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APPLE PECAN PIEIf you love pecan pie and apple pie this is the pie you need. This Vegan Pecan apple pie is made with a crispy grain free pecan crust, topped with crunchy apples and a sweet maple cashew filling. This pie is simply to die for and makes a perfect fall pie recipe.

With this cold past week all I want to eat this week end is a sweet comforting pie. For this recipe I recommend to prebake the crust for 10 minutes at 180C and then add the filling ingredient and return to bake for 10 more minutes. The crust is cooked when the sides are golden brown. You will have to be patient to enjoy the crispiness of this crust. Wait until fully cool down. It took me 3 hours until the sides gets fully crispy and hard. However, the bottom tend to stay softer even moist as apples release some juice. I found much easier to eat the pie directly into the pan with a spoon as the bottom can be tricky to unmold.


pecan pie crust

Another option is to use this recipe to make mini pecan pie cases. I love this option as the crust is easier to unmold. For this recipe I bake the crust on it is own for 15-20 minutes. Then, cool down completely until crispy about 3 hours. Unmold by pushing the loose pie bottom to the top. Then I fill the pecan pie cases with coconut yogurt, berries or chocolate mousse – you can use my vegan chocolate mousse recipe.




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Vegan Pecan apple pie with pecan crust

This recipe makes 4 small pies of 7 cm diameter. I recommend to serve this pecan pie in single serve pie pan. While the crust sides are very crispy the bottom tend to be softer and it is easier to eat the pie directly in the pan with a spoon. If you really want to unmold this pie wait until fully cool down and use a removable loose bottom pie pan.
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  • Pulse the pecan nuts, coconut oil and brown rice syrup in a food processor with 1 tablespoon of water.
  • Pulse until the mixture resemble a coarse crumbs about 30 seconds.
  • Scrap down the side of the bowl, pulse again. Repeat this process 3-4 times until it comes into a ball.
  • Tip into a tart tin, press evenly into the base and sides.
  • Bake for 10 minutes at 180 C until case is golden brown.
  • Remove from the oven and add the apple slices.
  • In a medium saucepan, under low heat combine the cashew butter and maple syrup.
  • When warm and smooth, pour over the fresh apples slices to fill each pie cases.
  • Add the filling and return in the oven for 10 minutes.
  • Cool down completely before eating. The crust will get crispier as it cool down. The bottom tend to stay softer as apples release some juice. I recommend to serve those pie in single serve ceramic pie pan and spoon out directly in the pan. .

The crust recipe has been inspired and adapted from mypetitekitchen cookbook


Recipe crust is inspired and adapted egg free from my previous walnut crust recipe

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  1. Hello, I do not have small pie tins. I am the only one eating this dessert so I don’t mind making it in a large pie tin and eating out of it:). Do you know what size that tin should be? I’m really looking forward to eating a crust that doesn’t have almond or coconut flour in it. Hope it turns out nicely. Thanks!

    • Hi, I would recommend to use a 20 cm round pie pan, much easier if you can use a loose bottom pan. It is a delicious recipe I am sure you’ll love it ! Let me know ! Carine.

  2. Carine is there a way to make this keto friendly? A substitution for the brown rice syrup? This sounds amazing. I could use that crust for something else in my keto diet.

    • Hi! I did not try the recipe without sweetener but a good keto replacement would be egg white may be. Let me know if you try something that works ! I am sure there will be lots of people interested. xoxo Carine.

  3. 5 stars
    Hello! I tried the recipe and used honey instead of brown rice syrup, and even instead of some maple syrup as I ran out after two teaspoons. Anyways… I used peanut butter and honey for the filling and am not sure how it will turn out as it didn’t soften a lot maybe cause I heated it up twice, probably a mistake. It’s cooling down now. I’ll let you know how it turns out. Thanks for the recipe! ☺️

  4. Hi

    Can I use something other than cashews to drizzle over apples. I am allergic.

    Looking forward to making this


    • Hi Rita, thank you SO much for your lovely comment. I love this crust and it goes very well with any filling – chocolate sounds amazing! Let me know how it goes and I hope you find more recipes on the blog to makes you hungry 🙂 xoxo Carine.

    • Hi Ligia, I am pretty sure you can use almonds, walnuts or even cashews. I simply love pecan and apple in this recipe. Let me know how it goes if you choose to make the recipe with a different nut! I hope you find lots of healthy recipes on the blog. Talk to you soon, Carine!

  5. Your Recipe calls for cashew butter and maple syrup for the filling, but in the instructions it doesn’t say where to add those. DO you mix it with the apples before adding in the tart? Thanks

    • Hi Jessica,
      I am sorry if I missed this information in the recipe. I just updated the recipe. I always bake the pie crust first in small cases. Then I fill each pie case with fresh apple slices and a drizzle of warm cashew butter combined with sweetener. I melt both in a saucepan under medium heat until smooth and slightly warm. It is a simple raw filling but it is delicious with this pecan crust. Enjoy! Carine.

  6. Are there any substitutes for brown rice syrup? (My brother has a rice allergy). Thanks, this looks great!

    • Hi Leigh, Sure! If she is vegan use agave nectar but if she is ok to eat honey I will firstly recommend to use raw honey (or honey). It will work even better as it has the same consistency as brown rice syrup. Simply use the same amount as I used in the recipe for brown rice syrup. Enjoy 🙂 Carine.