Dairy-Free Double Crust Apple Pie Recipe (also Vegan-Friendly)

When Alisa and I were compiling dairy-free Thanksgiving recipes, we realized that there wasn’t a traditional apple pie recipe on Go Dairy Free. Since my family’s Thanksgiving dessert table always features apple pie, I had to correct this oversight! So I whipped up this delicious recipe for dairy-free double crust apple pie.

Dairy-Fee Double Crust Apple Pie Baked with Tradition

With Alisa’s Dairy-Free Buttery Pie Crust and my dad’s apple pie filling recipe, I created a pie combining recipes from both of our families. Using each other’s recipes is another way to be close to one another. Even though people aren’t able to gather this year, we can still enjoy good food and think of those who are far away.

Recipe Tips

Apple Quantity – The pie filling recipe calls for two and a half pounds of apples. Because I used a deep-dish pie pan that I filled to the brim, and because I am a sloppy apple peeler, I used a three-pound bag of apples.
How to Slice Them – The original recipe calls for thickly sliced apples. My dad slices them thinly. I did an in-between width. If you are using Granny Smith apples, they will hold up at any size, so slice them as you prefer.
Sugar Options – The recipe calls for 1/4 to 1/2 cup of sugar. My dad and I always use 1/4 cup because we don’t like very sweet pies. If you do, feel free to add the additional sugar. If you are avoiding refined sugar, coconut sugar is a good substitute. But keep in mind that it isn’t as sweet, and provides deeper, caramel-like notes.
Pie Crust – It’s hard to beat a from-scratch crust, which is why I use a Dairy-Free Pie Crust Recipe. But in a pinch, you can buy premade pie dough or unbaked crusts. Many brands are naturally made without dairy.

Special Diet Notes: Double Crust Apple Pie

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

Dairy-Free Double Crust Apple Pie

Prep time

45 mins

Cook time

45 mins

Total time

1 hour 30 mins

This pie uses the filling that my dad has made for years, but he adapted it from The Great American Pie Book. Please note that the Prep time does not include refrigeration time for the pie dough - you can make it up to a day ahead.

Author: Sarah Hatfield

Recipe type: Dessert

Cuisine: American

Serves: 1 (9-inch) pie

Ingredients

1 Dairy-Free Buttery Pie Crust Recipe, chilled for at least 2 hours (makes 2 crusts; see post above for other options)
¼ to ½ cup sugar, depending on the tartness of the apples and how sweet you like your pie (I use ¼ cup)
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2½ pounds Granny Smith apples, peeled, cored, and sliced
1 teaspoon lemon juice
2 tablespoons dairy-free buttery spread or sticks, cut into tiny pieces

Instructions

Preheat your oven to 450°F, and lightly grease a 9-inch pie pan.
On a floured surface, roll out one of the pie dough disks. Use your pie pan to measure, so that it will fill out the pie pan with some overhang.
Gently fold the rolled out dough in half and place it in one half of a prepared pie pan. Unfold so that the dough is now evenly in your pie pan. Gently press the dough into the pie pan. If it breaks at all, just patch it up!
In a large mixing bowl, whisk together the sugar, flour, and cinnamon.
Add the apple slices, lemon juice, and dairy-free butter alternative.
Mix all of the ingredients together until the apples are coated with the flour mixture.
Place the filling into your prepared pie crust.
Repeat Step 2 with the second disk of pie dough, and carefully transfer it to cover your pie, using the method in Step 3. Trim the edges of both dough layers (you can make cinnamon roll pinwheels with any excess dough), press them together to seal, and crimp. Cut slits (or shapes) in the top pie crust to allow steam to escape.
Bake the pie for 15 minutes. Reduce the heat to 350°F and bake for 30 minutes more.
Remove the pie from the oven, and let it cool before slicing.