Vegetarian Easy Apple Pie

Total time2 hr 25 min

Prep time30 min

Cook time55 min

This classic double-crust apple pie comes together with a flaky, buttery crust encasing a deeply spiced apple filling — cinnamon, nutmeg, and a touch of lemon juice keep every slice bright and warmly aromatic. The apples are cooked down first on the stovetop until thick and glossy, so what goes into the crust is already tender and packed with flavor, never watery or underdone. A golden lattice of vents lets steam escape while baking, and a simple egg wash with a sprinkle of coarse sugar gives the top crust that irresistible shatter-crisp finish. Letting the pie rest for a full hour before slicing is the secret to clean, structured wedges instead of a runny mess. Whether you're serving it warm with ice cream or at room temperature the next day, this is a genuinely satisfying, from-scratch dessert that fits perfectly into a vegetarian spread. It's the kind of pie worth making the centerpiece of any gathering.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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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
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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