Vegan Apple Pie Recipe (2024)

I wasn't sure I'd like the crust, but it was good. I used additive-free coconut oil instead of vegan margarine and upped the water to 6 tbsp--no harm to taste or texture. I too wondered what difference having just a tablespoon of barley flour made to the recipe, but I added it as directed. In a high-speed blender, it's easy to reduce barley (or any unusual grain/seed/bean--rice, quinoa, garbanzo, etc.) to flour. For baking temp, I checked another pie recipe, which called for 375F.

I made this pie for my daughter who is on a health kick and my husband. I was not sure if my husband or I would enjoy it, but it was quite delicious. I baked the pie at 350 degrees. It was gone by the end of the night. I did use the Earth balance and I used all whole wheat flour. It worked out fine without the barley flour.

Really good pie, with a few modifications. I topped with crushed walnuts and pomegranate seeds. iI was not too sweet, but sweet enough for my taste. For my kids I drizzled a little bit of maple syrup over the seeds and walnuts before serving. I will surely make it again, especially after apple picking

The barley flour gives the crust a dense nutty flavor. It will work without it, but the texture and taste will be slightly different. But if you do not want to invest in the barley flour, the pie will still be delicious.

Step 4 says to use the remaining 1 cup of apple juice, so I think ? must mean 1/3 cup.

I loved this pie. It was really easy to make and just the right amount of sweetness without any added sugar. I served it in a bowl with soy ice cream. I would definitely make this again.

We're vegan and enjoyed this simple, rustic pie. The filling was delicious--flavorful and not too sweet. I mistakenly used straight whole-wheat flour instead of whole-wheat pastry flour, and my crust was a little bitter. Next time I'll use the whole-wheat pastry flour, or a blend of white and whole-wheat flours. I ground whole barley in a coffee grinder to make barley flour, which added a nice flavor to the crust. The pie took an hour to cool, set up beautifully, and was easy to cut.

Had thirty people over for the New Years. I needed something easy and fast and not too decadent to balance all the honey cakes and chocolate covered fruit. This did the trick.

I didn't have whole wheat pastry flour, so I found online the conversion for whole wheat pastry, to whole wheat, which was 1 cup of pastry flour equals one-helf cup of whole wheat flour, so I used 3/4 cup of whole wheat. Ended up with a small crust. I would like to hear suggestions on what to do if you don't have pastry flour.

I wanted to love this recipe but had problems with the filling. I cooked as directed and the apples turned to mush. It ended up being much lower than the lip of the pie dish

I think a few steps are left out of this recipe - no indication of whether or not the crust should be baked first and for how long. I guessed and quite frankly it turned out very tough

Made this. The crust was quite hard and cardboard-ish--unpleasant to me. If I make it again, I'll use an olive oil pie crust---recipes are available via online search. I used the apple filling (veganized) which is describe in the Claudia Fleming apple crostata recipe available via the NYT recipes section. It was good. I think the filling described here is gimmicky because the use of apple juice definitely adds sugar, even if it isn't refined sugar.

Wish the directions were more precise about how to make the crust. Does "add the butter substitute" mean cut cold pieces into the flour with a pastry cutter, as you typically do with a pastry dough? Not clear.

This pie is absolutely delicious - my husband loved it as well. I found that the apples didn't need 15 minutes on the stove - I cooked for about 5-7 minutes and then let it sit with the lid on for a few minutes. The kuzu is a great addition and so healthy! I ended up using a gluten free pie crust but will have to try the one in the recipe another time, looks really great with the barley flour. Thanks so much! I will DEFINITELY make this again!

This was really wonderful, love the contrast between the earthy crust and the sweet filling. I made my pastry super thin (more like a strudel really and covered the top too- it was wonderfully crunchy and flaky. Definitely will make this again

what type of apples?

Really enjoyed making this! Was very simple. I'm new to making so make sure you cool the apple mixture down before spooning onto the crust. Gave me a soggy bottom!

Have not made this pie yet but plan to tomorrow. Went to three stores and couldn't find barley flower.Don't really want to use my coffee grinder for barley.

Also! I used 3 apples and a pear and then thought it was too little amount so I added another apple after it had cooked for 15 mins and before it baked. Delish.

I added some sugar both in the crust and the filling and used currants instead and it was super yummy. Maybe 2-3 tablespoons sugar in the crust and 1/3 cup sugar in the filling.

We're vegan and enjoyed this simple, rustic pie. The filling was delicious--flavorful and not too sweet. I mistakenly used straight whole-wheat flour instead of whole-wheat pastry flour, and my crust was a little bitter. Next time I'll use the whole-wheat pastry flour, or a blend of white and whole-wheat flours. I ground whole barley in a coffee grinder to make barley flour, which added a nice flavor to the crust. The pie took an hour to cool, set up beautifully, and was easy to cut.

This pie isn't sugar free. There's lots of sugar in apple juice and some in raisins.

Had thirty people over for the New Years. I needed something easy and fast and not too decadent to balance all the honey cakes and chocolate covered fruit. This did the trick.