Dairy Free Vegan Apple Pie

Total time2 hr 40 min

Prep time45 min

Cook time55 min

Thick slices of apple simmer down with cane sugar, cornstarch, and a warm blend of cinnamon, nutmeg, and allspice until the filling turns glossy and thick, then get tucked between two rounds of a flaky, hand-cut crust. A brush of plant-based milk and a final sprinkle of sugar give the top crust that deep golden, crackly finish everyone fights over at the table. The double-crust bake locks in all those spiced juices, so every slice holds its shape and delivers that classic bubbling-through-the-vents payoff. Letting it rest a full hour before cutting is the trick that keeps the filling set and the crust crisp rather than soggy. This one's an easy pick for a dairy free dessert table — nobody will guess it's anything but a classic apple pie.

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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 organic cane sugar
1 tsp salt
1 cup vegan 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 organic cane sugar
3 tbsp cornstarch
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp salt
1 tbsp lemon juice
2 tbsp vegan butter

For assembly

2 tbsp plant-based milk
1 tbsp organic cane sugar

Instructions

1
Whisk together the flour, 1 tbsp sugar, and 1 tsp salt in a large mixing bowl. Add the cold cubed vegan butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
2
Drizzle in the ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.

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