Eggless Apple Pie
A classic homemade apple pie with a flaky, buttery crust and sweet cinnamon-spiced apple filling that's perfect for any occasion.
Equipment
Ingredients
Pie Crust
all purpose flour (room_temperature)
350 g
powdered sugar (sifted)
31 g
butter (cubed, chilled)
225 g
water (chilled)
45 ml
Apple Filling
butter (room_temperature)
28 g
apples (diced)
5 piece
cinnamon powder (ground)
7.5 g
caster sugar (granulated)
60 g
brown sugar (packed)
60 g
corn flour (sifted)
12 g
Instructions
Prepare Crust Ingredients
Measure and chill all pie crust ingredients to ensure proper dough texture.
Make Pie Dough
Cut cold butter into flour mixture until it resembles coarse crumbs, then add ice water gradually.
Chill the Dough
Wrap dough in plastic wrap and refrigerate for 30 minutes to relax the gluten.
Prepare Apple Filling
Peel, core, and dice the apples into even pieces for uniform cooking.
Cook Apple Filling
Melt butter in pan, add diced apples, sugars, cinnamon and cook until apples are tender.
Thicken the Filling
Sprinkle corn flour over the cooked apples and stir until the filling thickens.
Roll Out Dough
Divide dough in half, roll out one portion on floured surface for the bottom crust.
Assemble the Pie
Transfer bottom crust to pie dish, add cooled apple filling, then top with second crust or lattice.
Bake the Pie
Bake in preheated oven at 190°C for 45-50 minutes until crust is golden brown.
Cool Before Serving
Allow pie to cool for at least 2 hours before slicing to let filling set properly.
Original recipe
Storage
Cover with foil when reheating to prevent over-browning. Can be frozen whole or in slices for up to 1 month.
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