Apple Pie with Vegan Pie Crust

Baked in individual Dutch ovens these little gems come out of the oven with a piping hot apple-y, cinnamon-y filling and perfectly flaky, browned crust.

Peach Cobbler

My Apple Pie with Vegan Pie Crust is a family favorite. We all love a nice crispy, sweet, yet tart apple and we pick them every Fall at one of the many local farms here in Rhode Island. Our favorite varieties include the Macoun, Courtland, and Granny Smith. These varieties grow and thrive wonderfully in our New England climate.

When I bake with apples I consider a couple of things. Baking apples should hold their shape when cooked, so the chunks of fruit won’t turn into applesauce in the oven. Tart, yet sweet varietals such as Granny Smith, Honey Crisp, Pink Lady, Braeburn, are all great options. I usually use Granny Smith for my baking, because they retain their shape and the flavor is a little bit tart and not too sweet.


A vegan food journal with fresh, delicious recipes.

Hello, I'm Denise.

I love to eat, garden, travel, and do yin yoga! I make plant-based recipes and photograph them from my 1920’s, remodeled apartment in Rhode Island. I've always loved fresh basil. Put some fresh basil leaves on a piece of cardboard, drizzle on a little olive oil and sea salt, and I'd be tempted to eat it! ❤️

Peach Cobbler

This recipe is based on my Mom’s pie crust recipe only I make it the convert it to a vegan pie crust with a few ingredient changes. A heads up: the pie dough has to chill before you start handling it. And, though the recipe is easy to make, it take some time. If you want to get a jump on things, you can make both the crust and the filling a day or two in advance – find a few tips in the post below. I think you’ll love these apple pies with vegan pie crust in mini Dutch ovens as much as I do.

Peach Cobbler

Why Use a Mini Dutch Oven for These Mini Apples Pies with Vegan Pie Crust?

The best things often come in small packages! Smaller scale is often better!

    • Charming and Cozy! The classic apple pie is no doubt delicious, but when you bake it in individual mini Dutch ovens it’s just that much more cozy and heart-warming!
    • Flavors! Condensing the ingredients in a smaller dish enhances the cinnamon-y, sugary flavors. The apples stay a little more crisp (if you want).
    • The Vegan Pie Crust – The vegan pie crust bakes perfectly on the small scale. The edges brown perfectly and the middle cooks through easily.


Apple Pie Filling Recipe Ingredients

A few simple ingredients combine to make this warm, homey apple pie filling.

    • Apples – Of course! You’ll need a sturdy apple that will hold its shape and texture without turning to mush when baked. I tend to use Granny Smith apples for this recipe
    • Brown Sugar – Adds sweetness to your tart apples.
    • Nutmeg and Allspice – Riann uses nutmeg and allspice. Nutmeg adds a mild sweetness and a wonderful aroma. Allspice is warming, with a savory and peppery backbone.
    • Cinnamon – It adds a homey, cozy flavor to your recipe
    • Vanilla Extract – Use the real thing here – I prefer Nielsen-Massy Pure Vanilla Extract. In this recipe, the purpose of the vanilla is to enhance the apple compote filling. In short, vanilla makes everything taste better. Stir.
    • Lemon – Fresh squeezed lemon juice cuts the sweetness of the brown sugar a bit and balances the apple pie filling.
    • Cornstarch- Keeps the filling from getting too thin. A little cornstarch goes a long way in this recipe so don’t overdo it!
    • Homemade Pie Crust – Find my flaky vegan pie crust here! You can use store-bought pie dough if you prefer.
    • Sea Salt – To make all the flavors pop!
Peach Cobbler

How To Make Apple Pie Filling

The key here is to cover the apple slices evenly and completely with all the ingredients. Ah! The aromas!

    • Peel and slice the apples and place them in a mixing bowl. You want the apple slices to be thick enough to add to the look of your pies, but thin enough to cook through completely without losing their shape.
    • Next add the dry ingredients.  Add the brown sugar, cinnamon, nutmeg, and allspice. Completely cover all of your apple slices as evenly as possible.
    • Add the wet ingredients – Add the vanilla extract and the lemon juice. and hand stir in a large bowl until apple slices are fully covered.
    • Thicken with cornstarch – Stir in the flour until dissolved and cover each apple slice. Don’t add too much or your apple pie filling will be too dry.
    • Add Salt – Add the salt and stir.

I don’t cook the apple pie filling beforehand. It’s important to keep everything as cool as possible until you pop it in the oven including the pie crust AND the filling. That’s why we don’t cook the apple pie filling ahead of time.

It will cook perfectly in the mini Dutch ovens and create it’s own juices. However, be sure to evenly distribute your apple pie filling into each mini Dutch oven and that includes the juice that is already starting to form.

Peach Cobbler

How to Assemble Your Mini Apple Pie with Vegan Pie Crust

So, you’ve made your apple pie filling and you’ve cooled your dough for at least two hours. Now the fun part!

    • First, roll out your cooled pie dough! It should have been in the fridge for at least 30 minutes.
    • Preheat the oven to 425°. Prepare a baking sheet with parchment paper.
      Then, cut out the top layer of your pie crust –  To do this, turn over your mini Dutch over and use it as a cut out to measure the exact shape and size you want for the pie topping. This works pretty much like a cookie cutter.
    • Form the remaining crust to the inside of the dish – Form the crust to cover the bottom and the sides of your mini Dutch oven. Crimp the edges just like with a larger pie. Then This can be a bit tricky, but if your vegan pie dough has been chilled you won’t have too much trouble.
    • Scoop in your sweet, tart, cinnamon-y apple pie filling into the mini Dutch ovens. Spread out evenly.
    • Place the top crust – Place the round cut out pie crust top on your mini Dutch oven. Make sure it’s touching the edges of the dish. Crimp.
Peach Cobbler

How to Make a Lattice Vegan Pie Crust

A lattice pie crust is so elegant and sophisticated.

First, slice the top pie crust into 1/2 strips. Arrange 3 or 4 of the strips across the top of your pies

Peach Cobbler

Weave in 3 or 4 additional slices to make the criss- cross lattice pattern.

Peach Cobbler

Finesse the steps as necessary. You’ll need to work the strips in and make them even as you go along.

Trim the edges of the lattice, then fold the edge of the bottom crust up and over it so that the edge of the dough is in line with the edge of your pie plate.

Peach Cobbler

Crimp – Crimp the dough with your fingers or a fork.

Brush – Brush the egg wash over the lattice pieces only. The edges will brown on their own since they are closer to the heat.

Finally, bake. Place the pie on the preheated baking sheet in the oven. Bake for 20 minutes, then reduce the heat to 375°F and bake until the filling is bubbling and the crust is golden brown.

Peach Cobbler

Frequently Asked Questions

Here are a few common questions!

    • Does the vegan pie crust stick to the mini Dutch oven. No! I butter the inside before forming the pie crust to fit the bowl. When eating the crust is easily scooped into your fork or spoon
    • Can you change out the fruit? Absolutely! I’ve used pears, peaches and blackberries which are equally delicious!
    • Can you make this ahead of time? I almost always have vegan pie crust in my freezer which makes it so convenient to just grab it when I need it. As for the filling? You can make that ahead too! So, if you have the vegan pie crust AND the apple pie filling already made you can quickly assemble and bake in about 15 minutes!
Peach Cobbler

Mini Apple Pies with Vegan Pie Crust Tips

Just to make things simpler!

    • Be sure the pie crust is cold –  You don’t want the butter in your pie crust to melt before it goes into the oven. It should melt IN the over which creates that wonderful, flaky pie crust. This is also important when you’re forming it to the bottom of the mini Dutch oven. If pie crust gets too warm the butter melts and it loses it malleability. Chill the dough for at least two hours before you roll it out and 30 minutes AFTER you roll it out
    • Make pie crust ahead of time – I almost always have homemade vegan pie crust and vegan puff pastry in the freezer or refrigerator. Because of the butter, pie crust is actually better handed with its cold so the butter won’t melt!
    • Bake the pie on a baking sheet with parchment paper. I got this tip Jeannine over at who to it  from Melissa Clark over at The New York Times. She writes, “The bottom crust of a fruit pie is famously prone to sogginess. Setting the pie directly onto a preheated baking sheet helps the bottom crust brown, as does positioning the pie in the lower third of the oven. In most ovens, the heating elements run along bottom, so placing the pie on a low rack brings the bottom crust closer to the heat source.”
    • Use an apple good for baking – I often use Grammy Smith apples, because of the firm texture. But, I’ve also used Macouns and Courtlands and all three are great. They hold their shape and don’t get too mush. Plus I like my apple pie filling a bit tart and not too sweet.
    • Tent the pie – Use tinfoil to create a tent over you pie it the crust is getting too brown BEFORE the filling starts to boil. You want your filling to boil for a couple of minutes before you pie crust or lattices are completely browned.
Peach Cobbler

Mini Apple Pie with Vegan Pie Crust Variations

These variations are super easy to do!!

    • Change up the filling – I’ve made this recipe with pears, peaches, and blackberries just to name a few. With pears I use less sweet spices and lean towards rosemary or thyme. In the case of blackberries, I use cardamon (delicious!). But, experiment.
    • Use puff pastry – Use my puff pastry recipe instead of the pie crust. You can see my recipe here and also how I used it here with my Vegan Pot Pie recipe.
    • Larger dish – Of course you can assemble the pie crust and apple pie filling into a larger dish. I really like using the minis on occasion to keep things fun and interesting ~

I know this seems like a lot of work – especially the effort it take to keeps the pie crust cool. But, believe me when I say it’s worth the effort and that how the pros get that perfectly browned, flaky crust every time.

These mini apple pies made with vegan pie crust are one of my personal favorites. Once you get the hang of making your own pie crust everything gets simpler from there. If you decide to try this recipe let me know if the comments below. Enjoy!

Peach Cobbler
Apple Pie with Vegan Pie Crust

Apple Pie with Vegan Pie Crust

Denise Keniston - Basil Lover
Baked in individual Dutch ovens these little gems come out of the oven with a piping hot apple-y, cinnamon-y filling and perfectly flaky, browned crust.
5 from 1 vote
Prep Time 25 minutes
Cook Time 40 minutes
Vegan Pie Crust (chill for two hrs before using)) 1 hour
Total Time 2 hours
Course Dessert
Servings 4 people


  • 4 Mini Dutch Ovens optional - same can be made in full-sized pie dish
  • food processor


Apple Pie Filling

  • 6-8 lg granny smith or gala apples (tart apples are best)
  • 1/2 cup brown sugar
  • 1/4 cup cornstarch
  • 1 tbsp cinnamon/nutmeg/allspice mix
  • 1 tsp vanilla extract
  • 1 tbsp freshly squeezed lemon juice
  • 1/4 tsp sea salt

Vegan Pie Dough

  • see recipe here


  • Roll out your chilled pie dough (in the fridge chilling for at least two yours)
  • Preheat the oven to 425°
  • Prepare a baking sheet with parchment paper
  • Cut out the top layer of the pie crust (use ni Dutch oven as a cut out)
  • Form crust to cover the bottom and the sides of you mini Dutch ovens
  • Scoop in sweet, tart apple pie filling
  • Place the round, cutout pie crust onto the top of the filling
  • Crimp the edges
  • Bake at 425° for 20 minutes or until filling is bubbling
  • Drop down to 375° for another 15 minutes or until crust is brown and flaky


Riann’s Vegan Pie Crust Helpful Tips
Tried and true. There are ways Riann has learned to avoid common mistakes.
  1. Cold Butter: Your butter must be cold to the touch. You’re better off freezing and cold enough to cut into cubes. Take the frozen at the last minute before adding it to the food processor. Cold butter gives your dough body. If you use warm or melting butter, your dough be like batter! No!
    2. Flour: Don’t use the flour sparingly. Cover your rolling pin, so it doesn’t stick. Put it on top of the dough so it also won’t stick to the dough. In short, you don’t want this to stick! Liberally dust your baking preparation surface.
    3. Ice cold water: You’ll need water; adding cold water helps keep the butter cold. Even the pulsing of using it in the food processor heats it.
    4. Rolling out the dough: Use a lot of flour to prevent things from sticking or being tacky.
    5. Wrap the dough: Wrap the dough around your rolling pin. If you’ve used enough flour AND your butter is not breaking down, this will work pretty efficiently. However, do your best here. Wrapping the dough around the rolling pin takes practice.
    6. Roll the dough off the pin: Do this slowly so your dough sinks to the bottom of the pie pan. Don’t simply drape it over the top of the mini Dutch oven or pie pan. Let the center fall all the way down the bottom of the dish. Once you’ve laid this groundwork, you can work on the sides. Any patchwork in the dough is easier on the side than on the dead center.
    7. Continue to fit it to the dish: Continue to fit the dough to the inside walls of the plate until the entire inside surface is covered. If you need to patch, that’s okay.
Keyword apple pie, dessert, pie, pie crust, vegan pie crust
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