This vegan apple pie comes with a pastry crust wrapped in thinly sliced apples and covered in a large, cinnamon-flavored butter crumb. This is the perfect rustic fruit pie and is surprisingly easy to make.
I like pie. It is, without a doubt, one of my favorite desserts, along with fruit desserts.
However, I often think, “I don’t have time to make pie.”
But is it the case? Or did I create a story about how pie was difficult and time-consuming?
Only some recipes are so strenuous and challenging that I should avoid them.
Even recipes that require more work, like lasagna or shepherd’s pie, can be managed with some planning. Break the process down into steps, and then execute those steps over a few days.
Prosperity. Complicated recipes become simple.
Pies and tarts are not so different. Prepare the crust a day or two before you make the filling so you’re already one step ahead.
Luckily, this vegan apple pie with a hard crust is incredibly doable because you don’t need to make two layers of pastry. The crunchy pastry top is delightful.
It’s all about vegetarian food
This fall, my baking obsession has been perfecting vegan pastry.
I wrote about my experiment and iteration process in a post where I shared my 5-minute vegan bun head.
It’s tricky to make nice chunks of breadcrumbs on puff bread because vegan butter has a different butterfat percentage and melting point than dairy butter.
Some adjustments can help correct this. One is to find the proper flour, sugar, and butter ratio. It took me a while, but I finally found a crumb that was big and crunchy (but not crunchy).
Another method is using melted butter instead of solid butter in the pastry.
Because plant-based butter works a little differently than dairy butter, I recommend melting it before mixing your streusel.
Most hard-bread recipes call for solid butter. However, melted butter is more likely to produce unique breadcrumbs.
When using solid butter, there is a risk that the butter will melt for the first time in the oven, forming a buttery, sugary glaze rather than actual complex sugar.
After a lot of tinkering, I made the hard bread I liked.
I love apple pie so much that when I wanted to make and share a recipe for it before the holidays, I knew I wanted the pie topped with hard bread, not a crust.
What is a breadcrumb pie?
I call this an apple pie with a crust, but I could also call it an apple crumb pie.
A breadcrumb pie is a pie, usually a fruit pie, that uses breadcrumbs or hard breadcrumbs as a top layer rather than a pastry.
You may hear apple crumb pie, also known as Dutch apple pie, referred to as apple pie with breadcrumbs on top. They mean the same thing: apple pie with breadcrumbs on top.
A crumb pie is a perfect treat for anyone who likes crumb-themed desserts or candy, such as crumb muffins, crumb sticks, or fruit shortbread.
The goal for the streusel pie topping is big, buttery, tender, yet distinct, crumbs.
Compared to traditional pies, these pies are made with less intensity and are either latticed or covered.
I don’t mind making pie crust, which doesn’t have to be fancy. But it is a little more complicated than a breadcrumb topping, which is as simple as mixing it well in a bowl and sprinkling it over the top.
The secret to making the perfect pie
Making pie can be fun if you think it is scary.
I learned something by trial and error. Here are my tips for making homemade vegan pies:
Tip # 1: Make a little more crust than you need
Time and time again, I’ve found that the amount called for in pie crust recipes needs to be more significant.
I’m not saying that, in theory, they’re not perfect shells. They are.
But I always need some shells when rolling, positioning, and trimming. If I have some overhang, I can trim and adjust my shell without worrying about losing a bit. I don’t have to be busy rerolling the scraps.
I recommend a pie crust of 1.5 cups flour for a single pie shell. It’s a little more than the standard 1 cup or 1 1/4 cup, but the room for fluctuation in yield is a relief.
Tip # 2: Pierce your lower body
Before filling in, poke the bottom crust with a fork.
This is technically known as a “docking” pie crust.
Pricking, or docking, your bottom layer of pie crust will allow steam to escape during baking. This prevents the crust from puffing and tearing.
As the crust bakes, the butter melts and releases steam. If the steam has nowhere to go, it gets trapped in the crust, causing it to expand.
When the pie crust becomes so fluffy, it risks tearing or splitting. A torn crust can cause a leak.
If you puncture the pie crust, you give the steam room to escape, which helps keep the crust even and absorbed during baking. Keeping the crust in place is especially useful when baking.
Tip 3: Bake the crust sometimes!
Ironically, this vegetarian apple pie recipe does not require a baked crust.
However, I would like to emphasize that baking is an important and useful step in creating a genre.
If you’ve ever watched an episode of The Great British Bake Off, you know that the scariest part of pie making is the “soggy bottom.”
If the crust is too wet, the bottom will get soaked. Too much butter, water, or both should be added before baking.
This also happens when the juicy fruit filling is soaked in the toasted bottom crust. Instead of becoming brittle, the skin at the bottom remains pale and soft.
Baking, which means baking the pie crust for 10-15 minutes before filling, usually with the weight of the pie, can help dry the crust. This sometimes makes it sturdier and doesn’t get wet during pie-baking.
Sometimes, it’s perfectly baked, and sometimes, it’s not necessary. When I tested this vegan apple pie, I baked it a few times.
It doesn’t really matter if I bake or not. However, partial baking does increase the risk of burning the crust during a long baking process, which is a dangerous start in a recipe.
So, I don’t think you need to bake this particular pie; this trick is useful for other recipes, such as my classic vegetarian pumpkin pie.
Tip 4: Cut the fruit into thin enough slices or pieces
I’m not saying you should cut up fruit and make pies. A bite of delicious, juicy fruit is part of the fun of any fruit dessert, especially a pie.
But if your fruits are too large, they may only cook once they are juicy and soft.
This is especially true for Apple. Cutting the apples into small pieces that are too large will result in pale, undercooked apples in the pie.
For my vegetarian apple pie, I prefer thin slices to large chunks. I cored and peeled the apple, cut it into quarters, and then cut it into quarters.
I swear a stainless steel food slicer will do the job, but a good paring knife will do.
Thinly sliced apples can be neatly stacked on top of the pie crust. They are easy to cut off when pie crust is being cut and taste more delicious than apple chunks.
If you prefer chopped apples to sliced ones, that’s fine. Pie is a rustic dessert that can be made in many different ways. Everything I have said is a suggestion, not a rule.
Tip 5: Peel the apple
This is also a suggestion, not a rule, but consider peeling an apple.
Cash. I know. Peeling an apple is serious, especially if a dessert calls for many apples.
Peeling the apple is the most time-consuming step in this recipe.
Still, it’s a step with many rewards. Peeled apples look prettier in dessert unless you want an onion or rose effect.
Although apple skin contains a lot of fiber and some nutrients, I don’t like its texture.
How to make a vegan apple pie with pastry
With those tips, here’s how to make the vegan apple pie I’ve enjoyed this season.
Step 1: Prepare the crust
The crust I’m sharing with you is the one I use for my pumpkin pie. I also use it for a vegetarian cherry pie, but in that recipe, it doubles.
I use my food processor to make the pie crust, but I’ve included instructions for the food processor and mixing the crust by hand.
Make sure you use ice water. I like to add a little distilled vinegar to the cold pie water; It makes the crust thinner!
Step 2: Cool the crust
The pie crust needs some time to cool before you roll it and use it. I recommend wrapping it after making it and chilling it in the refrigerator for at least 2 hours.
You can keep it in the refrigerator for up to 2 days or freeze it for up to 4 weeks.
Step 3: Roll the wrapper
Roll out your pie crust on a lightly floured, cold, non-stick work surface.
I aim to roll a pie crust about 1/4 inch / 6 mm thick and about 12 inches / 30 cm in diameter. Once done, gently transfer the dough to the pie plate.
Trim the edges of the crust, then clip the bottom with a fork.
Now, it’s time to cool the crust again. Please put it back in the fridge and chill for at least an hour before making the pie.
At this stage, you can also wrap the crust tightly and freeze it for up to four weeks – cooking lovers rejoice!
Step 4: Prepare the pastry
Once your pie crust is ready, then it’s time to preheat the oven, prepare the crust and filling, and assemble your pie.
This pastry is very easy to make. You don’t need cold butter, so no pastry cutters or food processors are required. I mix it with melted butter and two forks.
It’s easy to mix this vegan streusel by incorporating melted butter into dry ingredients with two forks.
When it’s done, you can put it in the fridge while you make the apple filling.
Step 5: Prepare the filling
To make this pie filling, I whisk thinly sliced apples with sugar, cinnamon, flour, and vanilla.
Thinly slicing your apples will result in even cooking and cutting, as well as a pleasant texture.
I also love using lemon juice and zest for fruit pie fillings; this recipe is no exception.
Lemons are essential for sweet fillings, like the cherry pie I make.
Depending on the apples you use, the filling for your vegan apple pie may only be moderately sweet. The lemon, though, adds a bit of acidity, which I think is a good addition.
Step 6: Fill your pie
Note: There are a lot of apples in this pie! When you first pile apples in the skin, you may think there is too much fruit.
This vegan apple pie is heavy on the apples. The result is a juicy, fruit-forward dessert.
I’m sure there’s just the right amount of fruit. The apples will soften and reduce in volume as they cook, so everything will be proportionate when the pie comes out of the oven.
Step 7: Place the pastry on top of the apple
This is the fun part. Use a large spoon to spread the butter and sugar over the apples evenly. Make sure you use all the crumbs!
Step 8: Bake
The pie is first baked in an oven at 400°F / 200°C for 30 minutes.
In the meantime, I recommend using a pie-crust shield if you have one. This will prevent the edges of the pie from darkening too quickly.
You can make one out of tin foil if you don’t have a pie shield.
After 30 minutes of baking, reduce the oven temperature to 375°F / 190°C. Remove the crust and return to the oven for 20-25 minutes.
The finished pie will be a deep golden brown on top. The edges of the crust will be crisp and the filling will be bubbly and juicy.
The apples will be bubbling and cooked when the pie is ready to come out of the oven. The edges of the pie will turn a deep golden brown, as will the breadcrumbs on top.
Step 9: Be patient
While the wait is challenging, the pie needs some rest time before it’s ready to be cut and served. I recommend letting it cool for at least an hour before slicing, and a few hours is ideal.
Allow the pie at least an hour of cooling time—ideally a few hours—before slicing and serving.
A few notes on ingredients
Vegetarian butter
I use vegan butter in my crusts for flavor authenticity and good results.
In short, use vegan butter that you can find and like.
If you need an alternative, you can use an equal amount of solid coconut oil on top of the pastry and melted coconut oil or avocado oil on top of the pastry.
Apple
Granny Smith apples are generally considered the best apples for pies. I love their texture, but to be honest, I sometimes find them too acidic. Other times, they don’t smell much.
Instead, I like Braeburn, Jonagold, Pink Lady, and Honeycrisp Apple. Golden Crown apples can also be used for baking.
While there are scientific reasons why some apples make better pies than others, it’s partly a matter of preference. You can use any apple you like.
sugar
This recipe uses sucrose and light brown sugar. Cane sugar is used for the filling, and light brown sugar is used for the pastry.
There are some subtle differences – brown sugar contains more water than sugarcane. But you can choose one or the other, depending on what you have.
Coconut sugar can also be used in vegetarian apple pie if you prefer less refined sugar.
flour
I recommend using unbleached all-purpose flour for the pie crust, filling, and pastry for best results.
Whole-grain flour can be too rough and dry for delicate and precise baking results. If you prefer to use whole wheat flour, I recommend using whole wheat pastry flour.
Meal preparation and storage
For those cooking lovers who are reading, this pie is easy to make in stages.
This hard bread can also be stored in an airtight container in the refrigerator for up to three days or frozen for up to six weeks.
The crust can be wrapped before or after rolling, placed in the refrigerator, or frozen.
Before baking, you only need to mix the apple filling.
So, if you’re preparing a feast for a holiday celebration, it’s easy to incorporate this vegan apple pie into your overall workflow. I always finish my tasks in a few days.
What does vegetarian apple pie go with
When it comes to apple pie and most pies, I’m very traditional. A scoop of vegan vanilla ice cream is almost always my accompaniment of choice.
However, whipped cream is also a good choice. I have a recipe for cashew tofu creme fraiche and another with cashews.
Homemade, vegan cashew whipped cream makes a lovely topping for any fruit dessert.
I love them both. Both would be delicious with a slice of this juicy, sweet, buttery, classic vegan apple pie.
Ingredients
Pie crust
1 1/2 cups unbleached all-purpose flour (180g)
1 tablespoon sucrose
1/4 teaspoon salt
8 TBSP cold vegan butter, cubed (112g / 1 stick)
1 teaspoon distilled white vinegar (optional for making pastries)
3-5 tablespoons of ice water
Apple pie with pastry
1 batch of 5-minute vegan pastry
6 large or 8 small apples, peeled, cored, and thinly sliced (about 2.5lb / 1.1kg before preparing)
2 tablespoons unbleached all-purpose flour
1/2 TSP ground cinnamon
1-2 teaspoons lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
Instructions
Prepare pie crust and let cool.
- To make the crust, combine the flour, sugar, and salt in a large bowl. Add the butter and use a pastry knife or two knives to cut it into pea-sized pieces. Alternatively, you can put the flour, salt, and sugar in a food processor, add the butter, and blend until the ingredients are combined and the butter is the size of a pea.
- Mix ice water with vinegar. Add a small amount of water to the flour mixture and stir with a spatula. As long as the dough sticks together without getting wet, it’s easy to stick together. You’re done as long as you squeeze a little bit in your hand. Suppose your dough is too crumbly to stick together; spoon in extra ice water until it sticks together. Transfer the dough to a floured work surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 2 hours. You can put the dough in the refrigerator for 2 days or freeze it for 6 weeks.
Roll up the crust and shape it.
- Roll out the dough on a floured work surface into a 1/4-inch thick, 12-inch diameter circle. Gently move the dough onto the pie plate. Trim and curl the edges, then prick the bottom of the skin with a fork. Return the crust to the refrigerator and let it cool for at least an hour before making the pie. Alternatively, gently wrap the crust in plastic wrap and store it in the fridge for up to 2 days or freeze for up to 4 weeks.
Assemble pie
- Preheat the oven to 400°F / 200°C.
- Prepare the pastry as directed in the recipe. While you prepare the apple pie filling, refrigerate the pastry.
- Place the apple slices into a mixing bowl. Add the sugar, flour, cinnamon, lemon zest, lemon juice, and vanilla extract. Gently mix all the ingredients.
- Spoon the apple into the pie crust; it’ll be complete! Spread the breadcrumbs over the apples. If you have one, use a crust around the edges of the pie crust. You want to leave it on the pie for the first 30 minutes of baking.
Bake
- Transfer the pie to the oven. Bake for 30 minutes, then turn the oven to 375°F / 190°C. Remove the pie cover. Bake for another 20-25 minutes, or until the edges of the pie are deep golden brown and the top is golden brown. Let the pie set for at least an hour, then slice and enjoy.
The truth about pies is this: There is a doubling or tripling of comfort and pleasure in every little bit of loving effort that goes into making a pie.
Pie is a rare holiday dessert that is cozy while feeling festive and classy. I hope you will also enjoy this vegan apple crumb pie!
