Vanilla Bean Apple Pie
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This Vanilla Bean Apple Pie takes your traditional apple made, made with Granny Smith apples, and I add ground vanilla bean to the crust! And instead of doing a traditional egg wash on top, I top this with a sweet glaze. This makes this traditionally tart pie have the perfect amount of sweetness!
If you're looking for more out of the box apple pies, check out my Orange Blossom Honey Apple Pie, Brown Sugar Honey Apple Pie, or my Apple Berry Pie.

Table of Contents
So, if you have been baking my recipes for a while then you know I never use Granny Smith Apples. Granny Smith Apples are a more tart apple, and I don’t buy them to eat as a prefer a sweeter apple. So, I rarely ever bake with them simply because I don’t usually have them on hand!
But Granny Smith Apples make amazing apples for apple pie. And I bought some recently specifically for apple pie, as I wanted to change it up and I had the idea to make this Vanilla Bean Apple Pie. I have always wanted to put French vanilla or vanilla bean with apple pie. And in this recipe for Vanilla Bean Apple Pie, I did just that.

Why You'll Love This Recipe
Vanilla Bean Crust: I made this Vanilla Bean Pie a little different than your traditional apple pie. First, I used ground vanilla bean in the crust. This is a total game changer guys. Adding just a small amount of ground vanilla bean into the crust gives this crust some warm and cozy vibes.
Light & Airy: I used Granny Smith Apples along with cane sugar and ground vanilla bean in the filling. I left out the traditional brown sugar and cinnamon, in favor of a completely different flavored apple pie. This apple pie filling is very light and the vanilla bean compliments the Granny Smith Apples in a way I just can’t explain, you really have to experience it for yourself.
Naturally Eggless: Instead of traditional egg wash, I brushed the unbaked pie crust with Organic Valley French Vanilla Creamer. Using a heavy cream on top of pie can mimic egg, and still create a golden brown crust. Plus, this creamer also added French vanilla flavor to the crust!
Glazed: Lastly, I made a donut-like glaze with powdered sugar and water. I brushed this on top of the baked pie for a glistening finish that added a little more sweetness. So, if you have ever wondered – should I glaze my apple pie? The answer is definitely yes! And if you ever wondered can I add French vanilla or vanilla bean with apple pie, the answer is also definitely yes!
Delaney and I were almost fighting over the last piece of this pie – which rarely ever happens in our house as we always have too much dessert. And we didn’t even share any of this Vanilla Bean Apple Pie with our neighbors! That’s a big deal in our house – if it never makes it to friends, then you know it’s too good to share. This is the Thanksgiving pie you want at your dessert table this year.


Ingredients
- Butter: Always use a high quality butter whenever making a butter pie crust as you really can tell the difference. My favorite is Organic Valley.
- All Purpose Flour: My favorite is Cairnspring Mills. I use this organic all purpose flour for the pie crust and a little bit in the filling to solidify the fruit juices.
- Cane Sugar: I use organic cane sugar for the filling. While traditional apple pies have brown sugar, just using cane sugar here lets the vanilla bean shine and also makes a really light and delicious pie filling.
- Vanilla Bean: I use organic ground vanilla bean in the crust and in the pie filling. This is not the same as vanilla extract so don't substitute it!
- Apples: I use organic Granny Smith apples in this pie. This may be the only pie recipe on my site with this variety of apple as I usually prefer a sweeter apple. But, the tart apple paired with the creamy vanilla bean is truly a match made in heaven in this recipe so don't swap them!
- Cornstarch: I use organic cornstarch to help solidify the pie filling. If you have a corn allergy, you can use tapioca or arrowroot starch as well.
- French Vanilla Coffee Creamer: I use Organic Valley French Vanilla Coffee Creamer for the pie wash. This is another vanilla element that adds to the depth of flavor. But, it also makes this pie naturally eggless!
- Powdered Sugar: I use organic powdered sugar for the glaze.

Tools Needed
- Scale: I always use a digital food scale for the best results, especially with something like pie dough.
- Stand Mixer: I use my stand mixer for ease, but you can also make this pie dough by hand. For more into on how to make by hand, visit my post All Butter Pie Crust for tips.
- Mixing Bowl: I use a glass mixing bowl to mix the filling.
- Pie Pan: I'm using my 9-inch USA Pie Pan which is aluminum. I highly recommend aluminum, stainless steel, or cast iron as these pie pans will give you the most flaky crust (no soggy bottoms)! Read my post The Best Pie Pans to Bake With for more info.
- Rolling Pin: You'll need a rolling pin to roll out the pie crust.
- Pastry Brush: I prefer to use a silicone pastry brush as I think they are easiest to clean. But, an old fashioned pastry brush with bristles also works.
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Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and vanilla bean. Turn the mixer on low for two to three rotations to combine the dry ingredients.
Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust. Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop the mixer. Do not over mix.
Divide the dough into two portions, one should be almost double the size of the other. I prefer to weigh them, the large one should weigh 312 grams and the small should weigh 170 grams. Form them both into disks and wrap separately in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.






Step 2
Preheat the oven to 350°F.
Step 3
To make the filling: In a medium bowl, add the cane sugar, flour, cornstarch, and vanilla bean and whisk to combine.
Slice the apples, leaving skins on, and add to the sugar and flour mixture. Toss to coat completely, set aside.



Step 4
Grease a 9-inch pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to ¼-inch thick, it should be about 9-inches in diameter. Set aside.
Step 5
Add the filling into the pie pan and spread evenly.



Step 6
I like to use a pizza cutter for this next step, but a sharp knife will work as well. Cut the rolled out dough into 1-inch wide strips. Place the strips on top of the apples going horizontal leaving 1-inch between strips. Use the smaller strips towards the sides of the pie and use the longer strips for the middle. Next, add the remaining dough strips going vertical, alternating each strip over and under the horizontal ones.
Once the lattice top is complete, crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges. Using a pastry brush, brush the dough with the French vanilla creamer. (If you are new to pie making, check out my post How to Lattice a Pie Crust for a step by step tutorial with photos and video!).



Step 7
Bake for 1 hour, then turn the oven up to 400°F and bake for an additional 5 minutes or until golden brown. Let the pie rest for 15 to 20 minutes before glazing.
Step 8
To make the glaze: In a small bowl, add the powdered sugar and water. Whisk to combine completely. Using a pastry brush, brush the top of the dough with the glaze.

FAQ's
Make your apple pie taste the best that it can by using organic ingredients. Organic ingredients have more flavor than conventional ones, as they are less processed. Therefore, the true flavor can shine through more. Also, be sure to use apples that are ripe and taste good.
You can buy organic ground vanilla beans, or you can scrape the vanilla beans out of the bean. Either option is fine for adding vanilla bean to baked goods. I prefer to buy organic ground vanilla bean, because I use it a lot. My favorite ground vanilla bean is the Lafaza Organic Ground Vanilla Bean.
Traditionally, you glaze the top of raw pie dough with egg or egg wash (which is egg and water). You can use other things such as honey, butter, milk, heavy whipping cream, coconut milk, or coconut oil. And I even used Organic Valley French Vanilla Creamer on top of this Vanilla Bean Apple Pie! I used a flavored creamer, as Organic Valley French Vanilla Creamer is made with real cream. So, I knew that the fat would be there to brown the top. Plus, it gives this pie an amazing French vanilla flavor to top it off.


Craving More?

Vanilla Bean Apple Pie
Ingredients
Crust
- 227 grams all purpose flour (plus extra for rolling)
- ½ teaspoon ground vanilla bean
- 170 grams salted butter (cold)
- 7 tablespoons cold water
Filling
- 113 grams cane sugar
- 21 grams all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon ground vanilla bean
- 4 large Granny Smith apples
Topping
- 2 tablespoons Organic Valley French Vanilla Creamer
Glaze
- 71 grams powdered sugar (sifted)
- 2 tablespoons water
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and vanilla bean. Turn the mixer on low for two to three rotations to combine the dry ingredients.
- Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust. Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
- Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop the mixer. Do not over mix.
- Divide the dough into two portions, one should be almost double the size of the other. I prefer to weigh them, the large one should weigh 312 grams and the small should weigh 170 grams. Form them both into disks and wrap separately in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.
- Preheat the oven to 350°F.
- To make the filling: In a medium bowl, add the cane sugar, flour, cornstarch, and vanilla bean and whisk to combine.
- Slice the apples, leaving skins on, and add to the sugar and flour mixture. Toss to coat completely, set aside.
- Grease a 9-inch pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to ¼-inch thick, it should be about 9-inches in diameter. Set aside.
- Add the filling into the pie pan and spread evenly.
- I like to use a pizza cutter for this next step, but a sharp knife will work as well. Cut the rolled out dough into 1-inch wide strips. Place the strips on top of the apples going horizontal leaving 1-inch between strips. Use the smaller strips towards the sides of the pie and use the longer strips for the middle. Next, add the remaining dough strips going vertical, alternating each strip over and under the horizontal ones.
- Once the lattice top is complete, crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges. Using a pastry brush, brush the dough with the French vanilla creamer.
- Bake for 1 hour, then turn the oven up to 400°F and bake for an additional 5 minutes or until golden brown. Let the pie rest for 15 to 20 minutes before glazing.
- To make the glaze: In a small bowl, add the powdered sugar and water. Whisk to combine completely. Using a pastry brush, brush the top of the dough with the glaze.
- Store at room temperature for up to 3 days.
Video
Notes
Nutrition
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