Dutch Apple Pie (Refined Sugar Free + Vegan)
Nothing beats the smell of a freshly baked homemade apple pie, especially during the fall season! But sometimes (if I'm being honest) I’m just not in the mood to roll out the dough that a traditional apple pie requires. That’s why I love this Dutch Apple Pie recipe—it’s incredibly easy to make, plus it’s refined-sugar-free and vegan! The apple filling has the perfect balance of tart and sweet, and the crumble topping is a delicious blend of oats, almonds, and chopped nuts. With a store-bought crust, this recipe is perfect for beginners or anyone simply looking for an easy, delicious pie!
Related: If you're looking for a similar dessert, try my air-fried apples!
Why You’ll Love This Dutch Apple Pie Recipe
I use a pre-made crust! Using a store-bought pie crust saves time and effort since there's no need to make or roll out dough.
Very simple apple filling: apples, lemon juice, vanilla extract, some spices, and a splash of water or apple juice. That’s it!
No thickening agents or flour needed! Many pie recipes call for cornstarch or flour to thicken the filling, but this crumble just uses apple juice or water, making it more straightforward.
The topping is rustic: the crumble topping is a simple mixture of oats, almond flour, nuts, and melted coconut oil, so no pastry skills are required.
There’s no precision required: This recipe is very forgiving and doesn’t require perfect presentation.
Very beginner-friendly—no need to watch for multiple stages of doneness—just bake once until golden!
Ingredients You'll Need:
For the Crust:
1 Pre-made Pie Crust (thawed to room temperature for about 10 minutes)
For the Apples:
4 Granny Smith Apples, diced
2 Tablespoons water or Apple Juice
2 Tablespoons Lemon Juice
1 Teaspoon Vanilla Extract
1 Teaspoon Cinnamon & 1/2 Teaspoon Nutmeg
For the Crumble Topping:
3/4 Cup Rolled Oats
1/2 Cup Almond Flour
1/2 Cup Coconut Sugar
1/2 Cup Chopped Walnuts or Pecans
1/4 Cup Melted Coconut Oil
1/4 Teaspoon Cinnamon & Pinch of Salt
How to Make My Vegan Dutch Apple Pie
Preheat your oven to 350°F (175°C). Take the thawed pie crust and set it aside for filling.
In a large mixing bowl, combine the diced apples, water (or apple juice), lemon juice, vanilla extract, cinnamon, and nutmeg. Stir until the apples are well-coated with the mixture.
Transfer the apple mixture into the prepared pie crust, spreading it evenly. Place the pie in the oven and bake for 10 minutes.
4. While the apple filling bakes, prepare the crumble topping. In another bowl, mix together the oats, almond flour, chopped nuts, melted coconut oil, cinnamon, and a pinch of salt. Stir until everything is well combined and has a crumbly texture.
5. After 10 minutes, carefully remove the pie from the oven. Evenly sprinkle the crumble topping over the partially baked apples.
6. Return the pie to the oven and bake for an additional 40 minutes, or until the topping is golden and the apples are soft.
7. Serve the pie warm, either on its own or with a dollop of Greek yogurt, vanilla ice cream, or dairy-free coconut yogurt if desired. Enjoy!
Storage Tips for Leftover Pie
Once your pie has cooled, cover it with plastic wrap and store it in an airtight container. This vegan Dutch apple pie will stay fresh in the fridge for up to four days. For longer storage, wrap the pie tightly in plastic wrap and freeze it for up to a month. Simply reheat in the oven when ready to enjoy!
Topping Suggestions
Top your slice with a dollop of vegan coconut whipped cream or my pumpkin spice whipped cream! This Dutch apple pie perfectly complements any fall or winter meal and can easily satisfy an entire family.
Jazz's Tips for the Best Dutch Apple Pie
Choose the Best Apples: While Granny Smith apples are a favorite due to their firm texture and tartness, you can also use a mix of Granny Smith and Pink Lady apples.
Leave the Skin On: For a rustic look and added fiber, leave the skins on the apple slices. It’s a great way to save time and add texture.
Pre-Bake for a Crispy Crust: To prevent a soggy crust, pre-bake it for about 5 extra minutes before adding the apple filling. This will help achieve a nice, crispy bottom.
Sweeten to Taste: If you prefer a sweeter dessert, try adding 1-2 tablespoons of brown sugar or maple syrup to the apple filling.
FAQs
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It really depends on what you like! If you peel them, you'll get a softer texture, but if you leave the skin on, it saves you time and adds a nice bit of texture. It's all about your personal taste!
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Yes! Cold butter works well—just cut it into small cubes and mix into the crumble until it’s evenly crumbly.
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Yes, just keep an eye on the baking time. Smaller dishes may need a few minutes less to avoid overbrowning.
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Definitely! Mix the crumble topping in advance and store it in the fridge until you’re ready to assemble and bake.
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For the best flavor, serve it warm! If you need to reheat it, simply pop it in the oven at 350°F for about 5–10 minutes.
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To get that beautiful golden brown color, brush the top of the pie with vegan butter or an egg wash substitute before baking, especially if you’re using a lattice or double crust. Keep an eye on it while it bakes, and if the edges start to brown too quickly, feel free to cover them with foil to prevent burning.
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You can get creative with the leftover dough! Use it for decoration by cutting out fun shapes to place on top of the pie, or make mini pies with the extra dough. Another tasty idea is to roll out the leftover pieces, sprinkle them with a little cinnamon and sugar, and bake them on a baking sheet to make a tasty treat.
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If your crust is browning too quickly, cover the top of the pie with a loose piece of aluminum foil. This helps prevent overbrowning while allowing the apple pie filling to continue cooking.
This Dutch Apple Pie, made with refined-sugar-free and vegan ingredients, has a wonderful crisp texture that's absolutely delicious! I hope you enjoy it as much as I do!
Dutch Apple Pie (Refined Sugar Free + Vegan)
Ingredients
- 1 pre-made pie crust (thawed for 10 minutes)
- 4 Granny Smith apples (or any tart apple), diced
- 2 tablespoons water or apple juice
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup rolled oats
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/2 cup chopped walnuts or pecans
- 1/4 cup melted coconut oil
- 1/4 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Take the thawed pie crust and set it aside for filling.
- In a large mixing bowl, combine the diced apples, water (or apple juice), lemon juice, vanilla extract, cinnamon, and nutmeg. Stir until the apples are well-coated with the mixture.
- Transfer the apple mixture into the prepared pie crust, spreading it evenly. Place the pie in the oven and bake for 10 minutes.
- While the apple filling bakes, prepare the crumble topping. In another bowl, mix together the oats, almond flour, chopped nuts, melted coconut oil, cinnamon, and a pinch of salt. Stir until everything is well combined and has a crumbly texture.
- After 10 minutes, carefully remove the pie from the oven. Evenly sprinkle the crumble topping over the partially baked apples.
- Return the pie to the oven and bake for an additional 40 minutes, or until the topping is golden and the apples are soft.
- Serve the pie warm, either on its own or with a dollop of Greek yogurt, vanilla ice cream, or dairy-free coconut yogurt if desired. Enjoy!
