Small pieces of apples in a jammy, spiced sauce baked between layers of flakey vegan pie crust for the apple pie bar of your dreams. This easy vegan apple dessert comes together in just one bowl, and these bars are easy to store and freezer friendly too. Why fuss with making a pie when you can make these addictively good apple pie bars instead?
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Whenever I host a dinner…whether it’s a few friends or a major holiday with a houseful, I try to make a menu, including desserts, that have as few as possible last minute recipes to make. Pie is one of those that’s best made the same day…but not so for these Vegan Apple Pie Bars! Same great taste as apple pie in a make ahead bar version….brilliant!
Meanwhile, I’ve been working on perfecting a vegan pie crust that doesn’t use heavily processed butter substitute. Not so easy, but with each try I got closer and closer until…it finally just clicked! This crust is flakey and just barely sweet, the perfect vehicle to hold the delicious jammy apple filling.
This amazing dairy-free apple dessert is a must make for Rosh Hashanah and Thanksgiving, I’ll probably make it for Sukkot too….and easy enough to make anytime, for any occasion…even an ordinary Tuesday! Doesn’t mean I have given up on unsweetened applesauce and baked apples.…oh, there are plenty of apples to go around!
Vegan Pie Crust Ingredient Notes
- Flour: I tested this with whole grain flour and gluten-free all purpose flour…both with great results.
- Oil: Contrary to popular belief, you can make a great vegan pie dough with extra virgin olive oil. No need for processed vegan butter.
- Milk: I used almond milk, but soy milk also works well if nut allergies are an issue.
Make the crust
Measure out the olive oil, almond milk and maple syrup. It’s easiest to do this in a marked measuring cup.
Use a fork or small whisk to mix the liquid ingredients until they’re emulsified.
Use a fork to aerate the flour and salt together. Turn the bowl and fluff it a bit.
Pour the liquid mixture onto the dry ingredients.
Use a fork to mix together. It may appear like there isn’t enough liquid, but it will come together.
Keep mixing, bringing up the flour from the bottom of the bowl, until a sticky dough forms.
Turn the dough out onto the counter and cut it into two equal pieces. It won’t be totally smooth, but it will hold together when pinched between two fingers.
Roll half the dough out between two pieces of parchment paper. The goal is to fit it into the bottom of your 8 x 8″ pan.
Transfer the dough into the bottom of your 8 x 8 pan. If you rolled out a circle, then just patch things together so there’s dough reaching all the way to the corners of the pan.
Roll the top dough out and leave it between the two pieces of parchment to keep it from drying out until you’re ready to place it.
Apple Pie Filling Ingredients
- Apples: I used fuji apples. They’re a good cross between firm and mushy when cooked and just a bit tart. Use any baking apple you enjoy.
- Arrowroot Powder: This helps thicken the juice from the apples into a jammy consistency that’s perfect for a pie bar you may want to pick up to enjoy. Similar to cornstarch, but easier to digest, grain-free and non GMO.
- Spices: cinnamon, nutmeg, allspice and cardamom bring out all the apple pie vibes!
Make the Filling
Add arrowroot, cinnamon, nutmeg, allspice and cardamom to a bowl and stir to combine.
Pour in lemon juice and maple syrup and stir until the spices well incorporated. The arrowroot will take a bit to breakdown into the liquid, just keep mixing.
Peel one apple. Use the side of a box grater to grate over the bowl with the liquid spices. Mix well.
Peel and then chop into super small dice the apples and add to the bowl with the spice mixture. Continue until all apples have been added. You’ll have about 6 cups total.
Pour apple mixture onto the dough in the square pan.
Carefully transfer the remaining dough onto the apples. Patch it together so it covers the entire top, without hanging over the edges.
Bake in preheated 375 degree oven for 40 minutes until apples are bubbling and top is golden brown.
Let cool and then cut into pieces. You can place the entire pan in the refrigerator, covered, for at least an hour (or overnight) for easier cutting.
Transfer to an airtight container to store in the fridge for up to a week.
Use a freezer safe container to freeze for up to 3 months. Thaw in the fridge for best results.
Debra’s Pro Tips
- If the crust cracks a bit when you’re cutting into squares, that’s OK. It means you’ve achieved that elusive flakey vegan pie crust. Pat yourself on the back for a job well done!!
- Prep one apple at a time…peel, then grate or chop and then mix it into the spice mixture so the lemon juice will help keep it from turning brown. Then move on to the next apple.
- If you didn’t cut the dough in half evenly, use the larger of the two pieces for the bottom.
- Skip the salt in the crust if you’re on a low sodium diet. BUT…otherwise I love the subtle taste of salt in the crust juxtaposed with the sweet filling…simply divine.
- Use a piece of parchment paper between layers when storing in the fridge or freezer.
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📖 Recipe
Easy Vegan Apple Pie Bars
Equipment
Ingredients
Crust
- ½ cup extra virgin olive oil
- ¼ cup almond milk
- 1 tablespoon maple syrup
- 1 ¾ cup whole grain flour
- ¼ teaspoon salt
Filling
- 2 tablespoon maple syrup
- 1 tablespoon lemon juice
- 2 tablespoon arrowroot powder
- 1 teaspoon cinnamon
- ¼ teaspoon all spice
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cardamom
- 3 lbs apples
Instructions
- Preheat oven to 375
CRUST
- Measure out 1 ¾ cups flour and the salt into a medium sized bowl. Use a fork to mix and aerate for about a minute.
- Use a 1 cup liquid measuring cup for oil, milk and maple syrup. Stir well until emulsified and then pour into the flour.
- Continue to mix with fork until all has come together as a dough. It may be lumpy, but shouldn't be too dry.
- Cut in half and place one piece in between 2 pieces parchment paper. Roll until about 8 x 8 (or larger) square is achieved.
- Press into the bottom of 8 x 8 brownie pan.
- Roll the remaining half of crust into similar square piece using same parchment and leave between the parchment sheets, set aside.
FILLING
- Mix together arrowroot, cinnamon, allspice, nutmeg and cardamom. Use spatula to mix in maple syrup and lemon juice until smooth.
- Peel one apple and grate directly into bowl. Stir into the spice mixture.
- Peel one apple and cut into SMALL dice, adding to the bowl as you go. Stir together with the spice mixture to prevent apples from turning brown. Continue until all apples have been used and you have about 6 cups of the apple mixture.
- Transfer apples to pan with bottom crust. If there's any liquid left on the bottom of the bowl, sprinkle evenly onto the apples. Distribute into the corners creating a level field of apples.
TOPPING
- Carefully transfer second pie crust onto top of apples. It's ok if you need to cobble it together, grabbing small pieces that hang over the edges and bringing them into the corners and other spots missing topping.
- Bake in preheated 375 oven for 40 minutes.
- Cool completely. Cut into 16 pieces. Store in the refrigerator, in airtight container, for 5 days or freeze for up to 3 months.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Jayde Berk
I am looking forward to making this. I love that you left the crust imperfect. Makes me feel better about not having to fuss with that!
Debra Klein
I love that you mention this….because I too find these bars more forgiving than making a pie and I feel less pressure for the perfection piece!
Deb
Can I use chickpea or almond flour? Just found your recipe and would love to make it now! thanks!
Debra Klein
I haven’t tested with either….please let us know if you try the chickpea flour…that seems like it would be an equal moisture content. The almond flour, because of the higher fat content, may need some adjustment…without testing it, I wouldn’t know.
Sandy
Thank you so much for such a great recipe. Can’t wait to try it as can never face making a full pie these days….I do need to lower the carbs though so wondering if you have any suggestions how to adjust if using almond flour please or can you suggest another low carb flour.
Many thanks for your lovely doable recipes
Debra Klein
Hi Sandy, I’m not sure the moisture content in almond flour will allow for an even sub…but I haven’t tried it, so I don’t know. I would use a tart pan and use the crust from my blueberry tart and omit the top crust. You’ll still get that same great apple pie filling! You could also try the walnut crust in my apple tart recipe.
ann barile
Debra, I am looking forward to making this. But I was wondering… I would like to make them gluten-free, so what flour would you recommend?
Debra Klein
Hi Ann….you can substitute the regular all purpose flour with a gluten-free all purpose flour. I have used King Arthur Measure for Measure with good results. This crust isn’t particularly flakey to begin with, so the substitution work well.
ann barile
Thank you. 🍁
I was also thinking of using either almond, or coconut flour. But because of your above comment to someone, about the moisture content, I might wait to test it out until after the company leaves. 😉
M
Would sliced apples work in this recipe? Seems easier than grating and chopping.
Debra Klein
Absolutely. You can slice the apples in any shape or size you want! It may take a bit longer for larger pieces to become tender and easy to cut into bars of whatever size you desire though.