This gluten-free vegan apple pie recipe will amaze you! Apple pie was one of those things that I really missed when my family had to go gluten-free and I’ve been on a mission to make a great one ever since! After years of trying, I have finally done it with this pie!
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Why you’ll love this recipe
- It tastes just like the classic all-American apple pie your grandma used to make!
- The crust is light, flaky, and delicious!
- The apples are cooked to perfection with just the right amount of sugar and cinnamon!
- No one will guess that it’s gluten-free and vegan!
Most recipes that you find for a gluten-free vegan pie do not have a top crust. They’re usually only bottom crust with some sort of crumb topping. This is because most gluten-free pie crusts don’t roll out nicely and stretch as needed for a crust on the top of the pie.
I just made this over the weekend. It came out amazing! I’ve tried gluten free vegan pies before and they were a flop. This is definitely the best gluten free vegan apple pie that I have ever made! Thanks for the great recipe!
—Willow
After numerous failed attempts, I have finally figured out a few key ingredients that make this pie crust soft and workable and bake up tender and flaky! For a breakdown of these ingredients and why they work, see the full post on gluten-free vegan pie crusts!
Note: You may be able to find a pre-made crust, but I encourage you to make this crust from scratch – it’s worth it!
The apple pie filling recipe comes from my grandmother’s friend, Hazel (who would be about 110 years old now if she were still alive.) She won many pie contests at the county fair with it and it’s been a staple in my family since before I was born. She always used wheat flour in the filling, but I have found that tapioca starch or corn starch makes a good replacement.
How to make a gluten-free vegan apple pie
Step 1 – Start by preheating your oven to 400° F.
Make the gluten-free pie crust.
Step 2 – Use my gluten-free vegan pie crust recipe to make a light, buttery, flaky crust!
Step 3 – You will need to double the recipe, one for the bottom crust and one for the top crust.
Step 4 – Roll out your bottom crust between parchment paper, peel off one side of the parchment, and flip it into the bottom of a pie dish peeling off the remaining parchment.
Make the gluten-free apple pie filling
Step 5 – Peel and cut 4 cups of apples into thin slices. (I usually use Empire or Fuji. Check out this article from Serious Eats about the best apples to use in pie.
Step 6 – Put your apple slices in a large mixing bowl, sprinkle with sugar, starch, cinnamon, and nutmeg, and toss until all the apples are evenly coated.
Step 7 – Pour the apples into the pie dish on top of the bottom crust.
Step 8 – Roll out your top crust and peel off the parchment paper, then flip it over quickly onto your pie and peel off the parchment.
Step 9 – Pinch the edges of the pie together along the sides and use your fingers or a fork to make a pretty pattern along the edge.
Step 10 – Cut a few decorative holes in the top of the pie to allow steam to escape.
Step 11 – Bake the pie at 400° F for 50 minutes and then allow to cool before slicing.
Pro Tips
- Use my gluten-free pie crust recipe if you need it to be gluten-free! It is by far the best that I have tried.
- Allow the pie to cool completely before cutting if you want it to come out in nice neat slices. (If you cut it when it is very hot, the pie filling will be runny).
Want some other gluten-free vegan pie recipes? Try my vegan lemon meringue pie, vegan s’mores pie, vegan chocolate cream pie, or vegan cherry pie.
More apple recipes
- Vegan Apple Cake
- Vegan Apple Crisp
- Dairy-free Caramel Apples
- Green Salad with Apples
- Vegan Apple Baked Oats
Gluten-free apple pie recipe
Gluten-Free Vegan Apple Pie
Yield: 8
Prep: 30 minutes
Cook: 50 minutes
Total: 1 hour 20 minutes
A classic American apple pie made gluten-free and vegan.
Gluten-free pie crust (or use pre-made)
- 2 cups oat flour, (made with about 1 1/4 cups whole oats)
- 1 1/4 cup tapioca starch, aka tapioca flour
- 1 1/2 teaspoon salt
- 2 teaspoons xanthan gum
- 6 tablespoons refined coconut oil
- 6 tablespoons vegan butter
- 2 tablespoons vodka
- 2 tablespoons water, (very cold)
Apple pie filling
- 4 cups sliced apples
- 2/3 cup vegan sugar
- 1/4 cup tapioca starch, or corn or potato starch
- 1 tsp cinnamon
- 1/4 tsp nutmeg
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Preheat the oven to 400°F (200°C).
Make the pie crust
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If you don’t have oat flour, start by making some oat flour by grinding 2 1/2 cups whole gluten-free oats in your blender for about a minute until they turn to a fine powder. (This will yield about 2 cups of oat flour.)
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Sift the oat flour through a wire mesh strainer or a flour sifter to remove the oat bran.
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Add 2 cups of oat flour, 1 1/4 cups of tapioca starch, 1 1/2 tsp salt, and 2 tsp xanthan gum to a mixing bowl and mix them together.
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Add 6 tbsp of refined coconut oil and 6 tbsp of soft margarine like Earth Balance (or 12 tbsp Earth Balance sticks). (Both need to be slightly warmer than room temperature – soft, but not melted).
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Work the fats into the gluten-free flour until they are soft and crumbly. Then add 2 tbsps of water and 2 tbsps of vodka and continue to work the dough until it is soft.
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Put the dough between 2 sheets of parchment paper and roll out with a rolling pin.
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Peel the parchment off of one side and then flip the crust over onto the pie dish and peel off the other side.
Make the pie filling
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Peel and cut 4 cups of apples into thin slices and put them in a large mixing bowl.
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Sprinkle with sugar, starch, cinnamon, and nutmeg. Toss until all the apples are evenly coated and pour them into the pie dish on top of the bottom crust.
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Roll out your top crust and peel of the parchment paper, then flip it over quickly onto your pie and peel of the parchment.
-
Pinch the edges of the pie together along the sides and use your fingers or a fork to make a pretty pattern along the edge.
-
Cut a few decorative holes in the top of the pie to allow steam to escape.
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Bake the pie at 400°F (200°C) for 50 minutes. Allow it to cool before slicing.
- Use my gluten-free vegan pie crust recipe if you need it to be gluten-free! It is by far the best that I have tried.
- Allow the pie to cool completely before cutting if you want it to come out in nice neat slices. (If you cut it when it is very hot, the pie filling will be runny).
Serving: 1slice, Calories: 454kcal, Carbohydrates: 65g, Protein: 5g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Sodium: 532mg, Potassium: 190mg, Fiber: 4g, Sugar: 23g, Vitamin A: 436IU, Vitamin C: 3mg, Calcium: 24mg, Iron: 2mg
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