Deep Dish Vegan Apple Pie (Homemade Crust)

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Deep Dish Vegan Apple Pie (Homemade Crust)

Golden brown, warmly spiced, and perfectly caramelized, this deep-dish vegan apple pie is ideal for any celebration or as a cozy weeknight treat. The filling, juicy and bursting with apple flavour, is effortless to prepare, while the homemade crust is flaky, tender, and delicious. This recipe is 100% vegan, with an easy gluten-free adaptation if needed.

Prep Time40

Cook Time1 5

Total Time1 45

Servings:

Author: Gwen Leron

Ingredients

For the Pie Crust (Prepare In Advance):

2 x vegan pie crust (vegan gluten-free pie crust can also be used, see note below)

For the Filling:

3 pounds (1360g) apples (roughly 8 apples, weigh them before peeling and coring (see note about apples below))
1-2 tablespoons lemon juice (freshly squeezed, see note below)
½ - ¾ cup (100g - 150g) sugar (see note below)
¼ cup (50g) brown sugar
6 tablespoons (47g) all-purpose flour (for gluten-free, see note below)
1 ¾ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon vegan heavy cream (see note below)
2 teaspoons turbinado sugar (or any type of coarse sugar)

Instructions

Prepare Pie Crust:

Make a double batch of either my vegan pie crust OR my vegan gluten-free pie crust and chill them for at least 2 hours before making this recipe.

Prepare Apple Pie Filling:

Preheat oven to 425°F (218°C).
Wash, peel, and core apples. Cut each apple into quarters and then slice the apples ⅛ - ¼-inch thick and place them in a large bowl.
Mix the sugar, brown sugar, flour, cinnamon and nutmeg in a small bowl.
Add the lemon juice to the sliced apples and gently mix.
Add the sugar mixture to the apples and gently mix so the apples are coated with the mixture. Set aside.

Roll Pie Crust:

Remove one of the discs of chilled dough from the fridge.
Dust a rolling mat or piece of parchment paper with flour and place the chilled dough on top of the flour. Add a little more flour on top of the dough and using a rolling pin, roll out into a 12-inch circle.
Carefully transfer the dough to a 9-inch deep-dish pie plate and gently press it into the corners of the dish. If there are any cracks, press the dough back together to mend them.
Spoon the apples into the bottom pie crust, making sure there are no gaps and that they are spread evenly. Take care not to add any juices that have gathered at the bottom of the bowl, discard the juice and do not pour it into the pie.
Remove the second chilled dough disc from the fridge. Dust your rolling mat or dust the same piece of parchment paper with flour and place dough on top of the flour. Add a little more flour on top of the dough and using a rolling pin, roll out into a 12-inch circle.
For a Non-Lattice Top Pie: Carefully transfer the dough to the top of the pie and trim any excess pie dough until you are left with about an inch of dough coming out from the pie plate. Tuck the excess dough under and crimp the edges. Cut venting slits in the top of the pie to create space for the steam to escape.
To Make a Lattice Top Pie: Using a pizza wheel, a pastry wheel, or a sharp knife, slice off a thin strip of the dough from the left and right side so the sides are straight. Slice the remaining dough into 10 strips. Place 5 horizontally on top of the pie and then arrange the other 5, one by one, over and under the strips to create the lattice design. (See the link above if you need a video tutorial for this) Tuck the excess dough under.
Brush the surface of the pie crust with the vegan heavy cream and then sprinkle with turbinado sugar.
Place the pie on a parchment-lined baking sheet and place in the pre-heated oven. Bake for 20 minutes. After 20 minutes, reduce the heat to 375°F (191°C) and continue baking for another 45 minutes. Keep an eye on the crust as it bakes, if it's getting too brown, loosely cover the whole pie with foil or use a pie shield or foil to cover just the edges.
Remove the pie from the oven and place it on a cooling rack. Allow it to cool for at least 4 hours before slicing.

Notes

Please read all of the information above, as well as the notes below before making this recipe.
Make my vegan pie crust or my vegan gluten-free pie crust in advance so it can chill for at least 2 hours before starting this recipe. This step can be done the day before. You will need 2 pie crusts (the recipes I link to above make just 1) so I recommend making the crust recipe twice rather than doubling the measurements and then dividing the dough into two unless you have a scale and can split the dough accurately.
For the best flavour, use a mix of apples. You can use any combination you like but choose apples that are flavourful and firm so they hold their shape and don't turn to mush as the pie bakes. See above for recommendations.
Use 2 tablespoons of lemon juice if your apples are on the sweeter side, Use 1 if your apples are more tart.
I give a range for the sugar to be used, use ¾ cup if you are using apples that are more tart or if you prefer an apple pie that is more on the sweet side. Stick with ½ cup if you are using sweeter apples or prefer a pie that is more on the tart side.
Use a gluten-free flour blend or oat flour to make the filling gluten-free.
If you don't have vegan heavy cream for brushing the top, you can use any type of dairy-free milk instead.
Cover and store leftovers in the fridge for up to 5 days.
The calorie count is for 1 slice of 10 made using my easy vegan pie crust and does not include any toppings. Nutrition data is only to be used as a rough guide, click here to learn how nutrition data is determined on this website.

Nutrition