Vegan apple-pie without egg and milk

Ever tried imagining Grandma’s apple pie—minus the eggs, minus the milk—but with all the nostalgia? That’s exactly what this vegan apple pie is all about. It’s simple, extremely tasty comforting, and you won’t need to buy weird egg substitutes. So put on your apron, crank up the oven, and prepare for pie magic. Don't forget to look at our other delicious vegan pastry recipes or tasty (non-vegan) pastry recipes!

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

Vegan Apple Pie Recipe: Grandma’s Classic Without Egg or Milk

Ingredients(for a 20 cm springform, pie tin or silicone baking shape)

For the crust/dough

• 350 g (2 + 3/4 cups) self-raising flour or plain flour + 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 oatmilk, cocosmilk)

• 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

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

2. Mix margarine (200g or 1 + 3/4 stick), sugar (150g or 3/4 cup), flour (250g 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 vegan - apple and milk free- apple pie after 40 minutes as it might need some aluminum foil to cover the top to prevent burning.

Updated Nutritional Values (Per Portion)

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!