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  • Prep-time: / Ready In:
  • Makes one 9-inch pie

This vegan apple pie is fruity, crumbly, and oh-so-delicious. It all starts with an oat-based crust that harnesses the sticky sweetness of dates for both flavor and shape as you press it into the pie tin. Next, a precooked filling of spiced apples ensures a tender interior that bakes quickly in the oven so you can get a slice on your plate without a long wait. But the crown jewel of this recipe is the almond butter and oat crumble topping, which is infused with the warming flavors of apple pie spice. A perfect crunchy complement to the moist filing, every ounce of this autumnal dessert is begging for a second serving. Free of oil and refined sugar, make this pie as a festive centerpiece for your vegan Thanksgiving feast!

For more vegan pie recipes, check out these tasty ideas:

Ingredients

  • ½ cup pitted whole dates
  • 3 cups rolled oats
  • ¼ teaspoon sea salt
  • ¼ to ⅓ cup unsweetened, unflavored plant-based milk
  • 6 medium apples, peeled, cored, and sliced (6 cups)
  • 2 tablespoons lemon juice
  • ½ cup unsweetened applesauce
  • ¼ cup pitted dates, chopped
  • ¼ cup apple cider
  • 1 tablespoon + ¼ teaspoon apple pie spice
  • 2 tablespoons maple syrup
  • 2 tablespoons no-salt-added almond butter
  • 2 tablespoons white whole wheat flour

Instructions

  1. Preheat oven to 350°F. For piecrust, in a small bowl combine ½ cup whole dates and enough boiling water to cover. Let stand 10 minutes; drain well. In a food processor combine soaked dates, 2½ cups of the rolled oats, and the salt. Pulse until dates are finely chopped. Gradually add milk, pulsing until dough comes together. Press dough into a 9-inch pie pan, covering the bottom and sides (do not extend over the rim).
  2. For filling, in a large bowl combine apples and lemon juice; toss to coat. Add applesauce, chopped dates, apple cider, and 1 tablespoon of the apple pie spice. Place apple mixture in an extra-large skillet. Cook, covered, over medium about 10 minutes or until apples are tender, stirring occasionally. Pour into piecrust.
  3. For topping, in a medium bowl whisk together maple syrup and almond butter until smooth. Add the remaining ½ cup oats and ¼ teaspoon apple pie spice and the flour. Toss to combine. Spoon topping over pie. Lightly press down.
  4. Bake 45 minutes or until crust and topping are lightly browned and filing is bubbling around edges. Let cool before cutting.

Comments (11)

(5 from 2 votes)
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Carl1 week ago
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Great vegan pie and simple to make. Enjoyed by all.

Marcella2 weeks ago
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I just made some date syrup this week…Based on the instructions above, I’m thinking I can skip the date chopping and soaking, and just use my date syrup, add oats to that, and mix with some plant milk until dough consistency?

Dawn Walker2 weeks ago
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Recipes like this make me crazy. 1/4 cup apple cider? Then what do you do with the rest of the bottle of apple cider? Most of us don’t keep juices in our inventory.

barb2 weeks ago
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My exact thoughts thought when I bought the small bottle. Guess, I’ll be drinking it…

Trish Wenzel4 weeks ago
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Any suggestions to replace almond butter? We can’t have any butters or oil

Laura2 weeks ago
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Almond butter powder reconstituted? I will be using my cashew powder and water .

Kristin4 weeks ago
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Any suggestions for an alternative to oats? They do not sit well with me. If not, maybe I can just make the filling. It sounds great!

Carol Billings3 weeks ago
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I’ve also seen other rolled grains such as wheat and triticale. Perhaps they might work?

Jonda2 months ago
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How can I make my own apple pie spice? Cinnamon, nutmeg, allspice?
Thank you!

Linda2 months ago
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Thank you Leeza for sharing your recipe

Leeza2 months ago
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I combine:
3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves

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Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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