This wholesome gluten-free vegan 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 oil-free WFPB and refined sugar-free, too!
Like a lot of the desserts I share, this vegan apple pie is healthier than the classic version, but decadent and amazing enough for special occasions!
You'll love how easily it comes together with simple, wholesome ingredients you can find at pretty much any well-stocked grocery store.
The combination of warm spices, naturally sweet apples, and a rich, buttery-tasting, almond flour crust makes this pie a real crowd pleaser. Perfect for fall parties and holidays like Thanksgiving and Christmas.
If you love baking with apples, be sure to try my vegan apple cake and healthy apple cinnamon scones next!
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Why You'll Love It
- Accommodates Various Dietary Restrictions: This pie is gluten-free, dairy-free, egg-free, and fully vegan, making it a great choice for those with dietary restrictions. And, it can easily be made oil-free,and refined sugar-free too!
- Crowd-Pleaser: Whether you're hosting an autumn get-together or bringing a dish to a holiday party, this wholesome apple pie is sure to be a hit!
- Classic Flavor: It has all of the comforting, nostalgic flavor of traditional apple pie without any of the dairy, eggs, or gluten... not to mention, with much less sugar!
What are the best apples for apple pie?
You can use any combination of the following apples for your pie depending on how much tartness you prefer and what you have on hand. There are other other varieties that work, too, but based on availability and what I've personally tested, these are my favorites.
- Honeycrisp: Honeycrisp apples are perfectly sweet and tart with a juicy, crisp texture. They hold their shape well when baked, making them an ideal choice for apple pie.
- Granny Smith: Granny Smith apples are tart and firm, making them a perfect choice for baking. Their tartness contrasts nicely with sweeter apples, so it's good to use them along with other varieties, especially since this recipe uses less sugar than most.
- Pink Lady: Pink Lady apples work well for apple pie due to their balanced sweet-tart flavor and firmness, allowing them to hold up well during baking.
- Gala: Gala apples aren't usually listed as a favorite baking apple, but for this recipe, and particularly with the gluten-free crust, I find they work quite well. They're less juicy than honeycrisp but still sweet, and they have a softer texture than other varieties. As an added bonus, they're usually easy to find and less expensive.
- Braeburn: Nicely crisp and somewhat tart, Braeburn apples are a great choice for baking. Note that they are often smaller in size, so be sure to purchase by weight.
Ingredients & Substitutions
- pie crust - I used my vegan gluten-free pie crust which is made with a combination of almond flour and brown or white rice flour. I went with brown rice flour for this recipe and also used half cane sugar and half coconut sugar, which made the crust a little bit darker in color.
- apples - You'll need 3 pounds of apples, which is about 7 very large apples. You can use all one variety or mix and match.
- lemon juice - Prevents the apples from browning and adds a touch of acidity, which helps balance the sweetness level.
- sugar - I used light brown sugar, but regular cane sugar or a combination is also nice. Or sub coconut sugar, date sugar, or a combo of a granulated sweetener with maple syrup. We actually really like the flavor maple adds.
- arrowroot starch - Helps thicken the apple filling. You can use cornstarch instead if that's what you've got on hand.
- spices - A combination of cinnamon, nutmeg, and allspice add flavor and warmth to the pie filling.
- vanilla extract - Enhances the other flavors in the filling.
- optional: vegan butter - Adds richness and a buttery flavor to the filling.
- vegan "egg" wash - A mixture of plain soy milk and maple syrup or sugar are brushed on top of the pie halfway through cooking. Feel free to use a different non-dairy milk if needed.
See the recipe card below for amounts and full instructions.
How to Make Vegan Apple Pie
Get started by preparing the dough for the pie. Set aside until ready to use.
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Add cold water to a large bowl and squeeze lemon juice into the water. Core, peel, and slice the apples into ¼-inch thick slices.
Placing the sliced apples in a bowl of water helps prevent browning while you peel and slice the rest of the apples. Tip: The recipe calls for adding lemon juice here, but if you don't have extra lemon juice, a splash of apple cider vinegar is another option.
Preheat a large sauté pan over medium-low heat. Drain the apples, and transfer to the pan. Add a squeeze of lemon juice plus the sugar, spices, vanilla, and salt. Stir well and cook until the apples begin to soften. Stir in the arrowroot starch and continue to cook for a few more minutes, until the sugar and juices are thickened. Remove from heat.
Divide the pie dough in half, and set one half aside. Roll out the bottom crust on a piece of parchment paper. Then, flip it onto your pie plate and trim away any excess dough around the edges. Spread the apple filling evenly into the bottom crust. Cut the vegan butter (if using) into cubes and scatter evenly across the top, lightly pressing down into the filling.
Roll out the top crust and place it on the pie, again trimming away any excess dough. 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. Then make 8-9 vent holes in the top crust using kitchen scissors or a knife.
Bake the pie at 375°F (190°C) for 30 minutes and then remove from the oven.
Stir the "egg wash" ingredients together in a small bowl and brush the top crust with the mixture. You can sprinkle on some sugar too, if you'd like.
Reduce the oven temperature to 350°F (175°C), and return the pie to the oven. Bake until the crust is crisp and lightly golden, another 22-30 minutes.
Variations
- Oil-Free: Note that my gluten-free vegan pie crust is made without extracted oils, but it is not low in fat since it's made with almond flour. Sometimes people assume "oil-free" implies low-fat or fat-free, but that isn't necessarily the case. To make this pie oil-free, simply omit the optional tablespoon of vegan butter in the filling. Due to the moisture in apple pie filling, I can't say whether other oil-free pie crust recipes will work here.
- Nut-Free: Use my nut-free vegan pie crust, which is made with sunflower seeds, or use your favorite recipe or store-bought version.
- Refined Sugar-Free: Use coconut sugar or date sugar instead of brown sugar for a refined sugar-free filling. Note that you'll also want to use it in the pie crust, as well. For the filling, another option is to use a combination of dry/granulated sweetener with 2-3 tablespoon maple syrup.
Helpful Equipment
You'll need a vegetable peeler, rolling pin, parchment paper, and a 9-inch pie dish to make this pie recipe. I also highly suggest a good quality apple corer, which makes coring the apples a breeze!
To slice the apples, I like to use an 8-inch chef's knife, as it allows more control over the thickness.
Serving Suggestions
There's nothing like warm apple pie with a scoop of vegan vanilla ice cream or a dollop of vegan whipped cream and a dash of cinnamon on top!
You can also top it with maple glazed walnuts or bourbon spiced candied pecans for some crunch!
Enjoy a slice with a cup of coffee, tea, or get into the holiday spirit with a glass of oat milk eggnog.
FAQs
Absolutely! You can prepare the vegan gluten-free pie crust up to 3 days in advance and store it in the refrigerator. Just be sure to wrap it tightly in plastic wrap or keep it in an airtight container to prevent it from drying out.
Cover the leftover pie 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.
Top Tips
- I recommend placing the pie on a dark metal baking sheet in the oven. This will catch drips in case it bubbles over and helps to fully and evenly cook the bottom crust.
- The almond flour crust doesn't brown like a regular flour crust does, so don't let this fool you into thinking it isn't done!
- If you're using a different pie crust, you may need to cover the edges with foil or a pie shield to prevent burning.
- Let the pie cool for at least 4 hours before slicing... unless you just can't wait that long and don't mind if it's not fully set. Speed up the process by placing the uncovered pie in the refrigerator.
More Vegan Pie Recipes
I hope you enjoy this healthy vegan apple pie. If you try it I would love to hear from you. Comment below to let us know!
Recipe
Gluten-Free Vegan Apple Pie
Ingredients
- 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
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
- 295 grams blanched almond flour
- 122 grams brown rice flour
- 70 grams tapioca starch
- half teaspoon sea salt
- 3.5 tablespoon sugar
- 10-12 tablespoon water
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Jody says
Just tried the recipe and I'm thrilled to have found this, and its options! It was lightly sweet which my BF just loved (I used all Granny Smith) and he asked for seconds. I'll have to give it a second attempt because I forgot to make the doubled crust. I just put the pie in the oven without a top! 🥧
AY says
Hello, could you substitute the arrowroot with tapioca starch?
Thank you.
Lori Rasmussen says
Hi – Yes, tapioca is fine. It can be more gummy/chewy in texture than arrowroot, so I might reduce to 2.5 T, just for good measure. If you are okay with cornstarch, that's another possible substitute.
Bobbi says
Such a good recipe, we love it! The prep is so easy. We usually use Granny Smith apples and it is delicious! Thank you!
Cathy says
Thank you! I've been missing apple pie. Yours looks healthy and delicious. I don't use vegan butter. Do you think small chunks of cashew butter would work in place of the butter?
Lori Rasmussen says
Hi Cathy - Happy to hear you're excited about the recipe! I've made it several times without the butter and would just leave it out. Other fats would probably need to be blended/melted in somehow while on the stovetop. Let me know if you give it a try!