Today, I’m inviting you into my kitchen to whip up an eggless apple pie that’s both easy and delicious. I promise, it’ll be the hit of any dinner party or cozy family night in.
Coming from a tried and tested recipe vault, I’ve prepared this pie countless times, and trust me, it never fails to impress. Perfect for vegans, or anyone with an egg allergy, this pie proves you don’t need eggs for a decadent, flaky, and mouth-watering dessert.
What is an Eggless Apple Pie?
An eggless apple pie is your classic apple pie—golden, crispy crust; sweet and tangy apple filling—minus the eggs. Traditional pie recipes often call for eggs to enhance richness and bind ingredients together. However, it turns out you can craft an equally delightful pie without them.
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Why You’ll Love This Eggless Apple Pie Recipe
At first, you might be skeptical. I know I was. But let me tell you, this recipe is a game-changer. Here’s why:
- Simple Ingredients: You likely have everything you need already in your pantry.
- Healthy Twist: With whole wheat flour and less sugar, you can indulge without the guilt.
- Versatility: Perfect for vegans and those with egg allergies.
- Flavor Explosion: Tangy, sweet apples and a crust that’s just the right amount of flaky.
- No Fancy Tools: If you have an oven and a pie pan, you’re set!
The Ingredients
Before we dive into the steps, let’s gather everything we need. Here’s what makes this pie both special and simple:
Pie Crust:
- ½ cup all-purpose flour – 62.5 grams
- 1 cup whole wheat flour – 120 grams
- ⅓ cup water – room temperature, adjust as needed
- ¼ cup olive oil or sunflower oil
- ½ teaspoon salt – or to taste
- 1 teaspoon honey or maple syrup – just for added richness
Apple Pie Filling:
- 2 tablespoons whole wheat flour
- 1 tablespoon lemon juice – to enhance apple flavor and balance sweetness
- 2 medium apples – peeled, cored, and thinly sliced
- ¼ teaspoon ground nutmeg or freshly grated nutmeg
- ¼ teaspoon ground cinnamon
- 2 tablespoons demerara sugar – alternatively, brown sugar, raw sugar, or white sugar
- 1 to 2 teaspoons oil or vegan butter – to lightly coat the filling
Other Ingredients:
- 2 to 3 teaspoons soy milk or any nut milk – for that glossy finish
- 1 to 2 pinches raw sugar or brown sugar – for a hint of sweetness on top
- 1 to 2 pinches ground cinnamon – for a light dusting
Step by Step Instructions
Step 1: Preparing the Crust
Begin by mixing all-purpose flour and whole wheat flour in a large bowl. Slowly add the oil, then stir in the water, salt, and honey or maple syrup. Blend everything together until you form a dough.
Tip: If your dough is a bit dry, add a few drops of water. If too sticky, a tad more flour will help.
Step 2: Rolling Out the Dough
Dust your surface with flour, then roll out the dough to fit your pie pan. Make sure it’s evenly spread, about ⅛ inch thick. Transfer it to your pie dish and gently press it down, trimming any excess dough.
Step 3: Preparing the Filling
In another bowl, mix the sliced apples with lemon juice, flour, nutmeg, cinnamon, and demerara sugar. Toss everything until the apples are well-coated.
Step 4: Filling the Pie
Place the apple mixture in the prepared crust, spreading it out evenly. Drizzle with oil or vegan butter. This adds moistness and a buttery flavor.
Step 5: Top Crust
Roll out the remaining dough. You can create a lattice top or cover it entirely. If covering completely, cut small slits for steam to escape.
Step 6: Final Touches
Brush the top crust with soy or nut milk for a shiny finish. Dust lightly with raw sugar and ground cinnamon.
Step 7: Baking the Pie
Preheat your oven to 375°F (190°C). Bake the pie for 40-45 minutes, until the crust is golden brown and the filling is bubbly.
Step 8: Cooling and Serving
Allow the pie to cool slightly before serving. This helps the filling set and makes slicing easier.
Tips & Tricks
Here are some tips to ensure your pie turns out perfect every time:
- Cold Ingredients: Keep your water and oil cold for a flakier crust.
- Consistent Slices: Thin, even apple slices cook more uniformly.
- Adjust Sweetness: Depending on the apples’ natural sweetness, you might need more or less sugar.
- Chill the Dough: Letting the dough rest in the fridge for about 15-30 minutes can yield a flakier crust.
- Prevent Browning: Cover the edges of your pie with foil if they begin to brown too quickly.
Nutrition Information
Can I Store Eggless Apple Pie?
Absolutely! Any leftovers can be stored in an airtight container. Here’s the scoop:
- Refrigeration: Keeps well for up to 4 days. Just warm a slice in the oven for the best experience.
- Freezing: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
What Can I Serve with Eggless Apple Pie?
While this pie stands alone beautifully, adding any of these options can take it to the next level:
- Vanilla Ice Cream: The hot and cold combo is irresistible.
- Whipped Cream: A dollop of fresh or dairy-free whipped cream adds richness.
- Caramel Sauce: Drizzle a bit for a decadent touch.
- Cheddar Cheese: Yes, you read that right. Sharp cheddar pairs surprisingly well with apple pie.
- Cinnamon Syrup: Adds extra warmth and flavor.
Variations
Ready to switch things up? Here are some variations to keep your apple pie game strong:
- Mixed Berry Apple Pie: Add blueberries or raspberries to the filling.
- Pecan Apple Pie: Include chopped pecans for added crunch.
- Spiced Apple Pie: Mix in a touch of ground cloves and allspice.
- Caramel Apple Pie: Drizzle some caramel inside before adding the top crust.
- Maple Apple Pie: Swap out sugar for maple syrup for a richer, deeper flavor.
Eggless apple pie recipe
Equipment
- Large bowl
- Pie pan
Ingredients
Pie Crust
- ½ cup all-purpose flour – 62.5 grams
- 1 cup whole wheat flour – 120 grams
- ⅓ cup water – at room temperature adjust as needed
- ¼ cup olive oil or sunflower oil
- ½ teaspoon salt – or to taste
- 1 teaspoon honey or maple syrup new ingredient for added richness
Apple Pie Filling
- 2 tablespoons whole wheat flour
- 1 tablespoon lemon juice new ingredient to enhance apple flavor and balance sweetness
- 2 medium apples – peeled cored, and thinly sliced
- ¼ teaspoon ground nutmeg or freshly grated nutmeg
- ¼ teaspoon ground cinnamon
- 2 tablespoons demerara sugar alternatively, brown sugar, raw sugar, or white sugar
- 1 to 2 teaspoons oil or vegan butter – to lightly coat the filling
Other Ingredients
- 2 to 3 teaspoons soy milk or any nut milk – for a glossy finish
- 1 to 2 pinches raw sugar or brown sugar – for a hint of sweetness on top
- 1 to 2 pinches ground cinnamon – for a light dusting
Instructions
Step 1: Preparing the Crust
- Begin by mixing all-purpose flour and whole wheat flour in a large bowl. Slowly add the oil, then stir in the water, salt, and honey or maple syrup. Blend everything together until you form a dough.
- Tip: If your dough is a bit dry, add a few drops of water. If too sticky, a tad more flour will help.
Step 2: Rolling Out the Dough
- Dust your surface with flour, then roll out the dough to fit your pie pan. Make sure it’s evenly spread, about ⅛ inch thick. Transfer it to your pie dish and gently press it down, trimming any excess dough.
Step 3: Preparing the Filling
- In another bowl, mix the sliced apples with lemon juice, flour, nutmeg, cinnamon, and demerara sugar. Toss everything until the apples are well-coated.
Step 4: Filling the Pie
- Place the apple mixture in the prepared crust, spreading it out evenly. Drizzle with oil or vegan butter. This adds moistness and a buttery flavor.
Step 5: Top Crust
- Roll out the remaining dough. You can create a lattice top or cover it entirely. If covering completely, cut small slits for steam to escape.
Step 6: Final Touches
- Brush the top crust with soy or nut milk for a shiny finish. Dust lightly with raw sugar and ground cinnamon.
Step 7: Baking the Pie
- Preheat your oven to 375°F (190°C). Bake the pie for 40-45 minutes, until the crust is golden brown and the filling is bubbly.
Step 8: Cooling and Serving
- Allow the pie to cool slightly before serving. This helps the filling set and makes slicing easier.
Notes
- Cold Ingredients: Keep your water and oil cold for a flakier crust.
- Consistent Slices: Thin, even apple slices cook more uniformly.
- Adjust Sweetness: Depending on the apples’ natural sweetness, you might need more or less sugar.
- Chill the Dough: Letting the dough rest in the fridge for about 15-30 minutes can yield a flakier crust.
- Prevent Browning: Cover the edges of your pie with foil if they begin to brown too quickly.
Nutrition
Frequently Asked Questions
Can I make this pie gluten-free?
Yes! Simply substitute both all-purpose and whole wheat flours with a gluten-free blend.
Do I need a food processor for the dough?
Not at all. Your hands and a simple mixing bowl will do the trick.
Can I use store-bought pie crust?
Sure! If you’re in a pinch, a pre-made crust will work.
How can I prevent a soggy bottom crust?
Pre-bake the crust (about 10 minutes) or coat the bottom with a thin layer of almond flour before adding the filling.
Can I use different fruits instead of apples?
Absolutely! Pears, peaches, or a mix of berries can add a fun twist.
Conclusion
There you have it—my eggless apple pie recipe in all its glory. With its buttery, flaky crust and sweet, spiced apple filling, it’s a dessert that wins hearts.
Go ahead, grab those apples, and start baking! Whether you’re sharing it with friends, family, or savoring it solo, this pie is a slice of joy that brings everyone together. Dive in and enjoy the delightful simplicity of homemade goodness. Until next time, happy baking!
