Dairy Free Apple Pie

Total time2 hr 35 min

Prep time40 min

Cook time55 min

A flaky, golden double crust wraps around a generous mound of cinnamon-spiced apples in this classic pie, and it's every bit the cozy centerpiece you want for a holiday table. The apples get tossed with sugar, cornstarch, cinnamon, nutmeg, and allspice, then simmered until the juices turn glossy and thick before they ever hit the crust, so every slice holds together instead of running loose. That crust comes from a simple flour-based dough, chilled and rolled into two rounds, crimped tight around the filling with a few steam vents cut into the top. A sprinkle of coarse sugar over the top crust bakes into a sparkly, crackled finish as the pie turns deep golden in the oven. Let it rest a full two hours before slicing, and you'll get clean, glossy wedges every time. It's a reliable, comforting bake to add to your dairy free rotation.

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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 tbsp granulated sugar
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) apples, peeled, cored, and sliced ¼-inch thick
¾ cup granulated sugar
3 tbsp cornstarch
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
1 tbsp lemon juice
2 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 finishing

2 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.
1 tbsp coarse sugar or granulated sugar

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips 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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