Vanilla Bean Apple Pie


Eggless Fall High Altitude No Seed Oils Pies & Tarts Thanksgiving | Published September 23, 2022 by Mimi Council

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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.

vanilla bean apple pie

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.

vanilla bean apple pie

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.

vanilla bean apple pie

Ingredients

Organic Valley Salted Butter

Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)

Wholesome Organic Cane Sugar

Lafaza Organic Ground Vanilla Bean

Organic Granny Smith Apples

Frontier Co-Op Organic Cornstarch

Organic Valley French Vanilla Creamer

Florida Crystals Organic Powdered Sugar

vanilla bean apple pie

Tools Needed

Digital Food Scale

Stand Mixer

9-inch Pie Pan

Mixing Bowl

Rolling Pin

Pastry Brush

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vanilla bean apple pie

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, cane sugar, and cardamom. 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, vanilla bean, and cornstarch 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 and 30 minutes, or until golden brown. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

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.

vanilla bean apple pie

FAQ's

How can I make my apple pie taste better?

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.

How do you add vanilla beans to baking?

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.

What do you glaze pie with?

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

Vanilla Bean Apple Pie

Mimi Council
Make a completely different, but insanely delicious apple pie this holiday season. This apple pie uses Granny Smith Apples, vanilla bean, and cane sugar for a filling that is very light, it's topped with Organic Valley French Vanilla Creamer, and a donut-like glaze. I promise you, this pie will be the talk of your Thanksgiving table.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Chill Time 1 day
Course Dessert
Cuisine American
Makes 8 servings
Calories 405 kcal

Ingredients
 
 

Crust

Filling

Topping

Glaze

Instructions
 

  • To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cane sugar, and cardamom. 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, vanilla bean, and cornstarch 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 and 30 minutes, or until golden brown.
  • 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.

Notes

High Altitude — Bake at 350°F for 1 hour 15 minutes or until golden brown.
Tip — If you are new to pie baking, check out my post How to Lattice a Pie Crust for a full tutorial with step by step photos and videos.

Nutrition

Calories: 405kcalCarbohydrates: 59gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 139mgPotassium: 128mgFiber: 3gSugar: 32gVitamin A: 576IUVitamin C: 4mgCalcium: 16mgIron: 2mg
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