Dairy Free Easy Apple Pie
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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 (2 sticks) unsalted butter, cold and cut into ½-inch cubes
Chef's tipUse 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 piecesChef's tipUse 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 tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap 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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