Vegan Apple Pie

READY IN: 1hr 25mins
Recipe by Lindsey Lawrence

This recipe came from "How it all Vegan" and it turned out beatifully. When I made this pie, I made two pie crusts in order to have enough to make a lattice for the top. It was oh so pretty! I found that the wheat flour thickens up the filling--the first time I made this pie, it was very liquidy, but still yummy. Enjoy and happy cooking.

Top Review by kitsch kitchen

SUCH a fantastic recipe. My husband is a pie expert (he is not vegan) and said it was really good pie. I also found the corn starch/arrowroot mixture way too thick and added (by feel) more water. The pie still turned out great i.e. not too thick and not too runny. I am making another pie as I write this. Oh, and the pie crust of yours was also amazing. I used vegan Earth Balance instead of shortening. Thank you. This is a keeper!

Ingredients Nutrition


  1. Preheat oven to 350.
  2. Prepare apples.
  3. Boil water in a large pot and add apples and raisins.
  4. Turn down heat to medium and simmer apples and raisins for 10 minutes or until soft.
  5. Save 1/4 cup of water used for cooking apples for later use.
  6. Drain apples and place in large bowl.
  7. Mix apples with maple syrup, cinnamon, and lemon juice.
  8. Set aside.
  9. In a saucepan, add"applewater" and corn starch.
  10. Stir continuously until mixture is thick, then add to apple mix.
  11. Lastly, add whole wheat flour to mixture.
  12. Stir well and carefully.
  13. Pour final mixture into the pie crust and bake on 350 for 30 minutes, or until brown.

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