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?
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…
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
- Lemon juice
- Corn flour or corn starch
- 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
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
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.Print
Vegan Apple Pie
- Total Time: 3 hours
- Yield: 12 serves 1x
- Diet: Vegan
Bake an exceptional vegan apple pie using my must have recipe.
- 1 kg peeled, cored and cubed apples (10 medium sized baking apples)
- 125 g vegan butter
- 100 g raw sugar or cane sugar
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 3 tablespoons lemon juice
- 3 teaspoons cornflour mixed with 3 teaspoons water
- 2 tablespoons rosewater
PIE CRUST PASTRY
See my pie crust pastry recipe. If you’re baking a simple apple pie without a lattice design or decorations make 1 batch. If you’re making a lattice and adding other elements make 1½ batches.
VEGAN EGG WASH
See my notes above for different options for vegan egg wash.
PIE CRUST PASTRY
See my pie crust pastry recipe and follow steps up until chilling your dough.
- Add all ingredients except for your cornflour and rosewater to a large fry pan with a lid.
- Place on a medium heat and bring to a gently simmer. Stir with a wooden spoon to make sure all the sugar has dissolved. Cover with a lid and allow to simmer on a lower heat for 5 minutes.
- Remove lid and stir through cornflour paste until sauce thickens. Should take around 3 minutes. Once thickened, remove from heat and stir through rosewater. Pour into a large mixing bowl and allow to become cold in the fridge.
ASSEMBLING YOUR PIE
- (Following on from my pie crust recipe) Remove dough from fridge and divid into two. Wrap one half and place back into the fridge. Roll out your dough out into a large circle, 3mm thickness, drape over your rolling pin and place into your lightly greased pie dish. Trim the edges and shape if required.
- Pour in your cold apple pie filling.
- Remove second half of dough from the fridge and roll out into a large rectangle 3mm thickness. To make a lattice design, cut the dough into even 8 to 10 strips, depending on how thick you want your lattice strips, using a pizza cutter or a knife.
- Lay half your strips (see image above), on top of the apple pie filling, leaving a space between each strip. It’s up to you how much space you want to leave.
- Fold back every second strip and place one long strip perpendicular to the parallel strips.
- Unfold the folded strips over the perpendicular strip to start to create the weave. Fold back the opposite strips and place another strip across to create a weave on the other strips of pastry. Repeat this process until you’re happy with your weave. Use some scissors or a sharp knife to trim the edges off your pie crust.
- To make your flower border, roll out any left over pie dough and use your wilton flower cutters to create flowers by stamping into the pastry and removing them. Arrange around the border of your pie. Brush with vegan egg wash (see options for this above) and chill in the fridge for 30 minutes to 1 hour.
- Preheat your conventional oven to 200°C / 400°F. Bake on the bottom rack of your oven on top of your pizza stone or cookie tray for 55 to 60 minutes until golden brown.
See my notes above for options for vegan egg wash
- Prep Time: 2 hours
- Cook Time: 60 mintues
- Category: Dessert
- Method: Pie Making
- Cuisine: Dessert
Keywords: vegan apple pie
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Norma Bloor says
I am planning to make this apple pie this week but am unable to find rose water. What would you recommend I use to replace the rose water. Thank you. P.S.: I love your website.
Sara Kidd says
Thanks so much Norma, you can leave it out.
Hi sara, I made this over the weekend and I wasn’t 100% happy with how the pastry turned out. I’m wondering if it was the vegan butter I used? I was using miyoko’s butter. Have you tried this?
Sara Kidd says
No I haven’t as I don’t have that here in New Zealand. I may have not been chilled enough. I do recommend freezing your butter before using it to help stop it from melting. Hope that helps.
Petra Holmes says
It took a little longer to bake but it was delicious.
Kylie Gasson says
I made this as my birthday cake haha, it was simply AMAZING. So easy to make and so yummy! Thanks so much sara. I love all your recipes. xoxo
This pie looks so perfect. I’m loving your food photos. You’re getting so great at it! I made this and added some ginger as well and it was so delicious.
Renae C says
So I’ve tried so many vegan pie apple recipes and this was by far one of the best ever! It was gone in 10 minutes. Whole family LOVED it. Thansk so much
Sara Kidd says
Hey Renae, thanks for letting me know. So glad you loved it.
Hi sara can I freeze this?
Sara Kidd says
Hey Kerry, 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.
Aw this blog is so cute! Your nan would have been so proud of you.
angie p says
Thanks sarh! we loved it
lara tullick says
The pastry was so flaky! I couldn’t believe how delicious this was. I didn’t make it as fancy as you but it tasted amazing.
I only made the filling as I had packet pastry. It was so yum. Thanks again Sara xxxxxx
telesha h says
Lifesaver! Pie crust was sooooooo good.
This has to be one of the BEST apple pie recipes I’ve ever made. Rosewater was genius.