Indulge in the deliciousness of a dairy-free apple pie with this delightful recipe! Bursting with the tangy sweetness of juicy granny smith apples, this pie is encased in a tender, flaky crust made with coconut oil. Whether you're looking for a dairy-free option or simply want to try a new twist on a classic favorite, this apple pie will not disappoint.
Homemade apple pie
Apple pie or tart is usually made with butter. I had to create a nondairy version for a family dinner and I am sharing it with you. This recipe is parve (nondairy kosher) but can also be vegan if you replace the egg in the dough with 6 tablespoons of water. I only needed it dairy free so I did use the egg.
The flavor of apple tart is one of the classics that everyone seems to love - and I can understand why. I get so many compliments on this cake; everyone was surprised that it is a homemade cake that is also dairy free. Now it's your turn to wow your guests too!
Best apples for apple pie
The apples I used are granny smith; this type is perfect for cakes and never fails. The filling is based mainly on the apples but you also need to create caramel. Sometimes home bakers are afraid of it, I know I used to until I found the way to cook it well. You need to let it be and not try to mix it with a spoon or any other utensil. You can tilt the pan to help the sugar dissolve but remember not to mix it until all the sugar is melted and gets to a rich amber color.
Pie crust with coconut oil
The dough, crafted with a blend of flour, solidified coconut oil, powdered sugar, and a hint of vanilla, creates the perfect foundation for the luscious apple filling. Adding an egg binds the mixture, resulting in a dough that's easy to work with and full of flavor. The crust of the cake needs to be baked blind - with cooking weights to assure you will not have a soggy bottom. You want the cake to be soft in the inside and with a crusty dough wrapping it. The top lid dough needs to be open with some holes in it in order for the filling to be baked well, you can design it as you wish, I chose to have a classic net of horizontal and vertical threads. If you have extra dough, you can create flowers or other elements too.
I baked the pie in a 20cm | 8 inch round pan.
Helpful tips to ensure your dairy-free apple pie turns out perfect:
Choose the right apples
Opt for firm and tart apples like granny smith, as they hold their shape well during baking and provide a nice balance of sweetness and acidity.
Use solidified coconut oil
Make sure the coconut oil is refrigerated before using it in the dough. This helps it solidify, making it easier to incorporate into the flour mixture.
Keep ingredients cold
When making the dough, use chilled ingredients and work quickly to prevent the coconut oil from melting. Cold ingredients result in a flakier crust.
Taste the apple filling mixture before baking and adjust the sweetness to your preference. If the apples are particularly tart, you may want to add a bit more sugar.
"Bake blind" properly
When baking the crust blind, use heat-resistant nylon or crumpled baking paper with weights to prevent the crust from puffing up. This ensures an evenly baked crust.
Don't overcook the filling
Be cautious not to overcook the apple filling before baking, as it will continue to soften and cook while the pie is in the oven.
Thicken the filling
Adding cornstarch to the apple mixture helps bind the juices and prevents the pie from being too runny when sliced.
Vent the pie
Cut slits or create decorative vents in the top pie crust to allow steam to escape while baking. This prevents the filling from boiling over and keeps the crust crisp.
Brush with water before sprinkling sugar
Lightly brush the top pie crust with water before sprinkling sugar on it. This helps the sugar adhere to the crust and creates a beautiful, caramelized finish.
Let it cool
Allow the pie to cool at room temperature before slicing. This allows the filling to set, making it easier to cut and serve.
While coconut oil is a popular dairy-free fat option for pie crusts, you can also use other plant-based fats like vegetable shortening or dairy-free margarine as alternatives. Each option may result in a slightly different texture and flavor, so feel free to experiment and find the one that suits your taste preferences best.
Absolutely! If you prefer a time-saving option, you can use a store-bought dairy-free pie crust instead of making your own from scratch. Just make sure it fits the size of your pie dish and follow the baking instructions accordingly.
While granny smith apples are recommended for their tartness and firmness, you can experiment with other apple varieties as well. Some good alternatives include Honeycrisp, Pink Lady, or a mix of different apples for a more complex flavor profile. Just keep in mind that different apple types may have varying levels of sweetness and moisture content, which could affect the overall outcome of the pie.
To prevent the crust from becoming soggy, it's important to "bake blind" before adding the filling. This means partially baking the crust without the filling to create a barrier that keeps the moisture from the apples from soaking into the crust. Additionally, make sure the apple filling is not too watery, and avoid overcooking the apples before baking.
To make this apple pie vegan, simply replace the egg in the dough with an egg substitute. In this recipe, you can use 6 tablespoons of water as an egg replacement. Additionally, ensure that all other ingredients, such as sugar and flavorings, are also free from animal-derived products.
Yes, you can use gluten-free flour to make the pie crust. You may need to adjust the amount of liquid or fat in the dough slightly, as gluten-free flours can have different absorption properties. It's best to use a gluten-free flour blend specifically designed for baking to achieve the desired texture and taste.
Yes, you can make the pie ahead of time. You can prepare the pie crust and apple filling separately, then store them in the refrigerator. Assemble the pie just before baking to ensure the crust remains flaky. Alternatively, you can fully bake the pie and store it in the refrigerator, then reheat it in the oven before serving.
Other cake recipes to try:
Bake this dairy free apple pie today!
Whether you follow a dairy-free lifestyle or simply enjoy exploring new culinary horizons, this apple pie is sure to be a crowd-pleaser. So, grab your apron and get ready to savor the essence of fall with every delicious bite. Follow this recipe and enjoy a slice of dairy-free apple pie like never before!
Dairy Free Apple Pie
For the dough:
- 1½ cups (225 grams) flour
- ¾ cup (150 grams) coconut oil (refrigerated so it is solidified)
- ½ cup (60 grams) powdered sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 egg (or 6 tablespoons of water for vegan pie)
For the filling:
- 6 granny smith - cored peeled and cubed apples
- ½ cup (100 grams) sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 2 tablespoon coconut oil
- Juice of one lemon
- Zest of one lemon
- 1 tablespoon cornstarch
- 1 tablespoon sugar (for sprinkling before baking)
- In a food processor with a steel blade, add the flour, coconut oil, powdered sugar, vanilla, and salt, then process until a crumbly mixture is obtained.
- Add the egg (or water) and continue to process until the dough lumps are formed.
- Transfer the dough to a lightly floured work surface and form a disc shape.
- Wrap in plastic wrap and cool in the refrigerator for an hour.
- On a floured surface, roll out the dough to a 3-4 mm thick sheet and set aside the baking pan, making sure to create a right angle between the side and the base, ensuring that the edges remain high.
- Stab the dough in the tin, evenly, with a fork.
- With the remaining dough create the top lid of the pie and place on baking pan lined with baking paper.
- Freeze the two dough parts for an hour in the baking pans.
- Set the oven to 170°C / 350°F fan.
- Place a sheet of heat resistant nylon or crumpled baking paper on the dough (the crust part not the lid) and fill with dry beans/chickpeas or special weights for baking. (This is known as “Baking blind" and is the process of baking a piecrust or other pastry without the filling.)
- Bake the crust blind for 12 minutes.
- Remove the weights from the dough and continue baking for 5 more minutes.
- In a wide pan place the sugar and caramelize it on high, do not stir it, you can tilt the pan to help but do not use any utensil to try to mix it.
- After the sugar turns to caramel with rich amber color add the apples, lemon juice, lemon zest, vanilla extract and coconut oil and stir well.
- Cook the filling for 10 minutes until the apples are tender.
- Pour the filling to a bowl and add the cornstarch, mix well.
- Fill the half-baked crust with the filling, place the frozen lid dough on top.
- Brush the lid dough with water and sprinkle sugar on the tart.
- Bake for 20 minutes.
- Cool the tart at room temperature.
- Have a piece and enjoy!