One Bowl Apple Crumble Pie and Dairy/Soy Free Pie Crust


Thanksgiving isn’t complete without a dessert.  Although I often am nervous about bringing my dairy free creations to family gatherings, I know one family dinner guest list includes several people who avoid dairy so I will be bringing a dairy-soy free apple pie.

I made this apple pie a few weeks back for my husband and kids after we went to the apple orchard.  It was a big hit.  Although I prefer to share recipes that don’t need expensive substitutes/butter replacers, this recipe definitely needs one for the crumble topping.  The good news is you can make a very decent pie crust with things you probably have around the house.

In the past I’ve made pie crusts by substituting the butter in recipes with Spectrum shortening or Earth Balance Soy Free Spread.  These came out fine but I have another crust recipe that bypasses the expensive ingredients, chilling time in the fridge and extra mess.   I make an oil based crust that you don’t have to roll out, but it will still hold a shaped edge for pretty pies.  I use canola oil for sweet pies and a light olive oil for savory applications like a quiche crust.  I make my crust with half whole-wheat pastry flour for the nutritional benefits and the nutty taste, but all-purpose flour will probably be fine if you don’t have that.  I want to note that I cannot find the original source for this recipe to give credit where it is due. I jotted an oil crust recipe down next to a pie filling recipe some time ago and tinkered with it a bit.  Like many things, I get inspiration somewhere and often adapt it to fit allergy needs and my family’s taste buds.  So thanks to whoever originally came up with this idea!

The apple pie recipe comes from a recipe I found on I tweaked both the ingredients and construction a bit to fit my diet and make it a one bowl deal.  That is one bowl, including the making of the pie crust.  Yay! (I’m always looking for a way to use less dishes.)  To make the apple filling for the pie I like to use an apple-corer-peeler-slicer to speed up the process but you can definitely do it by hand if you have to or wish to have chunkier apple pieces.  Just make sure you adjust your baking time to compensate for the larger pieces of apple.    To test for doneness I often sneak a piece of apple out of the pie edge and see if it is cooked through.  If you see thickly bubbling juices, that is another good sign.   If the top of the pie is getting too brown and the apples need more time to cook, just throw a piece of foil over the top of the pie while it continues to cook.  Be sure to cool your pie completely before slicing.

Here is the pie crust recipe by itself if you just want to use the crust, but see the apple pie recipe below for how to make the pie crust and pie using just one bowl.

Easy Dairy and Soy Free Pie Crust

2/3 cup canola oil (or other neutral tasting oil)

2 teaspoon sugar

1 teaspoon salt

6 tablespoons water

1/8 teaspoon butter flavor (very optional)

1 cup all-purpose flour

1 cup whole wheat pastry flour (or all-purpose flour)


Mix the oil, sugar, salt, water and butter flavoring, if using, together in a large bowl.  Add in the flours and stir until combined. Press dough directly into pan.

One Bowl Apple Crumble Pie

Ingredients for easy pie crust (see above)

5 cups apples peeled cored and thinly sliced

1/4 cup white sugar

1/4 cup brown sugar

3/4 teaspoon ground cinnamon

2 teaspoons arrowroot starch  (or cornstarch)

Topping Ingredients:

1/3 cup white sugar

3/4 cup all purpose flour

6 tablespoons butter replacer like Earth Balance Soy Free Spread


In a large bowl combine the ingredients for the Easy Pie Crust.  Press the dough into a pie pan.  Preheat oven to 400 degrees F.  In the same bowl used for the crust (don’t bother washing it), mix apples, 1/4 cup white sugar, 1/4 cup brown sugar, cinnamon and arrowroot starch.  When the apples are evenly coated, spread the apples evenly in the unbaked pie crust.  Now prepare the topping in the bowl (no, don’t clean it yet.)   Mix the 1/3 cup sugar with the 3/4 cup flour.  Add the butter replacer and stir/mash it with a fork until the mixture is crumbly. Top the pie with the mixture- I use a measuring cup to scoop it up and distribute over the apples.   Bake pie for 35 -40 minutes or until the apples are soft.  (I often sneak an apple piece out, cool it slightly and eat it to see if the apples are soft).  Baking time will vary depending on how thinly the apples were sliced.  Cool completely before cutting!

Please forgive the mediocre picture. WordPress mangled/lost this  post twice. Running short on time to get this up before turkey day.


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