Apple pie is an American classic. We adore it, especially when served à la mode. This little treat is like that whole scenario, only blended. It’s so fun to eat one of these shakes, and the best part is that you don’t have to take the time to make a whole apple pie! It’s worth buying malt shop glasses, a juke box and a T-bird just to get the full effect of sipping this amazing dessert in a diner during the ‘50s.

Apple Pie Milkshake


1 Fuji apple, sliced into thin strips
1 Granny Smith apple, sliced into thin strips
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
3 tablespoons maple syrup or agave nectar
1-2 teaspoons fresh lemon juice
1/8 teaspoon sea salt
2 teaspoons arrowroot powder
2 sheets frozen puff pastry, thawed
1 quart non-dairy vanilla ice cream
2 cups unsweetened almond or soymilk
2 teaspoons cinnamon sugar (optional for topping)


Preheat oven to 400°F.

For the pie: In a medium bowl, combine apple slices, cinnamon, cloves, nutmeg, maple syrup or agave, lemon
juice, sea salt and arrowroot powder, and mix filling together until uniform. Set aside.

Lay sheets of puff pastry on a baking sheet lined with parchment paper or silicone baking mat (or use cooking
spray), and divide filling evenly between sheets. Place filling on half of each sheet and fold other half over,
making 2 separate pies. Tuck in sides so no filling bubbles out during baking. Make 2 small slices on top of each pie to allow steam to escape.

Bake for about 15 minutes or until golden brown and bubbling in center. Allow to cool completely. Place cooled apple pies on a cutting board and dice into small pieces. For the shake: Add ice cream and almond or soymilk to a blender and blend until smooth. For a thicker shake add more ice cream; for a thinner consistency add more almond or soymilk.

To serve, fold in pieces of cooled apple pie and pour into tall glasses. Top with cinnamon sugar and a slice of apple for the rim of the glass. Serve with a spoon.

*Recipe and image courtesy of Spork Fed: Super Fun and Flavorful Vegan Recipes from the Sisters of Spork Foods.*\

Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters JennyEngel and Heather Goldberg. They offer live cooking classes in Los Angeles at Spork Foods, online vegan cooking classes at, one-on-one in-home healthy pantry makeovers, and recipe development/trainings for chefs, food companies and colleges. Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily andZooey Deschanel.