Vegan Apple Pie

by | Updated: January 11th, 2022

Sweet Fuji apples and tart Granny Smiths play well together with maple syrup and cinnamon in this delightful vegan apple pie. The dough incorporates room-temperature coconut oil instead of butter along with some splashes of ice-cold water making for a fabulously flaky crust. Using unrefined coconut oil leaves out any overwhelming coconut flavor while still providing all the healthy benefits of MCTs. Slice into the whimsical lattice crust and follow dinner with good health and high spirits.

Vegan Apple Pie Cooling on Wire Rack on Countertop |

Vegan Apple Pie Recipe Cooling on Wire Rack on Countertop |
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Vegan Apple Pie

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 432 kcal
Author Pamela Higgins




  • 4 small Fuji apples peeled and sliced (about 2-1/2 cups)
  • 4 small Granny Smith apples peeled and sliced (about 2-1/2 cups)
  • 1 tsp. cinnamon
  • ½ cup maple syrup
  • Pinch salt
  • 1 Tbsp. egg replacer


  1. Preheat oven to 375 degrees F.
  2. Peel apples and slice to ⅛ - ¼” thickness.
  3. In bowl, toss apples with cinnamon, maple syrup, salt and egg replacer. Set aside.
  4. In large bowl, sift together flour and salt. Using fork, blend coconut oil and water into dough. Knead dough thoroughly. Divide in half.
  5. On flat, floured surface using rolling pin, roll half of dough into a 12-inch circle. Fold crust in half, place in pie plate, then unfold and adjust dough to fit plate and onto rim.
  6. Pour in filling ingredients.
  7. Roll out second half of dough for lattice topping. Using pizza cutter, cut ½-¾-inch strips, creating 12 total. Arrange 6 strips across top, side by side and evenly spaced. (Note: Use longer strips in middle and shorter strips toward edges of pie.)
  8. Position pie in front of you with dough strips facing away. Carefully fold back – all the way toward you – the second, fourth and sixth strips, then lay strip of dough perpendicularly across first, third and fifth strip near edge of pie closest to you.
  9. Unfold second, fourth and sixth strips over new strip.
  10. Fold back the first, third and fifth strips toward you, then lay another strip of dough perpendicularly across pie. Unfold first, third and fifth strips over new strip.
  11. Repeat steps 8, 9 and 10 until pie is fully covered with lattice crust.
  12. Trim dough strips overhanging pie plate: fold under edges to create a border that rests on rim.
  13. Place pie plate on baking sheet. Bake 40-45 minutes, checking the last 10 minutes for golden-brown crust and doneness of apples.
  14. Cool to room temperature before serving.

Recipe Notes

Order the ingredients you’ll need!

Nutrition Facts
Vegan Apple Pie
Amount Per Serving
Calories 432 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 16g80%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 11mg4%
Sodium 258mg11%
Potassium 290mg8%
Carbohydrates 63g21%
Fiber 6g24%
Sugar 31g34%
Protein 5g10%
Vitamin A 123IU2%
Vitamin C 8mg10%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Pamela Higgins

Pam Higgins, Certified Health Coach, AADP received her credentials from The Institute for Integrative Nutrition in 2010. Pam is the Founder of Total Health Counseling, LLC and She is a sensitive foodie and focuses on teaching clients about eating delicious food with pleasure. Pam will show you how to access your blueprint for healthy eating and lifestyle so you can be your best. Pam healed herself from years of chronic digestive and skin inflammation by accessing her own blueprint for healthy living and helps her clients find foods that nourish + balance their bodies. Pam lives in South Florida with her husband, Heman and dog, Cali. Contact Pam directly via email at