Vegan Apple Pie

Total Time Prep: 25 min. Bake: 45 min. + cooling
Yield 8 servings
Test Kitchen Approved
This vegan apple pie recipe uses shortening instead of butter or lard in the crust. Such an easy swap!

Ingredients

  • 6 cups sliced peeled tart apples (about 5 to 6 medium)
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon salt
  • Dough for double-crust pie

Directions

  1. In a large saucepan, combine apples, water and lemon juice; cook over medium-low heat just until apples are tender. Remove from the heat and cool (do not drain).
  2. Preheat oven to 450°. In a large bowl, combine sugars, flour, cinnamon, nutmeg, ginger and salt; add apples and toss to coat. On a lightly floured surface, roll half the dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add apple mixture. Roll remaining dough into a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
  3. Bake for 10 minutes. Reduce oven setting to 350°; bake until golden brown, 35-45 minutes longer. Cool on a wire rack.

Nutrition Facts

1 piece: 496 calories, 23g fat (14g saturated fat), 60mg cholesterol, 351mg sodium, 69g carbohydrate (35g sugars, 2g fiber), 5g protein.

This pie won grand champion in the Apple Pie category at the 1992 Okanogan County Fair. The pie looks traditional, but homemade filling gives it a different flair and a terrific taste. —Dolores Scholz, Tonasket, Washington
Recipe Creator

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