This gluten free and vegan apple pie is loaded with flavor! So easy to make from scratch. Flakey crust with spiced apples and topped with a cinnamon crumble. Perfect for anytime of the year!
This apple pie is filled with sweet, juicy apples, a delicate crust that you don’t have to roll out, and a crumble topping that you won’t be able to resist! Plus, it is so easy to put together and doesn’t need any strange ingredients.
Free From: wheat, gluten, dairy (optional), casein (optional), eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
This apple pie has been a family favorite for years and it always the pie everyone argues for the last slice. We have had intense rock-paper-scissor battles over it!
It starts with my easy allergy friendly pie crust that is modified slightly to include apple juice right in the crust. This gives it the most delicate crumb, not to mention infusing the apple flavor through!
You’ll love how easy it is to make and how delicious it tastes for days after.
This apple pie has 3 components: The crust, the filling, and the crumble topping.
Apples and applesauce are both used in the filling. This combo makes for a thick filling that isn’t goopy or runny. For my favorite apples to use, see the note below.
The apple pie crumble topping also has a few extra ingredients not including in the above. Also known as a Dutch Apple Pie, this is the secret to why this pie is so easy to make - and so quick to make!
You CAN make a second pie crust and pop it on top of this apple pie if you prefer a more traditional crust. As for me, I love the streusel topping!
Begin with the pie crust. In a food processor (what I recommend you use for this recipe), combine the gluten free flour, salt, and sugar. Give it a quick mix to combine.
Side note: You can also use a pastry cutter to make the pie crust. I just find the food processor to do a quicker job!
Next, add the cubed butter, apple cider vinegar, cream cheese (or vegetable shortening), and apple juice. Pulse in the food processor until the dough comes together in a ball. You may need more or less apple juice depending on your blend of gluten free flour you use.
Roll the dough out between two sheet of floured parchment paper and transfer it to a 9-inch pie pan. I like to use a dark pan as I feel gluten free crusts get a more crisp crust in this style.
Press into shape and flute the edges of the pie crust as you like. Pop it into the fridge while you make the filling and topping.
For a more detailed explanation of how to make the pie crust, make sure you check out my easy allergy friendly pie crust recipe here!
Next, let’s make the filling!
Apple Pie Filling
Start by mixing together the brown sugar, spices, salt, and applesauce in a large mixing bowl.
Next, peel and slice the apples into medium-thin slices. You don’t need to be precise here! Add them to the bowl.
Finally, add in cubed butter. Give it a good mix and carefully pour into your prepared pie crust.
In a medium sized bowl, combine the melted butter with sugar and flour. Use a fork to mix it together. You want to make this like wet sand with large clumps. Those will be the best part of the topping after baking!
Carefully cover the pie with the crumble topping.
Baking the Pie
In a 375F oven with the rack in the middle of the oven, place the pie on a baking sheet and then into the oven. You want the baking sheet to catch any drippings from the pie. Trust me, this will save you from a big mess later!
Bake for an hour.
Check the pie at the 30 minutes mark and see if your pie is browning too quickly. If it is, add a foil cover for the next 25 minutes. Remove the foil in the last five minutes to get a perfect crust.
Let it cool before serving.
To make this apple pie dairy free, simply swap for a non-dairy butter of your choice! My personal favorite to use is the Soy Free Earth Balance as it is soy, dairy, and nut free!
What are the best apples to use in a pie?
I like to use a mixture of apples so that it has several notes. Something sweet, something tart, and something to add extra crunch. The ones I always grab at the store are:
- Granny Smith - Crisp and tart, these are a classic to include in a pie
- Honeycrisp - Sweeter than a Granny Smith but still holds its shape after baking
- Gala or Fuji - Nothing sweeter than these! A delicate apple that adds a ton of flavor
What is the best gluten free flour to use?
My personal favorite flours to use with this recipe are King Arthur Measure for Measure and my own nightshade free Gluten Free Flour Blend.
Different flours have different blends of ingredients. While I haven’t tested them all, the recipe should still work, it just may need to have more or less liquid added to make it work. Use your discretion.
How to Store
This pie should keep in the refrigerator for about 5 days.
You can free this apple pie! Make the pie but don’t bake it. Wrap it up tightly and pop it in the freezer. Then when you want to bake it, add about 10-15 minutes extra baking time and bake from frozen.
Apple Pie Variations
One of my favorite ways to enjoy this apple pie is with a scoop of (non-dairy) vanilla ice cream and my easy dairy-free caramel sauce! It is a match made in kitchen heaven!!
More recipes like this to love
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- pie pan
- measuring cups
- measuring spoons
- mixing bowls
- mixing spoons
- food processor (optional)
- Rolling Pin
- parchment paper
- 1 ¼ cup gluten free flour
- 2 tablespoons white sugar
- ½ teaspoon kosher salt
- ½ cup vegan butter
- 2 tablespoons cream cheese or vegetable shortening
- 1 ½ teaspoons apple cider vinegar
- 5-6 tablespoons apple juice or apple cider (non-alcoholic)
Apple Pie Filling
- 8 apples sliced
- ¼ cup applesauce
- ¼ cup vegan butter cubed
- ⅓ cup brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves
- ½ cup vegan butter melted
- ½ cup brown sugar
- 1 cup gluten free flour
- ¼ teaspoon kosher salt
- ½ teaspoon cinnamon
- Preheat the oven to 375°F. Make sure the oven rack is in the middle of the oven.
- First, make the pie crust. In a food processor (or a large bowl with a pastry cutter), combine gluten free flour, sugar, and salt. Pulse once to combine.
- Add butter, cream cheese (or vegetable shortening), apple cider vinegar, and apple juice. Pulse until a ball forms. More juice may be required to get dough to form.
- Immediately transfer to lightly floured parchment paper. Cover with another sheet of parchment paper and roll out to the size of a pie pan.
- Cut away excess crust and crimp the pie edges as you desire. Place in the fridge while you make the filling and crumble topping.
- To make the filling, in a large mixing bowl combine sugar, salt, applesauce, and spices. Mix well.
- Peel and slice the apples into medium-thin slices. Add them to the filing mixture.
- Finally, add cubed butter of choice and mix until the filling mixture is fully coated with sugar and spices. Add to the finished pie crust.
- To make the crumble topping, mix melted butter, sugar, flour, and cinnamon in a bowl until it resembles wet sand. Sprinkle in an even layer on top of the pie.
- Transfer pie to a parchment lined baking tray. This is to catch any spills from the pie.
- Bake the pie for 60-65 minutes or until the pie is golden brown and down.
- Remove pie from the oven and let rest at least 20 minutes before serving. Enjoy!
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Question for you: for the cream cheese or vegetable shortening, what brands do you recommend? I am gluten, dairy and soy free! Would a vegan cream cheese work? Thanks 🙂
Hi there! My favorite vegetable shortening to use is Spectrum which is 100% organic palm oil. The company is committed to sustainable rain forestry so I am comfortable using it. Plus, it is super allergy friendly!
For a vegan cream cheese, yes any will work! I've heard good things about Miyoko's plain cream cheese which is cashew based, Kite Hill which is almond based, and Violife which is coconut based.