Healthy Vegan Gluten-Free Apple Pie

This vegan apple pie is not only gluten-free but made with whole food ingredients. You’d never know because the flavor is incredible!

If there’s one thing every kitchen needs, it’s a recipe for a good ‘ole fashioned apple pie! I wanted to make a healthier, gluten-free, and vegan version of the classic dessert that my whole family would enjoy. Mission accomplished; the only challenge was not eating the entire finished product in one sitting!

Ingredients

Part of the beauty of this apple pie is the utter simplicity of recipe! You just need a handful of healthful, whole food ingredients:

• Vegan Gluten Free Pie Crust
• Apples
• Maple Syrup
• Cashew Butter
• Seasonings

How To Make Gluten Free Apple Pie

1. Peel apples.
2. Slice apples.
3. Whisk the rest of the filling ingredients.
4. Add the sliced apples.
5. Place raw pie crust and filling in pie plate.
6. Slice the second half of pie dough into strips.
7. Cover pie with half of the strips in one direction.
8. Then weave the other half.
9. If you chose, brush with water/maple liquid.
10. Bake until golden, cool, and serve!

Serving suggestions

This pie is fabulous on its own, but you can dress it up by topping a slice with Vegan Whipped Cream or Pumpkin Caramel Sauce. Or, make it a la mode with a scoop of ice cream!

Helpful tips and tricks

• To get the softest apples, make sure to slice them thin, I recommend 1/8 inch.
• In order to easily place the raw dough in the pie plate, gently roll the dough onto the rolling pin and slowly transfer it to the dish.
• A standard 9″ pie plate is best to use for this pie. You won’t need to grease the pan. If you plan on removing the pie whole for serving, line the bottom with parchment paper to make it easier to transfer to your serving dish.
• Once your pie has cooled, it can be covered and stored at room temperature for up to two days, or refrigerated for 4.
• If you’d like to freeze this apple pie, it can be done before or after baking! Tightly wrap the pie in plastic wrap or foil making sure all edges are sealed, then place in an airtight freezer safe container. Freeze for 4 months.
• To bake a frozen raw pie, do NOT thaw first or you’ll get a soggy crust. Unwrap the pie and place on a cookie sheet, bake at 450 F/ 230 C for 25 minutes, then reduce to 375 F/ 190 C for an additional 30-40 minutes or until the crust is brown.
• For a pre-baked frozen apple pie, place the unwrapped pie on a cookie sheet and bake at 350 F/175 C for 30 minutes or until warm.

Common Questions

More Apple Recipes

Here are some more fabulous recipes that feature apples as the star:

• Apple Pie Smoothie
• Healthy Vegan Apple Crisp
• Apple Cobbler
• Caramel Apple Nachos
• Vegan Gluten Free Apple Cinnamon Scones
• Healthy Vegan Apple Muffins
• Healthy Baked Apples
• Cinnamon Apple Pumpkin Pie French Toast

Healthy Vegan Gluten-Free Apple Pie

Sophia DeSantis

This vegan apple pie is not only gluten-free but made with whole food ingredients. You'd never know because the flavor is incredible!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 35 mins

Cook Time 40 mins

Total Time 1 hr 15 mins

Course Dessert

Cuisine American

Servings 10

Calories 297 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 vegan gluten-free pie crust recipe , if making a top like lattice make sure it’s a double pie recipe like mine is

Filling:

• 2 pounds apples , about 4 (see note)
• ¾ cup maple syrup
• ½ cup cashew butter
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt

Optional:

• Extra ¼ cup water plus 1 tablespoon maple syrup , to brush top
• Top with ice cream

Instructions

 

• Preheat oven to 350 F/ 175 C.
• Peel and slice apples. The thinner you slice them, the more they will soften. I slice thin, about 1/8 inch thick. Peeling is also optional, you can leave the peel on if you prefer.
• Mix the rest of the filling ingredients in a bowl, whisking until smooth.
• Add the sliced apples and mix to coat.
• If haven’t already, put raw pie crust into pie dish by rolling over the rolling pin and slowly transferring to pie dish. See pie crust post for photos.
• Put apple filling into raw pie crust.
• If using a top pie crust, you can either top it full by rolling it over the rolling pin as you did the bottom one, or you can cut strips of crust and create a lattice topper. Cover top with half of the strips in one direction. Then take each strip one at a time and carefully weave them over and under the strips you already put down. See post for photos.
• If you chose, brush with water/maple liquid.
• Bake for 40-45 minutes until nice and golden. If the crust begins to burn, cover with foil and continue baking.
• Allow to cool and serve! Top with ice cream if preferred.

Notes

• The type of apples you use will contribute to the end result. Some varieties are sweeter and juicier than others, and different ones also yield to different textures when baked. See post for more info.
• This makes one pie, nutrition facts include a top pie crust and account for the pie to be cut into 10 pieces.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 297kcalCarbohydrates: 42gProtein: 6gFat: 13gSaturated Fat: 2gSodium: 110mgPotassium: 245mgFiber: 4gSugar: 25gVitamin A: 49IUVitamin C: 4mgCalcium: 71mgIron: 2mg

Nutrition and metric information should be considered an estimate.

Keyword fall apple dessert, healthy apple pie

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