Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Vegan Apple Pie By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 10, 2018 Print Share Share Tweet Pin Email Photo: linda xiao Prep Time: 40 mins Total Time: 5 hrs Servings: 8 This holiday beauty proves just how delicious special-diet desserts can taste. The pate brisee for this pie is made with safflower oil, not butter, so vegans can dig in. Ingredients 3 tablespoons all-purpose flour, plus more for dusting Vegan Piecrust 3 pounds assorted apples (about 6), such as Granny Smith, Gala, Empire, and Macoun, peeled, cored, and cut into ¼-inch slices 1 tablespoon fresh lemon juice ¼ cup fine-grained natural cane sugar or granulated sugar 1 teaspoon ground cinnamon ⅛ teaspoon coarse salt Turbinado sugar, for sprinkling Directions Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge flush with rim. Roll out second disk to a 13-inch round. In a large bowl, toss together apples, lemon juice, cane sugar, cinnamon, salt, and flour. Transfer apple mixture to pie shell, brush edge with water, and place second dough round on top. Tuck edge of top dough under bottom dough to seal; crimp as desired. Cut a few steam vents in top dough. Lightly brush top with water and sprinkle with turbinado sugar. Place pie dish on a rimmed baking sheet and bake until crust begins to turn golden brown, about 20 minutes. Reduce temperature to 350 degrees and bake until browned on top and juices are bubbling in center, 60 to 70 minutes. Let cool completely on a wire rack before slicing and serving. Print