Vegan Apple Pie

this recipe

This blog is dedicated to my Nan, Betty Goebel, who was famous in our little country town, for selling apple pies.

It’s that time of year where we are all getting into baking pies. Everyone is reaching for their favourite apple pie recipe and sharing their family secrets. Traditionally, an apple pie recipe consists of a pie crust pastry, an apple filling with cinnamon and nutmeg and sometimes a little ginger. My recipe is a little different. I wanted to elevate the flavours of the apple to make it more unique and memorable. My secret ingredients are rosewater and vegan butter. This recipe also includes a few options for vegan egg wash.

What are my 2 secret ingredients?

ROSEWATER

When developing this recipe I wanted to create a flavour that is unique, a special something – something that you couldn’t quite put your finger on but it makes this particular pie stand out from all the other pies. Rosewater brings elegance to the apples and balances the notes of cinnamon and nutmeg. It adds a familiar sweet scent to the aroma, quietly triggering memories of apple blossoms. How poetic…

VEGAN BUTTER

Firstly, if you can get your hands on a quality vegan block butter, I highly recommend it. You will also need this ingredient for the pie crust pastry recipe. Before we bake our pie, we gently simmer our diced apple filling in vegan butter, allowing it to soak up the fats to soften our apples and add flavour. It also contributes to creating a spicy sauce that keeps our filling moist.

The Other Ingredients I Use For This Recipe

• Apples (I used a mixture of Granny Smith and Jonagold)
• Raw sugar or cane sugar
• Cinnamon
• Nutmeg
• Lemon juice
• Corn flour or corn starch

Recipe Substitutions

• If you don’t want to use raw sugar you can use brown sugar or white sugar
• You can use any variety of apples
• You can use rose extract (1/2 teaspoon) instead of Rosewater

Tools I Used For This Recipe

• Pie dish
• Rolling Pin
• Fry pan
• Kitchen scales
• Pizza stone or cookie tray
• Pizza cutter
• Wilton mini flower cutter set
• Pastry brush

Please see tools needed from making your pie crust

My Top Tips For This Recipe

• Make your pastry first so it has time to relax – see my pie crust recipe here
• Make sure your apple pie filling is cold before adding it to your pie crust for baking
• When simmering your apples in butter, don’t simmer for longer then 10 minutes otherwise they will loose their shape and become mushy
• Bake your pie on a pizza stone or a lay cookie tray to draw even heat to the bottom of your pie crust 
• If you’re new to making pies, use a glass pie dish so you can see how the pastry has baked on the bottom
• Once your pie is ready for baking, allow it to chill in the fridge for 30 minutes to an hour before baking, this will stop your pastry from shrinking
• This pie recipe pairs well with my vegan thick custard recipe

Storage

You can make this recipe and store in the freezer for up to 1 month as long as it’s completely sealed with cling wrap or freezer bag and stored in an airtight container.

See My Step By Step Photos For How To Make This Vegan Apple Pie

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Here is the final vegan apple pie once baked…

Vegan Egg Wash Options

You have a few options for vegan egg wash. For this recipe, I used 3 tablespoon of vegan coconut sweetened condensed milk that I heated in the microwave and then stirred through 1 tablespoon of soy milk. You can also use un-whipped aquafaba or see my other simple recipe for vegan egg wash here.

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