Make classic apple crumb pie vegan-friendly with this easy dairy-free flour crust. Take your dessert to the next level by whipping up a can of coconut cream into vegan whipped cream to dollop on top.

Devon O'Brien
Source:, November 2016




Instructions Checklist
  • To prepare crust: Combine 1 cup plus 2 tablespoons flour and the salt in a large bowl or food processor. Cut in cold shortening using a pastry blender, two knives or by pulsing in the food processor until pebble-size pieces form. Add ice water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together. Pat the dough into a 5-inch disk. Lightly flour a large sheet of plastic wrap, place the dough in the center and wrap it up. Refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.

  • Meanwhile, prepare filling: Combine apples, 1/2 cup brown sugar, lemon juice and 1/2 teaspoon cinnamon in a large bowl. Let stand for at least 10 minutes. Add cornstarch and toss to coat.

  • Preheat oven to 375 degrees F.

  • Roll the dough into a 12-inch round between two pieces of parchment paper. Remove the top sheet; gently invert the dough into a 9-inch pie pan (not deep-dish). Remove the second sheet of parchment. Trim the dough to an even overhang all the way around. Patch any cracks with the extra dough. Fold the dough under to form a double layer of crust around the edge. Crimp the edges. Mound the filling into the crust. Bake the pie for 20 minutes.

  • Meanwhile, prepare topping: Combine oats, flour, brown sugar and cinnamon in a medium bowl. Cut in shortening with a pastry blender or two knives.

  • Sprinkle the topping over the pie and continue baking until the filling is bubbling and the crust and topping are golden, about 40 minutes more. Cool for at least 1 hour before serving.


To make ahead: Prepare dough (Step 1) and refrigerate for up to 2 days.

Equipment: 9-inch pie pan (not deep-dish), parchment paper, pie weights

Nutrition Facts

264.3 calories; protein 3.1g 6% DV; carbohydrates 42.2g 14% DV; exchange other carbs 3; dietary fiber 3.1g 13% DV; sugars 23.8g; fat 10g 15% DV; saturated fat 4.8g 24% DV; vitamin a iu 34.4IU 1% DV; vitamin c 4.1mg 7% DV; folate 9.6mcg 2% DV; calcium 22.4mg 2% DV; iron 2.3mg 13% DV; magnesium 5.9mg 2% DV; potassium 123.5mg 4% DV; sodium 62.7mg 3% DV; thiaminmg 4% DV; added sugar 15g.