I’m back! Clara was on an extended Spring break the last week and a half, so I took some time off from writing blog posts.
Today, I’m back to share the egg and dairy free Apple Pie we made for Easter. I discovered a couple weeks ago that refrigerated pie crusts did not contain dairy or eggs, so of course I was excited to immediately make a pie. Easter was the best excuse to make a family friendly dessert everyone could enjoy.
It was the EASIEST dessert to make and didn’t take very long at all. Ken told me he thought it was possibly the best Apple Pie I had ever made. I’ll take that compliment all day! It’s even better since it’s a dessert the whole family can enjoy!
See the recipe below and let me know if you have any questions. Happy baking!!
Easy Apple Pie
Ingredients
- 1 pkg. Refrigerated pie crust
- 6 lg. granny smith apples, diced
- 1 c. sugar
- 1/4 c. flour
- 1/2 tbsp. cinnamon
- 1/2 tbsp. vegan butter
- sugar and cinnamon
Instructions
- Unroll pie crust into pie pan according to package directions.
- Combine apples, sugar, flour and cinnamon.
- Pour filling into bottom crust.
- Cover with top crust and pierce the top with several slits.
- Brush the top with vegan butter and sprinkle with cinnamon and sugar.
- Bake at 350 degrees for 90 minutes.
- Enjoy!!
