This vegan apple pie recipe is delicious! My family raved — and I made it myself. With no animal products, the crust is very buttery and light. Serve right out of the oven, chilled, or slightly warmed.
Ingredients
- ⅓ cups all-purpose flour: 2 piece
- vegan margarine (such as Earth Balance®): 1 cup
- white sugar: 1 Tbsp
- salt: 1 tsp
- ice water: 0.25 cup
- brown sugar: 1 cup
- vegan margarine (such as Earth Balance®): 0.5 cup
- white sugar: 0.25 cup
- rice milk: 0.25 cup
- all-purpose flour: 3 Tbsp
- ground cinnamon: 2 tsp
- ground nutmeg: 0.5 tsp
- Granny Smith apples - peeled, cored, and: 7 piece (sliced)
Metric Conversion
Stages of cooking
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Combine 2 1/3 cups all-purpose flour, 1 cup vegan margarine, 1 tablespoon white sugar, and salt in a food processor; pulse until mixture clumps together. Pour water in slowly and pulse a few times until a dough forms.
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Transfer dough to a flat work surface; knead for 30 seconds and shape into a disk. Wrap with plastic wrap and refrigerate until firm, about 30 minutes.
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Preheat the oven to 325 degrees F (165 degrees C).
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Dust a flat work surface with flour. Roll dough out into two 10-inch crusts. Press 1 crust gently into a 9-inch pie plate.
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Combine brown sugar, 1/2 cup vegan margarine, 1/4 cup white sugar, rice milk, 3 tablespoons flour, cinnamon, and nutmeg in a saucepan; cook and stir over medium heat until margarine melts and brown sugar is dissolved, 3 to 5 minutes.
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Place apple slices in a large bowl. Pour brown sugar mixture on top; mix until apples are evenly coated. Pile apples into the bottom crust. Cover with second crust. Cut slits in the top crust with a sharp knife.
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Bake in the preheated oven until crust is golden brown and apples are semitranslucent, 45 to 60 minutes.
