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.
- Place the coconut oil, coconut sugar, apples, vanilla, cinnamon and salt in a pan.
-
Leave to cook on a low heat, stirring occasionally, for about 10 minutes until slightly softened – it doesn’t matter if not completely cooked
- Dissolve the cornflour in a tiny splash of water in a small bowl
- Add the cornflour and water mixture and mix well
- Once the apples have thickened (takes about 30 seconds), turn off the heat
-
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:
- you can add some dried fruits to the filling such as raisins, chopped dates or dried cranberries
- you can substitute the cornflour (cornstarch) with tapioca flour
- 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
- Gluten-Free Vegan Sweet Potato Pie
- Gluten-Free Vegan Pumpkin Pie Bars
- Gluten-Free Vegan Apple Pie Bars
- Gluten-Free Vegan Lemon Tart
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.
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Servings: 8
Calories: 368kcal
Ingredients
For the apples:
- 6 apples , cored, peeled finely sliced (around 1.4kg/49oz in total)
- 1 teaspoon (1 tablespoon) coconut oil (or sub coconut butter)
- 12 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch sea salt to taste
- 1 tablespoon cornflour (cornstarch) (or sub 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:
- Place the apples, coconut oil, coconut sugar, vanilla, cinnamon and salt in a pan with a lid
- Leave to cook on a low heat, stirring occasionally, for about 10 minutes until slightly softened - doesn’t matter if not completely cooked
- Dissolve the cornflour in a tiny splash of water in a small bowl
- Add the cornflour and water mixture and mix well
- Once the apples have thickened (takes about 30 seconds), turn off the heat
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
Nutrition Facts
Gluten-Free Vegan Apple Pie
Amount Per Serving
Calories 368
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g40%
Sodium 40mg2%
Potassium 146mg4%
Carbohydrates 52g17%
Fiber 7g28%
Sugar 28g31%
Protein 6g12%
Vitamin A 74IU1%
Vitamin C 6mg7%
Calcium 61mg6%
Iron 1mg6%
* 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.
Kelly
Hi, would it be okay to make it, and then freeze it while
It’s still raw. And then take it out frozen and then cook it.
Rhian Williams
Hi – I haven’t tried it that way but I don’t think it would work, sorry!
Tom
Hi! I gave this recipe a try but noticed that you instructions for the pastry didn’t add up (to me anyway – maybe I did something wrong):
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)
I found that the 150g of the Bob’s Redmills measure for measure flour was only about 1 cup not 1 1/4 cups. The 150g of almond meal (I’m using the same as your Amazon link) was accurate (1 1/4 cups).
Did I do something wrong?
I JUST made the pie, kind of winged the ratio between Coconut Oil, Flour, and Almond Meal for the Pastry… the dough was very crumble and I’m hoping it came out ok.
Any help would be appreciated!
Rhian Williams
Hi – thank you for your feedback! When measuring flour by volume (ie. cups) it can really depend on the type of flour you’re using and how you measure it out. If possible for most accurate results I always recommend weighing ingredients like flour.
Essie
If you have nut allergy, what can you replace 150 g (1 1/4 cup) ground almonds (almond meal) * with?
Rhian Williams
Ground sunflower seeds!
Jasmin
Hi!
Which type of rice flour should I use instead of a gluten-free flour blend? The white one or whole/brown rice flour?
Thanks a lot in advance 🙂
Rhian Williams
You can use whichever, but white rice flour is easier to work with as brown rice flour can get a bit crumbly when used in a pastry dough, so it’ll be harder to roll out! The texture is crispier with brown rice flour though.
haya
I made it wonderful and very, very delicious. My family liked it. I changed the amount of sugar. I only had five spoons. Thank you.
Rhian Williams
Thank you so much, so happy to hear that!