Dairy Free Apple Pie
Classic apple pie is one of those desserts that feels like it should be off-limits the moment you cut out dairy — but this version proves otherwise. The secret is cold dairy-free butter worked into the flour until the mixture looks like coarse crumbs, which gives you that same flaky, shatteringly crisp crust you'd expect from any great pie. The filling gets a quick cook on the stovetop with cinnamon, nutmeg, lemon juice, and cornstarch, so the juices thicken into a glossy, spiced syrup before the pie even hits the oven — no watery, soggy slices here. A beaten egg wash and a sprinkle of sugar on top bake up into a deep golden, lightly crunchy crust that looks genuinely stunning. The two-stage baking method — starting hot at 425°F and then dropping to 375°F — makes sure the bottom crust cooks through while the filling bubbles and sets perfectly. This pie serves 8, so it's ideal for a holiday table or any gathering where you need a crowd-pleasing dessert that nobody will suspect is missing a single thing.
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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 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
- 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
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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