Easy Vegan Apple Pie

Vegan Apple Pie

The Spruce / 

Katarina Zunic

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 8 servings
Nutrition Facts (per serving)
204 Calories
5g Fat
39g Carbs
2g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 204
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 162mg 7%
Total Carbohydrate 39g 14%
Dietary Fiber 5g 16%
Protein 2g
Calcium 51mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Apple pie is a traditional yet simple and delicious dessert for any number of holidays, whether it's Fourth of July, Thanksgiving, or Christmas, as well as a classic option for a casual dinner party. Because it's usually made with butter, traditional apple pie isn't vegan. However, by using vegan margarine or a vegan butter substitute, the dessert can be easily modified for vegans to enjoy, too.


  • 4 to 5 Granny Smith apples (cored and thinly sliced)
  • 1 vegan pie crust (premade)
  • 1/3 cup vegan margarine (or a vegan butter substitute, softened, divided)
  • 1/3 cup brown sugar (packed)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon grated nutmeg

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pie
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  2. Preheat the oven to 350 degrees F. Roll the pie crust out into a 9-inch pie pan.

  3. Place the sliced apples in the prepared pie crust. Dot the apples with half of the vegan margarine.

    Place apple slices in crust
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  4. Stir the rest of the softened vegan margarine into the brown sugar. Add the cinnamon and nutmeg.

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  5. Crumble the sugar mixture over the top of the apples.

    Crumble sugar mixture over pie
    The Spruce
  6. Place the pie in the oven and then bake for 45 to 50 minutes, or until the apples are very soft when pierced with a knife.

    Bake pie
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  7. Let the pie rest for 1 to 2 hours.

    Let pie rest
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  8. Serve and enjoy!


  • Chopping the apples takes some time, so use an apple slicer if you have one available.
  • If you can't find Granny Smith apples, use another variety that holds its shape. This includes Royal Gala, Empire, Cortland, or Golden Delicious. Varieties such as Red Delicious, McIntosh, and Braeburns all break down into mush during baking.
  • If you find the peel of the apple to be too tough and fibrous in pie fillings, we recommend peeling the apples.
  • Don't skip the resting step after baking. This lets the filling set up to be appropriately juicy, rather than thin and runny.

Recipe Variations

  • Double-crust apple pie: Make a traditional double-crust apple pie by layering a second pie crust over top of the apple, and pinching the two crusts together on the side with your fingers or a fork. If using the homemade vegan pie crust, double the recipe and roll out a second crust for the top of the pie.
  • Homemade vegan pie crust: Instead of buying a pie crust, make your own vegan version. In a large bowl, combine 1 1/2 cups of all-purpose flour with 1/4 teaspoon salt, 1/2 teaspoon sugar, and 1/2 cup vegetable shortening or very cold vegan margarine. Use a fork or pastry cutter to cut the shortening or cold margarine into the flour until you have pea-sized crumbles. Mix in the almond milk until everything cups together. Roll out the pie crust on a clean work surface with flour sprinkled over it, and then drape it over the pie plate, cutting off the excess over the edges.
  • Apple-cranberry pie: Eliminate one apple from the filling, and add 1 cup of fresh cranberries into the pie.
  • Apple-pecan pie: Add 1 to 1/2 cups of chopped pecans (or walnuts, if you prefer) to the pie filling. Toast the nuts in a dry skillet beforehand for even more flavor.