Best Vegan Dutch Apple Pie
This is the best vegan dutch apple pie ever! It has the most delicious cinnamon apple pie filling and topped with the best dutch apple crumble that is crunchy and golden to perfection. The flavors are heavenly and I could seriously eat the entire pie by myself.
Every Thanksgiving I always have to make an apple pie. I love a lot of different pies, but if I had to choose one, dutch apple pie or apple crumble pie is my FAVORITE. I just love all the cinnamon and nutmeg flavors that come through.
One of my all time favorite desserts is actually apple crisp (I make myself one for my birthday every year), so this dutch apple pie is like the combination of an apple crisp and apple pie. Also, a crumble topping is way easier to make and shape than another pie crust. I’m a sucker for anything granola-like, so the crumble topping is always my go-to on pies.
Dutch Apple Pie or Apple Crumble Pie?
Some people call this pie dutch apple pie and some people call it apple crumble pie. I call it by both, but it is the same thing. The star of the show is the yummy crumble topping though! Leave a comment below and let me know which name you call it by!
How to make the crust
I used to be very intimidated with making my own pie crust, but it’s actually way easier than you think! This basic vegan pie crust recipe is my tried and true and I use it in all my pies or galettes. Nothing fancy here, just your usual ingredients. The trick to making pie crust is using a food processor! It is 1000x easier in my opinion and faster too! If you don’t have a food processor, you can definitely still make it in a bowl with a pastry cutter or two forks to cut in the butter with the flour. However, I highly recommend a food processor as it incorporates the butter very evenly into the flour and it’s so fast.
What apples do I use?
You can use any apples for this pie. I used fuji apples from our tree since we have a TON this year. They are very sweet so I didn’t add more than 1/2 cup of brown sugar in the filling. If you are using more tart apples, feel free to add another 1/4 cup of sugar (brown or organic cane works too).
Pro-tip:
A trick to baking a one pie crust pie is baking it in the lower half of your oven so the crust can get nice and golden brown. This ensures it cooks through all the way too without burning the top of your pie.
I hope you give this pie a try because it really is the best vegan dutch apple pie! No one will even know it is vegan. This will for sure be made for Thanksgiving in our house. It is SO DANG GOOD!
If you make this pie, tag me @nutsaboutgreens on Instagram so I can see your creations! Also, don’t forget to leave a comment below!
Best Vegan Dutch Apple Pie
Ingredients
Pie crust
- 1 1/4 cup all-purpose flour
- 1 Tbsp pure organic cane sugar
- 1/2 tsp salt
- 1/2 cup (1 stick) vegan butter, cubed
- 3-4 Tbsp ice cold water (I only needed 3 Tbsp)
Filling
- 2.5 lbs apples, peeled, cored, and sliced (I used Fuji, about 8 medium apples)
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup brown sugar (you could add more depending on the sweetness of your apples)
- 1 tsp vanilla extract
- 2 tsp apple cider vinegar
- 1/4 cup all-purpose flour
Crumble Topping
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 6 Tbsp vegan butter, melted
Instructions
- To make the pie crust, add the flour, sugar, and salt to the food processor. Pulse until combined. Add the cubed butter. Pulse until the butter and flour resemble a sand-like texture. Add 3 tablespoons of water into the food processor. Process until a dough ball forms. If dough seems too dry, you can add one more tablespoon of water. Take dough out and shape into a 6 inch disc. Cover completely with plastic wrap and refrigerate for at least an hour.
- After the dough has chilled, roll pie dough out and shape into a 9 inch pie pan (a deep dish pan is best). Place in the fridge while you prepare the topping and filling.
- Preheat the oven to 375 degrees F. Move oven rack one level down from the center. Line a baking sheet with foil. Set aside.
- To make the crumble, add the flour, oats, brown sugar, cinnamon, and salt into a medium bowl. Stir with a spatula until combined. Add the melted butter and stir until everything is evenly combined and crumbly. Place in the fridge while you prepare the filling.
- To make the filling, add the apples, cinnamon, nutmeg, brown sugar, vanilla, apple cider vinegar, and flour in a very large bowl. Stir with a spatula until everything is combined.
- Take the pie pan with crust in it out of the refrigerator and place on the lined baking sheet. Pour filling into the pie crust, leaving the extra liquid behind. Make sure to pack down the apples. I had to use my hands to get it all packed in there. It might seem like a lot of apples, but it cooks down. Use your hands and spread the crumble topping all over the top of the apple pie evenly. Pat it down so it stays put.
- Bake in the oven for 50-60 minutes, or until topping is golden brown and apples are slightly tender when poked with a knife. They will soften more as the pie cools and rests. Place on a wire rack to cool for at least 4 hours. The longer it cools, the easier it will be to slice and serve. Enjoy!
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