Easy Vegan Dutch Apple Pie
Super simple to make, easy vegan Dutch apple pie with flavorful apple filling and cinnamon crumble topping! Dairy free, nut free, and gluten free recipe!
This week I wanted to kick the fall season off with this Dutch Apple Pie recipe. It is simple to make -you can press the crust into the pan if you don’t feel like rolling it out- and full of so many apples, it’s basically an apple pie mountain! There is also the crumble crust which is so easy to mix together and you don’t have to worry about tricky parts. That’s really it.
The thing I like best about this pie is that it just works every time. It’s about as unfussy as you can be and still gives all the warming spices and fall flavors
I make this pie all year long, but the holidays is typically when the whole family argues for the last slice. We’ve had intense rock-paper-scissor battles for that final piece!
Okay, all that said, let’s get into the recipe!!
Ingredients
For the full list of ingredients, complete with recipe measurements, please see the recipe box below.
I like to use a mixture of apples so that it has several notes of apple flavors – something sweet, something tart, and something to add extra crunch. My favorite combination are:
- Granny Smith – crisp and tart
- Honeycrisp – sweeter than a granny smith and holds it’s shape well after baking
- Gala or Fuji – nothing sweeter than these!
Why use vinegar in a pie crust? The vinegar and baking powder help to tenderize the crust and help it hold shape in the oven while baking. I pinky promise that you won’t be able to taste the vinegar after baking!
Variations
Need to make this gluten free? No problem!
My favorite flour to use is King Arthur Measure for Measure when making both the crust and the crumble topping. When making a gluten free crust, it can be more delicate than a wheat based dough. I strongly recommend that you don’t roll out the gluten free crust, but rather, press it into place in the pie pan. You can crimp and flute the edges no problem with a gluten free crust. I just find that it makes a more sturdy (and less frustrating) crust when pressed rather than rolled.
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
Making this pie really comes down to three parts: Making the crust, making the filling, and making the crumble topping. After that, you just bake it in the oven for an hour!
Recipe Notes
- While I bake this with a crumble topping, you can make a double crust and place a traditional lattice crust on top if you prefer.
- Of course you can serve this pie with some vanilla ice cream, but you can also make some easy caramel sauce to drizzle over top for the ultimate caramel apple pie!
- To get the cleanest cuts, you’ll want to make this pie a day in advance and let the pie chill in the fridge overnight. Then, slice while cold.
- Finally, a quick note on equipment. In general, I always recommend a metal pie plate when making pies like this one. The metal you can place the crust in, pop it in the fridge to set, and then fill with apples and go right into the oven with no issues at all. Glass/pyrex pans are unable to handle the abrupt temperature changes from fridge to oven. Ceramic pans generally fall in the middle but they take so long to heat up and so long to cool down that I find they over bake my pies. So, if you’ve been on the fence about getting a metal pan, I really recommend that you do so!
How to Store
- Fridge: Keep this pie covered in the fridge for about 5 days.
- Freezer: After making but before baking, you can tightly wrap this pie and place it in the freezer. Then, when you want to bake this pie, add about 10 minutes extra baking time and bake from frozen.
More Pie Recipes
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Equipment
- Metal pie pan, recommended
- Measuring cups and spoons
- Mixing bowls and spoons
- Food processor or pastry cutter
- Chef’s knife and cutting board
- Rolling pin, optional
- Parchment paper (optional)
- Baking tray, recommended
Ingredients
Pie Crust
- 1 1/2 cups all purpose flour or gluten free, see notes below
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegan butter
- 1 teaspoon apple cider vinegar
- 5-6 tablespoons plant based milk soy milk recommended
Apple Filling
- 6 to 8 apples depending on size
- 1/4 cup applesauce
- 1/2 cup vegan butter cubed
- 1/3 cup brown sugar
- 1 tablespoon cinnamon
Crumble Topping
- 1 cup all purpose flour or gluten free
- 1/2 cup brown sugar
- 1/2 cup vegan butter half melted half softened
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Prep. Preheat the oven to 375°F/190°C. Make sure the oven rack is in the middle of the oven.
- Make the pie crust. In a food processor, or a large bowl with a pastry cutter, combine the flour, sugar, and salt. Pulse once to combine. Add the vegan butter and pulse a few times until crumbs form. Now add the plant based milk and apple cider vinegar. Pulse until a dough ball forms. You may need to add a splash more milk to make it form, especially if using gluten free flour.
- Shape the pie crust. Transfer the pie crust either directly into the pie pan and press into shape, or place it on a lightly floured sheet of parchment paper. Using a rolling pin, roll the crust out to slightly larger than the pan. Flip the dough into the pan using the parchment paper to help you. Cut away any excess dough and crimp the pie edges as you desire. Place in the fridge if using a metal pan, otherwise, keep on the countertop.
- Make the filling. In a large mixing bowl, combine the sugar, salt, applesauce, and cinnamon. Mix well. Thinly slice the apples and add them to the filling mixture. Mix to combine. Finally add the cubed vegan butter and mix.
- Make the crumble topping. In a medium sized bowl, combine the half-way melted butter with sugar, flour, salt, and cinnamon until it resembles wet sand.
- Assemble. Pour the pie filling into the pie pan. Try to make it as compact as possible, mounding it up in the center. Sprinkle the crumble mixture in an even layer on top of the pie.
- Bake. Transfer the pie to a parchment lined baking tray. This is to catch any spills from the pie so your oven doesn’t burn. Bake for 50 to 65 minutes or until the pie is golden brown.
- Cool, serve, and enjoy! Remove the pie from the oven and let it rest on the countertop for at least 30 minutes before slicing and serving. Enjoy!!
Notes
- Fridge: Keep this pie covered in the fridge for about 5 days.
- Freezer: After making but before baking, you can tightly wrap this pie and place it in the freezer. Then, when you want to bake this pie, add about 10 minutes extra baking time and bake from frozen.
Nutrition
As the weather cools down, the apple, spice, and pumpkin recipes heat up! These cozy recipes are made to enjoy all the flavors of fall, from pumpkin spice to apple and cinnamon and everything in between.
