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A freshly baked vegan treacle tart cooling on the white marble cooktop. A slice is gently cut out, showing the golden crust and slightly oozing apple filling.

Grandma's Vegan Apple Pie Recipe

This vegan apple pie has a tender, flaky crust and a warm, cinnamon-spiced apple filling that melts in your mouth. The oil-based crust makes it easy to prepare—no chilling required! Serve with dairy-free whipped cream or a scoop of vegan ice cream for the ultimate treat.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 280 kcal

Equipment

  • Oven
  • Mixing bowls
  • Rolling pin (or hands for pressing crust)
  • 9-inch pie plate
  • Parchment or wax paper
  • Knife or fork (for vents)

Ingredients
  

  • 2 Cups Flour [Any Flour Works]
  • 1 Pinch Of Salt
  • 1/2 Cup Oil
  • 1/4 Cup Milk [Dairy Or Nondairy Both Work]
  • 6 Medium Apples Sliced Or Cubed
  • 1/2 Cup Of Sugar
  • 1 Teaspoon Cinnamon

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Prepare the apples: Slice or cube the apples and toss them in a bowl with sugar and cinnamon. Set aside.
    A glass mixing bowl on a white marble cooktop filled with sliced apples, sugar, and cinnamon. A wooden spoon rests beside the bowl as the apples are tossed with the spices.
  • Make the dough: In a large mixing bowl, combine flour and salt. Pour in oil and milk, then gently mix with your hands until a dough forms. Do not overmix.
    A glass mixing bowl on a white marble cooktop with flour, salt, oil, and milk being mixed by hand. The dough is in the early stages, slightly crumbly, and coming together.
  • Roll out the dough: Place the dough between two sheets of parchment paper and roll it out. If you don’t have a rolling pin, press the dough directly into a pie plate using your hands.
    Dough placed between two sheets of parchment paper on a white marble cooktop. A rolling pin gently presses down, flattening it into a circular shape.
  • Assemble the crust: Peel off the top parchment layer, place the pie plate over the dough, invert it, and trim any excess. Roll out the extra dough for the top crust.
    A glass pie plate is about to be inverted onto the dough, sitting on the white marble cooktop. The parchment paper is being peeled off, and the edges of the dough are being trimmed to fit the plate.
  • Fill the pie: Pour the sugared apple mixture into the crust. The apples should mound slightly higher than the pie plate but not overflow.
    A prepared pie crust on a white marble cooktop, filled with the sugared apple mixture. The apples form a slight mound inside the crust, with some juice visible.
  • Top the pie: Lay the second rolled-out dough over the apples. Pinch the edges of the top and bottom crust together to seal.
  • Vent the pie: Use a knife or fork to create 4-5 small vents on top to allow steam to escape while baking.
    A knife making small slits on the top dough crust of the pie, releasing steam as a final step before baking. The pie sits on the white marble cooktop, ready to be baked.
  • Bake: Place the pie in the oven and bake at 400°F for 15 minutes. Then reduce the heat to 350°F and continue baking for 20-30 minutes, until the crust is golden brown.
    The pie on a baking tray inside a glowing oven, with the crust beginning to brown at 350°F. The oven door is slightly ajar, showcasing the golden crust.
  • Cool & Serve: Let the pie cool for at least 15 minutes before slicing. Serve warm or at room temperature. Enjoy!
    A freshly baked vegan treacle tart cooling on the white marble cooktop. A slice is gently cut out, showing the golden crust and slightly oozing apple filling.