Okay guys, who is loving the apples this time of year? They are absolutely gorgeous and at their sweet and juicy prime. Absolutely perfect for eating straight from the tree (I wish, lol!) and baking into a traditional, rustic apple pie for the holidays.
Nothing beats a a warm slice of sweet apple pie straight out of the oven. This Vegan Apple Pie is filled with a flavorful cinnamon and spice sugar apple mixture. We served this apple pie for Thanksgiving this year and it was a huge hit with everyone at the table!
I think one of the reason people don’t make apple pie at home is the peeling and coring of the apples. Let’s get real here, I’ve never met anyone who enjoys peeling and coring apples. Have you seen one of these apple coring & peeling devices before?! They are an apple pie-making lifesaver. I love love love mine and it makes apple pie making a breeze! You literally just stick the apple in and it takes the peel off and core out for you. Plus, it’s pretty fun to use and make fun designs with the apple peels, ha! 😉
This Rustic Vegan Apple Pie is a simple recipe that uses a few key ingredients that makes this pie so dang flavorful and unforgettable. A lot of pie recipes call for just cinnamon. I like to use brown cane sugar, a pinch of cinnamon, pumpkin pie spice, a splash of vanilla extract and lemon juice in my apple pie.
I also call for corn starch in this recipe. Now before you go running, the corn starch helps the apples to keep from getting soggy by thickening up the apple juice that naturally produces from the apples while baking. There is not a mushy apple in sight here!
The result are a perfectly spiced, traditional, homemade Vegan Apple Pie that tastes out-of-this-world ahmaaazing with a big scoop of vanilla ice cream on top!
If you make this Rustic Vegan Apple Pie tag your delicious Ceara’s Kitchen creations on Instagram with #CearasKitchen, share them on the CK Facebook page or share your feedback in the comments below! #EatHappyLiveHappy
- 2 vegan pie crusts* (1 for the crust and 1 to cover the pie on top, see note)
- 2-3 tbsp of flour (to roll out the top pie dough for the crust)
- 1 tbsp cane sugar
- 1 tbsp cold water
- 4 heaping cups thinly sliced granny smith apples (peeled and cored - see instructions)
- ¼ tsp cinnamon
- ½ tsp pumpkin spice
- ½ cup brown cane sugar
- 4 tbsp corn starch
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Preheat oven to 375f/190c. In a standard 9 inch pie pan, press the bottom vegan pie dough in the pan (or use a store-bought pie crust). If using the top pie crust, rub 2 to 3 tbsp of flour onto a baking sheet on the counter-top and roll the pie dough out into a circle slightly larger than your pie pan. This will be the dough you place on top of the pie once you've filled it with apples.
- Peel and core the apples. Cut the apples in half from the top of the apple to the bottom. Place the apples, cut side down, onto a cutting board. Cut the apples lengthwise into ¼ inch (0.6 cm) slices. Place the peeled, cored and sliced apples in a large bowl.
- In a small bowl, stir together cinnamon, pumpkin spice, brown cane sugar and corn starch.
- Add the vanilla extract and lemon juice to the apples. Lightly stir together. Add the cinnamon-sugar mixture to the apples. Lightly stir together until the apples are evenly coated with the mixture.
- Assemble the apples in the pan, mounding the apples slightly in the center.
- If using, cover the pie with the top pie crust. Brush the cold water on top of the pie crust. Pinch the edges of the pie dough together to seal it. Sprinkle with sugar. Pierce the pie in a few places to allow the steam to escape.
- Bake for 40 - 47 minutes until the top pie crust is golden brown. Cool the pie on a cooling rack before serving. Serve with coconut whipped cream or vegan vanilla ice cream (optional).