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I LOVE all things fall. From the pumpkin and apple picking to the leaves changing colors and the crisp air outside.
Fall is a MOOD, and it is in full swing in my home! We’ve got the spicy diffuser blends, the cozy slippers and comforters. But nothing beats the smell of a fresh pie that just came out of the oven.
For those of you that may be new to my blog, I specialize in allergy-friendly recipes.
This is because when my husband and I were first dating, he had 11 different intolerances, ranging from your “normal” restrictions of dairy and gluten to really weird ones like chocolate and tomatoes.
If he came into contact with any of them, his whole body would get visibly inflamed. It was the worst!
Thankfully, with a lot of gut healing and steady reintroduction, we’ve managed to cut it down to just one intolerance-eggs.
Without the convenience of picking up a ready to eat product, people that have any kind of allergy or intolerance can definitely relate when I say that you’ve got to learn how to get creative with your ingredients.
Typically, I make the recipe 3-5 times before publishing using different flours, sugars, or milks. I do the experimenting so you don’t have to!
Is this recipe beginner friendly?
This recipe sounds like a lot of work, especially if this is your first time making a pie from scratch. But I promise you that it isn’t hard!
All my recipes on the blog range from beginner to intermediate. I am a no fuss kind of chef, and if it’s too much of a hassle to make I won’t make it.
Homemade crust is where it’s at! It definitely elevates your pie to the next level. This one is especially easy because you don’t need a rolling pin. You can just shape it with your fingers!
That being said, you can always take short cuts. If you don’t want to make the crust, you can purchase a premade crust at your local grocery store. No shame!
Can this recipe be made gluten free?
Yes! I have made this recipe with gluten free flour blends, almond flour, oat flour and coconut flour. Out of these choices, the gluten free flour option turned out the best.
I do not recommend the nut flours for this recipe.
To make a gluten-free pie crust, substitute using a 1:1 ratio.
Can this recipe be made dairy free?
Yes! You can use Earth Balance, Country Crock, Miyoko’s Creamery, or any other dairy free butter brand. Substitute vegan butter using a 1:1 ratio.
I left my butter to come to room temperature before making my crust, but if you’re using an alternative butter to make a vegan pie crust you may want to leave it in the refrigerator to avoid possible separation.
Why vegan mayo?
Vegan mayo has a creamy texture, but neutral flavor. It also has volume which helps the crust maintain its shape.
I used Chosen Foods Vegan Avocado Oil Mayo, which you can purchase on Amazon.
I like Chosen Foods because they always use pretty wholesome ingredients (not sponsored). A lot of the vegan mayos on the shelf are made with canola oil, which I try to avoid as much as I can. I’ve written a whole article on cooking oils and why I avoid certain ones, which you can read here.
If you don’t have vegan mayo, feel free to try this recipe with whatever egg substitute you have on hand.
What if I don’t need to substitute anything?
If you’d like to make this recipe with eggs, simply substitute the 2 tablespoons of vegan mayo for 1 egg.
What are the best apples to use for this recipe?
You’ll want to use sweet apples that are good for pies. I know that sounds obvious, but you’d be surprised by how many varieties of apples there are!
The type of apples you choose can also influence the texture of your pie. I chose Gala apples because I like my apple pies a little bit crunchy in texture.
However, if you’re into a softer bite, I’d recommend using Pink Lady apples or Golden Delicious.
Egg Free Apple Pie Recipe (With A No-Roll Crust)
Prep Time: 25 minutes Cook Time: 1 hour
Pie Crust Recipe:
- 2 cups of flour
- 8 tablespoons of butter, divided
- 8 tablespoons of milk
- 2 tablespoons of vegan mayo
- Pinch of salt
Apple Pie Filling:
- 4 gala apples, peeled, cored and sliced thinly
- 1 tablespoon lemon juice
- ¼ cup brown sugar
- ¼ cup turbinado sugar (or coconut sugar)
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- Pinch of salt
- 1 tablespoon cornstarch
- ¼ cup + 1 tablespoon unfiltered apple juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Instructions for Pie Crust:
- In a large mixing bowl or food processor, add flour, butter, salt, milk and vegan mayo. Combine until a round ball is formed.
- Using your hands, shape your pie crust into a buttered pie dish. If you aren’t using butter, you can rub coconut oil or your alternative butter onto your dish instead. Set your pie shell aside until it is ready to be filled.
Instructions for Apple Pie:
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, add apples, lemon juice, brown sugar, turbinado sugar, cinnamon, nutmeg, and salt. Stir and let sit for 10-15 minutes at room temperature.
- Add ¼ cup apple juice to the apple filling and stir.
- Put your apples into a pot on the stove and cook on medium heat, stirring occasionally. Cook until your apples become tender and golden brown, about 10 minutes. You don’t want to cook off all the liquid, so if you need more you can add an additional ¼ cup of apple juice.
- Make a slurry with the cornstarch and 1 tablespoon of apple juice. Add it to the apple mixture and stir until thickened, about 2 minutes.
- Remove from heat. Stir in vanilla extract and butter.
- Pour your filling into your pie crust, being careful not to overfill your shell.
- Bake in the oven for about an hour, or until the top of the pie is slightly carmelized.
- Let your pie cool on a wire rack for about 10-15 minutes. Cut and enjoy with some vanilla ice cream!
*This recipe has a bottom crust, but not a top crust.
*For best results, cover leftover pie with plastic wrap and placed into the refrigerator.
* If preparing in advance, cooked apple pie filling stored in an airtight container will last up to 7 days in the refrigerator and up to 3 months in the freezer.
Conclusion
Slightly sweet and slightly tart, homemade apple pie makes for the perfect dessert. I hope you and your family love this sweet treat!
If you enjoyed this easy recipe, be sure to check out my Egg Free Pumpkin Pie Recipe that uses the same buttery crust we use here!
Now I’d Like To Hear From You!
Did you try this recipe out?
How did it turn out?
Let me know by leaving me a comment down below!
