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  • Makes one 9-inch pie
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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:

By Nancy Macklin, RDN,


  • 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


  • 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).
  • 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.
  • 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.
  • Bake 45 minutes or until crust and topping are lightly browned and filing is bubbling around edges. Let cool before cutting.

Comments (26)

(5 from 5 votes)

Recipe Rating

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I used a different crust, (My Quiet Kitchen, almond flour crust) and the pie was excellent.


Can this be made ahead?

Cathy Jardine

Do you use Large Oats or RegularOats?

Courtney Davison

Hi Cathy, We used regular rolled oats for this recipe. Thank you, Courtney Editor, Forks Over Knives


This vegan apple pie looks delicious. Much appreciated


Thanks for this beautiful and creative apple pie recipe. I never peel apples or pears for recipes, though, if I can help it. I believe it’s done mostly for aesthetic purposes, but too many nutrients are lost. The pie comes out just as delicious with the peel on.

Cathy C

You are so right about the nutrition in the peels.


The only problem with keeping the peel on the apples is you must use organic. Regular apples have the pesticides concentrated in the peel. If using regular apples, should peel them.


What can I use instead of whole wheat flour? I'm gluten free. Thanks!


Rice flour. It has a bit moregreater thickening power, but this may not matter for the topping.


Almond or oat flour would work well for GF.


Great vegan pie and simple to make. Enjoyed by all.


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 Walker

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.


My exact thoughts thought when I bought the small bottle. Guess, I'll be drinking it...


This comes up fairly regularly with recipes. My solution has been to use the small Rubbermaid containers to freeze 1/4 cup servings (or whatever size works for you) for future food prep. Then the next time I make the recipe, I'm set!


I buy a can of frozen apple juice and just reconstitute enough for the recipe and store the rest for a future recipe. And sometimes I just use the same amount of concentrate as required for the recipe.


I’m with you kiddo. How about including an alternative?


I was just looking at oil free apple cider donut recipes, that might be a nice way to use the rest!

Trish Wenzel

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


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


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 Billings

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


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


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


Thank you Leeza for sharing your recipe

About the Author

Headshot of Nancy Macklin

About the Author

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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