Vegan Apple Cranberry Crumble Pie

5 from 2 votes

Vegan Apple Cranberry Crumble Pie

This Vegan Apple Cranberry Crumble Pie is the best version of pie you'll ever enjoy! Made from the best Fall flavor duo--- cranberries + apples, this pie comes based with a delicious, flaky vegan crust (infused with hints of citrus) and topped with a crunchy brown sugar crumble that simply melts in your mouth with every bite.

Prep Time15

Cook Time50

Chill Time:1

Total Time2 5

Course: Dessert

Keyword: apple, apple pie, apples, baked, christmas, cinnamon, classic, cranberry, crumble, crust, dairy-free, dessert, easy, fall recipe, flaky, gluten-free, healthy, holiday, holidays, homemade, indulge, natural, pastry, pie, pies, plant-based, recipe, southern, sweet, thanksgiving, vegan

Servings: servings

Calories: 528kcal

Author: Shanika

Ingredients

VEGAN CRUST:

1 cup organic all-purpose flour (See FAQ for gluten-free option)
½ cup organic pastry flour (See FAQ for gluten-free option)
2 Tbsps orange zest
½ cup Vegan buttery stick, cold + cubed
½ cup Almond milk, cold + 2 Tbsps!
1 tablespoon apple cider vinegar
½ teaspoon sea salt
pinch of ground cinnamon

FILLING:

½ cup Wholesome Sweets' Organic Pure Cane Sugar
¼ cup Wholesome Sweets' Organic Light Brown Sugar
5 medium Granny Smith apples, peeled + sliced
2 cups cranberries, fresh or frozen
¼ cup Arrowroot starch + 2 tsps!
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon allspice
2 Tbsps pure maple syrup

CRUMBLE TOPPING:

½ cup Wholesome Sweets' Organic Light Brown Sugar
¾ cup GF Rolled oats
⅓ cup organic all-purpose flour (See FAQ for gluten-free option)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
6 Tbsps vegan butter, softened

US Customary - Metric

Instructions

FOR THE CRUST:

In a measuring cup, add the cold milk and apple cider vinegar and let sit for 5-10 minutes.
In a large bowl, add the all-purpose flour, pastry flour, sea salt, cinnamon, and orange zest, whisking them all together.
Add the cubed butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
Pour the cold apple cider vinegar-milk mixture (slowly) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 tablespoon of cold milk at a time, until it’s moistened BUT not too wet!**
Once you’re able to form it into a ball, wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
In the meantime, make the Pie Filling.

FOR FILLING:

Add the arrowroot starch, both sugars, cinnamon, nutmeg, allspice, and sea salt in a large bowl, stirring everything together well until combined. In a large skillet over medium-high heat, melt 2 Tbsps vegan butter and add apples and cranberries, tossing them with a spatula. Add maple syrup and sugar mixture, tossing until fruits are well coated and mixture becomes thickened, about 3-4 minutes. Remove from heat and let cool for 10 minutes.
Meanwhile make your crumble topping.

FOR CRUMBLE TOPPING:

Mix together brown sugar, cinnamon, nutmeg, rolled oats, flour, and sea salt in a medium bowl with a spatula. Then add softened vegan butter and using a a fork, press together the ingredients until it begins to look "peas-like". Set aside.

ASSEMBLY:

Preheat your oven to 400 degrees Fahrenheit.
Remove dough ball from the refrigerator and place it on a lightly floured surface. Roll out dough ball (not making it too thin), about ½-inch thick and gently placing it in your pre-greased (with butter) pie crust baking pan; working it around evenly.
Pour your cooled filling evenly onto your crust and generously sprinkle your crumble topping unto your filling until well covered.
Once done, lightly brush the top of pie crust with melted vegan butter and place in the oven to bake for 45 minutes to 1 hour, until top is golden brown and fruit is bubbling through.
Remove from the oven and let it cool COMPLETELY----about 2 or so hours.
Slice pie and serve with a few scoops of DF ice cream, if desired.
Bon Appetit!

Notes

STORAGE: Keep leftover pie tightly wrapped with heavy duty plastic wrap or foil ( a tightly-sealed container works great too) and refrigerated for 3-4 days. Re-heat each slice in the oven at 350 degrees Fahrenheit until warmed through when serving.
FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate water to flour/butter mixture, ONLY ADD ¼ cup of water AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of water.
STARCH: If you don't have arrowroot starch (which is a great GF starch), you can substitute with regular starch, tapioca flour, or regular all-purpose flour.

Nutrition