
Vegan Pie Crust - You'll need two unbaked vegan pie crusts. I recommend my homemade pie crust recipe but a quality store-bought crust works well, too.
NOTE: If you want to make this pie gluten-free, use a gluten-free pie crust and replace the flour in the filling with an equal amount of cornstarch, tapioca starch (also called tapioca flour), or arrowroot powder. All three work well to thicken fruit pie fillings.
Note: Be sure to see my recipe for Easy Vegan Pie Crust and watch the video. If you don't have time to make your own crust, no worries. A good quality vegan store-bought unbaked crust works well too.
How to make Mom's apple pie
Here's a quick visual overview. Be sure to follow the recipe card below for complete instructions and ingredient amounts.
- Peel, core, and slice apples into even pieces for consistent baking.
2. Place apple slices in a pot with lemon juice and water.
3. Add other ingredients and simmer for 2 minutes on stove.
4. Make a pie crust or place store-bought dough into pie dish.
5. Add apple filling. Cover with top crust and bake at 375℉ for 40-50 minutes, until the crust is golden.
6. Remove from oven and place on a wire rack to cool before serving.
Connie's Kitchen Tips
🍎 Don't skip pre-cooking the apples
Partially cooking the apples before filling the crust helps them bake evenly and reduces the gap that can form beneath the top crust.
🔪 Vent the top crust
If you're using a solid top crust, cut 5 slits in a star pattern near the center before baking. This allows steam to escape which helps prevent the filling from seeping over the edges, and keeps the crust from becoming soggy.
🛡️ Protect the crust edges
If the crust edges begin browning too quickly, loosely cover them with strips of aluminum foil or use a pie crust shield until the pie finishes baking.
🍏 Prevent spills in your oven
To catch any bubbling juices and make cleanup easier, place a foil-lined baking sheet with a rim on the lower oven rack below the pie. Don't bake the pie directly on a baking sheet as it can reduce airflow around the pie dish and prevent the bottom crust from baking as evenly.
⏳ Let the pie cool before slicing
Allow the pie to cool before serving so the filling has time to set. You'll be rewarded with cleaner, more beautiful slices.
🥧 Serving suggestions
This pie is delicious served warm or at room temperature with a scoop of vegan vanilla ice cream or a dollop of dairy-free whipped topping. It's just as wonderful enjoyed all on its own with a hot cup of coffee or tea.
Storage & Make-Ahead Tips
One of the things I love about apple pie is that it can be made ahead, making it perfect for holidays, family gatherings, and special occasions.
Make Ahead
Bake the pie up to one day in advance and let it cool completely. Loosely cover it and store it at room temperature until you're ready to serve.
You can also prepare the apple filling up to one day ahead. Allow it to cool completely, then refrigerate it in an airtight container until you're ready to assemble and bake the pie.
Storage
Leftover apple pie can be stored, loosely covered, at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.
Freezing
Allow the baked pie to cool completely before wrapping it tightly in plastic wrap and a layer of foil, or place it in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 325°F oven until heated through, if desired.
Need more delicious vegan apple recipes?
If you enjoy cooking with apples, you might also like my my Aunt Velma's Old-Fashioned Applesauce Cake, or vegan Honey made with Apple Juice. They're all delicious ways to enjoy apple season! See more apple recipes here.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Mom's Homemade Vegan Apple Pie
Equipment
- Large mixing bowl
- Vegetable peeler
- Large slotted spoon
- Rolling Pin
- 1 9" round pie dish for baking
Ingredients
Vegan Apple Pie Filling
- 8 large apples 2-3 varieties - peeled & sliced
- 1 tablespoon water
- 2 tablespoon lemon juice or juice of one lemon
- 3 tablespoon vegan butter melted
- 3 tablespoon flour all-purpose, sifted
- ¾ C maple syrup
- 3 tsps vanilla
- 2 tsps cinnamon
- ¾ teaspoon salt
- 2 pie crusts unbaked - see recipe for easy vegan pie crust or use store-bought
Instructions
- Preheat oven to 375°
- Place apples, water and lemon juice in a 5 qt. or larger stove top pan over medium/low heat and cover until apples begin to slightly soften.
- Add all other ingredients and stir gently. Simmer covered for 2 minutes. Remove from heat.
Pie Crust
- In the meantime, prepare vegan pastry pie crust
- Divide dough into two equal amounts.
- Lightly dust a flat clean surface with flour. Roll and cut out the bottom crust in a circle, about 3-4 inches wider than the diameter of your pie dish/plate.
- Gently place the bottom crust into pie plate, lightly pressing dough to fit sides of plate. Allow the excess dough to hang over the edge.
- Spoon the apples into the pie dish. Note: Some apples are juicier than others. If you end up with a lot of excess liquid after simmering, use a slotted spoon to transfer the apples. Too much liquid can make the pie too wet.
- Roll out the top crust and cut it in a circle 2-3" wider than the diameter of the pie dish. You can use a solid top crust or cut into strips to create a lattice top.
- Carefully place over the pie filling. For a solid top crust, use a pointed knife to cut slits in the top crust to help vent steam from the pie while cooking.
- Trim the excess dough, leaving about 1 inch extending beyond the edge of the pie dish. Tuck the overhanging top crust underneath the bottom crust, then fold both layers upward so they rest on the rim of the dish. Press firmly all the way around to seal the two crusts together. Finish by fluting the edge with your fingers or crimping it with a fork.
- To prevent spills in your oven and make clean up easier, line a baking pan with foil on the oven rack directly below the rack your pie will bake on. Keep the pie on it's own rack.
- Bake at 375º for 40 - 50 minutes until apples are bubbling and crust is a golden (not dark) brown. (See notes below if the crust browns too quickly)
- Remove from oven and place on cooling rack. Allow to set for 30-40 minutes before serving.
Video
Notes
Apples to use
I like to include 2 - 3 types of apples in this pie. The contrast of sweet and tart is delicious in the filling. I suggest Fuji, Granny Smith, Honeycrisp, Pink Lady, Jonathan, or Rome.Pie crust
If you will be making a homemade vegan pie crust, I suggest preparing the dough first so it can chill in the refrigerator while you get your apple filling ready.How to check for doneness
The crust should be golden brown and the filling should be bubbling through the vents or lattice. If the crust browns too quickly, loosely cover the edges with foil or a pie crust shield and continue baking until the filling is hot and bubbly.How to make this pie gluten free
Use a gluten-free pie crust and replace the flour in the filling with an equal amount of cornstarch, tapioca starch (also called tapioca flour), or arrowroot powder. All three work well to thicken fruit pie fillings.Storage tips
Apple pie can be stored, loosely covered, at room temperature for up to two days. For longer storage, refrigerate it in a sealed pie carrier or securely wrapped in food safe wrap or foil for up to five days. To freeze the pie, allow it to cool completely, then wrap it well and freeze for up to three months. Thaw overnight in the refrigerator and warm in the oven before serving, if desired.Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Connie Edwards McGaughy says
This scrumptious apple pie recipe is an absolute winner! Fresh apples sweetened with maple syrup and brightened with lemon juice & cinnamon.