Dairy Free Easy Apple Pie

Total time2 hr 25 min

Prep time30 min

Cook time55 min

Golden, flaky crust wraps around a mountain of tender apple slices simmered with cinnamon, nutmeg, and a bright hit of lemon juice until the filling turns thick and glossy. Every slice is packed with that classic sweet-tart apple flavor, cooked low and slow on the stovetop first so the texture is soft but never mushy once it bakes. The lattice-free top gets a handful of slits to vent steam, giving you that deep golden, bubbling crust everyone fights over at the table. A rimmed baking sheet catches any bubbling juices while a two-stage oven temperature builds a sturdy, shatter-crisp shell around the filling. Let it rest a full hour before slicing so the filling sets into clean, holdable wedges instead of a runny mess. This one bakes up into a genuinely impressive dessert, and it's a solid pick to add to your dairy free rotation.

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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, cold and cut into ½-inch cubes
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
3 tbsp cornstarch
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
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, beaten
1 tbsp 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 (optional)

Instructions

1
Make the crust: In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the cold butter cubes and use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Drizzle in ice water 1 tbsp at a time, stirring with a fork after each addition, until the dough just holds together when pinched — you will likely need 6–8 tbsp total. Do not overwork.
2
Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.

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