Best 7 Deep Dish Vegan Apple Pie Recipes

VEGAN APPLE PIE

Steps:

• Combine 2 1/3 cups all-purpose flour, 1 cup vegan margarine, 1 tablespoon white sugar, and salt in a food processor; pulse until mixture clumps together. Pour water in slowly and pulse a few times until a dough forms.
• Transfer dough to a flat work surface; knead for 30 seconds and shape into a disk. Wrap with plastic wrap and refrigerate until firm, about 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Dust a flat work surface with flour. Roll dough out into two 10-inch crusts. Press 1 crust gently into a 9-inch pie plate.
• Combine brown sugar, 1/2 cup vegan margarine, 1/4 cup white sugar, rice milk, 3 tablespoons flour, cinnamon, and nutmeg in a saucepan; cook and stir over medium heat until margarine melts and brown sugar is dissolved, 3 to 5 minutes.
• Place apple slices in a large bowl. Pour brown sugar mixture on top; mix until apples are evenly coated. Pile apples into the bottom crust. Cover with the second crust. Cut slits in the top crust with a sharp knife.
• Bake in the preheated oven until crust is golden brown and apples are semi translucent, 45 to 60 minutes.

DEEP DISH APPLE CRUMBLE PIE

Steps:

• Preheat oven to 400 degrees F (204 C).
• For the crust: Mix salt in flour and cut butter into flour with a fork or pastry cutter until well blended. Add enough water until the dough scrapes away from the bowl - usually about 3-5 Tbsp (amount as original recipe is written // adjust if altering batch size).
• Remove from bowl, mold together with hands on a well-floured surface. Form into a 1-inch thick disc and then roll out into an even circle, adding more flour if it's sticky.
• Use the rolling pin to roll it up and lay it gently over a 10-inch cast iron skillet or standard 9-inch pie baking dish and gently form it to the edges with your fingers. It should extend to the top of the pan but you don't have to crimp the edges or anything - we're going for rustic. Refrigerate until you're ready to add the apples.
• For the filling: Next prep the apples. Add them to the same bowl as you made the dough in and toss with sugar, cinnamon and flour. Add to pie crust and top with 1 Tbsp butter, scored into little dots or strips (amount as original recipe is written // adjust if altering batch size).
• For the topping: In the same bowl, add the crumble topping ingredients and mix with fingers or a pastry cutter until crumbly. Then pour it over the pie, spreading it evenly to coat. Bake at 400 for ~45 minutes, or until the pie is warm and bubbly and the top is golden brown. If you notice the crumble top getting too brown, simply top it with foil and continue baking until the apples are tender.
• Let rest at least 30 minutes before slicing. Store leftovers covered at room temperature up to 2-3 days. Not freezer friendly.

DEEP-DISH APPLE PIE

Steps:

• Preheat the oven to 400 degrees F.
• Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
• Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
• Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
• Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

VEGAN APPLE PIE

Steps:

• Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge flush with rim. Roll out second disk to a 13-inch round.
• In a large bowl, toss together apples, lemon juice, cane sugar, cinnamon, salt, and flour. Transfer apple mixture to pie shell, brush edge with water, and place second dough round on top. Tuck edge of top dough under bottom dough to seal; crimp as desired. Cut a few steam vents in top dough. Lightly brush top with water and sprinkle with turbinado sugar.
• Place pie dish on a rimmed baking sheet and bake until crust begins to turn golden brown, about 20 minutes. Reduce temperature to 350 degrees and bake until browned on top and juices are bubbling in center, 60 to 70 minutes. Let cool completely on a wire rack before slicing and serving.

VEGAN APPLE PIE RECIPE BY TASTY

Steps:

• Make the crust: In a large bowl, combine the flour, sugar, and salt.
• Add the cubed butter, a bit at a time, and use a fork to work it into the flour with a fork until it breaks down to dime-sized pieces.
• Gradually add the ice water and mix just until the dough can be pressed together.
• Divide the dough in half and shape into discs. Wrap in plastic wrap and chill in the fridge for 1 hour.
• Preheat the oven to 350˚F (180˚C).
• Make the filling: Peel and core apples, then thinly slice. Transfer to a large bowl and add 2 cups (200 G) of sugar, the lemon zest, cornstarch, lemon juice, 1 teaspoon melted coconut oil, salt, and 3 teaspoons cinnamon. Toss until the apples are well-coated. Set aside.
• On a lightly floured surface, roll out both of the discs of dough to about 1 inch (2 cm) thick. Transfer one round to a greased 8-inch (20-cm) pie dish and gently press against the bottom and sides. Trim the excess dough around the edges, then prick the bottom of the pie crust all over with a fork
• Pour the apples into the bottom crust and cover with the top crust. Trim the excess dough around the edges, then crimp the top and bottom crusts together with a fork. Brush the top of the crust with the remaining tablespoon of melted coconut oil and sprinkle with the remaining teaspoon of sugar and cinnamon. Cut 4 vents in the top crust
• Bake for 1 hour, until crust is starting to turn golden brown.
• Let cool for 10 minutes, then slice and serve.
• Enjoy!

DEEP-DISH VEGAN APPLE PIE

Steps:

• Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch thick discs and chill for at least 1 hour up to overnight.
• Meanwhile, peel and core the apples; cut into 1/2-inch-thick slices. Toss with the sugar and lemon juice in a large bowl. Melt the coconut oil in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until the firmer apples soften but hold their shape, about 12 minutes. Add the flour, cinnamon and 1/4 teaspoon salt, and stir to combine. Remove from the heat, and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
• To assemble: To make rolling easier, let the dough soften a bitit should be slightly soft when pressedat room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll 1 disc of dough out into a 13-inch round on a lightly floured surface or between two pieces of floured parchment or wax paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9 1/2-inch deep-dish pie pan. Add the cooled filling, mounding it slightly in the center.
• Roll out the remaining dough disc into a 12-inch round; place it over the filling, and press the 2 crusts together around the edges. Fold the overhanging dough under itself, and crimp as desired. Brush the top and edges with the almond milk, and sprinkle generously with sugar. Pierce the top with a knife (or make decorative cutouts) a few times to let steam escape. Chill for at least 1 hour.
• Position an oven rack in the lowest position in the oven, place a baking sheet on the rack and preheat to 425ºF; preheat for at least 30 minutes. Place the pie on the hot baking sheet, and lower the oven to 375ºF. Bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour 20 minutes, rotating as needed. (Cover the edges with foil if they brown too quickly.) Transfer to a rack, and cool until set, about 3 hours.

DEEP DISH GRANNY SMITH APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Peel, core, and halve apples. Cut into 1/2-inch slices, then slice into 1/2-inch cubes. Combine sugar, butter, cinnamon, nutmeg, and salt together in a large bowl; add apples and toss to coat evenly. Add flour and toss again to distribute.
• Pour apple mixture into 1 pie crust. Roll out 2nd pie crust, top pie, and pinch crust edges together.
• Place pie on baking sheet and bake in the preheated oven until golden brown, about 45 minutes.