Butterless Apple Pie Recipe

About Apple Pie Recipe

While traditional pie crusts typically require butter and cold water, my method is simpler and yields a perfectly flaky crust.

The secret lies in using vegan-friendly olive oil, which provides just the right amount of fat for the crust dough. The result is a crisp crust that pairs beautifully with sweet, tender apples.

You can either cover the apple pie entirely with the vegan crust dough or create an attractive lattice design. Regardless of the method, this dessert is sure to impress!

Unlike classic butter-based crusts that require chilling and careful handling, this olive oil dough is much more straightforward and beginner-friendly. There’s no need to worry about melting butter or overworking the dough, making it a quicker option when time is of the essence but you still want to bake something comforting and festive.

In this recipe, I use a 2:1 ratio of whole wheat flour to all-purpose flour. Incorporating whole wheat flour not only enhances the crust’s wholesomeness but also adds a subtle nutty flavor that complements the warm spices and natural sweetness of the apples.

The apple filling is gently spiced, not overly sweet, and balances perfectly with the light crispness of the crust.

Whether you’re preparing this for a celebration, a weekend treat, or simply to enjoy the seasonal bounty of apples, this vegan apple pie is a recipe you’ll find yourself returning to time and time again.

How to Make Apple Pie

Prepare Pie Dough

This delightful apple pie begins with a straightforward, plant-based pie dough.

1. In a sieve over a large bowl, combine 1 cup of whole wheat flour, ½ cup of all-purpose flour, and ½ teaspoon of salt.
2. Sift the ingredients together into the bowl.
3. Add ¼ cup of olive oil.
4. Using your fingertips, mix the olive oil into the flour until you achieve a breadcrumb-like texture. This step is crucial for creating a flaky, crisp pie crust.
5. Gradually add water, a splash at a time, while continuing to work the mixture into a dough.
6. Combine just enough water to bind the mixture into a cohesive dough. Avoid kneading! Gently form the dough into a ball and cover it.

Make Apple Filling

7. Prepare the apples by peeling, coring, and slicing them.
8. In a large bowl, combine the apple slices with ¼ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, 2 tablespoons of demerara sugar (or brown sugar, granulated sugar, or raw sugar), and 2 tablespoons of whole wheat flour.
9. Mix well to ensure all apple slices are coated.

Assemble Apple Pie

10. Lightly flour a clean work surface, then divide the dough in half (or into four equal parts for smaller pies). Set aside all but one section of the crust dough.
11. Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit) for 15 minutes before baking.
12. Using a rolling pin, roll out the dough into an even layer about ¼ inch thick, dusting with flour as needed to prevent sticking.
13. Transfer the rolled dough to a greased pie pan, gently pressing it into place.
14. Evenly distribute the apple filling over the bottom crust.
15. Top the apple slices with a few drops of olive oil or dots of vegan butter to prevent the juices from bubbling over during baking.
16. Cover the pie with another layer of rolled dough, crimping the edges to seal. Cut a small slit in the center of the top crust to allow steam to escape.

Make Lattice Pie Crust

16. For a lattice design, roll out another section of dough and cut it into strips. Lay the strips across the pie, weaving them together as desired.
17. Brush the crust with soy milk or any plant-based milk, then sprinkle raw sugar and ground cinnamon on top.

Bake

19. Bake the apple pie in the preheated oven for 50 to 60 minutes, or until the crust is golden brown. Keep an eye on it, as baking times may vary depending on your oven.

Serving & Storing Suggestions

Serve the apple pie warm or at room temperature, either plain or with a generous scoop of vegan ice cream or whipped cream.

To store leftovers, cover the pie with plastic wrap and refrigerate for up to a week. You can also freeze the pie for about a month; just warm it in the oven before serving.

Expert Tips

1. Apple varieties: Use tart-sweet or sweet apple varieties for the best flavor. Options include Golden Delicious, Granny Smith, Pink Lady, Honeycrisp, and Braeburn. In India, Shimla, Kashmir, or Kinnaur apples work well. Mixing two to three varieties can enhance the flavor.
2. Flour choices: This recipe can be made with only whole wheat flour, but the crust will be denser and may require more water.
3. Making the crust dough: The dough should be firm and just brought together without kneading. Over-mixing can make it tough.
4. Fats you can use: Sunflower oil or any neutral-flavored oil can replace olive oil. For a rich crust, refer to an all-butter pie crust recipe.
5. Sweeteners: Use any sweetener you prefer, such as demerara sugar, brown sugar, or maple syrup.
6. Spice substitute: If you don’t have nutmeg, you can omit it; the pie will still taste delicious with just cinnamon.
7. Storage: Leftovers can be wrapped and refrigerated for up to 7 days or frozen for about a month.
8. Scaling: This recipe can easily be halved or doubled to adjust servings.

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