Vegan Pie Recipes: Chai Apple Pie a la Mode

July 1, 2015
This is not your traditional apple pie a la mode, it is more of a healthy, spiced up reinvention. My version does not have any crust, because I personally don't like it. I prefer to let the apples take center stage, so what I did was thinly sliced them and layered them with a filling of oats, nuts and spices which give you the taste of a pie crust without the denseness. Adding just a little bit of chai tea leaves gives a wonderful complexity to the flavor. Topped off with some simple vanilla ice cream, this dessert will leave everyone wanting seconds!
Vegan Pie Recipes: Chai Apple Pie A La Mode

Vegan Pie Recipes: Chai Apple Pie a la Mode

Recipe Type: Sweets
utensils YIELDS 9 x 9 pan, about 8 small slices
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  • 2 Apples, thinly sliced
  • 1/2 Lemon, juiced
  • Filling:
  • 1 cup Oats
  • 1/2 cup Walnuts
  • 2 tbsp Chia seed
  • 1 1/2 tbsp Raw sugar
  • 1 tbsp Chai tea leaves
  • 2 tbsp Coconut oil
  • Vanilla Ice Cream (optional, but so worth it!)
  • 2 Bananas, frozen
  • 2 tsp Vanilla extract
  • 1 tsp Raw Sugar
  • garnish Cinnamon
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1. Preheat oven to 375 2. Slice apples very thin, this is easiest using the slicing blade on your food processor. Toss the apple slices in the lemon juice and set aside 3. Add all ingredients, except for coconut oil, into your food processor with the chopping blade and pulse until everything is mixed but it is still coursely chopped. In a bowl, add the filling and pour in the coconut oil. Stir until the mixture is crumbly, adding a little more oil if needed. 4. Layer half of the apples in the bottom of a baking dish, continue with half the filling mixture and another layer of apples 5. Finish with a layer of filling, garnish with some cinnamon or lea leaves if you wish 6. Bake for 35 - 40 min 7. While your pie is in the oven, you can make the ice cream! All you have to do is add the ingredients into your food processor and pulse until the bananas are smooth and creamy. Store in the freezer until your pie is ready. 8. Let the pie cool at least 10 min before cutting, serve with a scoop of ice cream and garnish with cinnamon 9. Enjoy!
Also by Kathryn: Tahini Miso Veggies with Tofu
Kale and Chickpea Crepes
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Kathryn is a vegan cook and nutrition consultant based in Los Angeles. She uses yoga in the park, runs by the beach and hikes through the mountains to connect and inspire creativity that she brings to her dishes. She is determined to make the world a healthier and happier place one meal at a time. Read more at ZENutrition or follow her on Twitter and Instagram.


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