Fruit pie is my husband’s very favorite, and this is the apple pie recipe he grew up loving.
Lucky for us, it’s easily made with dairy-free butter and generally very allergy-friendly.
I’m not a huge pie person and have yet to perfect making the crust look pretty.
However, it always ends up tasty, and that’s what counts.
I’m sure hubs would suggest that I just keep practicing. 😉
DAIRY-FREE & EGG-FREE APPLE PIE
Preheat oven to 425 degrees.
Time: 50-60 min
Measure flour into bowl and mix salt through it, I use my Kitchen Aid Mixer bowl
Cut in shortening until it becomes the size of small peas, the Kitchen Aid Mixer (affiliate) on low speed makes this easy.
Sprinkle with water, a Tbs. at a time, mixing lightly until all the flour is moistened and pinches together in your fingers.
Gather dough together with your hands until it cleans the bowl
Press firmly into a ball
Divide dough ball in half
Press dough into two firm balls, equal size
Cover rolling pin and pastry board in flour
Roll each ball of dough lightly into a flat circle, being careful not to add extra flour as that makes the pastry tough
Roll until the two circles are the size of your pie pan
You can always pinch the dough back together if it falls apart
3/4 cup sugar
1 tsp. cinnamon
6-7 cups of peeled, sliced apples
Peel and slice apples quickly in this apple machine (affiliate)
Cut the apple slices in bite-size pieces
Mix sugar with cinnamon in a small bowl
Toss apples, cinnamon, and sugar in a large bowl until the apples are coated
BUILDING THE PIE
Fold the first flat dough in half to pick it up and press it into the bottom of the pie pan
Try not to spend too much time working the dough or it can come out tough
Put the filling in the pan on top of the dough
Dot the filling with 1 1/2 Tbs of dairy-free margarine
Fold the second flat dough in half to pick it up and place it on top of the filling
Seal the bottom and top layers of dough by pinching them together
Cut slits in the top of the pie