This amazingly dairy-free and vegan Butterscotch Apple Pie recipe

Sarah and I were planning to make a dairy-free e-book for the holidays. But we eventually decided to put our favorite holiday recipes online instead. That’s why this The classic dairy-free Thanksgiving menu It was created. But somehow, one of Sarah’s family favorite recipes: apple butterscotch pie has been forgotten. This recipe has a unique trick. Pour the buttery and sugar mixture over it. Most of it seeps into the pie filling, but some coats the top crust, creating the distinct flavor of the dessert.

Butterscotch Apple Pie Recipe - Amazingly Dairy Free, Nut Free, Soy Free, Vegan Friendly

Butterscotch apple pie is a spin on Grandma Opel’s popular recipe

Sarah’s recipe contains a few modifications from the classics of Grandma Opel. She of course uses a dairy-free pie crust and dairy-free “butter” instead of the versions with dairy. Sarah’s family prefers the flavor with the addition of a little cinnamon. Here are some more tips for making the best Butterscotch apple pie:

  • capillary rindIt is essential to make a mesh layer on this pie, as it allows some of the sugary mixture to get into the apples. But there is another way…
  • Hard topcoat or cleaning method: You can stir about 2/3 of the butter-sugar mixture with the apples, and place it on the top crust, then brush or brush the remaining mixture over the top layer of the dough.
  • Dairy free pancake batter: Believe it or not, there are plenty of dairy-free pie crust products and uncooked pie crusts on the market. If you can’t find pie dough, you can get unbaked pie crusts (they are often sold frozen) and remove one from the tin to use on top. Or just make your own! We love this Buttermilk dairy-free pie crust recipe. It is well laid out. Sarah often uses a pie recipe like thisIt does contain eggs.
  • The best appleMake sure to use apples that are made to hold up well in pie recipes. If the filling comes out mushy, it’s due to the apples, not the recipe. Also, we like a combination of tart apple (like Granny Smith) and sweet (like Honey Crisp or Gala) for balance.
  • Cinnamon note: Don’t be attracted to adding cinnamon to the butter-sugar mixture. It is best served and tasted when mixed with apples. If it is used in a butter-sugar mixture, the top crust will not look pretty, and it also spoils the flavor of the candy a bit.

Butterscotch Apple Pie Recipe - Amazingly Dairy Free, Nut Free, Soy Free, Vegan Friendly

Special Diet Notes: Butter Apple Pie

Depending on the ingredients, this recipe is dairy-free/non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegan.

We have not tested this recipe gluten free. It would probably work well with your favorite gluten-free pancake batter and a flour substitute (but don’t use coconut flour—it will absorb all the moisture). I choose to use starch, I will reduce the amount to 2 tablespoons. Please let us know if you try it!

vegan apple pie

total time

author:

Recipe type: candy

dishes: American

  • 1 batch dairy-free pastry for a 9-inch double-crust pie (store-bought or homemade)
  • 8 tart apples, peeled, seeded and sliced
  • 1 teaspoon ground cinnamon
  • ½ cup of dairy-free or stick butter
  • 3 tablespoons all-purpose flour
  • Half a cup of water
  • Half a cup of sugar
  • cup packed light brown sugar
  1. Heat the oven to 425 degrees Fahrenheit.
  2. Add the cinnamon to the apples and stir until covered.
  3. Melt the butter substitute in a saucepan over low heat. Stir in the flour to form a dough. Mix water, sugar and brown sugar and bring to a boil. Reduce the heat and allow the mixture to simmer until it thickens into a syrup.
  4. Meanwhile, roll top and bottom pie crusts.
  5. Place the bottom crust in the skillet. Fill the peel with the apple.
  6. Cut the upper crust into lattice strips. Lay the working lattice crust on top of the pie (see lattice veneer tutorials).
  7. Gently pour the butter-sugar mixture over the pancake. Spread it carefully everywhere.
  8. Bake the pie for 15 minutes. Reduce the oven temperature to 350 degrees Fahrenheit. Continue baking for 35 to 45 minutes, or until the pie is browned on top and the apples are tender.
  9. Let the pie cool completely before slicing and serving.

serving size: 1 slice (1/10 pie) Calories: 418 Fat: 22.4 grams Saturated fat: 8.1 grams Carbohydrates: 52.8 grams sodium: 301 mg the basic: 2.5 grams protein: 3 grams

3.5.3229

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