Healthy Apple Pie: Gluten & Dairy-Free + No Refined Sugars!

This gluten-free and dairy-free apple pie has a flaky crust that melts in your mouth and a warm, cinnamon apple filling that’s pure comfort in every bite. Made without refined sugars, it’s naturally sweetened with organic maple syrup for a healthier twist on the classic dessert. 

Baking Gluten-Free & Dairy-Free Apple Pie with Zero Refined Sugars:

I’ve mentioned in a lot of blog posts recently that I was advised to eat gluten-free and dairy-free for the time being. Of course, this change came right around the holidays—the time of year with some of the best foods! Instead of missing out on my favorites, I’ve been creating recipes that are just as delicious and fit these dietary needs. This Thanksgiving, I have a few guests coming who also can’t have dairy or gluten, so I’m excited to surprise them with recipes they can actually enjoy! 

I wanted to test this recipe before the big day, so when a friend (who also eats gluten-free!) invited us over for dinner, I decided to bring this apple pie. I’ve spent years perfecting a vegan and gluten-free pie crust for my pumpkin pies, and I used many of those notes to create the flaky, delicious crust for this recipe.

This pie recipe is also vegan (just make changes with the egg wash!)
You’re going to love this delicious apple pie because it’s easy to make, absolutely gorgeous to look at, and the cinnamon apple filling is to die for! One of my favorite things about this recipe is that it’s sweetened with maple syrup, so I don’t get the usual sugar crash from holiday desserts. I was also happy to make a dessert my husband—who doesn’t eat sugar—could enjoy! Even if you’re not a fan of maple syrup, don’t worry. The cinnamon and apples really take center stage, and the maple flavor is so subtle that even our friends couldn’t tell what I used to sweeten it. It’s truly a game-changer for holiday baking!

Between the four of us and two toddlers, we barely left any crumbs!For Thanksgiving this week, I’ll be making this healthy apple pie, a gluten-free flaky crust pumpkin pie, dark chocolate cranberry cookies, orange ginger cookies, and cranberry almond cake.

Thanksgiving Recipes to Try This Year!
The Best Golden Sourdough Bread Recipe
Cranberry Orange Almond Cake with Mascarpone Buttercream/
Pumpkin Spice Olive Oil Cake with Cream Cheese Frosting
The Best Zucchini Bread Recipe | Moist & Simple Ingredients
Fall Deviled Eggs with Butternut Squash, Cranberries, & Pecans
Pumpkin Spice Crinkle Cookies
Maple Cinnamon Apple Crisp: Vegan & Gluten-Free Recipe
Gluten-Free Pumpkin Pie with the Flakiest Crust!
Cranberry and Orange Herb Cast Iron Skillet Chicken
Pumpkin Spice Bars With Maple Frosting | Fall Dessert Recipe
Creamy Roasted Butternut Squash | Made in the Blender!
Fall Charcuterie Board & Autumn Spiced Wine by the Fire
Orange Spiced Cranberry Sauce
Sourdough Dinner Rolls

Ingredients for Healthy Apple Pie (Gluten-Free, Dairy-Free, and No Refined Sugars)

For the gluten-free, vegan, and no added sugar pie crust:
Only four ingredients!

• gluten-free flour (I used King Arthur)
• vegan butter sticks (I used Soy-Free Earth Balance)
• sea salt
• ice water (add as needed)

Regular flour and regular butter DO work as substitutes in this recipe. 

For the cinnamon apple pie filling and no refined sugars:
For the best results, use all organic apples and pure organic maple syrup.

• Large Green Apples
• Large Honey Crisp Apples
• Cinnamon
• Apple Pie Spice
• Sea Salt
• Pure Maple Syrup
• Gluten-Free Flour

To get the perfect golden crust, I brushed an egg wash onto the pie before placing it in the oven. If you want to keep this recipe completely vegan, mix oat milk with melted vegan butter and brush it onto the crust for a vegan ‘egg wash.‘

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WATCH THE VIDEO TUTORIAL BELOW

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How to Make Gluten-Free and Dairy-Free Apple Pie

The first thing you need to start with is the crust! Give yourself about three hours before making the pie because the dough will need to chill in the fridge. You can save time by making this a few days or the night before! This recipe is enough to make one large apple pie with a top crust as well. If you’re making two pies, just double the recipe. You can also use this crust for any type of pie filling.

Directions for the pie crust:

– In a large mixing bowl, sift together the gluten-free flour and salt.

– Cut the butter into cubes, then massage the butter into the flour until the mixture becomes flaky.

– Gradually add one tablespoon of cold water at a time until the dough forms.
– Once the dough comes together, shape it into a large ball and divide it into quarters.

– Shape each quarter into a disk, wrap with plastic wrap, and place it in the refrigerator to chill.

Making the dough is so easy, so I like to prepare it before bed, that way I can just focus on assembling the pie the next morning

What apples are the best to use for Apple Pie?

For the best apple pie filling, use Granny Smith and Honey Crisp apples. Choosing organic produce will make the pie more flavorful and healthier. The amount of pesticides on apples these days is alarming, and honestly, you can taste that chemical flavor! I love enjoying organic apples, and it’s even better if you can find a local farm that grows them.

Should I precook apples before putting them into the pie?

Some people prefer to cook the apples before placing them in the pie, but since this pie crust takes a little longer to bake, I add the apples raw, and they cook down perfectly. I prefer larger apple slices, rather than a puree like applesauce, because I want to taste the fresh apples!

Directions for the apple pie filling:

– Peel and dice the apples.

– Coat the apples in cinnamon, apple pie spice, sea salt, and flour.

– Once the apples are well-coated, pour in the maple syrup and stir to combine.

– Taste one of the apples to ensure the cinnamon and sweetness are to your liking!

How to Store Apple Pie after Baking!

1. At Room Temperature:
   • If you plan to enjoy the pie within a day or two, you can leave it at room temperature. Cover the pie loosely with aluminum foil or plastic wrap to prevent it from drying out. Keep it in a cool, dry place. Bake it again to warm up before serving!
2. In the Refrigerator:
   • For longer storage, cover the pie tightly with plastic wrap or transfer slices to an airtight container. Refrigerate for up to 4-5 days. To reheat, warm slices in the oven at 300 degrees for 10-15 minutes or in the microwave for about 30 seconds.
3. In the Freezer:
   • To freeze the pie, let it cool completely after baking. Wrap it tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe container. Freeze for up to 2 months.
   • Reheating Frozen Pie: Let the pie thaw in the refrigerator overnight. Reheat in the oven at 350 degrees for 15-20 minutes until warmed through.

Want to try more gluten free recipes from my blog?
Here are some of my favorites:
Maple Sausage, Egg, & Potato Hash Breakfast Recipe
The Best Gluten-Free Turkey Meatloaf Recipe We Eat Weekly
Healthy Double Chocolate Cookies with Almond Flour Recipe
Healthy Cottage Cheese Chocolate Protein Pudding Parfait
Almond Flour Chocolate Chip Cookies | A Healthier Cookie
Healthy Zucchini Oatmeal Blender Bars: Easy Toddler Recipe
Healthier Peach Crumble | Gluten-Free & No Refined Sugar
Chickpea Peanut Butter Blender Blondies | Toddler Approved
Gluten-Free Pumpkin Pie with the Flakiest Crust!
Low Carb & No Added Sugar Chocolate Chip Muffins
Peanut Butter Chocolate Chip Protein Balls | Vegan & GF
Hidden Fruit & Veggie Oat Muffins | Toddler Approved
Maple Cinnamon Apple Crisp: Vegan & Gluten-Free Recipe

Just look at that perfect layer of apple pie filling! It was decadent, ooey-gooey, and bursting with warm holiday spices. Each bite is like a cozy hug, with tender apples and the most flavorful cinnamon-maple blend. Pure comfort food perfection!The little cookie cutout leaves were the perfect addition to the pie crust! Initially, they were meant to hide my mistakes and less-than-perfect craftsmanship, but now I think they’re a must for any pie. For Christmas, I’m planning to switch it up with little Christmas tree and star cutouts for the apple pie. They’re such a festive and fun touch! I get all of my cutters on Amazon.
I am so excited that, in just a few days, this table will be surrounded by family and filled with all the delicious Thanksgiving foods! I’d love to know in the comments which Thanksgiving foods are you bringing to the table this year!

One of my favorite things to do after holiday meals is eat dessert with coffee, and play board games with the family.

Recipe Notes & Roundup for Gluten-Free, Dairy-Free Apple Pie

1. Making the Crust:
   • Gluten-free dough can be delicate. If it cracks, simply patch it up with your fingers—no one will know once it’s baked!
2. Rolling Out the Dough:
   • Roll the dough between two sheets of parchment paper to make it easier to handle and prevent sticking.
   • If the edges crumble, press them together gently; this dough is forgiving once baked.
3. Choosing Apples:
   • A mix of Granny Smith and Honeycrisp apples creates a perfect balance of tartness and sweetness.
   • Organic apples are highly recommended for better flavor and fewer chemicals.
4. Apple Filling:
   • Leave the apple slices slightly thick for a firmer texture in the pie.
   • Skip pre-cooking the apples; they’ll soften beautifully while baking.
5. Sweetener Adjustments:
   • The maple syrup adds a lovely sweetness without being overpowering. Feel free to taste and adjust the amount before baking.
6. Baking Tips:
   • Cover the pie with foil once the crust starts to turn golden to prevent over-browning.
   • Rotate the pie halfway through baking for even cooking.
7. Decorative Touches:
   • Use cookie cutters to create fun shapes from extra dough to decorate the top crust. Perfect for hiding any imperfections!
   • A forked edge or braided trim adds a simple yet polished finish.
8. Egg Wash or Vegan Egg Wash Alternative:
   • Use eggs or mix oat milk and melted vegan butter for a golden finish if keeping the pie vegan.
9. Serving Tips:
   • Reheat slices in a 300 degrees oven for about 10 minutes for that freshly-baked taste.
   • Serve warm with dairy-free ice cream or coconut whipped cream for a perfect pairing.
10. Storage:

• Store the pie covered at room temperature for up to two days or in the refrigerator for up to five days. For longer storage, freeze for up to a month.

I hope you all love this recipe and enjoy baking it for your holiday get-togethers this year! My mother-in-law is flying in this afternoon, and I better hurry and get this house cleaned! I also need to grocery shop and start prepping for the big Thanksgiving day! 🙂

Questions for you!

1. What are you making for Thanksgiving this year?
2. What is your favorite pie flavor?
3. Do you love Thanksgiving dinner or the dessert better?