A slice of apple pie topped with cream on a white plate sprinkled with cinnamon against a grey background

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.
Course Dessert
Cuisine American
Keyword gluten-free apple pie, vegan apple pie, vegan gluten-free pie
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 379kcal
Author Rhian Williams


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:


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


*You can alternatively use almond flour


Calories: 379kcal | Carbohydrates: 52g | Protein: 6g | Fat: 19g | Saturated Fat: 8g | Sodium: 49mg | Potassium: 146mg | Fiber: 7g | Sugar: 27g | Vitamin A: 1.5% | Vitamin C: 7.6% | Calcium: 7% | Iron: 8.2%