Vegan Apple Pie
Plant-based | Oil-free | Refined sugar-free | Classic dessert
A fruity, crumbly apple pie with an oat-based crust and almond butter crumble topping. The precooked filling ensures tender apples that bake quickly, while dates provide natural sweetness throughout. Perfect for Thanksgiving or any autumn gathering.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Pitted whole dates | ½ cup | Soaked in boiling water |
| Rolled oats | 2½ cups | |
| Sea salt | ¼ tsp | |
| Plant-based milk | ¼-⅓ cup | Unsweetened, unflavored |
Filling
Section titled “Filling”| Ingredient | Amount | Notes |
|---|---|---|
| Apples | 6 medium | Peeled, cored, sliced (6 cups) |
| Lemon juice | 2 tbsp | |
| Unsweetened applesauce | ½ cup | |
| Dates | ¼ cup | Pitted, chopped |
| Apple cider | ¼ cup | |
| Apple pie spice | 1 tbsp |
Topping
Section titled “Topping”| Ingredient | Amount | Notes |
|---|---|---|
| Rolled oats | ½ cup | |
| Maple syrup | 2 tbsp | |
| Almond butter | 2 tbsp | No-salt-added |
| Apple pie spice | ¼ tsp | |
| White whole wheat flour | 2 tbsp |
Method
Section titled “Method”-
Make crust: Preheat oven to 350°F. Soak ½ cup dates in boiling water 10 minutes; drain. In food processor, combine soaked dates, 2½ cups oats, and salt. Pulse until dates are finely chopped. Gradually add milk, pulsing until dough comes together. Press into 9-inch pie pan, covering bottom and sides (don’t extend over rim).
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Prep filling: In large bowl, combine apples and lemon juice; toss to coat. Add applesauce, chopped dates, apple cider, and 1 tablespoon apple pie spice.
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Cook filling: Place apple mixture in extra-large skillet. Cook covered over medium about 10 minutes until apples are tender, stirring occasionally. Pour into piecrust.
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Make topping: Whisk together maple syrup and almond butter until smooth. Add remaining ½ cup oats, ¼ teaspoon apple pie spice, and flour. Toss to combine. Spoon over pie, lightly pressing down.
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Bake: Bake 45 minutes until crust and topping are lightly browned and filling is bubbling around edges. Let cool before cutting.
Apple variety: Use a mix of sweet and tart apples (Honeycrisp, Granny Smith, Fuji)
Make ahead: Bake pie up to 1 day ahead; store at room temperature
Freezer-friendly: Wrap well and freeze up to 3 weeks
Apple pie spice: Mix 3 tbsp cinnamon + 2 tsp ginger + 2 tsp nutmeg + 1 tsp allspice + 1 tsp cloves
Storage
Section titled “Storage”- Room temperature: 2 days
- Refrigerate: 5 days
- Freeze: Up to 3 weeks
Nutrition (per slice, 8 slices)
Section titled “Nutrition (per slice, 8 slices)”- Calories: ~257
- Protein: 6g
- Carbs: 52g
- Fiber: 7g
- Fat: 5g
Adapted from: Nancy Macklin / Forks Over Knives
Prep: 25 min | Cook: 1 hour 20 min | Serves: 8