Dairy Free Apple Pie with Honey Crust

Total time2 hr 35 min

Prep time40 min

Cook time55 min

Tender Granny Smith apples get simmered right on the stovetop with honey, maple syrup, and warm cinnamon and nutmeg until the filling turns glossy and jammy, so every slice holds its shape without turning watery. A splash of fresh lemon juice keeps the fruit bright while cornstarch thickens things into that perfect spoonable-but-sliceable texture. The whole mixture gets tucked into a homemade double crust, crimped and vented, then baked at a high heat first to set the pastry before finishing low and slow until deep golden and bubbling through the slits. Letting it cool fully on the rack is the secret to clean, jammy slices instead of a runny mess. This one's a genuinely satisfying pick for a dairy free dessert table, with all the cozy, spiced apple flavor of a classic pie and a naturally sweetened filling that tastes just as good the next day.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
6–8 tbsp ice water

For the filling

3 lbs (about 6–7 medium) granny smith apples, peeled, cored, and sliced ¼-inch thick
3 tbsp honey
2 tbsp pure maple syrup
3 tbsp cornstarch
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp fresh lemon juice
¼ tsp salt
1 tbsp unsalted butter, cut into small pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the egg wash

1 egg, beaten
1 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

Instructions

1
Combine the flour and 1 tsp salt in a large mixing bowl. Add the cold butter cubes and work them into the flour using a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in the ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. You may need anywhere from 6 to 8 tablespoons. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.

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