Whether you're making dairy free apple pie for the 4th of July, Thanksgiving, or just because, this dairy free dessert couldn't be easier. Serve with a scoop of ice cream on the side.
While the earliest known apple pie recipe is from England dating back to 1381, it wasn't what we'd think of as apple pie today. It included not only apples and spices, but also figs, raisins and pears.
The Dutch style was in some ways more similar to the American apple pie we know today. It often only used apples in its pie, it did call for cream, a laundry list of spices, and was often topped with a crumb topping.
However, apple pie has been a cornerstone of American culture since English and Dutch settlers came to the New World.
Since the only native apple is the crab apple, Eurpoeans had to wait for the varieties they brought with them to grow into trees and bear fruit. However, these trees quickly led to the development of hundreds of new native varieties.
The truth is, even after the settlers had apples, they mainly used it for cider. It only started to really gain popularity around the time colonists declared their independence.
There are American apple pie recipes, both manuscript and printed, from the 18th century, and apple pie was a common food in Delaware at the time.
Then, in the 1920s, the phrase as American as apple pie started to appear in print. By World War II, soldiers declared that they were fighting "for mom and apple pie."
If you like this dairy free apple pie, you may also like my dairy free pumpkin pie and my dairy free pecan pie.
Or, you may like to try one of my many other dairy free desserts.
Adjusting for a Convection Oven
Convection ovens blow the hot air around, producing around 25 to 30 percent more heat.
Since convection ovens produce more heat, you need either lowering the temperature or shortening the cooking time to compensate.
When recipes specify temperatures and cooking times, it's for conventional ovens, unless specified otherwise.
A simple rule to follow is to lower the temperature by 25ºF or 14ºC when baking cookies and pies, and 50ºF or 28ºC when roasting meat and poultry. Some convection ovens offer separate settings for baking and for roasting.
You can also leave the temperature the same and instead, shorten the cooking time by 25 percent. For example, if your recipe calls for 60 minutes in the oven, check the food after 45 minutes instead.
However, keep in mind, some convection ovens actually make a heat adjustment for you. That is, if you set a convection oven for 350ºF, it might actually set itself to 325ºF to compensate. So, check your manual before making adjustments.
Make ahead of time
A freshly baked pie can stay fresh on the counter for up to two days and in the fridge for up to five days. Covering it loosely with plastic wrap will help it stay fresh as long as possible.
How to store
Wait until the pie is fully cooled - about two hours. Loosely cover with foil or plastic wrap and store in the fridge for up to five days.
Other recipes you may like:
- Dairy Free Apple Fritters
- Dairy Free Apple Crisp
- Dairy Free Apple and Spinach Salad with Nuts and Cranberries
- Mulled Apple Juice
- Dairy Free Lemon Bars
- Dairy Free Rice Krispie Treats
Dairy Free Apple Pie
This apple pie is dairy free and couldn't be easier! Serve alone or with vanilla ice cream.
Ingredients
- 2 ½ lb apples peeled, thinly sliced (1.15 kilogram)
- ¾ cup white sugar (150 gram)
- 2 tablespoons flour
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 egg, beaten
- 1 tablespoon white sugar
- Double 9-inch pie crust
Instructions
- Place the apple slices in a large mixing bowl. Pour boiling hot water over them and cover. Let sit for 10 minutes before draining the water completely.
- Add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and lemon juice. Mix until combined and all apples are coated. Refrigerate.
- Preheat the oven to 375°F or 190°C.
- Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
- Pour in apple filling mixture and pat down.
- Either wrap excess top crust under bottom crust edge, flute it, and cut slits or create a lattice design .
- Brush the pie with the beaten egg and sprinkle with sugar.
- Bake pie for 50-60 minutes or until the crust is golden brown.
- Allow to cool completely before slicing.
Recommended Products
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 268Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 233mgCarbohydrates: 53gFiber: 4gSugar: 36gProtein: 3g
I followed the recipe exactly and got an apple sauce pie. I think pre-cooking the apples was a mistake.
I'm sorry that happened to you 🙁 As I mention in the post, cooking the apples on the stove could turn them into apple sauce. Honestly, nowadays I don't even bother pre-cooking them, but I do leave it as an option for anyone who prefers that option.
You mention sous vide the apples as a good choice, but don't give sous vide instructions
Thanks for pointing that out. I just added the instructions to the post. Place the apples in a 160°F (71°C) water bath, and sous vide for an hour.
Elissabeth, I have a question. The recipe does not say to blind bake the crust, but you do have a section about blind baking before the recipe. So, do I blind bake or not for the apple pie?
It's not required but it is recommended, which is why I put it in the post as an option but didn't require it in the recipe 🙂
Pie was delicious but accumulated a lot of liquid. Why is that?
Are you sure you put in the flour?
This and the pumpkin pie are insanely delicious. Thank you!!
You're welcome! I'm so glad to hear you feel that way 🙂
I make this apple pie all the time . I don’t add nutmeg bc kids don’t like it . I do add a little vanilla extract. Thanks for the recipe . I get so many compliments on the pie .
I'm happy to hear it! Thanks for sharing 🙂
I make this apple pie every week for Shabbat. My family is obsessed with it ! I don’t add nutmeg since kids don’t like the taste of it . Thank you so much for sharing the recipe .
You're welcome! I'm so glad to hear you and your family love the recipe 🙂
This was a delicious apple pie!
I also made the dairy free crust recipe you have shared using extra virgin olive oil, and it turned out well. I didn't search up the proper technique to 'lattice' so the pie didn't look very pretty, but the taste was so good, and to me that's what matters.
I also didn't use the egg glaze on top, and therefore made the pie vegan. It's definitely the best vegan apple pie I've ever had! Thank you very much for sharing. I will definitely make this pie again.
You're very welcome 🙂 I'm glad you enjoyed it so much!
Yumm! Just got the recipe.It looks delicious. I usually get annoyed at all of the writings other sites have before recipes, but the history of apple pie before this recipe was intersting. Thanks!
Thanks so much! I'm very glad to hear you enjoyed it 🙂