Vegan Apple Pie With Cinnamon

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. High five! And you want it to be *vegan*? You, my friend, are speaking my language. Forget those complicated, tear-inducing recipes. We’re about to dive into a vegan apple pie with cinnamon that’s so easy, you’ll wonder why you ever bought one from a store. Prepare for your kitchen to smell like pure autumn heaven!

Why This Recipe is Awesome

Okay, let’s be real. This recipe is awesome because it’s practically **idiot-proof**. Even I, someone who once mistook baking soda for baking powder (don’t ask), managed not to mess it up. It’s perfect for impressing your friends, your family, or just yourself on a Tuesday night when you need a hug in pie form. Plus, it’s vegan, which means you’re being kind to animals and probably feeling a smidge smug about it. And why not? You’re making pie!

It’s also surprisingly quick, especially if you cheat (and we totally will) by using a store-bought pie crust. Who has time to roll out dough when there’s pie to be eaten, am I right? This bad boy delivers maximum cozy vibes with minimum effort. You’re welcome.

Ingredients You’ll Need

Gather your troops! Here’s what you need to conjure this masterpiece:

• **6-8 medium apples:** Any firm, slightly tart apple works wonders here. Think Honeycrisp, Granny Smith, Fuji, or a mix! Just don’t use those mushy ones, unless you want apple sauce in a crust.
• **1/2 cup granulated sugar:** Or a bit more if your apples are super tart. We’re going for sweet, not “puckering my face off.”
• **2 tablespoons all-purpose flour or cornstarch:** This is our secret agent for a thick, luscious filling. No watery pie, please!
• **2 teaspoons ground cinnamon:** Our star player! Don’t skimp on this. If you love cinnamon, add a *tiny* bit more.
• **1/4 teaspoon ground nutmeg (optional, but highly recommended):** Cinnamon’s best friend. Adds that extra warmth.
• **1 tablespoon lemon juice:** A little zing to brighten everything up and prevent the apples from browning too much.
• **2 tablespoons vegan butter:** Chopped into little bits. Adds richness and a delightful melty goodness.
• **1 box (2 count) refrigerated vegan pie crusts:** Your ultimate cheat code. Most store-bought crusts are accidentally vegan, but always double-check the ingredients list!
• **1-2 tablespoons plant-based milk:** For brushing the top crust. Almond, soy, oat – whatever you have handy!

Step-by-Step Instructions

1. **Preheat Power-Up:** First things first, get that oven hot! Preheat it to **425°F (220°C)**. Trust me, skipping this is a rookie mistake.
2. **Apple Prep Party:** Peel, core, and slice your apples into about 1/4-inch thick pieces. Try to keep them somewhat uniform so they cook evenly. Throw them into a large bowl.
3. **Filling Frenzy:** Add the sugar, flour (or cornstarch), cinnamon, nutmeg (if using), and lemon juice to the bowl with your apples. Give it a good toss until all the apple slices are nicely coated. It should look delicious already!
4. **Crust the Basics:** Unroll one of your glorious store-bought pie crusts and carefully fit it into a 9-inch pie dish. No need to pre-bake or anything fancy unless the crust package says so.
5. **Load it Up:** Pour your apple filling into the crust-lined dish. Spread it out evenly. Dot the top of the filling with those little bits of vegan butter. It’s like tiny, buttery surprises waiting to happen.
6. **Top it Off:** Unroll the second pie crust. You can either place it directly over the filling (fancy, I know!) or get creative. Cut it into strips for a lattice top, or use cookie cutters for cute shapes. Whatever you choose, trim the edges and crimp them together with the bottom crust. Seal it up like you mean it!
7. **Ventilation is Key:** Cut a few slits on the top crust (if you didn’t do a lattice) to allow steam to escape. Otherwise, you’ll have a sad, soggy explosion. Not ideal.
8. **Golden Glow:** Brush the top of the pie with a little plant-based milk. This helps it get that beautiful golden-brown color.
9. **Bake Away!** Pop your pie into the preheated oven. Bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to **375°F (190°C)** and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly and tender. If the crust starts browning too fast, you can lightly cover the edges with foil.
10. **The Hardest Part (Waiting!):** Let the pie cool completely on a wire rack for at least 2-3 hours before slicing. I know, I know. It’s torture. But cutting into a hot pie will result in a runny, disappointing mess. **Patience is a virtue, especially with pie.**

Common Mistakes to Avoid

• **Cutting Too Soon:** Seriously, I cannot stress this enough. If you cut into that beautiful, steamy pie too early, you’re going to have a soupy disaster. Let it cool!
• **Skipping the Lemon Juice:** “It’s just a tablespoon, do I really need it?” Yes, you do. It brightens the flavor and stops your apples from looking unappetizingly brown.
• **Not Venting the Crust:** Those little slits aren’t just for show! They let steam out, preventing your top crust from bubbling up or cracking in weird ways.
• **Over-Baking the Crust Edges:** Keep an eye on the crust edges. If they’re browning too fast, a little foil hat can save them from burning.
• **Using the Wrong Apples:** Soft, mealy apples will turn to mush. Stick to firm, baking-friendly varieties for that perfect texture.

Alternatives & Substitutions

Feeling spicy? Or maybe you just ran out of something. No worries, we can roll with it!

• **Spice It Up:** Don’t have nutmeg? No biggie. You can add a tiny pinch of ground cloves or allspice for extra warmth. Or just stick to cinnamon – it’s a classic for a reason!
• **Sugar Swap:** You can absolutely use brown sugar instead of granulated sugar for a deeper, more molasses-y flavor. Maple syrup could work too, but you might need to adjust the flour/cornstarch slightly as it adds more liquid.
• **Gluten-Free Goals:** Many brands now offer excellent gluten-free vegan pie crusts. Go for it!
• **Butterless Wonders:** If you’re out of vegan butter for dotting the top, a tablespoon of coconut oil or even just a splash more lemon juice can work in a pinch, though the butter really does add a nice richness.
• **Make Your Own Crust (If You’re Feeling Ambitious):** Hey, if you’re not in a “lazy chef” mood, you can totally make your own vegan pie crust from scratch! There are tons of great recipes out there using vegan butter or shortening. **FYI**, it’s more effort, but can be super rewarding.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (mostly humorous ones).

Q: Can I use regular butter instead of vegan butter?
A: Well, technically yes, but why hurt your vegan soul like that? This is a *vegan* apple pie, remember? Stick to the plant-based goodness!

Q: What are the best apples for apple pie?
A: IMO, a mix is always best! Granny Smiths for tartness, and Honeycrisps or Fujis for sweetness and great texture. But really, any firm apple will get the job done.

Q: Do I *really* need to let it cool for 2-3 hours? That sounds like torture.
A: Look, I get it. The struggle is real. But if you cut it hot, the filling will be runny and you’ll weep into your pie. So yes, suffer through the cooling period. It’s worth it, I promise.

Q: My pie crust is breaking when I unroll it! What do I do?
A: Deep breaths! Just gently press the tears back together. Pie crust is surprisingly forgiving. A little patch job won’t ruin your pie’s charm.

Q: Can I make this pie ahead of time?
A: Absolutely! Apple pie is actually fantastic the next day. Just cover it loosely and store it at room temperature for up to two days, or in the fridge for up to four. You can even warm it slightly before serving.

Q: What if I don’t have cornstarch or flour for the filling?
A: You could try arrowroot powder as a thickener, using half the amount of cornstarch/flour. Just avoid skipping it altogether, unless you *like* soupy pie.

Q: I hate cinnamon! Can I leave it out?
A: I mean, it’s called “Vegan Apple Pie With Cinnamon,” so that’s a bold move. But hey, it’s your pie! You could use pumpkin pie spice, or just a little nutmeg and allspice for warmth.

Final Thoughts

And there you have it, folks! Your very own, incredibly delicious, and surprisingly easy vegan apple pie with cinnamon. You’ve conquered the oven, tamed the apples, and resisted the urge to cut into a molten pie (hopefully!). Now go impress someone – or yourself – with your new culinary skills. You’ve earned it!

Enjoy every glorious, cinnamony bite. And hey, if you mess up, there’s always next time. Or ice cream. No judgment here.