This vegan apple pie with walnut crumble topping is the ultimate guilt-free fall treat. Itโs flaky vegan pie crust and rich apple filling topped with nutty crumble topping you could eat with a spoon.
Letโs talk apple pie. Though delicious all year round, the best ones are always made from freshly picked apples, and enjoyed warm when it gets cold outside. And thereโs not better time of apple pie than fall.
And I can get really picky when it comes to pie. The crust needs to be perfectly flaky without being too dry, and I want my filling to be rich and juicy, while not too sweet.
How to Make Vegan Flaky Pie Crust
This vegan crust, made with just the right combo of coconut oil and peanut butter, is probably the flakiest pie crust youโve ever tried.
I have a confession to make. You know how every single pie crust recipe youโve ever read said you should make sure all the ingredients are really icy and how important it is to refrigerate the dough before rolling? Wellโฆ I never quite believed it was that important and rushed my way through the whole process each and every time.
Speaking from experience, do you know what the two most important things when making pie crust are?
- Working with ice cold ingredients
- Letting the dough chill
This will work every single time, no matter which ingredients youโre using โ always make sure that the fats and water are ice cold.
Walnut Crumble Topping
If youโre a fan of walnuts in the fall, you will love this apple pie. The very classic apple filling is topped with a sweet and crumbly mix of:
- walnuts
- peanut butter
- sugar
- flour
- cinnamon
Apple Pie with Walnut Crumble Topping
Ingredients
Pie Crust
- 1 ยผ cup (155g) all-purpose flour
- ยฝ teaspoon (ยฝ teaspoon) salt
- ยผ cup (50g) peanut butter, chilled
- ยฝ cup (75g) coconut oil, chilled and cut to ยฝ inch chunks
- ยผ cup (60g) ice water
Apple Filling
- 5 medium apples, peeled and thinly sliced
- 1 tablespoon all-purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Walnut Crumble Topping
- โ cup (30g) sugar
- ยฝ teaspoon cinnamon
- ยผ cup (45g) all-purpose flour
- โ cup (50g) walnuts, chopped
- 1 tablespoon (35g) peanut butter
Instructionsย
Prepare the Crust
- In a medium bowl, mix together flour and salt. Add chilled peanut butter and chunks of chilled coconut oil.
- Slowly start adding ice water. Transfer the dough to a floured work surface and, using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball, wrap it in plastic wrap and let it cool in the refrigerator for at least 2 hours.
Make the Filling
- In a large bowl, stir together sliced apples, flour, cinnamon, sugar and vanilla until thoroughly combined. Set aside. Preheat the oven to 400หF/200หC.
- Roll out the chilled pie dough: On a floured work surface roll out the pie dough until you have a circle about 10 to 12 inches in diameter. Carefully place it into a 9-inch pie dish, tucking it in with your fingers to make sure itโs smooth. Spoon the apple filling into the crust and trim excess dough off the edges.
Make the Topping
- In a medium bowl, stir together sugar, cinnamon, flour, walnuts and peanut butter. The topping should be thick and crumbly. Sprinkle it over the apples.
- Place the pie onto a large baking sheet and bake for 40 to 45 minutes.
- Let the pie cool completely before serving. Store in an airtight container in the refrigerator for up to 5 days.
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