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baked homemade dairy free egg free apple pie

best dang apple pie you'll ever have

The best dang apple pie you'll ever have is easy as, well...pie! Never buy an apple pie from the store again with this easy, delicious recipe!
Print Recipe
Prep Time:30 minutes
Cook Time:1 hour 5 minutes
Total Time:1 hour 35 minutes

Equipment

  • 1 mixing bowl
  • 1 Rolling Pin
  • 1 9 inch glass pie plate
  • measuring spoons
  • parchment paper
  • measuring cups
  • 1 silicone baking mat
  • fork to prick the bottom of the dough
  • cookie cutters
  • 1 knife
  • 1 peeler
  • 1 cutting board
  • 1 sauce pan for boiling water
  • 1 food scale

Ingredients

Pie Crust

  • 1 1/2 cups flour used thrice
  • 1/2 tsp salt used thrice
  • 1/2 cup coconut oil used thrice
  • 1/4 cup ice cold water used thrice
  • 1 tsp white sugar used thrice
  • 1 tbsp white sugar to sprinkle on top right before baking used once

Pie Filling

  • 2.5 lb thinly sliced apples
  • 3/4 cup white sugar
  • 2 tbsp flour
  • 1/2 tsp salt
  • t tbsp fresh squeezed lemon juice
  • 3 homemade pie crusts

Notes

The pie will remain fresh covered on a countertop for around 3 days. Five days in the fridge is your maximum freshness and taste upper limit.
I enjoy Pink Ladies so I use those in this recipe but any apple will do. If you prefer a tart pie, go with Granny Smith apples or Honeycrisp or Pink Lady for a sweet apple pie.
The lemon juice helps to keep the apples from browning. But if your apples do brown, it’s completely ok. The pie’ll still eat.
Apple slices will remain crisper with the precooking from the boiling water. Apples contain an enzyme that converts the pectin into a heat stable form that retains rigidity and crispness. Don't skip the boiling water step!
Don’t forget to triple the crust recipe – one for the bottom, one for the top, and one for the pretty cutouts using cookie cutters. You may end up with extra dough but it can be frozen and used for other recipes.