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slice of vegan dutch apple pie

Vegan Dutch Apple Pie

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

Course Dessert
Cuisine vegan
Keyword vegan apple crumble pie, 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 pastry if desired):

  • 200 g Plain flour (1 + ⅔ Cups)
  • 120 g Vegan butter, cold (½ Cup)
  • 2-3 Tablespoons Cold water (start with 2 tbsp and add the extra 1 if needed)

For the filling:

  • 4 Medium green apples (I used Granny Smith)
  • Juice 1/2 a lemon
  • 330 ml Water (1 + ⅓ Cups)
  • 2 Tablespoons Corn flour/starch
  • 100 g Caster sugar (½ Cup)
  • 1 Teaspoon Lemon zest
  • 1 Teaspoon Cinnamon

For the crumb topping:

  • 300 g Plain flour (2 + ¼ Cups)
  • 175 g Soft brown sugar (7/8 cups)
  • 1 Teaspoon Cinnamon
  • 200 g Vegan butter, cold (¾ Cup + 1 tablespoon)


For the pastry:

  1. Rub the butter into the flour to form breadcrumbs. 

  2. Add the water and combine with your hands to make a dough. Wrap the dough and chill it for 30 minutes in the fridge. 

  3. Preheat oven to 200°C/ 400°F.

  4. Once removed from the fridge, lightly knead the dough to warm it up and prevent cracks. Be careful not to overdo this or you will end up with tough pastry.

  5. Roll out the dough (on a floured surface) to fit an 9-inch pie dish and flute the edges using your fingers. Alternatively, use a flan or tart tin with fluted edges.

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

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

For the filling:

  1. Peel, chop and core the apples. 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 the pan. Mix well before placing over high heat. (Make sure to add the cornflour while the water is still cold to prevent lumps forming.)

  3. Add the apples. Stir often until the mixture becomes slightly thick and the apples have softened slightly. Remove from the heat and set aside to cool.

For the crumb topping:

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

To bake:

  1. Turn the oven down to 180°C/ 350°F.

  2. Pour the filling into the pre-baked pastry case. Pour over the crumble topping to cover the apple mixture and pat down into place using the back of a spoon.

  3. Bake for 40-45 minutes until the crumble topping becomes slightly firm.

  4. Leave 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

*Can be stored in the pie dish, covered with foil, in the fridge for up to 5 days.

Nutrition Facts
Vegan Dutch Apple Pie
Amount Per Serving
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.