This double-crust beauty is loaded with thick-cut apples simmered right on the stovetop with warm cinnamon, nutmeg, and allspice until the filling turns glossy and jammy, then tucked into a flaky, golden crust made with cold-cubed vegan butter for that perfect shatter-and-melt texture. A brush of plant-based milk and a final sprinkle of sugar give the top crust that deep amber shine and delicate crunch. The slitted lattice lets steam escape as it bakes low and slow, so every slice holds together with tender, cinnamon-spiced fruit instead of a runny center. Let it rest a full hour before cutting and you'll get clean, bakery-style wedges every time. This one's a natural pick for a lactose free dessert table, no fuss required, just classic apple pie done right.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
