Everyone needs a good, dairy-fee skillet apple pie recipe. Okay, not everyone needs a dairy-free version, but you and I do! And everyone else will enjoy it too. We just don’t have to tell them it’s vegan before they try it.
You do need an oven-safe skillet for this recipe. If your not a cast iron fan, they do make other types of oven-safe skillets. I’ve used a couple types, and their lighter weight is a true blessing. To justify a purchase (or make use of the one you already own), I’ve included links to additional dairy-free skillet desserts below!
Skillet Apple Pie is the Upper Crust of Dairy-Free Desserts
The execution is like a cross between a classic apple pie, a cobbler, and an upside down recipe. But this dairy-free skillet apple pie still has that classic, simple, all-American taste. It’s also very forgiving. If your pie crust breaks, it really doesn’t matter. Just piece it on, bake, and enjoy the purposefully rustic goodness of this heart-warming dessert.
For the dairy-free top crust, I recommend my Dairy-Free Buttery Pie Crust Recipe. It makes a double crust. You can make half a batch, or simply save half to make a second pie later. You can also find refrigerated dairy-free pie crust at the store. Brands like Wholly Wholesome have roll and cut options.
This skillet apple pie recipe with photo was shared with us by Anolon, but the recipe has been adapted.
Special Diet Notes: Skillet Apple Pie
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.
Dairy-Free Skillet Apple Pie
Author: Adapted from Anolon Gourmet Cookware
Recipe type: Dessert
- 6 tablespoons dairy-free buttery spread or sticks
- ½ cup, plus 2 teaspoons, sugar, divided
- ½ teaspoon ground cinnamon or apple pie spice
- 6 medium Granny Smith apples, peeled, cored and cut into eight wedges each
- 1 dairy-free refrigerated pie crust (see post above for options)
- 2 teaspoons dairy-free milk beverage or melted buttery spread
- Preheat your oven to 350°F.
- Melt the buttery spread or sticks in an oven-safe 10-inch skillet over low heat. Remove from the heat, and stir in the ½ cup sugar and cinnamon. Arrange the apple wedges evenly in skillet, overlapping as needed.
- Place the skillet over medium heat, and cook the sugar mixture until it is light amber in color and bubbly, about 8 to 10 minutes.
- Carefully place the pie crust on top of the apples. Cut a few slits in the pastry to allow steam to escape. Brush the pie crust with the milk beverage or buttery spread and sprinkle it with the remaining 2 teaspoons sugar.
- Bake for 25 to 30 minutes, or until the crust is golden brown and the apples are tender.
- Serve warm or at room temperature.