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A single slice of apple pie on a dark blue plate with a single scoop of vanilla ice cream on top of the pie. A green napkin is behind the plate.

Easy Vegan Dutch Apple Pie

Easy vegan Dutch apple pie with flavorful apple filling and cinnamon crumble topping! Dairy free, nut free, and gluten free recipe!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, Baked Goods
Calories: 481
Ingredients Equipment Method Notes

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

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

Method
 

  1. Prep. Preheat the oven to 375°F/190°C. Make sure the oven rack is in the middle of the oven.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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.