Eggless Apple Pie
Classic apple pie is one of those desserts that feels like a hug, and this version delivers all the warmth and nostalgia you'd expect — a flaky, buttery double crust wrapped around a spiced apple filling that's glossy, tender, and perfectly set. The filling gets a quick cook on the stovetop with cinnamon, nutmeg, and allspice before it ever hits the oven, which means the juices thicken beautifully and you won't end up with a watery, sunken slice. Many traditional pie recipes call for an egg wash to get that gorgeous golden sheen on top, but here a simple brush of milk and a sprinkle of coarse sugar does the job just as well — no eggs needed anywhere in the recipe. The all-butter crust comes together with just flour, sugar, salt, cold butter, and ice water, so the ingredient list stays clean and straightforward. Baking it on the lowest rack and starting at a high temperature gives the bottom crust a head start, so you get that crisp, flaky base rather than a soggy one. This pie serves 8, making it an ideal centerpiece for a dinner party, holiday table, or any occasion that calls for something genuinely impressive. Let it cool the full two hours before slicing — it's worth the wait.
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
- 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
For finishing
- 2 tbsp milk
- 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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