Description
This homemade apple crumble pie is a delightful vegan dessert featuring a spiced brown sugar crumble topping that complements the tender, sweet-tart apple filling. Perfect for fall gatherings, it offers classic American flavors in a comforting, dairy-free treat.
Ingredients
For the crust:
- ¾ cup whole-wheat pastry flour (3.25 ounces)
- ¾ cup all-purpose flour (3.25 ounces), plus more for rolling
- 1 tablespoon cane sugar
- ½ teaspoon sea salt
- ½ cup plus 1 tablespoon coconut oil, solid but scoopable
- 3 to 5 tablespoons ice water
For the crumble topping:
- ¾ cup whole-wheat pastry flour
- ⅓ cup whole rolled oats
- ⅓ cup brown sugar
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg, cardamom, or ground ginger
- ⅓ cup firm coconut oil
For the filling:
- 3 pounds (8 medium) Granny Smith or Gala apples, peeled and thinly sliced
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1 tablespoon cornstarch
Instructions
- Make the crust: In a medium bowl, whisk together the whole-wheat pastry flour, all-purpose flour, cane sugar, and sea salt. Transfer half of this flour mixture to a food processor, add the coconut oil by tablespoonfuls, and pulse 12 to 16 times until the mixture starts to crumble. Add the remaining flour and pulse about 8 more times until the mixture resembles coarse sand. Transfer the mixture back to the bowl and sprinkle ice water one tablespoon at a time, folding with a rubber spatula to bring the dough together into a cohesive ball. Knead gently to smooth but avoid overworking. Form into a 1½-inch thick disk, wrap in plastic wrap, and chill for 30 minutes.
- Roll out the dough: Place the chilled dough onto a lightly floured surface or floured parchment paper. Roll into a 7-inch circle, then flip and dust with more flour. Continue rolling to a 12-inch circle. If too firm, rest for 10 minutes at room temperature; if sticky, add flour; patch any cracks. Transfer dough gently to a 9-inch pie plate, trim excess to ½ inch overhang, tuck under, and crimp the edges with your fingers. Cover lightly and chill for 30 minutes.
- Prepare the crumble topping: Pulse together whole-wheat pastry flour, oats, brown sugar, salt, cinnamon, and chosen spice in a food processor until combined. Add coconut oil and pulse until crumbly. If too dry, add cold water tablespoon by tablespoon until larger crumbles form. Set aside.
- Make the filling: Preheat the oven to 375°F (190°C). In a large bowl, toss the sliced apples with lemon juice, vanilla extract, maple syrup, and cornstarch until evenly coated. Optionally, add extra cinnamon to taste.
- Assemble and bake: Fill the chilled pie crust with the apple mixture, then sprinkle the crumble topping evenly on top. Bake for 30 minutes, then lightly cover the pie with foil and rotate the pan. Bake for an additional 15 to 20 minutes until apples are tender and crust is golden brown.
- Cool and serve: Allow the pie to cool at room temperature for 1 hour before serving. Serve with vanilla ice cream if desired.
Notes
- Use firm apples like Granny Smith or Gala for the best texture and flavor balance.
- Ensure coconut oil is solid but scoopable to mimic butter’s texture in the crust and topping.
- Do not overwork the dough to keep the crust tender and flaky.
- Adding extra cinnamon or spice to the filling can enhance warm autumn flavors.
- Resting the dough if too firm makes rolling easier and prevents cracking.
- Cooling the pie before serving helps the filling set for cleaner slices.
- This pie is vegan and suitable for those avoiding dairy and eggs.
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American