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Vegan Caramel Apple Pie

Vegan Caramel Apple Pie

This Vegan Caramel Apple Pie is the perfect twist to a classic. Learn how to make a completely homemade vegan pie from scratch!

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 slices Calories: 552kcal 
Author: Larisha Bernard

For the caramel inside the pie

▢6 tablespoon vegan butter
▢½ cup vegan cane sugar
▢½ cup brown sugar
▢¼ cup water
▢¼ teaspoon salt

For the vegan pie crust (need double if doing top and bottom)
▢1 ½ cups flour
▢¼ teaspoon salt
▢¼ teaspoon vegan cane sugar
▢9 tablespoon vegan shortening
▢¼ cup unsweetened almond milk (sub for any non dairy milk)
▢⅛ tsp vanilla extract

For the Vegan Apple Pie Filling
▢6 granny smith apples
▢½ cup brown sugar
▢¼ cup vegan cane sugar
▢¼ cup maple syrup
▢¼ teaspoon nutmeg
▢¼ teaspoon salt
▢½ teaspoon vanilla
▢2 teaspoon cinnamon
▢1 pinch cardamom (1/16th of a tsp)
▢1 zest from 1 lemon
▢2 tablespoon lemon juice
▢2 tablespoon cornstarch (can sub with arrowroot powder)
▢½ cup pecans, walnuts, or peanuts chopped after measuring, optional


For the caramel inside the pie

  • Pour all the ingredients into a small pot over medium hot.
  • Stir together often until butter has completely melted.
  • Bring to a boil and immediately remove from heat. Let cool to room temperature.
    *It will not be thick.

For the vegan pie crust

  • *Note: If you desire a top crust layer, then double the ingredients for the crust, and then split the dough in half once made.
  • In a large bowl, add the flour, salt, and sugar. Stir together with a fork. 
  • Cut vegan shortening into tablespoon size cubes and then using a fork combine together until crumbly. 
  • Pour in milk and vanilla.
  • Stir until combined. 
  • Use hands to form a dough ball. 
    *If you doubled, split in half and place half in the fridge until later. Continue with other half.
  • Lay a piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top.  
  • Roll out into a circle about 10-11 inches. Press down into pie pan.
  • Pinch or design the edges however you want.
  • Place inside the fridge while you make your filling.

For the Vegan Pie Filling

  • Peel the apples, then core them.  Slice them to be ⅛ to ¼ inch thick, trying to keep them all roughly the same size. 
  • Into a large pot or dutch oven, add the sliced apples and all the remaining ingredients except the arrowroot powder. Stir all the ingredients around very well. 
  • Turn the heat on medium and stir occasionally for 15 minutes.
  • Stir in the cornstarch until combined and turn off heat. 
  • Pour the entire contents of the pot onto a parchment lined sheet pan and shake so the apples are in an even layer. Let cool to room temperature.  
  • Once cooled, remove pie pan from fridge and pour half of the caramel sauce into the bottom.
    *Make sure caramel is NOT hot.
  • Add the chopped nuts.
  • Scoop the apples up and place them into your pie crust lined pie plate. You don’t want all the juice, but the little bit from scooping is okay.
  • Move the apples around so there are little to no gaps. Around the outer edge of the pie crust, you can use the curved side of the apple to get more in. Gently shake the pie plate to wiggle them around. 
  • Pour the remaining caramel evenly over the top.
  • If using a top layer of pie crust, remove from fridge and roll it out as direct with the bottom layer. Make any designs and place that on top and arrange as desired.
    If you are not doing a design and just add a solid top, cut slits in the center for steam to vent through. 
  • Put the pie in the freezer for 15 minutes. 
  • Preheat to 425 degrees. 
  • Brush the entire top of the pie with dairy free milk, including the edges and any designs. 
  • Place pie on a parchment lined baking sheet. 
  • Bake for 50 minutes. 
  • Pull the pie out of the oven if any spots look light, brush with vegan butter gently. If you pie crust looks dark, cover with foil very carefully.
  • Bake for another 10-15 minutes or until golden brown. 
  • Remove, let cool to room temperature before serving. 
  • Top with caramel, dairy free whipped topping or ice cream. 


*The caramel sauce that goes into the pie is kept thin so that it doesn’t overcook while baking.  Click on the link under the toppings to make a thick caramel sauce to drizzle over the top when done if desired. 
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 


Serving: 1slice | Calories: 552kcal | Carbohydrates: 92g | Protein: 3g | Fat: 22g | Saturated Fat: 5g | Sodium: 308mg | Potassium: 230mg | Fiber: 4g | Sugar: 66g | Vitamin A: 475IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 1mg


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