Vegan Apple Pie

By Tara Parker-Pope

Vegan Apple Pie
Andrew Scrivani for The New York Times
Total Time
1 hour 30 minutes
Rating
4(181)
Comments
Read comments

Dawn Lerman, a New York-based nutrition consultant and Well blog columnist, brought this recipe to The Times in the fall of 2015. It's a delicious sugar-free alternative to the traditional apple pie, and it's a cinch to put together.

Featured in: Fat Dad: A Vegetarian Rosh Hashanah

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Ingredients

Yield:8 slices

    For the Crust

    • ¼teaspoon sea salt
    • 1½cups whole-wheat pastry flour
    • ¼cup vegan butter substitute, like Earth Balance
    • 1tablespoon barley flour

    For the Filling

    • 4large apples; peeled and cut in chunks
    • 1⅓cups apple juice
    • ⅓cup raisins
    • ½teaspoon cinnamon
    • ½teaspoon lemon juice
    • 2tablespoons kuzu, arrowroot or corn starch
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

231 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 20 grams sugars; 3 grams protein; 117 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the crust first by mixing the salt into the fresh pastry flour, then adding the butter substitute. Sprinkle the barley flour over this mixture, slightly mix, and add enough water to make a thick ball of dough (between three and four tablespoons). Quickly roll out between two sheets of wax paper or on a board used for pie crusts.

  2. Step 2

    Shape the dough into a 12-inch circle and place into a lightly greased glass or ceramic pie pan. Crimp the edges at the top of the pan. Prick the bottom and sides of the pie crust lightly with a fork so the crust will not puff up and let the liquid from the pie filling go under it. Store in the refrigerator while you make the filling.

  3. Step 3

    While the crust chills, combine the apples, ⅓ cup of the apple juice and the raisins and bring to a boil. Cover and simmer 15 minutes. Mix in the cinnamon and lemon juice.

  4. Step 4

    Preheat oven to 350. Remove from heat and allow to cool. Combine the thickener and remaining 1 cup of apple juice, stir until dissolved and bring to a boil. Simmer about 1 minute or until transparent and thickened. Spoon the apples into the crust and pour the thickened mixture over them. Bake for about 40 minutes.

Tip
  • Kuzu is root starch that can be used to thicken soups, stews, sauces and pie fillings.

Ratings

4 out of 5
181 user ratings
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Comments

Miranda

I made this pie for my daughter who is on a health kick and my husband. I was not sure if my husband or I would enjoy it, but it was quite delicious. I baked the pie at 350 degrees. It was gone by the end of the night. I did use the Earth balance and I used all whole wheat flour. It worked out fine without the barley flour.

blisssu

I wasn't sure I'd like the crust, but it was good. I used additive-free coconut oil instead of vegan margarine and upped the water to 6 tbsp--no harm to taste or texture. I too wondered what difference having just a tablespoon of barley flour made to the recipe, but I added it as directed. In a high-speed blender, it's easy to reduce barley (or any unusual grain/seed/bean--rice, quinoa, garbanzo, etc.) to flour. For baking temp, I checked another pie recipe, which called for 375F.

JulieP

Really good pie, with a few modifications. I topped with crushed walnuts and pomegranate seeds. iI was not too sweet, but sweet enough for my taste. For my kids I drizzled a little bit of maple syrup over the seeds and walnuts before serving. I will surely make it again, especially after apple picking

Christine

I didn't have whole wheat pastry flour, so I found online the conversion for whole wheat pastry, to whole wheat, which was 1 cup of pastry flour equals one-helf cup of whole wheat flour, so I used 3/4 cup of whole wheat. Ended up with a small crust. I would like to hear suggestions on what to do if you don't have pastry flour.

Jon Hayes

I wanted to love this recipe but had problems with the filling. I cooked as directed and the apples turned to mush. It ended up being much lower than the lip of the pie dish

maru

I think a few steps are left out of this recipe - no indication of whether or not the crust should be baked first and for how long. I guessed and quite frankly it turned out very tough

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