Low Sugar Dairy Free Apple Pie

Total time2 hr 35 min

Prep time40 min

Cook time55 min

Tender apple slices simmer with warm cinnamon, a whisper of nutmeg, and a bright hit of lemon juice until they turn soft, glossy, and deeply fragrant. That filling gets tucked into a flaky, golden double crust, vented to let steam escape as it bakes, and brushed to a shiny, deep-brown finish before it goes back in the oven. The result is a classic double-crust apple pie with a crisp, buttery-textured shell and a filling that holds its shape in clean, juicy slices. Cooling it fully before cutting is key — it gives the filling time to set so every wedge holds together beautifully. It's a comforting, old-fashioned dessert that fits neatly into a no-added-sugar kitchen without losing any of that classic apple pie charm. Serve it slightly warm with a fork close by; this one disappears fast.

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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
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp salt
1 cup dairy free 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
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 tbsp cornstarch
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 tbsp lemon juice
1 tbsp dairy free butter

For the egg wash

1 large egg, beaten
1 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

Instructions

1
Whisk together the flour, 1 tbsp sugar, and 1 tsp salt in a large mixing bowl. Add the cold dairy free 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 pieces of butter still visible.
2
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

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