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Vegan Dutch Apple Pie With A Slice Taken Out Of It

Vegan Dutch Apple Pie

Vegan apple crumble pie. A sweet, cinnamon flavoured apple pie with crumbly streusel topping!

Course Dessert
Cuisine vegan
Keyword vegan dutch apple pie
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Chilling Time 30 minutes
Total Time 2 hours 5 minutes
Servings 12 people
Calories 390 kcal


For the pastry (sub store-bought shortcrust pastry if desired):

  • 215 g Plain flour (~1 + ¾ cups)
  • 135 g Vegan margarine*, cold (½ cup + 1 tablespoon)
  • 15 g Icing sugar (1 tablespoon)
  • 1 Tablespoon Ice cold water

For the filling:

  • 4 Medium green apples (I used Granny Smith)
  • Juice of ½ a lemon
  • 330 ml Water (1 + ⅓ cup)
  • 2 Tablespoons Cornflour/cornstarch
  • 100 g Caster sugar (½ cup)
  • 1 Teaspoon Lemon zest
  • 1 Teaspoon Cinnamon (the ground, dried powder)

For the crumb topping:

  • 300 g Plain flour (~2 + ⅓ cups)
  • 175 g Soft light brown sugar (¾ cup + 2 tablespoons)
  • 1 Teaspoon Cinnamon
  • 200 g Vegan margarine, cold (~¾ cup + 1 tablespoon)


For the pastry:

  1. Rub the margarine into the flour to form breadcrumbs. Stir in the icing sugar.

  2. Add the water and stir until the mixture starts to stick together. Use your hands to gently press it into a ball of dough. It will look crumbly at first but will come together. Wrap the dough in plastic wrap and chill it for 30 minutes in the fridge. 

  3. Preheat oven to 200°C/400°F (or 180°C/350°F if you're using a fan or convection oven).

  4. Once removed from the fridge, gently press the dough in your hands to get rid of cracks or crumbly bits. Be careful not to overdo this or you may end up with tough pastry.

  5. On a floured surface, roll out the dough until it's just larger than a 9-inch pie or tart tin. Do not stretch the dough to fit your tin or it will shrink while baking.

  6. Cover the pastry with baking paper then add uncooked rice or baking beans on top.

  7. Bake for 15 minutes, remove the paper and the rice/beans then return to the oven for a further 15 minutes.

  8. Turn the oven down to 180°C/350°F (160°C/325°F for fan or convection ovens) for the next stage.

For the filling:

  1. Peel, core and slice the apples to around ¼ of an inch thick. Squeeze the lemon juice over them to prevent browning, then place to one side.

  2. Add the water, cornflour, sugar, lemon zest and cinnamon to a large pan. Mix well before placing over medium-high heat. (Make sure to mix in the cornflour while the mixture is still cold to prevent lumps forming.)

  3. Add the apples to the pan and gently simmer for around 10 minutes. Stir often until the mixture becomes slightly syrupy and the apples have softened. Remove from the heat and set aside to cool.

For the crumb topping:

  1. Mix together the flour, brown sugar and cinnamon in a bowl. Rub in the margarine to form large breadcrumbs.

To bake:

  1. Pour the filling into the pre-baked pastry case. Spoon over the crumble topping, covering the apple mixture and pat it down into place using the back of a spoon.

  2. Bake for 45 minutes.

  3. Leave it in the tin to cool completely before attempting to cut into slices. Once sliced, you can warm it back up in the oven or microwave to serve.

Recipe Notes

  • *Use a spreadable vegan margarine as opposed to the blocky, "buttery" style. I used Vitalite.
  • Can be stored in the tin, covered with foil, in the fridge for up to 5 days.
Nutrition Facts
Vegan Dutch Apple Pie
Amount Per Serving (1 slice)
Calories 390 Calories from Fat 135
% Daily Value*
Fat 15g23%
Sodium 150mg7%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 29g32%
Protein 4g8%
* All values are an estimate only and will vary depending on the food brands used.