I have made this vegan apple pie so many times when I needed something quick, without eggs or dairy, yet still delicious. It’s easy to make with what you have at home and is perfect when you don’t feel like complicated desserts or need something vegan. The dough is a yeast dough, and you can easily adapt the apple layer to your taste.
Quick info
Total time: about 1 hour and 40 minutes (including rising and baking)
Preparation time: 20-30 minutes (for the dough and filling)
Rising time: depends on the kitchen temperature, at least 45-60 minutes
Baking time: about 30-35 minutes in total
Servings: 8-10 pieces (depends on the pan and how large you cut)
Difficulty: easy
Recipe type: vegan dessert
Ingredients
1 kg apples
10 tablespoons of water (warm water, not hot)
9 tablespoons of oil
2 tablespoons of sugar (for the dough; for the apples, to taste)
1/2 cube of fresh yeast (about 25 g)
a pinch of salt
flour as needed (for a soft, non-sticky dough)
cinnamon (to taste)
Preparation method
1. In a large bowl, put the warm water, oil, sugar, and a pinch of salt. Add the fresh yeast and mix until completely dissolved.
2. Start adding flour gradually, mixing continuously, until a soft and non-sticky dough forms. Don’t add all the flour at once; adjust according to what the dough needs.
3. Cover the bowl with a clean towel and let it rise in a warm place until the dough doubles in size. This takes at least 45-60 minutes, depending on the room temperature.
4. While the dough is rising, prepare the apples: peel them and grate them using a large grater.
5. Put a pan over medium heat, add a little oil, then the grated apples. Add sugar to taste and sprinkle with cinnamon. Stir occasionally and let them cook until most of the juice evaporates. Remove from heat and let cool slightly.
6. When the dough has risen, divide it into two pieces as evenly as possible.
7. Roll out the first piece of dough with a rolling pin, directly on a floured surface, to the size of the pan you are using. Place parchment paper in the pan or grease the pan with oil and sprinkle a little flour, then lay the sheet of dough.
8. Put the pan in the preheated oven at 180°C for 5 minutes. It doesn’t need to bake completely, just to stabilize the bottom layer a bit.
9. Remove the pan, place the cooled cooked apples in an even layer over the sheet.
10. Roll out the second half of the dough, also with a rolling pin, and place it on top of the apples. Prick it in several places with a fork so it doesn’t puff up while baking.
11. Put the pan back in the oven, also at 180°C, and let the pie bake until it starts to turn a light golden color on top. This takes about 25-30 minutes, depending on the oven.
12. Let it cool before cutting. If you like, you can sprinkle powdered sugar on top after it has cooled.
Why I make this recipe often
I love it because it’s quick, doesn’t have complicated ingredients, and is a solution for vegan desserts. Apples are available almost anytime, and the dough turns out fluffy without much hassle. You can make this pie even when you have guests and don’t have time for elaborate desserts.
Tips and variations
Tips
The dough can be rolled out more easily if you lightly grease the rolling pin with oil.
If it seems too soft after rising, sprinkle a little flour on the table when rolling it out.
For the apples, adjust the sugar based on how sweet the fruit is.
Let the apples cook down well, otherwise, the pie may remain wet in the middle.
Substitutions
If you don’t have fresh yeast, you can use dry yeast (about 7 g), but dissolve it the same way, with sugar and warm water.
You can use any type of apple, noting that tarter apples need more sugar.
White sugar can be replaced with brown sugar if you prefer a more caramelized flavor.
Variations
You can add chopped nuts along with the apples for added texture.
If you’re not vegan, the dough can tolerate milk instead of water, and the pan can be greased with butter.
Sometimes I sprinkle breadcrumbs on the bottom layer to absorb the apple juice, but it’s not necessary.
Serving ideas
Cut into cubes or slices. It goes well with tea, especially cold, a few hours after it’s made.
Frequently asked questions
Why do I need to pre-bake the bottom layer before adding the apples?
The bottom dough doesn’t get too soft from the apple juice if it’s pre-baked for a few minutes. This way, it bakes well and doesn’t stick.
Can I make the recipe with other fruits?
Yes, but they need to be fruits that don’t release too much juice, like pears or plums. Apples are the easiest to work with.
How much sugar do I put on the apples?
It depends on how sweet the apples are and how sweet you want the pie. I use 2-3 tablespoons, but you can taste and adjust.
Can it be made with dry yeast?
Yes, it works with 7 g of dry yeast, dissolved with sugar and warm water before adding it to the dough.
Nutritional values
Estimated per serving (from 10): approximately 180-200 kcal. The pie is quite light: carbohydrates 35-40 g, fats 3-4 g, proteins 2-3 g per slice. The data is approximate and may vary depending on how much sugar or oil you actually use.
Storage and reheating
The pie keeps well covered at room temperature for up to 2 days. If you want it softer, you can keep it in the fridge, but the dough will harden a bit. I don’t recommend reheating in the oven as it may dry out; it’s better at room temperature.
Quick info
Total time: about 1 hour and 40 minutes (including rising and baking)
Preparation time: 20-30 minutes (for the dough and filling)
Rising time: depends on the kitchen temperature, at least 45-60 minutes
Baking time: about 30-35 minutes in total
Servings: 8-10 pieces (depends on the pan and how large you cut)
Difficulty: easy
Recipe type: vegan dessert
Ingredients
1 kg apples
10 tablespoons of water (warm water, not hot)
9 tablespoons of oil
2 tablespoons of sugar (for the dough; for the apples, to taste)
1/2 cube of fresh yeast (about 25 g)
a pinch of salt
flour as needed (for a soft, non-sticky dough)
cinnamon (to taste)
Preparation method
1. In a large bowl, put the warm water, oil, sugar, and a pinch of salt. Add the fresh yeast and mix until completely dissolved.
2. Start adding flour gradually, mixing continuously, until a soft and non-sticky dough forms. Don’t add all the flour at once; adjust according to what the dough needs.
3. Cover the bowl with a clean towel and let it rise in a warm place until the dough doubles in size. This takes at least 45-60 minutes, depending on the room temperature.
4. While the dough is rising, prepare the apples: peel them and grate them using a large grater.
5. Put a pan over medium heat, add a little oil, then the grated apples. Add sugar to taste and sprinkle with cinnamon. Stir occasionally and let them cook until most of the juice evaporates. Remove from heat and let cool slightly.
6. When the dough has risen, divide it into two pieces as evenly as possible.
7. Roll out the first piece of dough with a rolling pin, directly on a floured surface, to the size of the pan you are using. Place parchment paper in the pan or grease the pan with oil and sprinkle a little flour, then lay the sheet of dough.
8. Put the pan in the preheated oven at 180°C for 5 minutes. It doesn’t need to bake completely, just to stabilize the bottom layer a bit.
9. Remove the pan, place the cooled cooked apples in an even layer over the sheet.
10. Roll out the second half of the dough, also with a rolling pin, and place it on top of the apples. Prick it in several places with a fork so it doesn’t puff up while baking.
11. Put the pan back in the oven, also at 180°C, and let the pie bake until it starts to turn a light golden color on top. This takes about 25-30 minutes, depending on the oven.
12. Let it cool before cutting. If you like, you can sprinkle powdered sugar on top after it has cooled.
Why I make this recipe often
I love it because it’s quick, doesn’t have complicated ingredients, and is a solution for vegan desserts. Apples are available almost anytime, and the dough turns out fluffy without much hassle. You can make this pie even when you have guests and don’t have time for elaborate desserts.
Tips and variations
Tips
The dough can be rolled out more easily if you lightly grease the rolling pin with oil.
If it seems too soft after rising, sprinkle a little flour on the table when rolling it out.
For the apples, adjust the sugar based on how sweet the fruit is.
Let the apples cook down well, otherwise, the pie may remain wet in the middle.
Substitutions
If you don’t have fresh yeast, you can use dry yeast (about 7 g), but dissolve it the same way, with sugar and warm water.
You can use any type of apple, noting that tarter apples need more sugar.
White sugar can be replaced with brown sugar if you prefer a more caramelized flavor.
Variations
You can add chopped nuts along with the apples for added texture.
If you’re not vegan, the dough can tolerate milk instead of water, and the pan can be greased with butter.
Sometimes I sprinkle breadcrumbs on the bottom layer to absorb the apple juice, but it’s not necessary.
Serving ideas
Cut into cubes or slices. It goes well with tea, especially cold, a few hours after it’s made.
Frequently asked questions
Why do I need to pre-bake the bottom layer before adding the apples?
The bottom dough doesn’t get too soft from the apple juice if it’s pre-baked for a few minutes. This way, it bakes well and doesn’t stick.
Can I make the recipe with other fruits?
Yes, but they need to be fruits that don’t release too much juice, like pears or plums. Apples are the easiest to work with.
How much sugar do I put on the apples?
It depends on how sweet the apples are and how sweet you want the pie. I use 2-3 tablespoons, but you can taste and adjust.
Can it be made with dry yeast?
Yes, it works with 7 g of dry yeast, dissolved with sugar and warm water before adding it to the dough.
Nutritional values
Estimated per serving (from 10): approximately 180-200 kcal. The pie is quite light: carbohydrates 35-40 g, fats 3-4 g, proteins 2-3 g per slice. The data is approximate and may vary depending on how much sugar or oil you actually use.
Storage and reheating
The pie keeps well covered at room temperature for up to 2 days. If you want it softer, you can keep it in the fridge, but the dough will harden a bit. I don’t recommend reheating in the oven as it may dry out; it’s better at room temperature.