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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Apple Pie

    Last updated - July 11, 2021; Published - September 29, 2020 By Rhian Williams 60 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two gluten-free vegan apple pie photos

    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!

    A sliced gluten-free vegan apple pie in a white pie dish
    What type of apples should you use to make Apple Pie?


    You can use any type of apples you like. For best results, I recommend a crisp, slightly tart apple, or even a mixture of sweet and tart apples.

    Cooking apples can be used too, but generally require a longer cooking time and require more sweetener.

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • Place the coconut oil, coconut sugar, apples, vanilla, cinnamon and salt in a pan.
    Sliced apples with cinnamon and coconut sugar in a silver 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.
    Cooked sliced apples with coconut sugar and cinnamon in a silver pan
    • 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!

    Raw gluten-free vegan pastry dough in a bowl
    • 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.
    Raw gluten-free vegan pastry dough pressed along the bottom and sides of a pie 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.
    A sheet of brown baking paper topped with pastry dough with two hands and a rolling pin rolling it out
    • 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.

    A raw pastry crust in a pie dish filled with cooked apple pie filling
    • 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 break open in the oven!

    A raw gluten-free vegan apple pie in a pie dish
    • Bake in oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown.
    A gluten-free vegan apple pie in a pie dish

    Substitutions you can make

    • 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 Apple Pie keep for?

    This Apple Pie tastes best when fresh, but keeps well covered in the fridge for up to a few days.

    A slice of gluten-free vegan apple pie on a plate with a fork breaking off a piece

    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
    • Vegan Pecan Pie Bars (Gluten-Free)

    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.

    Watch how to make this recipe

    A sliced gluten-free vegan apple pie in a white pie dish

    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.
    4.47 from 75 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 break open 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.

    Video

    Notes

    *The amount of coconut sugar (or other sweetener) needed will depend on the type of apples you use as some are more sour or more naturally sweet than others. It's best to taste the cooked apples and add extra coconut sugar if necessary. 
    You can use normal sugar or some other sweetener (like maple syrup) instead of the coconut sugar, but if using a liquid sweetener I'd recommend adding 1 teaspoon cornflour (cornstarch) to the uncooked apple mixture to make sure the apples aren't too watery. Make sure to mix the cornflour into the apples completely to make sure the cornflour doesn't clump up.
    **You can alternatively use almond flour.
    ***Cooking time will depend on the type of apples you use - some varieties will require a shorter cooking time and others will require a longer cooking time. I'd recommend checking at 10-minute intervals and cooking until apple pieces are tender enough to gently pierce with a fork.
    • You can use any type of apples you like. For best results, I recommend a crisp, slightly tart apple, or even a mixture of sweet and tart apples.
    • Cooking apples can be used too, but generally require a longer cooking time and require more coconut sugar (or other sweetener).
    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.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these 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.

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    Comments

    1. Kelly

      November 26, 2019 at 4:49 pm

      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.

      Reply
      • Rhian Williams

        November 26, 2019 at 6:56 pm

        Hi - I haven't tried it that way but I don't think it would work, sorry!

    2. Tom

      December 25, 2019 at 2:52 am

      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!

      Reply
      • Rhian Williams

        March 14, 2020 at 12:28 pm

        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.

    3. Essie

      March 23, 2020 at 6:25 pm

      If you have nut allergy, what can you replace 150 g (1 1/4 cup) ground almonds (almond meal) * with?

      Reply
      • Rhian Williams

        March 23, 2020 at 10:13 pm

        Ground sunflower seeds!

    4. Jasmin

      April 27, 2020 at 1:29 pm

      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 🙂

      Reply
      • Rhian Williams

        April 27, 2020 at 11:20 pm

        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.

    5. haya

      May 18, 2020 at 2:20 am

      5 stars
      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.

      Reply
      • Rhian Williams

        May 18, 2020 at 1:09 pm

        Thank you so much, so happy to hear that!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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