Vegan Apple Pie with Coconut Oil Crust
A lattice-topped apple pie with a vegan coconut oil pastry and cinnamon fruit filling.
This vegan apple pie uses coconut oil in a tender crust and a cinnamon apple filling thickened with tapioca starch. For a flaky crust, chill the coconut oil until firm and work it into the flour in small pieces instead of blending it until smooth. The source’s cup measure is unusually large, so this version uses a standard 240 ml cup and weight guidance. Leave visible vents in the lattice and bake until the filling bubbles through them. Whisk flour, crust sugar and salt. Cut in chilled coconut oil until pea-size pieces remain. Sprinkle in cold water and mix just until dough holds together. Divide dough into two discs, wrap and chill 30 minutes. Mix sliced apples with filling sugar, tapioca starch, cinnamon and lemon juice.
Recipe card
Vegan Apple Pie with Coconut Oil Crust
Equipment: Mixing bowls, measuring tools, lined baking tray or cake pan, oven
Ingredients
Instructions
Make pastry
Whisk flour, crust sugar and salt. Cut in chilled coconut oil until pea-size pieces remain. Sprinkle in cold water and mix just until dough holds together.
Chill dough
Divide dough into two discs, wrap and chill 30 minutes.
Prepare filling
Mix sliced apples with filling sugar, tapioca starch, cinnamon and lemon juice.
Shape pie
Heat oven to 190°C (375°F). Roll one disc to fit a 23-cm pie dish; add filling. Roll remaining dough, cut strips and weave a lattice over the top; seal edges and leave gaps for steam.
Bake
Brush lattice with plant milk and sprinkle coarse sugar if using. Bake 55 to 65 minutes until pastry is golden and filling bubbles. Cool at least 2 hours before slicing.
How to tell when it is ready
Brush lattice with plant milk and sprinkle coarse sugar if using. Bake 55 to 65 minutes until pastry is golden and filling bubbles. Cool at least 2 hours before slicing.
Tips
- Whisk flour, crust sugar and salt.
- Divide dough into two discs, wrap and chill 30 minutes.
- Mix sliced apples with filling sugar, tapioca starch, cinnamon and lemon juice.
- Heat oven to 190°C (375°F).
Troubleshooting
- If pastry cracks, patch with a small piece of dough.
- If filling is very juicy, add another teaspoon of starch.
Substitutions
- Use cornstarch instead of tapioca starch.
- Use refined coconut oil for a milder coconut flavor.
Variations
- Add lemon zest to the apple filling.
- Mix pear slices with the apples.
Serving suggestions
- Serve warm with vegan vanilla ice cream.
- Add a spoon of oat cream.
- Dust with icing sugar after cooling.
- Offer with hot tea.
Make ahead
Prepare and measure the ingredients in advance. Cover at room temperature for 1 day or refrigerate up to 4 days. Rewarm slices in a low oven.
Storage
Cover at room temperature for 1 day or refrigerate up to 4 days. Rewarm slices in a low oven.
Food safety
Check that the pastry ingredients are vegan and note that coconut is an allergen for some people.
Frequently asked questions
Can I make the coconut oil pastry ahead?
Yes. Wrap the dough and refrigerate it for up to 2 days, then let it soften just enough to roll without cracking.
How should I store vegan apple pie with coconut oil crust?
Cover at room temperature for 1 day or refrigerate up to 4 days. Rewarm slices in a low oven.
Serve warm with vegan vanilla ice cream. Cover at room temperature for 1 day or refrigerate up to 4 days. Rewarm slices in a low oven.
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