Dairy-Free Classic Apple Pie with Vanilla Ice Cream
Indulge in the nostalgic charm of this **Dairy-Free Classic Apple Pie with Vanilla Ice Cream**, a comforting dessert made entirely without dairy but full of rich, authentic flavors. The flaky pie crust, crafted with coconut oil, envelops a perfectly spiced filling of tender, sweet-tart apples like Granny Smith and Honeycrisp, brought to life with warm cinnamon and nutmeg. Topped with a scoop of creamy dairy-free vanilla ice cream, this pie transforms dessert into a wholly satisfying experience. Whether you're accommodating dietary preferences or simply craving a plant-based spin on a traditional treat, this recipe is your go-to option for a healthier twist on a classic, perfect for family gatherings, holiday celebrations, or cozy moments at home. Ready in under two hours, it’s a crowd-pleaser that tastes as good as it looks!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Coconut oil (solid state)
- 0.5 teaspoon Salt
- 6 tablespoons Cold water
- 6 large Apples (mixed varieties like Granny Smith and Honeycrisp)
- 1 tablespoon Lemon juice
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Cornstarch
- 1 pint Dairy-free vanilla ice cream
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine the flour and salt for the crust.
Cut the solid coconut oil into the flour mixture until it resembles coarse crumbs.
Gradually add cold water, 1 tablespoon at a time, mixing gently until the dough holds together without being sticky.
Divide the dough into two equal parts, form them into disks, wrap in plastic, and refrigerate for at least 15 minutes.
Peel, core, and thinly slice the apples, then toss them in a large bowl with lemon juice to prevent browning.
In a separate bowl, mix brown sugar, granulated sugar, ground cinnamon, ground nutmeg, and cornstarch.
Add the sugar mixture to the apples and gently toss to coat all slices.
On a lightly floured surface, roll out one dough disk to a circle about 12 inches in diameter.
Carefully transfer the dough to a 9-inch pie pan, pressing lightly into the bottom and fluting the edges.
Fill the crust with the apple mixture, piling it high and evenly.
Roll out the second dough disk and place it over the apple filling. You can create a lattice pattern or cut slits for steam to escape.
Seal and crimp the edges of the pie, then trim any excess dough.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 20 minutes.
Reduce the oven temperature to 375°F (190°C) and continue baking for another 35-40 minutes, until the crust is golden brown and juices are bubbling.
Allow the pie to cool for at least 30 minutes before slicing.
Serve warm with dairy-free vanilla ice cream.
Nutrition Facts
Calories |
5284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.8 g | 363% | |
| Saturated Fat | 230.7 g | 1154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1456 mg | 63% | |
| Total Carbohydrate | 679.7 g | 247% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 365.4 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2059 mg | 44% | |
*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.
