Vegan Gluten-Free Apple Pie

Name: Vegan Gluten-Free Apple Pie
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 5 h 30 min
Yield: 10 serving
Ingredients: 1.75 batch vegan gluten-free pie crust; 3 lbs. apples; 1 small lemon; ⅓ cup light brown sugar, packed; 2 teaspoons cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon allspice; 1 teaspoon vanilla extract; pinch of salt; 3 Tablespoons arrowroot starch; 1 Tablespoon vegan butter, optional; 1 Tablespoon unsweetened soy milk; ½ teaspoon maple syrup; pinch of granulated sugar, optional

User Reviews

5.0

3 reviews

Excellent

Prep Time
25 mins
Cook Time
1 hr 25 mins
Additional Time
4 hrs
Total Time
5 hrs 30 mins
Servings
10
Calories
325 kcal
Course
Dessert
Cuisine
American

Vegan Gluten-Free Apple Pie

Finn Russell

Report

This healthier vegan gluten-free apple pie strikes the perfect balance of delicious, nostalgic flavor, simple ingredients, and easy prep! Filled with tender, spiced apples, this pie is not only dairy-free, vegan, and gluten-free, it's easily made WFPB oil-free and refined sugar-free if you'd like!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1.75 batch vegan gluten-free pie crust see Notes
3 lbs. apples about 7 large; 900 grams (2 lbs.) after coring & peeling
1 small lemon
⅓ cup light brown sugar, packed or other granulated sugar
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
1 teaspoon vanilla extract
pinch of salt
3 Tablespoons arrowroot starch
1 Tablespoon vegan butter, optional cubed

For the "egg" wash:

1 Tablespoon unsweetened soy milk
½ teaspoon maple syrup or sugar
pinch of granulated sugar, optional for sprinkling on top

Add to Shopping List

Instructions

First, head over to the pie crust recipe, and prepare the dough. Tips: Note that doubling the recipe creates excess, so 1.75 times is just right (I did the math for you and included the amounts in the recipe Notes below). Be sure to review all of the notes and tips about thickness, color, etc. Wrap the ball of dough in plastic so it doesn't dry out, and set aside.
Fill a large bowl half full with cold water. Squeeze the juice from half of the lemon into the water. One apple at a time, core, peel, and slice the apples into ¼-inch thick slices. Place in the bowl of water to prevent browning while you peel and slice the rest of the apples.
Preheat the oven to 375°F; also preheat a large saute pan over medium-low heat. Drain the apples well, and transfer to the pan. Add a squeeze of lemon juice plus the sugar, spices, vanilla, and salt. Stir well so everything is combined. Continue to stir occasionally, and cook for about 5 minutes or until the apples are beginning to soften.
Sprinkle the arrowroot starch into the pan, and stir thoroughly. Continue to cook the apples for a few more minutes, stirring frequently, until the sugar and juices are gooey and thickened. Remove from heat.
Divide the pie dough in half, and set one half aside. Follow the instructions in the pie crust recipe to roll out the bottom crust on a piece of parchment paper. Flip it onto the pie plate and trim away any excess dough around the edges.
Spoon the apple filling into the bottom crust, spreading it around evenly and lightly packing it down. If including the vegan butter, cut into cubes and scatter evenly around the pie, lightly pressing down into the filling.
Next, roll out the top crust. Place it on top of the pie, and again, trim away excess dough (as discussed in the recipe, you don't want the edges to be too thick). Working your way around the outside, gently press down to seal the top and bottom crusts together. Use your fingers to create a decorative crimped edge if desired. With kitchen scissors or a sharp knife, snip 8-9 vent holes in the top crust.
Place the pie on top of a baking sheet in case it bubbles over, and bake for 30 minutes.
Stir together the "egg wash" in a small bowl. Remove the pie from the oven and brush the top crust with the mixture. If desired, sprinkle with sugar.
Reduce the oven temp to 350°F. Return the pie to the oven and bake for another 22-30 minutes or until the crust is crisp and lightly golden. Tips: Note that the almond flour crust does not brown like a traditional pie crust, so don't let this trick you into thinking it isn't done! I did not need a pie shield or foil to cover the edges, but if you're using a different pie crust you may need to cover the edges to prevent burning.
Let the pie cool for at least 4 hours before slicing. Serve with vegan vanilla ice cream or coconut milk ice cream and a dollop of non-dairy whipped cream.

Notes

Pie Crust Adjusted Ingredients (1.75 x original recipe):
If you don't own a kitchen scale it will be easiest to simply double the recipe, as the cup amounts come out odd. You will have extra dough.
Types of Apples: I used a combination of Honeycrisp (4), Granny Smith (2), Pink Lady (1), and Gala (1) apples. Braeburn, Jazz, and Fuji are also good choices.
Store: Once the pie is cool, cover loosely and store in the refrigerator for up to 4 days. Individual servings may be reheated briefly in the microwave. Using the oven or an air fryer is a great way to crisp up the crust.
295 grams blanched almond flour
122 grams brown rice flour
70 grams tapioca starch
half teaspoon sea salt
5 tablespoon sugar
10-12 tablespoon water