Dairy-Free Classic Apple Pie
Indulge in the timeless comfort of a perfectly spiced, flaky-crusted *Dairy-Free Classic Apple Pie*—a dessert everyone can savor! This crowd-pleasing recipe swaps traditional butter for rich, plant-based coconut oil, creating a tender, buttery crust that's completely dairy-free. Filled with tart Granny Smith apples, warm cinnamon, and a touch of nutmeg, this pie bursts with cozy fall flavors in every bite. The recipe features a simple, foolproof crust, a naturally sweetened filling, and optional finishing touches like a non-dairy milk wash and a sprinkle of raw sugar for an irresistible golden sheen. Whether it's a holiday gathering or an everyday treat, this beautiful pie is the ultimate showcase of homemade goodness, ready to serve and impress.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.75 cups Coconut oil (solid)
- 6 tablespoons Cold water
- 6 medium Apples (Granny Smith or similar)
- 0.75 cups Sugar
- 0.25 cups Brown sugar
- 2 tablespoons Cornstarch
- 1.5 teaspoons Cinnamon
- 0.25 teaspoons Nutmeg
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Non-dairy milk (for brushing, optional)
- 2 tablespoons Raw sugar (for sprinkling, optional)
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine the all-purpose flour and salt. Add the solid coconut oil and use a pastry cutter or your fingers to cut the oil into the flour until the mixture resembles coarse crumbs.
Stir in cold water, one tablespoon at a time, until the dough comes together and can be formed into a ball. Divide the dough in half and shape each half into a disc. Wrap them in plastic wrap and refrigerate for at least 30 minutes.
Meanwhile, peel, core, and thinly slice the apples. In another large bowl, combine the apples, sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss everything together until the apples are well coated.
Roll out one of the dough discs on a lightly floured surface into a 12-inch circle. Place this into a 9-inch pie plate and press it down gently. Let the edges hang over the side.
Pour the apple mixture into the prepared crust, mounding the apples slightly in the center.
Roll out the second dough disc into a 12-inch circle. Lay it over the apples. Trim excess dough, leaving a 1/2 inch overhang. Tuck the edge of the top crust under the edge of the bottom crust and press to seal. Flute or crimp the edges as desired.
Cut several slits in the top crust to allow steam to escape. If desired, brush the top of the crust with non-dairy milk and sprinkle with raw sugar.
Bake the pie in the preheated oven for 20 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking for 30 more minutes, or until the crust is golden brown and the filling is bubbly.
Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
Nutrition Facts
Calories |
4132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 154.0 g | 770% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 608.8 g | 221% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 325.7 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 222 mg | 17% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1593 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
