Small apple pieces in a jammy spiced sauce are baked between layers of flaky vegan pie crust to create the apple pie bars of your dreams. This easy vegan apple dessert comes together in one bowl and is fridge- and freezer-friendly. Why fuss with a whole pie when you can make irresistibly delicious apple pie bars instead?
When I host — whether a small dinner or a holiday with a houseful — I plan menus with as few last-minute tasks as possible. Traditional pies are best made the same day, but these Vegan Apple Pie Bars offer the same comforting flavor in a make-ahead, easy-to-handle bar. They’re a brilliant shortcut without sacrificing taste.
I’ve also been perfecting a vegan pie crust that avoids highly processed butter substitutes. After several tries it finally clicked: this crust is flaky, slightly sweet, and the perfect vessel for the jammy apple filling.
This dairy-free apple dessert is great for holidays like Rosh Hashanah and Thanksgiving, but it’s easy enough for any day of the week. If you still enjoy simple apple recipes, unsweetened applesauce and baked apples are excellent complements, but these bars are a crowd-pleaser on their own.
Vegan Pie Crust Ingredient Notes
- Flour: Whole grain flour or gluten-free all-purpose flour both work well.
- Oil: Extra virgin olive oil makes a tender, flaky vegan crust without processed vegan butter.
- Milk: Almond milk is used here; soy milk is a good substitute for nut-free needs.
Make the crust
Measure the olive oil, almond milk and maple syrup in a marked cup for accuracy.
Whisk the liquids together until emulsified.
Combine and aerate the flour and salt with a fork to fluff the dry ingredients.
Pour the liquid into the dry ingredients.
Mix with a fork. The dough may seem dry at first but will come together as you work the flour from the bottom of the bowl.
Continue until a sticky dough forms that holds when pinched between your fingers.
Turn the dough onto the counter and divide into two equal pieces. It may be slightly rustic but should hold together.
Roll one piece between parchment sheets to roughly fit the bottom of an 8 x 8 inch pan.
Press the rolled dough into the bottom of an 8 x 8 inch pan, patching as needed to reach the corners. Roll the top piece and keep it between parchment sheets to prevent drying until ready to use.
Apple Pie Filling Ingredients
- Apples: Fuji apples were used here for a balance of sweetness and texture; any baking apple you prefer will work.
- Arrowroot powder: Thickens the apple juices into a jammy consistency—similar to cornstarch but grain-free and easier to digest.
- Spices: Cinnamon, nutmeg, allspice and a pinch of cardamom create classic apple pie flavor.
Make the Filling
Combine arrowroot, cinnamon, nutmeg, allspice and cardamom in a bowl.
Add lemon juice and maple syrup, stirring until the spices and arrowroot are evenly incorporated.
Peel one apple and grate it directly into the spice mixture to help build a jammy texture. Stir to combine.
Peel and dice the remaining apples into very small pieces, adding them to the bowl as you go so the lemon juice keeps them from browning. You should end up with about 6 cups of apple mixture.
Spread the apple mixture evenly over the bottom crust, distributing any remaining liquid across the apples and into the corners for a level layer.
Carefully place the top crust over the apples. Patch small pieces together if needed so the top covers the filling without large overhangs.
Bake in a preheated 375°F oven for about 40 minutes, until the apples are bubbling and the top is golden brown.
Cool completely, then cut into squares. For cleaner slices, chill the whole pan covered in the refrigerator for at least an hour or overnight before cutting.
Store in an airtight container in the refrigerator for up to a week.
Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator for best texture.
Debra’s Pro Tips
- If the crust cracks slightly when cutting, that’s a sign of a flaky crust — well done.
- Prep apples one at a time: peel, grate or dice, then mix into the spice mixture so lemon juice prevents browning.
- If one dough half is larger, use the larger piece for the bottom for stability and patch the top as needed.
- Omit salt in the crust for a low-sodium diet; otherwise a pinch of salt enhances the crust’s flavor against the sweet filling.
- Place parchment between layers when storing to prevent sticking.
If you make this recipe, leaving a rating and a comment on the original post and sharing photos on social media is a great way to support recipe creators. Tag the creator if you share on Instagram so they can see your results.
📖 Recipe
Easy Vegan Apple Pie Bars
Equipment
- 8 x 8 inch square baking pan
- Rolling pin
Ingredients
Crust
- 1/2 cup extra virgin olive oil
- 1/4 cup almond milk (or soy milk)
- 1 tablespoon maple syrup
- 1 3/4 cups whole grain flour (or gluten-free all-purpose)
- 1/4 teaspoon salt
Filling
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 2 tablespoons arrowroot powder
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cardamom
- 3 lbs apples (about 6 cups diced)
Instructions
Prepare
- Preheat oven to 375°F (190°C).
Crust
- In a medium bowl, combine 1 3/4 cups flour and salt. Aerate with a fork.
- In a 1-cup measuring cup, mix the olive oil, milk and maple syrup until emulsified. Pour into the flour.
- Mix with a fork until a sticky dough forms. It may be lumpy but should hold together.
- Divide dough in half. Roll one half between parchment sheets into a square to fit an 8 x 8 pan and press into the pan bottom.
- Roll the remaining half and keep it between parchment sheets until ready to top the filling.
Filling
- Stir together arrowroot, cinnamon, allspice, nutmeg and cardamom. Mix in maple syrup and lemon juice until smooth.
- Peel and grate one apple into the spice mixture, stirring to combine.
- Peel and finely dice the remaining apples, adding them to the bowl as you go so the lemon juice prevents browning. You should have about 6 cups total.
- Spread the apple filling evenly over the bottom crust, adding any remaining liquid from the bowl across the apples.
Topping and Bake
- Carefully place the second crust over the apples, patching small pieces as needed so the top covers the filling.
- Bake at 375°F for about 40 minutes, until the filling bubbles and the top is golden.
- Cool completely. Chill in the refrigerator for at least an hour for easier slicing, then cut into 16 squares.
- Store covered in the fridge for up to 5–7 days or freeze up to 3 months.
Notes
For clean cuts, chill the pan covered in the refrigerator for at least an hour or overnight before slicing.
Nutrition
Calories: 173 kcal • Carbohydrates: 24 g • Protein: 2 g • Fat: 8 g • Fiber: 3 g • Sugar: 11 g