Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Pie

One of my favourite things about Fall is the start of apple season.

Whether freshly picked, cooked for applesauce, baked in pies, cakes, muffins and even pressed for cider…apples are the bomb!

Thanksgiving is fast approaching. I have plenty of Cortland apples picked from Watson’s Farm to bake and freeze some apple pies.

Michael was ever so happy. Dairy, Egg, Soy and Peanut/Tree Nut Free Apple Pie is one of his most requested favourite desserts. I made 3 pies: froze 2 and baked one to sample.

The key to a great pie: Cortland apples and a great flaky pastry.

For years, a great allergy friendly pastry recipe eluded me. Due to Michael’s dairy, egg and both the boys’ peanut/tree nut allergies…using butter, an egg or even purchasing the pastry was out of the question. I was not keen on the pastry being made with shortening.(at the time it was the best I could do with what was out there)

In 2008, my friend/neighbour, passed along her mother’s pastry recipe using canola oil. This is truly a winning recipe…my Mother-in-law approved. 

The recipe for the apple filling is adapted from Better Homes and Gardens New Cook Book.

Dairy, Egg, and Soy Free Apple Pie

Apple Filling

7-8 cups apples (I like Cortland, Spy is another good pie apple)
1/2 cup granulated sugar
1 tbsp unbleached all-purpose flour
1/2 tsp cinnamon

Peel and thinly slice apples into a large bowl.
Add sugar, flour and cinnamon and stir to cover.

Dairy, Egg and Peanut/Tree Nut Free Pastry

2 cups plus 2 tbsp unbleached all-purpose flour
1 tsp kosher salt
2/3 cup canola oil
1/3 cup water

In a medium bowl, mix flour and salt.
In a liquid measure, mix together the oil and water.
Make a hole in the middle of the dry ingredients and pour wet ingredients in hole.
Stir until just combined with a wooden spoon. (Do not overmix)

Form two balls with dough.

Spread wax paper on a surface. Sprinkle generously with flour.
Place ball of dough on wax paper and cover with another piece of wax paper.
Using a rolling-pin, roll out the dough to fit glass pie plate.

Carefully peel the top layer of wax paper off allowing the dough to stay on the top sheet.
Use fingers to help ease up rolled dough from bottom sheet of wax paper. (this can be a bit finicky)

Carefully transfer the dough to the glass pie plate.

Remember: Pastry dough is very easy to piece back together.  Patch work the bottom layer of pastry dough to cover the pie plate if needed. Neatness is not required as it will still taste delicious.

Fill pastry lined pie plate with apple filling.

Sprinkle more flour over the bottom piece of wax paper and repeat rolling out the second ball of dough.
Peel back top piece of wax paper, using fingers to help ease pastry dough along.
Carefully transfer pastry dough to top the apple filling.
Patchwork the pastry dough to cover the apple filling and pinch edges closed.
Make a few slits in top of the dough.

Bake at 375F for 50-60 minutes.
If edges start to brown too quickly, cover with bits of foil.
Let pie cool on cooling rack.

Enjoy!

Michael’s Tip:  “I love my slice of apple pie with a scoop of Natura’s Vanilla Frozen Dessert!“

Tip: Freeze uncooked pies in an extra-large freezer bag. Bake from frozen the same as above.

Always CHECK INGREDIENTS each time you purchase products.

Have you adapted similar recipes for your own food allergy needs? I’d love to hear about them. Please share in the comments!