Simple Apple Pie - No dairy, no egg, no nuts or peanuts, no soy

So you just went apple picking, you have a bag filled to the brim, and you aren’t sure what to do with them? Crumble? Pie? Apple loaf? Cook them all down into applesauce?

In my opinion, this pie is the answer. The top is crispy and crunchy, with a soft and moist filling inside. Let the aroma fill your kitchen with the scent of autumn baking.

peanut and nut free (excluding coconut if coconut oil is used), dairy free, egg free, soy free

Ingredients for Simple Apple Pie - No dairy, no egg, no nuts or peanuts, no soy

• 2 1/4 cups all-purpose flour

• 1 tbsp. powdered sugar

• a pinch of salt

• 1/2 cup solid fat of your choosing (lard, coconut oil, or vegan butter)

• 1/3 cup cold water

• 6 cooking apples, such as Cortland, Spy, Macintosh, empire, or any other cooking apple

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground cardamom

• 1 tbsp. powdered sugar

• 2 tbsp. flour

• 2 tbsp. maple syrup

• 2 tsp turbinado sugar

How to make Simple Apple Pie - No dairy, no egg, no nuts or peanuts, no soy

1. Mix together the flour, sugar, and salt until well combined. Pour this mixture into a food processor and add the fat. Pulse until it has formed small pea-sized bits throughout the flour. Pour in the water a little bit at a time until the mixture comes together into a ball of dough. If the dough is too crumbly, add a slight bit more water. Flatten the dough into a disc and wrap with parchment paper or plastic wrap. Refrigerate for 30 minutes, or for 1 hour if using coconut oil, to allow the dough to firm up. This will result in a flakier pie crust.

2. In the meantime, prepare the filling. Peel, core, and thinly slice the apples. Toss them in a large bowl with the cinnamon, giner, cardamom, sugar, flour, and maple syrup. Set aside until the crust is ready to fill.

3. Cut the chilled dough in half. Roll the first half out into a 10 inch wide circle with a little excess on the sides. Transfer this to a standard 8 inch pie plate and press firmly into place. There should be a bit of excess hanging over. Pour the apple filling into the crust and even it out with a spatula. Roll out the Second piece of dough into a 10 inch wide circle. Place it over the filling and press down the edges. You can finish the edges however you prefer - trimmed with a knife, crimped with a fork, or fold up the excess and crimp with your fingers. Be sure to cut a slit in the top to allow the steam to exit while baking.

4. Brush the top with half of the maple syrup, reserving the rest for later.

5. Bake at 375F for 30 minutes, then remove from the oven, glaze with the remaining maple syrup and sprinkle the turbinado sugar on top for crunch. Turn the oven up to 400F, Bake the pie for another 5 - 10 minutes or until golden brown. Allow to cool fully before slicing.

Makes 1 pie

Do you love pie? Check out my recipe for Allergy Friendly Pumpkin Pie!