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Gluten-Free Vegan Apple Pie pinterest

Gluten-Free Vegan Apple Pie

This Gluten-Free Vegan Apple Pie delivers all the nostalgic comfort of traditional apple pie without gluten or animal products. Perfect for holiday gatherings, family dinners, or whenever you crave that warm, spiced apple goodness, this allergy-friendly dessert proves that dietary restrictions don't mean missing out on life's sweetest pleasures.
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Prep Time 45 minutes
Cook Time 55 minutes
Chill Time 30 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 385 kcal

Equipment

  • 9-inch Pie Dish
  • Pastry Cutter
  • Baking Sheet
  • Parchment Paper

Ingredients
  

For the Gluten-Free Vegan Crust

  • 2 1/2 cups gluten-free all-purpose flour blend with xanthan gum included
  • 1 tablespoon organic cane sugar
  • 1 teaspoon salt
  • 1 cup vegan butter cold and cubed (Earth Balance or Miyoko's)
  • 6-8 tablespoons ice-cold water
  • 1 tablespoon apple cider vinegar helps create flakiness

For the Apple Filling

  • 6-7 medium apples about 3 pounds, mix of tart (Granny Smith) and sweet (Honeycrisp, Gala)
  • 2/3 cup organic cane sugar or coconut sugar
  • 1/4 cup cornstarch or arrowroot powder
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom optional but adds wonderful depth
  • 1/4 teaspoon salt
  • 2 tablespoons vegan butter cut into small pieces

For the Glaze (Optional)

  • 1 tablespoon non-dairy milk
  • 1 teaspoon maple syrup
  • coarse sugar for sprinkling optional

Instructions
 

  • In a large bowl, whisk together the gluten-free flour, sugar, and salt.
  • Add the cold cubed vegan butter, using a pastry cutter or two forks to cut it into the flour until the mixture resembles coarse crumbs with pea-sized pieces remaining.
  • Mix the ice-cold water and apple cider vinegar in a small cup. Add the liquid to your flour mixture one tablespoon at a time, gently mixing until the dough just comes together. Be careful not to overwork it.
  • Form the dough into two equal discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Peel, core, and slice your apples into ¼-inch thick slices. Toss apple slices with lemon juice to prevent browning.
  • In a large bowl, mix sugar, cornstarch, cinnamon, nutmeg, cardamom, and salt. Add the apples and vanilla, gently tossing until evenly coated. Set aside to macerate for 15 minutes.
  • Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack.
  • Remove one disc of dough from the refrigerator and let it sit for 5 minutes to slightly soften. On a lightly floured piece of parchment paper, roll the dough into a 12-inch circle about ⅛-inch thick.
  • Carefully transfer to a 9-inch pie dish, gently pressing into the bottom and sides. Trim any excess, leaving about a ½-inch overhang.
  • Pour the apple filling into the crust, making sure to include all the juices. Dot with the remaining 2 tablespoons of vegan butter pieces.
  • Roll out the second disc of dough just like the first. You can either place it whole over the filling for a traditional pie, or create a lattice pattern. If using a whole crust, make sure to cut several slits for steam to escape.
  • Trim excess dough, then fold and crimp the edges to seal.
  • If desired, brush the top crust lightly with a mixture of non-dairy milk and maple syrup for a golden finish. Sprinkle with coarse sugar if desired.
  • Bake for 20 minutes at 375°F, then reduce temperature to 350°F (175°C) and continue baking for 30-35 minutes more, until the crust is golden and the filling is bubbling. Cover the edges with foil if they brown too quickly.
  • Allow your pie to cool for at least 3 hours before serving to allow the filling to set properly.

Notes

Pro Tips:
- For the flakiest crust, make sure all ingredients remain cold. If your kitchen is warm, chill your mixing bowl and utensils first.
- Slice your apples uniformly to ensure even cooking throughout the pie.
- Place a piece of foil on the rack below your pie to catch any drips while baking.
- A completely cooled pie slices much more cleanly than one that's still warm.
Substitutions:
- Replace gluten-free flour with cassava flour for a grain-free option
- Swap cane sugar with maple syrup (reduce other liquids slightly)
- Tapioca starch works as an alternative thickener to cornstarch
- For nut allergies, use coconut oil instead of nut-based vegan butters

Nutrition

Calories: 385kcalCarbohydrates: 58gProtein: 3gFat: 17gSaturated Fat: 4gSodium: 320mgFiber: 5gSugar: 28g
Keyword Gluten-Free Pie, Vegan Dessert, Apple Pie, Dairy-Free Pie, Allergy-Friendly Dessert
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