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Gluten Free Vegan Apple Pie

This gluten free vegan apple pie is loaded with flavor and is so simple to make! The perfect recipe to make your first gluten free vegan apple pie.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: allergy friendly, coconut free, dairy free, dessert, easy, egg free, gluten free, nightshade free, nut free, sesame free, soy free, vegan, wheat free
Servings: 12 slices


  • 1 gluten free pie crust
  • 7 apples, chopped
  • 3/4 cup butter of choice, divided into half and one quarter
  • 1/2 cup brown sugar, divided
  • 1/2 cup flour of choice
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp all spice
  • dash salt and cloves


  • Prep your gluten free pie crust. Let it rest in the fridge while you make the rest of the pie.
  • Pre-heat your oven to 350°F / 177° C. Prepare a pie pan by lightly coating the pan in butter. This will prevent your gluten free pie crust from sticking to the pan. Set aside.
  • Peel and chop your apples into desired size. Slices, chopped, and roughly chopped all work well. Place apples into a mixing bowl with 1/4 cup brown sugar, salt, 1 tsp of cinnamon, and the remaining spices. Mix well to evenly coat apples.
  • Chop 1/4 cup of butter and mix in with apples. Combine.
  • Place your pie crust in your pie pan and using your hands, gently press the dough to evenly cover the entirity of your pan. Have the pie dough rise up the sides of the pan. Don't be too worried about this, it's supposed to look rustic. When finished, pour your apple mix into the pie pan.
  • Melt your 1/4 cup of butter in the microwave (or on the stove top if you are feeling fancy).
  • Now mix the flour, melted butter, and remaining cinnamon in a bowl. Combine until crumbly, like wet sand. Crumble this mix evenly over the apples.
  • Bake uncovered in the oven for 50 minutes or until the top is golden brown and crispy. Let rest and cool completely before eating.


When making this for the holidays, I make this the day before and let it sit in the fridge overnight and it tastes amazing on the holiday.
To swap out ingredients for different allergies:
Flour = gluten free flour of choice. I personally like Pamela's and Better Batter in this recipe.
Butter = butter of choice. I personally like Unsalted butter and Earth Balance sticks for this recipe.