This delicious gluten free vegan apple pie is sure to become a holiday staple! A perfect sweet-tart apple filling and buttery crust makes this a special dessert.
What’s your favorite kind of holiday pie?
Pumpkin pie? Chocolate pudding pie?
My favorite is apple pie, and that’s why I’m so excited to share this recipe with you today!
Nothing says Thanksgiving like pie – at least in my opinion. Sure, the turkey, the mashed potatoes and gravy, the stuffing…that’s all great, but having pie at the end of the meal is the best.
If you’re gluten free, you might wonder if it’s even possible to make a good pie crust. Yes, it is possible! You have to treat it with a little extra TLC, but you can definitely enjoy a delicious, buttery, gluten free pie crust on Thanksgiving day.
How do you make homemade gluten free pie crust?
The process is the same as making a regular pie crust. It’s easiest if you have a good gluten free flour blend to work with, like my homemade gluten free flour mix.
To successfully make gluten free pie crust, you will:
- Place the gluten free flour and a little sugar in a large bowl. Add the pieces of vegan buttery spread or butter.
- Use a pastry cutter to incorporate the butter into the flour. The mixture will have large and small crumbs. (See photo below).
- Add a little ice water and gently mix it until it comes together.
- Divide the dough into two parts and pat into a disk. Wrap with plastic wrap and place in the freezer for one hour.
- Once the dough is chilled, place parchment paper on a table or countertop, and dust with gluten free flour. Set one disk of dough on top, and sprinkle the dough with a little gluten free flour. Place another piece of parchment paper on top, and use your rolling pin to roll the dough out between the paper. Using the parchment prevents a lot of ripping and tearing of the delicate pie crust dough.
- Gently peel back the paper, and use the bottom piece of paper to transport the crust to the pie dish. Gently flip the paper over, and set the crust in the dish. Then you will remove the parchment from the crust, and pat it into the dish. Trim off any excess crust from the edges.
What can I use instead of vegan buttery spread in pie crust?
If you can’t have vegan buttery spread, you can try using palm shortening, which is available at many health food stores.
What kind of apples are best for vegan apple pie?
Granny Smith apples work really well for apple pie, and that’s what I use. Any firm apple that’s a bit tart is a good choice, though! You can read more about choosing the best pie apples here.
Can I make gluten free vegan apple pie ahead of time?
Yes, you can make gluten free vegan apple pie the night before. You can store it on the counter, there’s no need to refrigerate it. If you want to keep leftovers for more that three days, you will need to put them in the refrigerator.
Should I leave the skins on the apples for apple pie?
I don’t like skins on apples for apple pie. But you can leave them on if you prefer! The pie will definitely have a more “rustic” texture with the skins on.
If your pie crust dough seems dry:
Add a little more water, and see if that helps it come together. Different gluten free flours absorb liquid differently, so you may need to be flexible on the amount of flour or water.
Disclosure: This post contains affiliate links.
Recipe
Homemade Gluten Free Vegan Apple Pie.
Ingredients
For the crust:
- 3 cups gluten free flour This is the amount that works with my gluten free blend. If your dough seems dry, add a little less flour, or a little more water.
- ½ teaspoon salt
- 1 Tablespoon organic cane sugar
- 1 cup vegan buttery spread or baking sticks, cut into small pieces
- ½ cup very cold water
For the filling:
- 8 small Granny Smith apples
- 3 Tablespoons organic cane sugar
- 2 Tablespoons corn starch or tapioca starch
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 2 Tablespoons lemon juice
- ½ teaspoon vanilla extract
For the topping:
- 1 Tablespoon organic cane sugar
Instructions
To make the pie crust:
- Place the gluten free flour, salt, and the organic cane sugar in a large bowl. Add the pieces of vegan buttery spread and toss to coat.
- Use a pastry cutter or two buttery knives to incorporate the butter into the flour. The mixture will resemble coarse crumbs.
- Add the very cold water a little bit at a time, and gently mix the dough with your hands until it comes together.
- Divide the dough into two parts and pat into two disks. Wrap with waxed paper or plastic wrap and place in the freezer for one hour to chill.
Make the apple filling:
- Peel and core the Granny Smith apples, and slice very thin. Place them in a large bowl.
- Add the sugar, cinnamon, ginger, corn starch, lemon juice, and vanilla, and toss to coat.
Roll out the crusts:
- Pre-heat the oven to 425 degrees.
- Once the dough is chilled, place parchment paper on a table or countertop, and dust with gluten free flour. Set one disk of dough on top, and sprinkle the dough with a little gluten free flour.
- Place another piece of parchment paper on top, and use your rolling pin to roll the dough out between the paper. Using the parchment prevents a lot of ripping and tearing of the delicate pie crust dough.
- You will want to gently roll out the dough, rotating it as you go, so that you are rolling it out evenly. The dough should be thin, but not too thin - a little less than a quarter inch thick. This article has good tips and a video on rolling out pie dough.
- Gently peel back the paper, and use the bottom piece of paper to transport the crust to a 9 inch pie dish. Gently flip the paper over, and set the crust in the dish. Then you will remove the parchment from the crust, and pat it into the dish. Trim off any excess crust from the edges.
Assemble the pie:
- Pre-bake the bottom crust at 425 degrees for about 5 minutes. Remove the crust from the oven and add the apple filling.
- Gently set the top crust on top, using the parchment paper to get it on the pie, and then remove the parchment paper.
- Remove any excess crust that is hanging over the edges, and use your fingers to crimp the edges.
- Use a knife to cut some vent holes in the top crust. Sprinkle a little sugar on top of the pie.
- Bake at 425 degrees for 15 minutes. Then reduce the heat to 350 degrees and bake for an additional 25-30 minutes. If the edges of the crust get too brown, cover them with foil.
- Allow pie to cool somewhat before serving. Serve warm or at room temperature. If you slice into it when it's hot, it will be a mess and fall apart.
- Top with ice cream or whipped topping as desired.
Notes
Nutrition
ronak
do we have to freeze the dough for 1 hr, or refrigerate it for 1 hr. as i put my dough in freezer for 1 hr. and now its hard can not role it.
Kelly Roenicke
Allow it to thaw until it is roll-able. Next time just refrigerate for a shorter time if it is too hard.
Bette Hanauer
Have you ever tried to make this pie a week or so ahead and freeze it? I am always looking for gluten free desserts that can be frozen. thanks for your help!
Kelly Roenicke
I have not tried it. If you do, please let me know!
Katie
Delicious recipe!