Vegan Apple Pie with Streusel
Fall is on the doorstep and what could be better than enjoying a delicious vegan apple pie? The buttery streusel (crumble) on top makes this fall dessert really special and tasty.
This apple streusel pie is vegan, gluten-free, refined sugar-free can be made nut-free, and even grain-free. It’s incredibly delicious and will make your kitchen smell like heaven on earth. I am not kidding! I wish my kitchen could have this apple cinnamon scent all day, every day, haha. So maybe I should bake this vegan apple pie every single day.
For the pastry, I used a gluten-free flour mixture, margarine, flax egg, and coconut sugar. I actually “mixed” the dough with my hands because I was too lazy to use the food processor and clean it afterward (story of the day lol). But you can, of course, use a food processor, I am sure it works equally fine.
Vegan Apple Pie Filling
The filling consists of delicious sweet apples, cinnamon, coconut sugar, lemon juice or lime juice and a little bit of tapioca starch. You can also add raisins, rum extract, and vanilla extract if you like. Enjoy this vegan apple pie with dairy-free vanilla ice cream on top because the combination hot/cold is simply unbeatable.
This vegan apple pie is:
- Plant-based (egg-free, dairy-free)
- Can be made nut-free and grain-free
- Perfect for fall
- Refined sugar-free
- Easy to make
The pie is not covered with a second pie crust, just with streusel. You will just need to crumble the streusel on top and don’t have to deal with rolling out a second pie crust and placing it on top of the apple filling. I mean, you actually can do it, however, I really love easy recipes and adding the streusel on top is so much easier, trust me!
This vegan apple pie with streusel is the perfect fall dessert. It will make your kitchen smell like heaven and sweeten up your day. The recipe is vegan, gluten-free, can be made nut-free and refined sugar-free.
- 3/4 cup white rice flour (120 g) (*see recipe notes)
- 1 cup tapioca flour (110 g) (*see recipe notes)
- 3/4 cup almond flour (90 g) (*see recipe notes)
- 2 flax eggs (2 tbsp ground flax seeds + 5 tbsp water) (*see recipe notes)
- 4 tbsp coconut sugar or brown sugar
- 6 tbsp margarine or vegan butter (84 g)
- pinch of sea salt
- 2 pounds of apples (about 5, peeled and cored)
- 1/2 cup brown sugar or coconut sugar (100 g)
- 2 tbsp tapioca flour or arrowroot flour or cornstarch
- 1 tbsp lemon juice or lime juice
- 3/4 - 1 tbsp cinnamon
- 1/4 cup of raisins (optional)
- few drops of rum extract (optional)
To make the flax eggs, put 2 tbsp ground flax seeds to a bowl, add 5 tbsp water and mix with a whisk. Set aside for 5 minutes.
- Now put all ingredients for the Pastry & Streusel to a food processor and blend until the dough clumps together. If you don't have a food processor, simply add all ingredients for the pastry to a bowl and use your hands to knead the dough until it clumps together. If the dough appears too dry add a tiny bit of cold water.
- Roll the dough into a ball, wrap it in clingfilm and place it into the fridge. Refrigerate for about 30 minutes.
- Meanwhile, peel and core the apples and chop into slices (approximately 0.2 inches / 0.5 cm thick). Add the apples and all other "Filling ingredients" to a large pot and stir to combine over medium heat. Let simmer for about 2 minutes and turn off the heat. Taste it. If you think it's not sweet enough add more sugar to taste.
- Preheat the oven to 360 degrees F (180 degrees C) and brush an 8-inch pie pan (or a springform) with either coconut oil or margarine (vegan butter). Set aside.
- Remove the dough from the fridge. Save about one third for the Streusel and roll out the remaining dough to fit the bottom of the pan. Press it into the pan and about 2 inches (5 cm) up the sides.
- Add the filling and crumble the streusel on top.
- Bake for 45-50 minutes or until golden brown. Let cool until you cut into it. Enjoy this delicious vegan apple pie!
- You can use arrowroot flour instead of tapioca flour.
- One reader commented that it works perfectly to use 230 grams of 1 to 1 Bob’s Red Mill baking flour (gluten-free) plus 90 grams of almond flour.
- To make the recipe nut free, you can use ground shredded unsweetened coconut instead of almond flour.
- You can use ground chia seeds instead of ground flax seeds.
- If you want to make the recipe grain-free you can experiment with using either buckwheat flour (instead of rice flour) or adding more almond flour. This will, however, change the consistency of the dough and you might need to add some water if the dough is too dry or adding more flour if it's too wet.