Lactose Free Easy Apple Pie

Total time2 hr 25 min

Prep time30 min

Cook time55 min

This classic double-crust apple pie starts with thick slices of apple tossed in cinnamon, nutmeg, and a splash of lemon juice, then simmered right on the stovetop until the filling turns thick, glossy, and deeply spiced. That pre-cooked filling means every slice holds its shape instead of turning watery, while the flaky, hand-pinched crust bakes up in two stages for a shatter-crisp, deep golden finish. A sprinkle of coarse sugar on top adds just the right crunch against the tender apples underneath. It's the kind of pie that fills the kitchen with cinnamon and needs at least an hour to cool and set before you cut into it, so the filling stays neat and sliceable. Rich, spiced, and satisfying in every bite, it's a great pick for a lactose free dessert table.

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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
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

For the egg wash

1 large egg, beaten
1 tbsp milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
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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