Mom’s Apple Pie (vegan)

Vegan Apple Pie
Vegan Apple Pie

My mom’s apple pie. I really don’t know if there is anything better. I think this apple pie is my second favorite dessert, with chocolate cake coming in first. It might actually be my favorite since it is also good for breakfast and snacks, not just dessert. I like them so much I had my mom make pies for my wedding. She made 12 amazing pies that everyone talked about for weeks after the event.

As much as I love this pie, I don’t really love all apple pie, just  my mom’s. Most lack flavor, have a poor crust, are too sweet, or are just boring. This pie is perfect. The apples are just a little tart and hold their shape while swimming in a perfectly sweet sauce that just holds everything together. It is fragrant with cinnamon, and the crust is flaky with a hint of salt and simply melts in your mouth. The smell as it bakes smells like everything a home should be; warm, sweet, spicy, and welcoming.

I wanted to post this in time for Thanksgiving so you could have the perfect pie to impress you family. Just watch the video of my mom making the crust, and this one of her making the pie, and you are good as gold.

  • Prepared pie crust (top and bottom crust, uncooked)
  • 6 apples cut into bite-sized chunks (mix of granny smith, cortland, gala, or whatever you like)
  • 1 cup white sugar
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2 TBL all purpose flour
  • 1 1/2 TBL earth balance buttery sticks


  1. Place apple chunks in a large bowl.
  2. In a small bowl mix together the sugar, cinnamon, salt, and flour.
  3. Sprinkle the cinnamon sugar mixture over the apples and stir until the apples are well coated in the sugar mixture.
  4. Place the bottom crust in a large pie plate and pour the apple mixture into the crust (it should be overflowing).
  5. Dot the apples with small pieces of earth balance spaced evenly over the apples.
  6. Roll the top crust over the apples, rolling and crimping the edges.
  7. Cut steam vents in top crust.
  8. Place pie in pre-heated 425 degree oven for 15 minutes.
  9. Keeping the pie in the oven, reduce the heat to 350 and continue cooking until the crust is golden, and the juices are oozing out the steam vents, about 40-50 more minutes.
  10. Allow the pie to cool for at least a half hour before serving.

A Video of My Mom Making Pie Crust

Making vegan pie crust
Making vegan pie crust

I usually just post a link to my videos in the post that they relate to, but this one is special. My mom came to visit last week and I convinced her to go on camera and make her famous pie crust! Not only is my mom sweet and wonderful, she is also an incredible cook and baker. She is the original “happy food ninja”. The pie crust she makes is basically the one she was taught by her grandmother (we just substitute vegetable shortening for lard). My mom is sharing some super fun tips and letting you in on the secrets to the perfect crust. I hope you enjoy!

Vegan Blueberry Muffins

So my blueberry bushes have been growing more blueberries than I thought four bushes could grow. Granted I have never seen a giant blueberry bush before, but still… In our last harvest they were looking a little peaked so I had to use them quickly. I added some to pancakes, made these delicious vegan blueberry muffins, and froze the rest for future deliciousness. You could really use any fruit in this recipe, I have used strawberries in the past and loved them. A very good impressive vegan muffin. You could never tell they are vegan.


Vegan Blueberry Muffin
  • 1 ½ cups flour
  • ½ cup Sugar
  • ¼ Teaspoon Salt
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • ¾ Cup nondairy milk
  • 1/3 Cup Canola Oil
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Fresh or Frozen  blueberries
  • 1 Teaspoon Almond Extract


  1. Preheat your oven to 375 degrees and grease muffin tins.
  2. Mix together your dry ingredients (Flour, sugar, salt, baking powder and soda.)
  3. Gently stir in milk, oil, and vanilla but be careful not to over-mix. A few lumps are okay!
  4. Fold in your thawed blueberries.
  5. Pour batter into muffin tins, ¾ of the way to the top.
  6. Slide your filled tins into the oven and cook for 15 – 20 minutes until golden brown on top and a toothpick inserted in the center of a muffin comes out clean.
  7. Fresh out of the oven they are still young and impressionable, so don’t try to remove them immediately or you will end up with smushed, dented muffins! Allow to sit for at least 10 minutes inside their cooking vessel. Enjoy with someone you love.