This dairy-free, gluten-free apple pie is melt-in-your-mouth delicious! The crispy exterior is perfect for the sweet, tart, and nutty apple filling.
Apple pie is perfect for any occasion, but it's especially good for summer celebrations.
This recipe was inspired by my baked apple bites and goes well with a glass of milk and some strawberry or vanilla ice cream!
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Ingredients
- 2 pie crusts
- Granny smith apples, thinly sliced
- Ground cinnamon
- Brown sugar
- Granulated sugar
- Salt
- Lemon juice
- Eggs
See recipe card for quantities.
Instructions
Preheat the oven to 375 degrees
Line a pie pan with a pie crust and use a fork to poke holes in the bottom
In a medium-sized bowl, combine the sliced apples, ground cinnamon, brown sugar, granulated sugar, salt, and lemon juice. Mix until every apple is coated.
Pour the apple mixture into the pie pan and set it aside
Lay the other pie crust flat on a piece of parchment paper
Use a ruler or a ribbon to measure the width of each strip and use a pizza cutter or sharp knife to cut each ribbon of dough (see the video in recipe card for an in-depth how-to)
Layer the dough ribbons on the pie and weave them together (see the video in the recipe card for an in-depth how-to)
Use scissors to cut any remaining dough from the edges
Beat the egg in a small bowl and brush the crust with it using a pastry brush
Bake in the oven for 45 minutes until the top is golden brown
Serve hot or cold
Hint: Use scissors to cut any remaining dough from the edges. Use my favorite scissors found HERE.
FAQ
A freshly baked pie can stay on the counter for up to 2 days and in the fridge for 5 days. You should cover your pie with plastic wrap when you put it away.
Apples should be sliced as thin as possible. A peeler and corer is the perfect tool for slicing apples into thin slices.
Pie crust should be pressed firmly against the sides and bottom of the pan before pouring in the filling. Make sure to poke the crust with a fork first.
You can, but make sure to brush the crust with egg first.
For this gluten-free, dairy-free recipe, you need only one mixing bowl.
Equipment
- A pastry brush - essential for brushing the crust with egg. Find mine HERE.
- A pie pan - find my favorite one HERE.
- Kitchen shears - useful for trimming the excess dough from the edge of the pie pan. Find mine HERE.
- Glass mixing bowls - find my favorite set HERE.
Storage
Wait until the pie fully cools (about 2 hours). Loosely cover with foil or plastic wrap. Store in the fridge for up 5 days.
Top tip
Use a ribbon to measure the pie crust strips. It's way easier than using a ruler, and you definitely have a spare ribbon around the house.
Traditional Dairy-Free Apple Pie Recipe
Equipment
- A pastry brush
- A pie pan
- Kitchen shears
Ingredients
- 2 pie crusts
- 2 cups granny smith apples thinly sliced
- 1 teaspoon cinnamon
- ¼ cup brown sugar
- ⅛ cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 egg
Instructions
- Preheat the oven to 375 degrees
- Line a pie pan with a pie crust and use a fork to poke holes in the bottom
- In a medium-sized bowl, combine the sliced apples, ground cinnamon, brown sugar, granulated sugar, salt, and lemon juice. Mix until every apple is coated.
- Pour the apple mixture into the pie pan and set it aside
- Lay the other pie crust flat on a piece of parchment paper
- Use a ruler or a ribbon to measure the width of each strip and use a pizza cutter or sharp knife to cut each ribbon of dough (see the video in recipe card for an in-depth how-to)
- Layer the dough ribbons on the pie and weave them together (see the video in the recipe card for an in-depth how-to)
- Use scissors to cut any remaining dough from the edges
- Beat the egg in a small bowl and brush the crust with it using a pastry brush
- Bake in the oven for 45 minutes until the top is golden brown
- Serve hot or cold
Video
Notes
Food safety
- Never leave cooking food unattended
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