Dairy Free Classic Apple Pie with Lattice Crust

Total time3 hr 55 min

Prep time1 hr

Cook time55 min

Dairy Free Classic Apple Pie with Lattice Crust

Golden, juicy apple slices get tossed with warm cinnamon, nutmeg, and allspice, then simmered until the juices turn glossy and thick before they're spooned into a flaky, hand-rolled crust. The woven lattice top is the real showstopper here, baking up deep golden brown with those signature bubbling gaps where the spiced filling peeks through. Every step, from cutting the crust into even strips to weaving the pattern and crimping the edges, is designed to be doable at home, no special pans or tools required. The result is a pie with a crisp, tender crust and a filling that holds its shape in each slice instead of running all over the plate. It's a comforting, old-fashioned dessert that fits neatly into a dairy free spread without sacrificing that classic bakery-case look and feel. Let it cool fully before slicing so the filling sets up perfectly, then serve it slightly warm for the best texture.

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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, cut into ½-inch cubes and chilled
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
2 tbsp light brown sugar, packed
3 tbsp cornstarch
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp salt
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 the egg wash

1 large egg
1 tbsp whole 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, for sprinkling (optional)

Instructions

1
Make the crust: Whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt in a large bowl. Add the chilled 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 ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when you squeeze a small handful — it should not be wet or sticky. You will likely need 6–8 tablespoons total.

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