This Gluten-Free Vegan Apple Pie is loaded with sweet, juicy apples, subtly spiced with toasty cinnamon and undetectably vegan, gluten-free and refined sugar free!
Why you’ll love this Gluten-Free Vegan Apple Pie:
- it’s undetectably vegan and gluten-free
- it’s refined sugar free
- it’s relatively healthy
- it’s crispy and flaky
- it’s rich and “buttery”
- it’s not chewy, crumbly or dry
- it’s filled with tender, juicy apples
- it’s salty-sweet
- it tastes like toffee
- it’s perfectly spiced and fragrant
- it’s super easy to make
- the pastry dough doesn’t require chilling beforehand
- you don’t need to pre-bake the crust
- it’s the perfect dessert for autumn/fall and holidays like Thanksgiving!
How to make this Gluten-Free Vegan Apple Pie
Scroll down to the bottom of the post for the full recipe including measurements and instructions.
- Start by making the filling. Heat up the coconut oil in a pan and add the coconut sugar
- Cook for about a minute until coconut sugar has melted
Tip: Watch it carefully so it doesn’t burn.
- Add the plant-based milk, apples, vanilla, cinnamon and salt
- Leave to cook on a low heat, stirring occasionally, for about 10 minutes until slightly softened – it doesn’t matter if not completely cooked
- Add the tapioca starch and heat for about a minute until thickened
- Combine all the ingredients for the pastry dough in a
glass mixing bowl until it forms a firm dough
Tip: Add the water a few tablespoons at a time so that you don’t add too much!
- Divide the pastry into two and add one half to a greased pie dish. Use your fingers to carefully press it across the bottom and up the sides of the dish
- Lay out a sheet of baking paper on a counter and use a a rolling pin to roll out the remaining pastry dough into a circular shape large enough to cover the pie – it’s much easier doing it this way than using a floured surface
- Transfer the apple mixture into the pie crust
Tip: Don’t do this before you have the top ready, as the warm apple mixture will melt the coconut oil in the pie crust, making it harder to work with.
- Place the top layer of pastry on top of the pie crust – you can do this easily by picking up the baking paper from the counter and flipping it over so that it’s resting paper side-up on top of the pie
- Once the top layer of pie crust is comfortably sitting on top of the pie, carefully peel off the baking paper
- Use your fingers to secure the top layer of crust on top of the crust, by pressing down on all the edges around the pie, making sure they are properly sealed
- You can use a fork or your fingers to create a pretty pattern around the edge if you like
- Use a knife to create a small slit in the middle of the top layer
- Bake in oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
Substitutions you can make to this recipe:
- I like to use cooking apples for a bit of tartness, but you can use any type of apples
- you can add some dried fruits to the filling such as raisins, chopped dates or dried cranberries
- you can use any type of plant-based milk: almond milk, cashew milk, oat milk, soy milk, rice milk etc
- you can replace the gluten-free flour with rice flour
- you can replace the gluten-free flour with plain flour if you’re not gluten-free.
How long does this Gluten-Free Vegan Apple Pie keep for?
This Apple Pie keeps well covered in the fridge for up to a few days.
More gluten-free vegan pie recipes:
- Gluten-Free Vegan Pecan Pie
- Gluten-Free Vegan Cherry Pie
- Gluten-Free Vegan Pumpkin Pie
- Gluten-Free Vegan Blueberry Pie
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Gluten-Free Vegan Apple Pie
Gluten-Free Vegan Apple Pie with a crispy, flaky, buttery pastry crust and refined sugar free, caramelised, cinnamon-flavoured apples.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Calories: 379
Ingredients
For the apples:
- 1 tablespoon coconut oil (or sub coconut butter)
- 12 tablespoons coconut sugar
- 4 tablespoons unsweetened almond milk (or any other plant-based milk)
- 6 cooking apples , cored, peeled finely sliced (or sub any other type of apple if you prefer)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch sea salt to taste
- 1 tablespoon tapioca starch
For the pastry:
- 60 g (1/4 cup) coconut oil
- 150 g (1 1/4 cup) ground almonds (almond meal) *
- 150 g (1 1/4 cup) gluten-free flour blend plus more for rolling (or sub rice flour, or plain all-purpose flour if not gluten-free)
- 14 tablespoons water
Instructions
For the apples:
- Heat coconut oil in a pan
- Add coconut sugar and cook for about a minute until coconut sugar has melted - watch carefully so it doesn’t burn
- Add the milk, apples, vanilla, cinnamon and salt
- Leave to cook on a low heat, stirring occasionally, for about 10 minutes until slightly softened - doesn’t matter if not completely cooked
- Add the tapioca starch and heat for about a minute until thickened
For the pastry:
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Combine all ingredients in a large bowl along with about 14 tablespoons of water, until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
- You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using
- Divide the pastry into two and add one half to a greased pie dish. Use your fingers to carefully press it across the bottom and up the sides of the dish (I used a 9inch/22.5cm pie dish)
- Lay out a sheet of greaseproof baking paper on a counter and use a rolling pin to roll out the remaining pastry dough into a circular shape large enough to cover the pie
- Once you have this ready, transfer the apple mixture into the pie crust - please don’t do this before you have the top ready, as the warm apple mixture will melt the coconut oil in the pie crust, making it harder to work with
- Now place the top layer of pastry on top of the pie crust - you can do this easily by picking up the baking paper from the counter and flipping it over so that it’s resting paper side-up on top of the pie
- Once the top layer of pie crust is comfortably sitting on top of the pie, carefully peel off the baking paper
- Use your fingers to secure the top layer of crust on top of the crust, by pressing down on all the edges around the pie, making sure they are properly sealed
- You can use a fork or your fingers to create a pretty pattern around the edge if you like
- Use a knife to create a small slit in the middle of the top layer
- Bake in oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
- Leave to cool a little before cutting, but it tastes best served warm from the oven!
- Keeps covered in the fridge for up to a few days
Notes
*You can alternatively use almond flour
almond flourNutrition Facts
Gluten-Free Vegan Apple Pie
Amount Per Serving
Calories 379 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g40%
Sodium 49mg2%
Potassium 146mg4%
Carbohydrates 52g17%
Fiber 7g28%
Sugar 27g30%
Protein 6g12%
Vitamin A 75IU2%
Vitamin C 6.3mg8%
Calcium 70mg7%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Mary
Could you please be specific as to where under the ingredients list for the pie crust, it says “u s customary”? I am looking for a conversion of grams to U.S. measurements and do not see it. Thank you!
Rhian Williams
I’m so sorry if it was unclear – at the very top of the ingredients list there are two buttons which you can click on to switch between the different measurements. The buttons used to be at the bottom of the ingredients list before, but I switched them to the top to make it easier to find!
Linda
This was so amazing!!! Tried it yesterday!
Rhian Williams
Thank you so much, so glad you liked it!
Belinda Westcott
Hi. For the pie pastry do you think I could substitute Almond meel with coconut flour. They seem to have a similar texture.
Rhian Williams
Yes that should be ok, but I would use maybe a fifth of the amount of coconut flour, as you’ll need to use much less coconut flour! Would love to hear how you get on!