Vegetarian Apple Pie

Total time2 hr 35 min

Prep time40 min

Cook time55 min

This classic double-crust apple pie is everything you want from a homemade dessert: a flaky, golden crust wrapped around tender, cinnamon-spiced apples in a glossy, thickened syrup. The filling gets its warmth from nutmeg and allspice, brightened with a touch of lemon juice so the sweetness never turns cloying. Rolling and crimping the two dough rounds by hand gives you that beautiful lattice-free finish, with a few simple slits to let steam escape as it bakes. A brushed-on glaze and a sprinkle of coarse sugar bake into a shattery, sparkling top crust that looks as good as it tastes. Let it cool fully before slicing so the filling sets into neat, jammy wedges rather than a runny mess. It's a comforting, crowd-pleasing bake that fits beautifully into a vegetarian spread, whether for a holiday table or a weeknight treat.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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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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