Vegan Apple Pie with Foam

Delicious vegan apple pie with foam. The egg whites are replaced with aquafaba (chickpea water). Serve as a lovely dessert after a nice meal.

Prep Time:
40 mins
Cook Time:
1 hr
Additional Time:
1 hr 15 mins
Total Time:
2 hrs 55 mins
1 9-inch pie


Crust and Crumble:

  • 1 ½ cups all-purpose flour

  • 7 tablespoons vegan butter

  • 1 tablespoon white sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon cold water

  • 1 teaspoon baking powder


  • 3 apples - peeled, cored and chopped

  • 1 pinch ground cinnamon


  • 3 ½ tablespoons aquafaba (chickpea water)

  • ½ teaspoon cream of tartar

  • 2 ½ tablespoons confectioners' sugar


  1. Sift flour into a large bowl. Rub in butter with your fingers until mixture resembles fine crumbs. Stir in sugar, vanilla, cold water, and baking powder until a firm dough forms.

  2. Knead dough gently and briefly on a floured work surface. Wrap in plastic wrap and let chill, about 30 minutes.

  3. Place apples in a pot and cover with water. Bring to a boil; reduce heat and simmer gently until soft, 15 to 20 minutes. Drain. Mash with a hand blender or potato masher into a thick puree; let cool.

  4. Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.

  5. Press 2/3 of the dough into the pie plate evenly with your fingers to make the crust. Prick crust all over with a fork.

  6. Bake crust in the preheated oven until golden, about 20 minutes.

  7. Grate remaining 1/3 of the dough onto a baking sheet to make crumbles.

  8. Bake crumbles in the preheated oven until golden, about 10 minutes. Reduce oven temperature to 200 degrees F (95 degrees C).

  9. Place aquafaba and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high, gradually adding confectioners' sugar, until meringue is stiff and glossy, 10 to 15 minutes.

  10. Measure out 1 1/4 cup apple puree into a bowl. Stir in cinnamon. Spread apple-cinnamon puree over cooled pie crust. Spread meringue over the puree.

  11. Bake pie in the preheated oven until golden, 60 to 90 minutes. Turn off oven; keep pie inside until cooled, 45 minutes to 1 hour.

  12. Scatter baked crumbles on top.

Cook's Notes:

Substitute vegan margarine for the vegan butter if desired.

The aquafaba meringue will dissolve if you sprinkle on your crumbles straight after baking.

Nutrition Facts (per serving)

202 Calories
8g Fat
29g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 202
% Daily Value *
Total Fat 8g 11%
Saturated Fat 2g 11%
Sodium 141mg 6%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 7%
Total Sugars 9g
Protein 3g
Vitamin C 2mg 12%
Calcium 42mg 3%
Iron 1mg 7%
Potassium 113mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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