Delicious Healthy Apple Pie (Gluten Free & Dairy Free + No Refined Sugar)
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.
Ingredients
Flaky Pie Crust (gluten & dairy free)
- 2 1/2 Cups All-Purpose Gluten-Free Flour I used King Arthur
- 1 Tsp Sea Salt
- 1 Cup Vegan Butter I used soy free Earth Balance
- 8-12 Tbsps Ice Cold Water
Cinnamon Apple Pie Filling (no refined sugars!)
- 6 Large Apples organic honeycrisp & granny smith
- 2 1/2 Tbsps Ground Cinnamon
- 1 Tbsp Apple Pie Spice
- 1 Tbsp All-Purpose Gluten-Free Flour
- 1/8 Tsp Sea Salt
- 3/4 Cup Pure Maple Syrup
Egg Wash
- 1 Large Egg (or butter with oat milk)
Instructions
Flaky Pie Crust (gluten & dairy free)
- Prepare the dough: In a large mixing bowl, sift together the gluten-free flour and sea salt. Cut the cold vegan butter into cubes and work it into the flour using your fingers or a pastry cutter until the mixture is crumbly with pea-sized pieces of butter.
- Add water: Gradually add 1 tablespoon of ice-cold water at a time, mixing until the dough begins to come together. Once the dough holds together, form it into a ball, divide it into two pieces, and flatten each into a disk. Wrap in plastic wrap and refrigerate for at least 3 hours (or overnight).
Assembling the Pie & Preparing the Apple Filling:
- Preheat the oven: Preheat your oven to 375 degrees
- Peel and dice the apples. In a large bowl, toss the apples with cinnamon, apple pie spice, sea salt, and gluten-free flour. Add the maple syrup and stir to combine.
- Roll out the dough: Remove one disk of dough from the fridge and roll it out between two sheets of parchment paper to fit a 9-inch pie dish. Carefully transfer the rolled dough to the pie pan and press it into the bottom and up the sides.
- Add the filling: Pour the apple filling into the prepared pie crust, spreading the apples evenly.
- Top the pie: Roll out the remaining dough and cut it into strips to create a lattice top. Press the edges together and crimp them to seal the pie. Brush the top with the egg wash or a little oat milk and melted vegan butter for a golden finish. You can also sprinkle coconut sugar on top for extra crunch.
- Bake: Place the pie on the middle rack of the preheated oven. Bake for 20 minutes, then rotate the pie to ensure even cooking.Once the crust on top is golden, cover the crust with tin foil and continue to bake allowing the filling and the bottom of the pie crust to cook completely. Continue baking for another 20-25 minutes, or until the crust is golden and the filling is bubbling.
- Cool: Let the pie cool for at least 30 minutes before slicing. It’s best served warm (& with ice cream!)
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