Print

Vegan Apple Pie

vegan pie
Print Recipe

Thank you Jessica in the Kitchen for the recipe!

Ingredients

  • 2 vegan pie crusts

  • 3 lbs. apples (peeled, cored, and chopped into large chunks)

  • 2 + ½ Tbsp lemon juice

  • 1 cup cane sugar

  • 2 tsp ground cinnamon 

  • ½ tsp nutmeg

  • ¼ tsp sea salt

  • ¼ cup vegan butter

  • ½ Tbsp vanilla extract

  • 1 + ½ Tbsp cornstarch

  • 1 + ½ Tbsp water

Instructions

  1. Add the chopped apples to a large bowl. Pour the lemon juice, sugar, ground cinnamon, nutmeg, and sea salt over the apples and stir completely. 

  2. Heat a large pan to medium heat and melt the butter in it. Once it’s melted and slightly sizzling, add in the apple mixture. 

  3. Reduce the heat to medium-low and cook the apples down for 7-8 minutes until they’re slightly tender. Mix the cornstarch with water, and after 8 minutes, add the cornstarch slurry and vanilla extract and stir  for one minute. Remove the pan from the heat to allow the apples to cool for about 15-20 minutes. 

  4. Preheat your oven to 425°F and shape your pie crust on the pie dish, crimping the edges. Add the apples to the base of the pie crust and smooth it. 

  5. Remove the second crust from the fridge for 5-10 minutes, or according to the recipe directions. Use a rolling pin to roll out the second pie crust into a disc. Slice it into thin rectangular strips and layer them in a vertical lattice pattern. Alternate every strip and add a horizontal strip until the entire pie is evenly covered. Snip the edges off and pinch down the pie crust. Brush the crust with a vegan egg wash and sprinkle some extra sugar on top.

  6. Bake your pie for 15 minutes, then reduce the heat to 350°F and bake for 45 minutes. Watch your pie crust for the last 30 minutes. If it starts to brown, tent it with foil all around the pie.

Find it online: https://shesafullonmonet.com/vegan-thanksgiving-pie-recipes/