This Vegan Apple Pie Stuffed Apples recipe is a real treat and the perfect fall dessert. I spotted this dessert on Delish and decided to surprise Amelia and her family with a veganized version of it. I didn’t tell them what I was cooking, but the delicious aroma of the apples baking in the oven kind of gave it away.
By far the hardest part of this recipe is scooping out the apples. I started out using a spoon, but that was taking too long so I switched to a melon baller, which was much easier.
You start by slicing off the top of the apple. I threw the tops away, but next time I make this recipe, I’m going to save the tops and use them instead of the pie dough lattice.
I didn’t feel like the dough added much flavor…it was just for the visual appeal. It was also hard to find a vegan pie crust as most contain lard. Yuck! We had to go to 3 different stores to find the crust and it was the most expensive part of this recipe. I think using the apple tops will taste just as good while reducing the cost and waste.
After slicing off the top, I recommend coring the apples with an apple corer first before scooping them out. You can go all the way through the bottom to make it easier. I tried to core the apples without piercing the bottom, but it was a real pain and I accidently went through two of them, but it didn’t affect the baking. When you set them in the baking dish, the apple and juices form a seal as they bake preventing the yummy deliciousness from draining out the bottom.
While this dessert is perfect for your fresh, fall apples, you can serve it year-round. There’s absolutely no reason you can’t enjoy this delicious and healthy (sans pie crust) dessert whenever you want to!