Apple pie has been over-romanticized to the point where making one can feel intimidating. But let’s be real — it’s pie. Dough, apples, sugar, oven. Simple, but also a little tricky, because soggy bottoms and gluey fillings are common traps. This recipe aims for balance: a crisp, buttery crust that doesn’t collapse, and a filling that’s sweet but still lets the apples taste like apples.
No weird shortcuts, no “apple pie spice in a jar.” Just cinnamon, nutmeg, and lemon to keep it bright.
🎯 QUICK FACTS
- Prep Time: 25 minutes (plus chilling dough)
- Cook Time: 50–60 minutes
- Total Time: About 1 hour 30 minutes
- Servings: 8 slices
- Difficulty: Manageable, but patience helps
📝 INGREDIENTS
For the Crust (makes a double crust):
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup vegan butter (cold, cut into cubes — Miyoko’s works great)
- 6–8 tablespoons ice water
For the Filling:
- 6–7 medium apples (a mix works best: Granny Smith for tartness + Honeycrisp or Fuji for sweetness)
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 tablespoons all-purpose flour (for thickening)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
To Finish:
- 1 tablespoon plant milk + 1 teaspoon maple syrup (for brushing crust)
- Coarse sugar, for sprinkling
👩🍳 HOW TO MAKE IT
Step 1. Make the dough.
In a large bowl, whisk flour, sugar, and salt. Cut in cold vegan butter with a pastry cutter or your hands until crumbly. Add ice water a tablespoon at a time until dough comes together. Divide in two, wrap, and chill for at least 1 hour.
Step 2. Prep the apples.
Peel, core, and thinly slice the apples. Toss with sugars, flour, cinnamon, nutmeg, lemon juice, vanilla, and a pinch of salt. Let sit 10 minutes — the juices will start to come out, which helps prevent a watery filling.
Step 3. Roll out the crust.
On a floured surface, roll one dough disc into a circle about 12 inches wide. Transfer to a 9-inch pie pan, pressing gently. Trim excess.
Step 4. Fill it.
Pour the apple mixture (and juices) into the crust. Dot with a few small pieces of vegan butter if you want extra richness.
Step 5. Top crust.
Roll out the second disc of dough. Either drape it whole over the pie and cut slits, or go lattice-style if you’re feeling ambitious. Seal and crimp the edges.
Step 6. Brush & bake.
Brush with plant milk + maple syrup, sprinkle with coarse sugar. Bake at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and bake 30–40 more minutes, until golden and bubbling.
Step 7. Cool (yes, really).
Let it cool at least 2 hours. The filling sets during this time. If you cut in too early, you’ll get apple soup in a crust.
📊 NOTES & NUANCE
- A mix of apple varieties is key. All Granny Smith = too tart. All Honeycrisp = too sweet. Half-and-half keeps it balanced.
- Pre-cooking the filling a little on the stove is another strategy some bakers swear by, but I prefer the fresh-baked flavor.
- If your crust edges brown too quickly, cover them with foil halfway through baking.
❓ FREQUENTLY ASKED
“Can I make this ahead?”
Yes. The dough can be made up to 3 days in advance, or frozen for months. The baked pie also keeps well for 2 days at room temp.
“Do I need to blind-bake the crust?”
Not for this version. The long bake time plus high initial heat gets the bottom nice and crisp.
“What apples are best?”
Granny Smith + Honeycrisp is my go-to mix. Braeburn, Fuji, or Pink Lady also work. Avoid Red Delicious — they just turn mushy.
🌟 VARIATIONS
- Dutch Apple Pie: Swap top crust for a streusel crumble (flour, sugar, butter).
- Caramel Apple Pie: Drizzle homemade caramel over the apples before topping with crust.
- Mini Hand Pies: Use the same dough + filling, cut into rounds, fold, and bake hand-held versions.
🍽 STORAGE & REHEATING
- Room Temp: 2 days, covered loosely with foil.
- Fridge: 4–5 days, wrapped well.
- Freezer: Wrap slices individually, up to 2 months. Reheat at 350°F for 15 minutes.
✨ Apple pie is one of those recipes that people get territorial about. This one won’t replace your grandma’s, but it’s likely to hold its own — flaky crust, tender apples, and that cinnamon-sugar aroma that makes you hover near the oven.
