Fuji Apple Pie


This is the perfect time of year for apple pies as the stores  carry many varieties.  So many choices, so many flavors.  Pies are delicious with vegan ice creams, coconut whipped cream or just plain as you see here.  The whole-grain pie crust or tender oil-free pie crust are great choices for this pie, and Fuji apples don’t require much sugar because they are very sweet on their own.  Any other very sweet apple would also work with this recipe.  Because winter Fuji’s are a really firm apple (which makes them good keepers through the winter), they need a little cooking before going in the pie.    The picture is of the whole-grain pie crust.  For an oil-free, gluten-free pie, use the tender oil-free crust.



Fuji Apple Pie

Delicious apple pie that is high in flavor and low in sugar.
Servings – 8
Prep Time – 30 minutes
Cook Time – 30-45 minutes
Passive Time – 2-3 hours

  • 8 cups Fuji apples –possibly 6 apples, depending on size
  • 1/3 cup apple juice concentrate, opt. if not sautéing the apples
  • 2 tsp lemon juice
  • 1/3 cup unrefined cane sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon butter flavoring, opt.

  • Peel, quarter, core and slice the apples about 1/4″ thick.
  • Combine the sugar and seasonings, mixing well and set aside.
  • See note at bottom before proceeding.
  • Combine the sliced apples with apple juice in a very large wide skillet ( this is necessary or juices won’t evaporate. Bring to a simmer, cover and cook for 3-5 minutes, turning apples a couple times so the top ones get softened equally with the ones on the bottom. Remove the lid and let juices evaporate or the pie will be runny.
  • When done, remove from the heat and set aside.
  • Preheat the oven to 425 degrees, and arrange oven racks so the pie will be on the bottom shelf.
  • While the filling cools to warm, make your pie crust; either one of the pie crusts listed above work very nicely for this pie.
  • When crusts are ready, fold the sugar mixture into the apples until evenly distributed, spoon into the bottom pie crust.
  • Moisten the edge of the crust and lay on the top crust, Cut off any extra crust extending beyond the pie plate; press and flute the edges; and cut slits in the top of the pie to release the steam while cooking.
  • Place in oven on lowest rack and bake for 30 minutes. Check to see if the crust is cooked and the filling is bubbly. Cook an additional 10-15 minutes as needed. Cool on a rack.
  • Serve plain or with whipped topping or vanilla vegan ice cream. Enjoy!


If using another softer apple like a Jonagold, eliminate the precooking in the skillet and go for the longer bake time in the oven. If using an apple that is more tart than the Fuji, you would want to increase the sugar in the pie. Honey Crisp makes a delicious pie, but may require a couple more tablespoons of sugar.