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Vegan Apple Pie with Foam

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"Delicious vegan apple pie with foam. The egg whites are replaced with aquafaba (chickpea water). Serve as a lovely dessert after a nice meal."
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2 h 55 m servings 202
Original recipe yields 8 servings (1 9-inch pie)


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  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; 8.2 29.3 2.6 0 141 Full nutrition

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