Vegan Apple Pie in a Pecan Crust
Prep time
Cook time
Total time
Recipe from Hearty Vegan Meals for Monster Appetites by Celine Steen and Joni Marie Newman.
Serves: 8 servings
For the Pecan Crust:
  • ¾ cup (74 g) pecan halves
  • 1½ cups (180 g) whole wheat pastry flour
  • ¼ cup (55 g) packed light brown sugar
  • Pinch fine sea salt
  • ¼ cup (56 g) dairy-free buttery spread or sticks
  • ¼ cup (60 ml) dairy-free milk beverage, as needed
For the Apple Filling:
  • 4 large Granny Smith or other good-for-baking apples, peeling optional, cored, quartered, cubed into bite-size pieces
  • 2 tablespoons (28 g) dairy-free buttery spread or sticks
  • 3 tablespoons (45 ml) dairy-free milk beverage or fresh lemon juice, divided
  • ½ cup (110 g) packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons apple cider vinegar
  • Pinch fine sea salt
  • 1 tablespoon (8 g) cornstarch
To Make the Pecan Crust:
  1. Preheat your oven to 375°F (190°C, or gas mark 5) and lightly grease a 9-inch (23-cm) pie plate.
  2. Add the pecans, flour, sugar, salt and dairy-free butter to a food processor. Pulse a few times to grind the pecans and combine.
  3. Add the milk beverage, a little at a time, just until the dough sticks together when pinched.
  4. Evenly crumble the dough into the prepared pie plate, and press it down to cover the whole bottom and sides of the plate. Make sure no cracks are left so that the filling has no chance to seep down through them. Alternatively, you can roll out the crust on a lightly floured surface and carefully transfer it into the pie plate to fit it in. You can also optionally reserve a generous handful of the crust to crumble on top of the filling as it bakes.
  5. Cover the crust with a piece of parchment and pie weights. Pre-bake for 24 minutes.
In the meantime, Make the Apple Filling:
  1. Combine all ingredients (only 2 tablespoons [30 ml] of the milk beverage or lemon juice, and save the cornstarch for later!) in a pot. Bring to a boil, lower heat and cook on medium for 14 minutes, stirring often. The syrup must be rather thick and the apples just barely tender without falling apart.
  2. Combine the remaining milk beverage or juice with the cornstarch in a small bowl. Add it to the apple mixture, stirring well, and cook for another 2 minutes until thickened.
  3. Place the filling evenly into the crust. Bake for another 24 minutes, or until the edges of the crust are golden brown.
  4. Place the pie plate on a wire rack to cool.
  5. As is customary with pies, the first slice might be a mess: a good excuse to sacrifice yourself and have at it before anyone else does. Awfully sweet of you, innit?
Diet type: Vegan, Dairy free, Egg free, Peanut free, optionally Soy free
Recipe by Go Dairy Free at