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5 from 7 votes

Vegan Apple Pie with Cinnamon

Vegan apple pie with cinnamon is a cinch to make and tastes fantastic. The combination of crisp, golden pastry and a generous saucy apple filling is a cosy knockout.
Prep Time40 mins
Cook Time45 mins
Course: Dessert
Cuisine: Worldwide
Diet: Vegan, Vegetarian
Servings: 10
Calories: 417kcal


For the Pastry

  • 400 g Plain flour all-purpose
  • ½ tsp Salt
  • 4 tbsp Caster sugar golden is best
  • 200 g Vegan block butter chilled
  • 6-8 tbsp water iced
  • 1 tbsp Vegan milk
  • 1 tsp Caster sugar for sprinkling

For the Filling

  • 1 kg Cooking apples e.g Bramleys
  • 125 g Light brown soft sugar
  • 1 tsp Ground cinnamon
  • ½ tsp Ground nutmeg
  • 2 tbsp Cornflour cornstarch


Make the Pastry

  • Put the flour, salt, and caster sugar into a medium mixing bowl, stir briefly then cube the butter and add to the bowl
  • Use your fingers to rub the butter into the other ingredients until it resembles breadcrumbs
  • Add 4 tbsp of the iced water and stir with a blunt knife to form a soft dough that just binds together. Add a little more water if necessary but take care not to add too much to avoid the dough becoming sticky
  • Knead the dough very briefly on a lightly floured worktop, shape into a disc and flatten, before covering and chilling in the fridge for 30 minutes
  • Preheat the oven to 180C/ 350F/ GM 4 whilst the pastry is chilling

Prepare the Filling

  • Mix the sugar cornflour and spices together in a large mixing bowl
  • Just before the pastry is ready to roll, peel, core and roughly chop the apples, then, when you are ready to roll out the pastry, tip the chopped apples into the bowl and toss - don't do this too far in advance as the mix will get sticky (it is still usable though)

Assemble the Pie

  • Unwrap the pastry and divide roughly in half
  • On a floured worktop, roll out one piece of pastry to 2-3mm depth and use to line your pie tin
  • Pile the fruit into the tin, scraping any sugary liquid on top of the fruit once the bowl is empty and brush the edge of the pastry base with milk
  • Roll out the remaining piece of pastry until large enough to cover your pie (again 2-3mm in depth) and use to cover the pie. Press down firmly with your thumbs all the way around the edge of the pastry to seal firmly, then trim away the overhanging pastry. Use a sharp knife to slit a small hole into the centre to allow steam to escape
  • Use any scraps of pastry to add embellishments as desired, using more of the milk to secure them. When ready to bake, brush the top with more milk and scatter with the remaining caster sugar
  • Bake for 30 minutes, then cover loosely with foil and bake for a further 15 minutes. Serve either warm or cold


  • Use block style vegan butter, not the soft spreadable variety
  • Use cooking apple, not eating apples in this recipe
  • As with all pastry making, the aim is to keep the ingredients as cold as possible whilst making the dough and to chill it before rolling out. Pastry that is allowed to get too warm will be difficult to handle and will likely bake-up denser than intended
  • It is essential to slit the pie to allow steam to escape as the apples give off a great deal of moisture during cooking
  • Don't be tempted to assume that the pie is fully baked even though it looks nicely golden after 30 minutes. It needs the full 45 minutes in the oven to ensure the filling cooks through and thicken as it should. After 30 minutes cover the pie loosely with foil and bake for 15 more minutes
  • Apple skin can occasionally be tough to chew, so remember to peel the apples to guarantee a deliciously soft filling
  • Vary the spice level by adding more or less. Alternatively, switch out the listed spices for pumpkin or chai spice instead
  • Raisins make a great addition too - try adding a handful for a change


Calories: 417kcal | Carbohydrates: 64g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Sodium: 254mg | Potassium: 170mg | Fiber: 4g | Sugar: 28g | Vitamin A: 60IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 2mg