Vegan Apple Pie Without Eggs or Milk

Ever tried recreating Grandma’s apple pie without eggs or milk, yet still keeping that unmistakable sense of comfort and nostalgia? That’s exactly what this vegan apple pie sets out to do. Instead of relying on eggs or dairy substitutes, this recipe focuses on classic ingredients and familiar techniques to deliver a pie that feels traditional, warm, and deeply satisfying.

This vegan apple pie is simple to prepare, rich in flavor, and accessible without using hard‑to‑find egg replacements or specialty products. The filling stays soft and aromatic, the crust bakes up beautifully, and the end result proves that a great apple pie doesn’t need animal products to feel complete.

If you enjoy baking plant‑based desserts, make sure to If you enjoy baking plant‑based desserts, explore our vegan pastry recipe collection for more egg‑free and dairy‑free inspiration. And if you’re simply here for the love of baking, you might also enjoy our classic pastry recipes collection, built on the same traditional techniques.

Image: the most tasty vegan apple pie without egg and milk!

Vegan Apple Pie Recipe Without Eggs or Milk

This vegan apple pie recipe recreates the familiar taste and texture of a classic apple pie using only plant‑based ingredients. By skipping eggs and milk and relying on traditional baking techniques, it delivers the same comforting result without compromising on flavor or structure.

Ingredients for the Vegan Apple Pie Crust (20 cm Pie Dish)

These ingredients form a classic vegan pie crust that bakes crisp and sturdy, providing a reliable base for the apple filling without using eggs or dairy.

For the crust/dough

• 350 g (2 3/4 cups) self‑raising flour, or 350 g plain flour plus 2 tbsp baking powder

• 200 g (14 tbsp or 1 + 3/4 sticks) margarine (make sure it’s dairy-free)

• 150 g (3/4 cup) sugar

• 3 tbsp soy milk (or oat milk, coconut milk)

• Pinch of salt

• 1 packet (approx. 1 + 1/2 tsp) vanilla sugar (optional, but why not add a little flair)

For the filling

• 2 tbsp sugar (or replace 50% with powder stevia)

• 1 tbsp cinnamon

• About 0,6 kg apples (≈ 3 apples)

• 80 g (1/2 cup) raisins

Instructions for the Vegan Apple Pie

These instructions guide you through the classic steps of making an apple pie, using plant‑based ingredients and familiar baking techniques for consistent, reliable results. Allow around 25 minutes for preparation and about 1 hour of baking time, bringing the total time for this vegan apple pie to approximately 1 hour and 25 minutes.

1. Soak the raisins (80 g or 1/2 cup) in warm water to get them plump and juicy.

2. Mix margarine (200 g or 1 + 3/4 stick), sugar (150 g or 3/4 cup), flour (350 g or 2 + 3/4 cup), soy milk (3 tbsp), and salt (a pinch). Knead into a ball. Wrap and chill in the fridge for 15 minutes.

3. Wash the apples (3) and peel them.

4. Drain the raisins. Cut apples into cubes, then stir in sugar (2 tbsp), cinnamon (1 tbsp), and the raisins.

5. Grease a springform pan (20 cm), and preheat your oven to 180°C / 350°F. If using a silicone baking shape, there is no need to grease it.

6. Take the dough out, divide into 3 parts: one for the base, one for the sides, and one for the lattice strips on top.

7. Press two-thirds of the dough into the base and sides of the pan. Prick the bottom with a fork (this helps avoid a soggy base). Fill with apple-raisin mixture.

8. From the last part of dough, make a lattice: lay a few horizontally stripes, then vertically, pressing down gently. Tidy up the edges.

9. Bake for 1 hour at 180°C / 350°F. Let it cool a bit before cutting, or it might crumble. Check the pie after 40 minutes. If the top browns too quickly, cover it loosely with aluminum foil to prevent burning.

Nutritional Values per Serving

These updated nutritional values are calculated per portion (1/8 of the pie) and reflect the ingredient quantities used in this recipe.

Nutrient	Per Portion (1/8)	Total Recipe
Calories	448 kcal	3,584 kcal
Total Fat	14.6 g	116.8 g
Saturated Fat	3.3 g	26.4 g
Sodium	335 mg	2,680 mg
Salt	0.84 g	6.7 g
Total Carbohydrates	74.5 g	596.0 g
Dietary Fiber	2.8 g	22.4 g
Sugars	36.2 g	289.6 g
Protein	4.9 g	39.2 g

A Few Tips & Fun Extras

• The dough is fragile—treat it gently. If strips break, just model them again with your hand in the right shape.

• Want to mix it up? Throw in chopped nuts like walnuts, almonds, or hazelnuts (~100 g).

• To store: at room temp up to 2 days (well wrapped), in the fridge up to 3 days. You can even freeze it for ~3 months (if it lasts that long). But the best is to eat it when it is still a bit warm ~30 minutes after baking!