Another classic made Vegan!
Dolly & Rachel-Inspired Vegan Apple Pie with Crumb Topping
A vegan, from-scratch adaptation of Dolly Parton and Rachel Parton George's Apple Pie with Crumb Topping, with tender spiced apples and an oat-brown-sugar crumb topping.
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Servings: 8 servings
Equipment
- 9-inch pie plate
- Large cast-iron skillet
- Food processor
- Rolling Pin
- Baking sheet
Ingredients
From-Scratch Vegan Pie Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon fine salt
- 1 teaspoon granulated sugar
- 1/2 cup cold vegan butter cut into small cubes
- 3 to 5 tablespoons ice water
Apple Filling
- 1/4 cup vegan butter
- 7 to 8 Granny Smith or Honeycrisp apples peeled, cored, and cut into wedges
- 2/3 cup granulated sugar
- 1 teaspoon lemon juice
- 1/4 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 tablespoon all-purpose flour
- 1 tablespoon cornstarch
Oat Crumb Topping
- 1 cup old-fashioned rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold vegan butter sliced
Instructions
- Make the crust first. Whisk the flour, salt, and sugar together. Cut in the cold vegan butter until the mixture contains pea-size pieces. Add ice water 1 tablespoon at a time just until the dough holds together. Shape into a disk, wrap, and chill for 30 minutes.
- Heat the oven to 400°F. Roll the chilled dough into a circle large enough to fit a 9-inch pie plate. Press it into the plate, trim and crimp the edge, then refrigerate the crust while you prepare the filling and topping.
- Melt the vegan butter in a large cast-iron skillet over medium-high heat. Add the apple wedges and cook for 2 minutes.
- Stir in the granulated sugar, lemon juice, salt, cinnamon, nutmeg, and cloves. Continue cooking for about 10 minutes, stirring occasionally.
- Sprinkle the flour and cornstarch over the apples and stir well. Cook for another 2 to 3 minutes, until the juices visibly thicken. Transfer the filling to a bowl and let it cool to room temperature.
- Make the crumb topping in a food processor. Pulse the rolled oats, brown sugar, granulated sugar, salt, and cinnamon a few times to combine. Add the cold vegan butter and pulse again just until the mixture becomes coarse and crumbly.
- Spread the cooled apple filling evenly in the chilled crust, then scatter the oat crumb topping over the apples.
- Place the pie on a baking sheet to catch any bubbling juices. Bake at 400°F for 15 minutes. Reduce the oven temperature to 350°F and continue baking for about 30 minutes, until the topping is golden brown and the filling is bubbling.
- Let the pie cool for at least 20 minutes before slicing and serving.
Notes
Vegan adaptation inspired by 'Apple Pie with Crumb Topping' in Good Lookin' Cookin': A Year of Meals - A Lifetime of Family, Friends, and Food by Dolly Parton and Rachel Parton George. The original uses dairy butter and allows a store-bought or homemade pie crust. This version uses vegan butter throughout and includes a from-scratch vegan crust so no packaged crust is required. The apple quantities, spices, thickening method, oat crumb structure, and two-temperature baking method are based on the photographed cookbook recipe.