The Perfect Dairy, Egg and Nut Free Thanksgiving Pie: Apple Crumb Pie

applecrumbpie 003.resizedI happen to live near a Baker’s Square, and every time I drive by I think of my days in high school when I use to go there with my mom and even my girlfriends. My favorite pies were French Silk, Dutch Apple and Strawberry Rhubarb, and I always begged my mom to order these pies around Thanksgiving from my beloved Baker’s Square.

I still hang out with some of these same girlfriends, and recently we were out to lunch. One of my favorite things about these friends is that they ALWAYS order dessert with me, no matter how full everyone is. I love that about them. Because for me, a meal has to include something sweet at the end. These girls know how much I love an apple dessert, so they always humor me and let me order an apple crostata, crisp, etc. with a side of vanilla ice cream. Of course we order a few other desserts to sample as well!

This apple pie is essentially one of those crostata/crisp desserts I always seem to order when dining out. It combines all the things I love; cinnamon scented apples, flaky crust and a crunchy brown sugar topping. But what I love most about this pie is that it is perfect for any holiday table, especially Thanksgiving. Serve it alongside my dairy free pumpkin pie, and you’ve got dessert covered for Turkey Day.


Yield: 1 9 inch pie

1/2 recipe Easy Pie Dough (follows) or 1 disk refrigerated pie dough (Pillsbury)

Pie Filling:

6 medium apples (I like a combination of Granny Smith and Golden Delicious), peeled, cored and sliced

1/2 c. granulated sugar

2 T. unbleached all purpose flour

1 1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 tsp. grated lemon zest

1 T. fresh lemon juice

1/4 tsp. salt

Crumb Topping

1 c. unbleached all-purpose flour

1/3 c. quick cooking oats

1/3 c. granulated sugar

1/3 c. brown sugar

2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 c. dairy free margarine, cut into small dice (I use Fleischman’s Unsalted)

Preheat oven to 400 degrees and line pie plate with rolled out pie dough. Crimp edges and put aside.

In a large bowl, combine apples, granulated sugar, flour, cinnamon, nutmeg, lemon zest, lemon juice and salt until thoroughly combined. Pour filling into prepared pie dish.

In a medium bowl, combine flour, oats, granulated sugar, brown sugar and cinnamon. Cut in small diced dairy free margarine with a pastry blender (or your fingers) until mixture resembles coarse crumbs. Evenly scatter crumb topping over pie filling. Place pie on rimmed baking sheet and bake for 30 minutes, or until lightly golden brown. Reduce heat to 350 degrees and loosly cover pie with foil to prevent overbrowning. Bake an additional 30 minutes or until juices are bubbling.

Remove pie from oven and cool completely on wire rack.

Easy Pie Dough

Yield: Makes enough dough for a double-crust 9-inch pie

 2 cups unbleached all-purpose flour

1 teaspoon granulated sugar

1/2 teaspoon salt

2/3 cup dairy-free shortening (I like Crisco, plain), chilled and cut into small pieces

5–7 tablespoons ice water

Combine flour, sugar, and salt in food processor. Add small pieces of shortening, and pulse a few times until mixture resembles small crumbs. Add ice water, 1 tablespoon at a time, to flour mixture, pulsing until the dough just comes together. Transfer mixture to a sheet of plastic wrap. Use wrap to pull sides of dough together to form a rounded disk. Chill at least 30 minutes before using.

17 Responses

  1. Kelly,

    Usually your recipe titles say “dairy, egg and nut free” but this would doesn’t include the word egg. I don’t see any egg-items in the recipe itself but wanted to make sure I wasn’t missing something.


    • Thanks Dana! I didn’t include the word egg, only because eggs aren’t normally a pie ingredient (unless it is a custard type pie) but you’re right, it is better to note that. I made the change and included the word Egg in the post header. Thanks!

  2. Hi. This sounds great, but my son has a soy allergy. Do you think I can substitute butter (we’re ok with dairy) for the Crisco shortening without affecting the taste/texture?

  3. Made this pie for Thanksgiving (so my daughter could have a dessert to enjoy with the rest of us) and everyone loved it!! I had so many requests for the recipe and they couldn’t believe it was allergy free!! My daughter loved helping me mix the apples with sugar (using her bare hands)!! Thanks again! I know i’ll be making this pie many more times this year!!

    • SOOO excited to hear how everyone enjoyed the pie! I LOVE this delish and I think even better than a standard two crust pie. Thanks for writing!

  4. I was introduced to your website by a friend of my daughter’s. My granddaughter is allergic to eggs, milk, nuts, seafood and other fish. Your recipes sound and look delicious. I’m actually going to make your red velvet cake for our Chritsmas dinner dessert this year. My granddaughter has had these allergies since birth and we’ve had a couple of close (scarry) calls requiring paramedic assistance. It’s a wonderful thing to find things she can eat and enjoy without worry. It’s funny how you change your whole way of thinking when shopping when you have a family member with these types of issues. I have special cards to take with me to the grocery store, that identify words that may desguise milk and egg words. It’s been a real education over the years. I just get so excited when she is able to eat something new that a lot of us have had the luxury to take for granted.

  5. I made this pie for Christmas and it got all thumbs up! Thank you for sharing such a delicious recipe — even my former chef husband was very complimentary!

    With the remaining apples that didn’t fit into the pie, I heated in the microwave until soft, cooled, and put into the food processor — amazing applesauce!

  6. I just searched this recipe because I am so excited about Fall! Anyway, My daughter is also allergic to oat and I was wondering about a substitute for the oats in this recipe? Thanks soo much!!

  7. Pingback: The Great Dairy-Free Pie Recipe Round-up: Pumpkin, Pecan, Apple and Beyond ... | Go Dairy FreeGo Dairy Free

  8. Pingback: Dairy-Free Pies: Over 75 Recipes for the Holidays | Food Square Recipes

  9. Is it possible to make the crust without a food processor. I want to try this recipe but I don’t have one. Also, do you have to precook the pie dough? In other pie recipes, I have had to precook the dough for about 10 minutes so the bottom doesn’t get soggy. Please let me know, thanks! 🙂