Easy Apple Pie (Vegan and Gluten Free Options)
An easy apple pie made from scratch that can be made vegan and gluten free with a few quick substitutions.
Servings 8
Calories 487kcal
Ingredients
Apple Pie Crust
- 1 cup unsalted butter very cold (regular or vegan butter)
- 1/2 cup ice water plus more as needed
- 2 1/2 cups all-purpose flour plus more for rolling
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
Apple Pie Filling
- 6-7 cups apples peeled and sliced
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon kosher salt
Other
- Melted coconut oil or butter (optional)
- Turbinado sugar (optional)
Instructions
To make the pie crust:
- Cut the butter into small cubes and refrigerate until ready to use.
- Place the flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine.
- Add the cold butter to the flour and pulse until the mixture is coarse crumbs.
- Add in water, 1 tablespoon at a time, until mixture forms a ball. Transfer the dough to a lightly floured surface and form into a ball. Cut the ball in half, form each into a disc, and wrap in plastic wrap. Refrigerate until ready to use.
To make the apple pie filling:
- Peel and slice apples and place them in a large mixing bowl. Add remaining filling ingredients and toss well. Set aside.
- On a lightly floured surface, roll out one round of dough to a 12-inch circle. Transfer it to a 9-inch pie dish, then fill with apple filling.
- Roll out the second pie dough round to a 12-inch round. Using a pizza cutter, cut the second dough round into ½-inch strips. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with just a little bit of space between. Then weave in strips going the opposite direction on the pie. This creates a lattice crust.
- (Optional) Brush the pie crust with a bit of melted coconut oil, then sprinkle with turbinado sugar, if desired.
- Refrigerate pie for 30 minutes before baking.
- Meanwhile, preheat the oven to 425 degrees Fahrenheit with a rack in the lower third of the oven. Place a baking sheet on the rack and allow it to heat up while the oven preheats.
- Place the pie on the baking sheet and bake for 15 minutes, then reduce oven temperature to 350 degrees Fahrenheit. Continue baking the pie for 40 to 45 more minutes, until the filling is bubbly. Check on the pie partway through the baking time and tent it with foil as needed to prevent the crust from over-browning.
- Allow the pie to cool at room temperature for 1 to 2 hours before serving with your favorite ice cream or whipped coconut cream.
Notes
Storing: Baked and cooled apple pie can be stored outside of the fridge covered for 24 hours. It will keep fresh in the fridge covered for up to 5 days.
Freezing: To freeze cooked and cooled apple pie, wrap it tightly with plastic wrap, then a thin layer of foil to prevent freezer burn for up to 3 months. Thaw overnight in the fridge before reheating and serving.
Nutrition
Calories: 487kcal | Carbohydrates: 66g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 389mg | Potassium: 166mg | Fiber: 4g | Sugar: 30g | Vitamin A: 761IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 2mg