Gluten-Free Vegan Apple Pie

This Gluten-Free Vegan Apple Pie has a crispy, flaky crust and is loaded with juicy, caramel-flavoured apples subtly spiced with toasty cinnamon. The pastry is not chewy, crumbly or dry, you don’t need to pre-bake the crust, and the dough doesn’t require chilling beforehand. It’s also refined sugar free, and relatively healthy. It’s the perfect dessert for Thanksgiving or Christmas!

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 20 minutes until slightly softened – it doesn’t matter if not completely cooked.
• Dissolve the cornflour (cornstarch) 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.

Tip: Use a knife to create a small slit in the middle of the top crust of the pie to create an ‘air hole’ so the pie doesn’t explode in the oven!

• 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 replace 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 tastes best when fresh, but 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

This Gluten-Free Vegan Apple Pie has a crispy, flaky crust and is loaded with juicy, salted caramel-flavoured apples subtly spiced with toasty cinnamon.

4.41 from 54 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: gluten-free apple pie, vegan apple pie, vegan gluten-free pie

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 8

Calories: 416kcal

Author: Rhian Williams

Ingredients

For the apples:

• ▢ 8 apples , cored, peeled finely sliced (around 1.9 kg/67 oz in total)
• ▢ 1 teaspoon coconut oil (or sub coconut butter)
• ▢ 16 tablespoons coconut sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon ground cinnamon
• ▢ Pinch sea salt to taste
• ▢ 2 tablespoons cornflour (cornstarch) (or sub tapioca starch)

For the pastry:

• ▢ 60 g (¼ cup) coconut oil
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) *
• ▢ 150 g (1 ¼ 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 20 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 9 inch/22.5 cm 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 – don’t do this before you have the top crust 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 of the pie crust to create an 'air hole' so the pie doesn't explode in the oven!
• 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 416 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g40%

Sodium 52mg2%

Potassium 195mg6%

Carbohydrates 65g22%

Fiber 8g32%

Sugar 37g41%

Protein 6g12%

Vitamin A 98IU2%

Vitamin C 8mg10%

Calcium 64mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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