Vegan Apple Pie

by Jill Dalton

It is apple season in North Carolina so we put them to work in this scrumptious apple pie. The tartness of the honey crisp apples paired with the rich flavor of walnuts in the crumble topping are the perfect flavors for fall. This delicious pie is plant based vegan, oil free, gluten free and refined sugar free so you can feel free to have seconds.

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Vegan Apple Pie

It is apple season in North Carolina so we put them to work in this scrumptious apple pie. The tartness of the honey crisp apples paired with the rich flavor of walnuts in the crumble topping are the perfect flavors… Desserts Vegan Apple Pie European Print Recipe
Serves: 8
Nutrition facts: 200 calories 20 grams fat
Rating: 3.6/5
( 45 voted )

Ingredients

Crust
2 cups almond meal
2 tablespoons flax meal
1/4 cup dates
1 tablespoon apple cider vinegar
2 tablespoons water

Filling
5 cups apples, cut into chunks
1 cup dates
juice of half of a lemon
1 cup water
2 teaspoons cinnamon
2 tablespoons corn starch mixed into 1/4 cup water

Crumble Topping
1/2 cup rolled oats
1 cup walnuts
1/2 cup dates
juice of 1/2 a lemon 

Instructions

  1. Preheat oven to 350°F. 
  2. Mix crust ingredients together in a food processor until mixture is ground uniformly and it starts to stick together.
  3. Lightly oil a 9" pie plate.
  4. Press crust mixture into the bottom of the pie plate and up the edges about 1 1/2".
  5. Prick the bottom of the crust with a fork a few times to prevent air bubbles.
  6. Bake crust for 10 minutes.
  7. Place apple chunks into a large mixing bowl.
  8. Mix the dates, lemon juice, water and cinnamon in a blender until smooth.
  9. Pour over the apples and mix well.
  10. Place mixture into a saucepan and cook on medium high for 15 minutes.
  11. Pour the corn starch mixture into the apples and stir.
  12. Pour the apple mixture into the the pie plate and spread evenly.
  13. Put the crumble ingredients into the food processor and pulse until ingredients are uniform in size, about 20 pulses.
  14. Spread crumble evenly over the apples.
  15. Bake for 30 minutes. 

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21 comments

Brad October 3, 2020 - 10:29 am

Wow, totally making this for thanksgiving next weekend. Thanks!

Reply
D October 3, 2020 - 12:42 pm

Thanks for the recipe! Any reason we need to use oil instead of parchment paper? Just curious.

Reply
Jill Dalton October 4, 2020 - 11:48 am

Just difficult to get the parchment to lay properly in the pan.

Reply
Marie Townsend October 11, 2020 - 5:34 pm

this might sound crazy but if you crinkle up the paper in a ball then unfold and fit into your pan

Reply
Jill Dalton October 14, 2020 - 10:10 am

That is a great tip! Thank you, I am going to try that.

Reply
Denise Sullivan October 12, 2020 - 8:45 am

I made this yesterday for my aggressively non WFPB family and my son’s teenage friends. Everyone loved it and it was super easy. Definitely one for Thanksgiving! I think next time I’ll make some nice cream to go with it. Thanks so much!

Reply
Silvina October 3, 2020 - 11:31 pm

Looks delicious! Could I substitute almond meal for oat flour?

Reply
Bill Graybill October 4, 2020 - 10:26 am

Excellent. Tried it the first morning I saw the recipe come out and my wife loved it. Was quick and easy also which was really nice. Almost fool proof I think. Thanks for a great recipe.

Reply
Laura October 4, 2020 - 5:37 pm

Sounds dreamy. What crust recipe would you recommend as alternative due to nut allergy?

Reply
Jill Dalton October 5, 2020 - 12:00 pm

I don’t really have a crust recipe that is nut free. None of my efforts to make one gluten free, oil free have worked out very well. Check Pinterest. There may be one there that will work for you =)

Reply
Debra Life Bartlett October 5, 2020 - 7:03 pm

Can I use almond flour and ground flax seed instead of meal? Looks delicious?

Reply
Jill Dalton October 6, 2020 - 10:25 am

Yes

Reply
rcc90 October 6, 2020 - 12:28 pm

I did make this. I used oat flour since I didn’t have any almond (costs too much anyways). It turned out dry for me. I would give it a 3 out of 5. It wasn’t hard to make but overall I would not make it again. So many of these plant based desserts are disappointing. I’m 80/20 on eating plant based. I do eat some meat, diary etc but not a lot. I like to be flexible on vacation and holidays. I think for pies/cakes/cookies and brownies I will just eat the real thing. My husband wasn’t thrilled with it either.

Reply
Krissy October 7, 2020 - 4:01 pm

RCC90: Hi. Oat does tend to soak up more than almonds, so that might account for some of the dryness. I totally understand though, about struggling with the wfpb desserts. I also eat everything and sometimes the wfpb version just won’t satisfy the same. One thing I do in those times is mostly wfpb with some extra. For instance, I love raw vegan “cheesecake” recipes which I’ll make to the recipe but add a small amount of cream cheese to get that cheesecake taste. For a recipe like this apple pie, you could do part white pastry flour part oat flour, add some butter but not the full amount, some salt, etc that way you get the wfpb health benefits but also some of the texture and flavor of your favorites. An 80/20 approach to the dessert ingredients themselves, lol. But also if you want to just go for it on desserts full out, I won’t stop you! We have to feed not just our bodies but our minds and souls, too, for true health. 🙂

Reply
Nanny J. October 21, 2020 - 11:56 pm

I’ve found that when I use almond meal in a pie crust, I need to add extra water or plant milk to make it palatable for me. There is a dryness to the almond meal that I dislike, but the extra liquid seems to balance it out. I love using almond meal for pie crusts because I make my own almond milk and often have a lot of almond meal on hand. I dehydrate it in my dehydrator and then pulverize it in my Vitamix to get it ready to go for pies. Sometimes a WFPB recipe is worth trying a second time to see whether you can adjust it to your taste. Maybe add extra dates for sweetness or more/different spices. Or look at other WFPB recipes for the same thing and then customize the general recipe to suit your tastes.

Reply
Georgina October 6, 2020 - 4:03 pm

This looks amazing. I loved your apple cake. I shall make this very soon. A crumble and pie all in one!

Reply
Georgina October 7, 2020 - 2:51 pm

I made it and it is lovely 🙂

Reply
Krissy October 6, 2020 - 8:31 pm

Ohh my gosh, delicious!!! And healthy enough to eat often! I love this recipe; thank you! My husband absolutely loved it too! I am so thankful you are creating these indulgent, whole food options! I made it in a silicone round pan, no oil needed. I added a bit more lemon and more cinnamon and some nutmeg because I love the strong fall flavors. 🙂 I only used 2 dates in the topping instead of the 1/2 cup dates. Everything else I made to the recipe. It was done in 23 mins and about to burn so I took it out and it was perfect and my gosh it is the most delicious apple pie! I used honeycrisp apples. I served it warm with a generous scoop of nice cream on top (frozen bananas, plant milk, cinnamon all in a blender). My mouth is watering as I write this because I’m remembering how yummy it is! Next week I’m trying your oreo cake! I want to try all your recipes now. My dad just went wfpb because he had a double heart bypass and his doc recommended it. I am definitely sending him to your webpage/youtube channel. He’ll be so happy!

Reply
Jill Dalton October 7, 2020 - 9:44 am

That is fantastic.Thank you so much for sharing this with me! It just made my day =)

Reply
Paula October 18, 2020 - 10:40 am

This pie recipe is a winner! I don’t know how you keep all these recipes coming and nailing them Jill! I didn’t miss the sugar at all! Crumb topping is out of this world!! I didn’t have any lemon, so I use lime and it was still wonderful! Thank you so much Jill for your creativity and sharing healthy & delicious recipes with us! Kudos to you and your crew!!

Reply
Jill Dalton October 22, 2020 - 6:58 pm

Thank you Paula! That is so nice!

Reply

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