Tender apple slices simmer with cinnamon, nutmeg, and a bright hit of lemon juice until the filling turns glossy and thick, then get tucked between two flaky, golden layers of homemade pastry. The crust comes together with the classic pea-sized crumbs of a proper hand-cut dough, chilled until firm so it bakes up shatteringly crisp rather than tough. A sugared, deep-brown top crust with steam vents lets the bubbling filling peek through as it bakes low and slow to a fully set, sliceable finish. Give it the full two-hour cooldown so the filling has time to firm up into neat, clean wedges instead of a runny mess. It's a cozy, from-scratch dessert that fits neatly into a lactose free kitchen, with all the warm spice and buttery crumb you want from a proper apple pie.
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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.
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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