This apple pie is completely vegan, gluten-free, refined sugar free and oil-free. A healthier version of the classic holiday dessert.
2023 is the year of the pie for this blog. My WFPB pie crust recipe changed the way I think about vegan, gluten-free, sugar-free, oil-free baking.
Before that crust, I only made pies that did not require a top. Because WFPB pie crusts are not the same as a traditional crust filled with butter.
But my WFPB pie crust recipe acts just like a regular, butter-filled crust. Meaning we can make pies that have beautiful lattice designs on the top!
And let's be real, an apple tart is pretty, and an apple cobbler is delicious, and baked apples have their moment.
But what's the OG Thanksgiving dessert? Apple pie.
So here it is: a gluten-free vegan apple pie, with no refined sugar and no oil.
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Why this recipe works
Filling: unlike other fruit pies, an apple pie with a lattice top requires pre-cooking the apples. Apples shrink a lot when cooked, so if you don't cook them before placing them in the pie, you'll end up with a gap between the top crust and the apples.
Crust: The most important ingredient in the oat flour crust is water. Water brings the dough together so it is workable and not too sticky.
Patience: Yep. The one thing that really makes this pie work is patience. The pie must cool so the filling can set. The good news? This apple pie does not have to cool completely like my other fruit pies. But the more cooled it is, the cleaner your slices will be.
Why I love this Gluten Free Vegan Apple Pie
- Dietary needs - this pie is vegan, eggless, gluten-free, dairy-free, oil-free, and refined sugar free. That's right! No vegan butter, no white flour, no sugar, AND made with whole foods.
- Six ingredient filling - this apple pie filling is so easy! Apples have so much flavor on their own, they really don't need any help to shine.
- Easy gluten free pie crust that works just like a regular crust. - For the longest time I thought it would be impossible to create a pie crust that acts like a store bought crust that uses butter and sugar. Turns out, I was wrong. The secret ingredient, water, is the key to getting a workable crust.
- Great for making ahead of time - for best results, the pie should cool at least a few hours. So this pie is perfect to make the day before you want to serve it
- Really pretty - the lattice topping turns this pie from "nice" to "beautiful" - and don't worry, the lattice is not hard to make!
Ingredient Notes & Substitutions
Crust & Lattice Top Ingredients
- Oat Flour: sometimes I recommend using homemade oat flour in my baked good recipes. I don't recommend it for this pie crust - you want a fine flour to create a smooth and sturdy dough - so, opt for store bought. That said, homemade oat flour will still work, the crust will just have a coarser texture
- Salt: be sure to use fine table salt
- Nut Butter: This is the fat source that is replacing the butter (or vegan butter) you would find in a traditional pie crust. I use cashew butter because it has the most neutral tasting flavor. You can also use almond butter.
- Maple Syrup: a pie crust needs a bit of sweetness, so instead of sugar we'll use maple syrup. I don't recommend substituting date syrup in this crust, or else the dough will be too sticky
- Water: water brings the dough together. Cold water is ideal, but room temperature water is fine.
Filling Ingredients
- Apples: you may have heard that granny smith apples are the best for baking because of their tart flavor. This can be true, but something else to consider is texture. Granny smith apples do not hold up as well as other varieties, so if the goal is for a solid pie that does not fall apart when sliced, we'll need to opt for a different variety. I recommend Golden Delicious, Gala, and/or Fuji apples for this pie.
- Maple Syrup: apples are naturally pretty sweet, so we only need a bit of syrup to create a nice sweet filling
- Cinnamon: this filling has just a hint of cinnamon flavor. The apples really do not need to be overwhelmed with spices - they truly shine by themselves.
- Salt
- Cornstarch/Arrowroot: cornstarch or arrowroot powder help to thicken up the fruit layer. Arrowroot powder and cornstarch are interchangeable, so use whatever you have.
- Water
Topping Ingredients
- Soy Milk + Agave: the mixture of soy milk and agave creates a vegan egg wash, which allows the crust to turn golden and develop a nice shine. I have tried this egg wash with maple syrup and it is okay, but agave works best. Soy milk is necessary because of the protein, so don't use a different non-dairy milk.
- Turbinado Cane Sugar: a bit of coarse sugar to sprinkle on top adds a nice touch to the crust. To keep this pie refined sugar free, omit the sugar. (The sugar does not affect how the crust bakes.)
How to make Gluten Free Vegan Apple Pie
Step 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2. Prepare the filling. Peel, core, and slice the apples to ¼" thickness.
Step 3. Add the apples, maple syrup, cinnamon, and salt to a large pot or dutch oven. Cook on medium heat for 5-8 minutes until the apples are softened slightly but still intact.
Step 4. Add the water and stir in the cornstarch. Increase the heat to high and cook at a rapid boil for 3 minutes.
Step 5. Spread the apples into a thin layer on a baking sheet and allow to cool to room temperature while you make the crust.
Step 6. Make the crust. In a large bowl whisk together the oat flour and salt. Add the nut butter and maple syrup and use a fork to incorporate. Add ½ cup of the water and mix until a dough forms. If the dough seems dry, add a few more tablespoons of water - the exact amount of water needed will depend on the absorbency of your oat flour and consistency of your nut butter.
Step 7. Divide the dough in half. Place the first half of the dough between two sheets of parchment paper and roll to approximately 12" wide.
Step 8. Place the dough into into a 9" deep dish pie pan. Use a knife to trim the edges straight and use any extra dough to cover any open spots. Prick several times with a fork, then bake for 10-12 minutes.
Step 9. Take the other half of the dough and place it between two sheets of parchment paper. Roll to approximately 12" wide. Then using a sharp knife or pizza dough cutter, slice into ¾" wide strips.
Step 10. Shape the strips into a 10"-11" lattice, with the open spaces approximately ¾" apart. Press down gently on the places where the crust overlaps to seal the layers together. Set aside.
Step 11. Pour the cooled apple filling into the baked bottom crust. Press as many apples as you can into the crust, without overfilling. Be sure to scoop any extra liquid from the tray into the pie, even if you don't use all the apples.
Step 12. Transfer the lattice to the top of the pie. Press the edges down to meet the crust. Then use a knife to trim off the edges.
Step 13. Make an egg wash by mixing the agave and soy milk.
Step 14. Brush the top of the pie with the egg wash then sprinkle generously with the turbinado sugar (optional).
Step 15. Bake for 45-50 minutes until the topping is golden and the inside is starting to bubble. Remove from the oven and let cool. For best results let the pie cool completely. Apple pie is more hearty than other fruit pies and can be served after just a couple hours of cooling.
Step 16. Once cool, use a sharp knife to slice. Serve with a drizzle of vegan caramel, a topping of whipped cream, and/or a scoop ice cream if desired. Enjoy!
Tips for the best Vegan Apple Pie
- Choose the right apples: skip the granny smiths for this recipe and opt for Golden Delicious, Gala, and/or Fujis instead.
- Handling Gluten Free Vegan Pie Dough: this pie dough is surprisingly easy to work with. If it breaks apart, simply press it back together. For best results, I do recommend assembling the lattice on a sheet of parchment paper instead of over the pie.
- Vegan Egg Wash: this is the egg wash I used when I worked at a vegan bakery - the exact proportions don't matter, but soy milk and agave shouldn't be substituted for other ingredients
- Optional Sugar Topping: the entire pie is refined sugar free except for the optional topping. The crust bakes just fine without the sugar. The sugar just adds a nice texture and extra bit of sweetness to the top. It also looks so pretty!
- Let it cool: seriously. Let the pie cool. This is actually the most difficult part of the entire recipe. But cooling the pie for at least a few hours will allow the filling to set up, so the inside will stay intact when you slice it instead of falling apart
- Storing: since this pie is made from plant-based ingredients, store any leftovers covered in the refrigerator
FAQ & Expert Tips
This pie works in an 9" deep dish pie pan. The exact pie dish I used for this recipe is listed as having a 9" capacity and is 1.5" deep.
To see if your pie plate will work, measure across the top from edge to edge (don't measure the lip, just the opening). Then measure the height by placing your ruler on the outside of the dish. A standard pie dish will be 1" deep, whereas a deep dish is 1.5" to 2" deep.
To make this pie nut-free use tahini or sunflower seed butter instead of nut butter in the crust.
Tahini and sunflower seed butter have a stronger flavor than cashew or almond butter, so you may notice a more earthy flavor in the crust.
I recommend making the entire lattice on parchment paper and then transferring the completed lattice to the top of the pie.
Step 1. Roll the pie dough to 10"-11" long and slice into ¾" strips as noted in the recipe. It doesn't matter if the edges are uneven because they will likely be sliced off when you place the lattice on the pie.
Step 2. Lay about 5 strips vertically, spaced about ¾" apart on a sheet of parchment paper. Use the longer strips in the center of the lattice and the shorter strips on the ends.
Step 3. Slide your longest remaining strip horizontally under ever other strip of the vertical pieces. Line this strip up in the middle of your lattice, since it's the longest. Avoid folding the dough completely to prevent breakage.
Step 4. Slide your next longest piece of dough on one side of the strip you did in step 3. Slide it under the opposite strips from step 3, so the this piece rests over the pieces the strip from step 3 rests under.
Step 5. Repeat step 4 with the remaining strips, weaving the strips over and under one another, sliding the shorter pieces on either slide of the longest piece you placed in the center in step 3.
This recipe is great to make the night before you want to serve it.
The pie needs to cool before serving, so you can let it cool overnight and serve the next day.
Store this vegan apple pie covered in the fridge for up to a week.
I do not recommend freezing this pie.
Recommended Tools
- This is the pie dish I used for this recipe.
- I used a marble rolling pin, similar to this one to roll out the dough.
- Bench scraper with a ruler to measure and a pizza cutter to slice the lattice.
- Pastry brush for the egg wash.
- My favorite mixing bowls.
- And plenty of parchment paper.
Recipe Prayer
Thank you God for healthy versions of our favorite desserts. Thank you for the friends and family we get to enjoy this pie with. Amen.
More Vegan Gluten Free Pies
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Gluten Free Vegan Apple Pie (Refined Sugar Free, Oil-Free)
Ingredients
WFPB Crust & Lattice Top
- 3 Cups Oat Flour
- 1 Teaspoon Salt
- 6 Tablespoons Nut Butter
- ¼ Cup Maple Syrup
- ¾ Cup Water
Apple Filling
- 3 Pounds Apples (Golden Delicious, Gala, and/or Fuji) 6-8 medium-large; measure 3 pounds when purchasing - it is okay to have less than 3 pounds after the apples are trimmed
- ½ Cup Maple Syrup
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Salt
- 3 Tablespoons Cornstarch
- 2 Tablespoons Water
Topping
- 2 Tablespoons Soy Milk
- 1 Tablespoon Agave
- 2-3 Tablespoons Turbinado Cane Sugar
To Serve
- Vegan Caramel or Date Caramel
- Vegan Vanilla Ice Cream
- Vegan Whipped Cream
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Prepare the filling. Peel, core, and slice the apples to ¼" thickness.
- Add the apples, maple syrup, cinnamon, and salt to a large pot or dutch oven. Cook on medium heat for 5-8 minutes until the apples are softened slightly but still intact.
- Add the water and stir in the cornstarch. Increase the heat to high and cook at a rapid boil for 3 minutes.
- Spread the apples into a thin layer on a baking sheet and allow to cool to room temperature while you make the crust.
- Make the crust. In a large bowl whisk together the oat flour and salt. Add the nut butter and maple syrup and use a fork to incorporate. Add ½ cup of the water and mix until a dough forms. If the dough seems dry, add a few more tablespoons of water - the exact amount of water needed will depend on the absorbency of your oat flour and consistency of your nut butter.
- Divide the dough in half. Place the first half of the dough between two sheets of parchment paper and roll to approximately 12" wide.
- Place the dough into into a 9" deep dish pie pan. Use a knife to trim the edges straight and use any extra dough to cover any open spots. Prick several times with a fork, then bake for 10-12 minutes.
- Take the other half of the dough and place it between two sheets of parchment paper. Roll to approximately 12" wide. Then using a sharp knife or pizza dough cutter, slice into ¾" wide strips.
- Shape the strips into a 10"-11" lattice, with the open spaces approximately ¾" apart. Press down gently on the places where the crust overlaps to seal the layers together. Set aside. *See post for detailed lattice instructions.
- Pour the cooled apple filling into the baked bottom crust. Press as many apples as you can into the crust, without overfilling. Be sure to scoop any extra liquid from the tray into the pie, even if you don't use all the apples.
- Transfer the lattice to the top of the pie. Press the edges down to meet the crust. Then use a knife to trim off the edges.
- Make an egg wash by mixing the agave and soy milk.
- Brush the top of the pie with the egg wash then sprinkle generously with the turbinado sugar (optional).
- Bake for 45-50 minutes until the topping is golden and the inside is starting to bubble. Remove from the oven and let cool. For best results let the pie cool completely. Apple pie is more hearty than other fruit pies and can be served after just a couple hours of cooling.
- Once completely cool, use a sharp knife to slice. Serve with a drizzle of vegan caramel, a topping of whipped cream, and/or a scoop of vegan vanilla ice cream if desired. Enjoy!
Nutrition
Nutrition information is an estimate.
Lillian
Can I make it with honey instead of syrup?
Elizabeth
Hi! I have not tried this, but I think honey will work just fine. You may get more of a honey taste in the final pie. For the crust, you may also need a bit of extra water, since honey is thicker than maple syrup. Let me know how it goes if you try!
Laura
New to gluten free and vegan baking. Working with several dietary restrictions and wondering if you know if sunbutter could be replaced for the nut butter. I also would need to use a different flour (potentially coconut or cassava). Do you have an experience baking pie crust with either of those flours? Thanks!
Elizabeth
Hi Laura! You can sub any nut/seed butter for the cashew butter. Sunbutter or tahini would both work well. I haven't tried this crust with other flours, but I think cassava would be the best substitute. You may need to add more liquid because it is slightly drier than oat flour - start with what the recipe calls for and then add water a tablespoon or so at at time until the dough is pliable. Let me know how it goes!
Brenda Cantrell
Hi, I cannot have soy milk what can I do?
Elizabeth
Hi Brenda - any other non-dairy milk will work fine!