Healthy Apple Pie Recipe
This healthy apple pie recipe has a flaky gluten-free and dairy-free crust filled with tender cinnamon-spiced apples and naturally sweetened with pure maple syrup. It’s made without refined sugar and is perfect for fall, Thanksgiving, and holiday baking.
Ingredients
Flaky Gluten-Free Pie Crust
- 2 1/2 Cups all-purpose gluten-free flour (I use King Arthur)
- 1 Tsp Sea Salt
- 1 Cup vegan butter, cold (I use soy-free Earth Balance)
- 8-12 Tbsp Ice Cold Water
Cinnamon Maple Apple Filling
- 6 Large Apples (I use a mix of Granny Smith and Honeycrisp)
- 2 1/2 Tbsps Ground Cinnamon
- 1 Tbsp Apple Pie Spice
- 1 Tbsp All-Purpose Gluten-Free Flour
- 1/2 Tsp Sea Salt
- 3/4 Cup Pure Maple Syrup
Egg Wash
- 1 Large Egg Vegan option: Use oat milk mixed with a little melted vegan butter instead of the egg wash.
Instructions
Flaky Gluten-Free Pie Crust
- 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 with your fingers or a pastry cutter until the mixture is crumbly with pea-sized pieces of butter.
- Add the water: Add the ice-cold water 1 tablespoon at a time, mixing until the dough just comes together.
- Chill the dough: Divide the dough into two equal portions and shape each into a disk. Wrap tightly and refrigerate for at least 3 hours or overnight.
Make the Apple Filling & Assemble
- Preheat the oven: Preheat the oven to 375°F
- Make the filling: Peel and slice the Granny Smith and Honeycrisp apples. Toss with the cinnamon, apple pie spice, sea salt, and gluten-free flour. Pour in the maple syrup and gently stir until evenly coated.
- Roll out the bottom crust: Roll one disk of chilled dough between two sheets of parchment paper until large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish and gently press it into the bottom and sides.
- Add the filling: Pour the cinnamon-maple apple filling into the prepared crust and spread the apples evenly.
- Add the top crust: Roll out the second disk of dough. Cut it into strips to create a lattice crust, or place it over the pie as a traditional top crust. Trim and crimp the edges to seal.
- Add the egg wash: Brush the top crust with the egg wash. For the vegan option, use oat milk mixed with melted vegan butter instead.
- Bake: Bake on the middle rack for 20 minutes, then rotate the pie for even baking. Once the top crust becomes golden, loosely cover it with foil to prevent over-browning.
- Continue baking for another 20–25 minutes, or until the crust is golden and the apple filling is bubbling.
- Cool: Allow the pie to cool for at least 30 minutes before slicing so the filling has time to set.
Notes
Make ahead: The pie dough can be prepared the night before and refrigerated overnight.
Gluten-free dough: This dough can be delicate. If it cracks while rolling or transferring it to the pie dish, simply press it back together with your fingers.
Rolling tip: Roll the chilled dough between two sheets of parchment paper to prevent sticking and make it easier to transfer.
Apples: I recommend a combination of Granny Smith and Honeycrisp apples for a balance of tart and sweet flavors.
Vegan option: Replace the egg wash with oat milk mixed with melted vegan butter.
Prevent over-browning: Once the top crust is golden, loosely cover the pie with foil while it finishes baking.
Serving: Let the pie cool for at least 30 minutes before slicing. I love serving it slightly warm with vanilla ice cream or whipped cream.
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