Simple Vegan Apple Pie


I love making homemade apple pie.  When we first moved into our home, I was ecstatic that we have apple trees in our backyard.  The problem is, traditional apple pie takes a healthy apple and loads it up with sugar, flour, and butter.  Now that I am transitioning from vegetarian to vegan (more about that in the future), this is the perfect apple pie substitute.  Also, I’ve modified this recipe in the past with blueberries, raspberries, and strawberries with great success.

A lot of raw vegan pie recipes will give you exact measurements and tell you to do things like pre-soak your dried fruit or even the nuts – which is great and fine…but I like shortcuts and this turned out beautifully without any presoaking or measuring at all.  I like to eyeball ingredients and just look for the right texture.

You can use a springform pan for this recipe, but I don’t have one so I used a regular cake pan that is around 8-9″.  This is a delicious guilt-free pie…just remember to share!



  • About 2 cups dried fruits – dates, raisins, cranberries
  • About 2 cups nuts – any type you prefer
  • 4-6 organic apples, depending on size
  • Spices – cinnamon, nutmeg, cloves, etc.
  • Vanilla bean, vanilla bean powder, or pure vanilla extract
  • About 1/2 cup pecans for the topping, optional


For the crust:

1. Use about 1 cup total of any combination of pitted dates or raisins. I also used some cranberries. This will act as the binder. You want a sticky consistency.  I put the fruit in a food processor with enough warm water to create a paste, almost syrupy in consistency.

2. Now add a combination of nuts that you like – like almonds, walnuts, pecans, or cashews.  Add a handful or so at a time.  Add enough nuts so that the “dough” starts to form – it will start to roll into a ball when the fruit-to-nut ratio is right.  It should be a somewhat formed sticky ball.

3. Transfer mixture to your cake pan and smooth out into a crust.


For the apple pie topping:

1. Repeat step 1 of the crust directions – again, this will form the binder for the apple pie to hold together.

2. Roughly chop up a few apples – I used 4.  I think any variety of apple would work well except a super sweet or mealy variety.  Add the apples to the processed fruit along with either apple pie spice or a combination of spices like cinnamon, nutmeg, cloves, or whatever you like.  Definitely add some vanilla bean or pure vanilla extract!  Combine until it is the texture of a very, very chunky applesauce – you do not want to over-process!

3.  Evenly spoon apple pie on top of the crust.  Top with pecans and an extra sprinkle of cinnamon if you like.

4. Refrigerate the pie long enough for it to firm up – or, you can stick it in the freezer for about an hour.  And if you really don’t care, you can scoop out some immediately, although the texture will be quite soft, it will still taste delicious.

For even more yumminess, you could top a slice of pie with coconut milk whipped cream!

Have you ever made a raw pie?  What is your favorite vegan summer dessert?

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