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Vegan Gluten-Free Apple Pie

By: Nele Liivlaid from
Vegan Gluten-Free Apple Pie
Vegan Gluten-Free Apple Pie

"The autumn can’t go by without trying this gluten-free vegan apple pie that will fill your kitchen with heavenly fall flavours. It’s an easy-to-make vegan pie recipe that even beginners can add to their repertoire. Perfect recipe for fall baking. Heavenly fall spice flavours floating around your home. Easy to make – rolling the dough is super easy with my technique! That’s it really! If I wanted to add anything else, it’d be the dietary restrictions’ keyword bundle: Gluten-free Oil-free Refined sugar free Candida diet friendly Can be made soy-free and peanut-free Yeast-free Relatively low glycemic"

NotesAdd a scoop of vegan ice cream or yogurt onto your slice.
Grind your own oat flour from rolled oats using blender, grinder or food processor – measure the same weight.
You can use any nut flour instead of coconut flour. However, make sure to use protein powders or reduced fat versions. It’s because ground nuts would simply be too heavy. Also, be aware that some flours may absorb more water than others.
Almond milk can be used instead of soymilk in the crust recipe – I’ve tried it myself and it works equally well.
Use any sweetener you like – brown sugar (raw cane sugar), coconut sugar, palm sugar etc. You may also use nectar or syrup, but most probably would need to add a bit more mesquite or tapioca flour.
Mesquite flour gives the filling the most amazing caramel taste. However, should you not be able to get it, use coconut sugar for the caramel taste and add a bit more tapioca starch or oat flour to thicken the filling.
Tapioca starch can be easily substituted with potato or corn starch (1:1). Alternatively, you could also use oat, rice or buckwheat flour.
As far as nut and seed butters go, my favourite combination is almond and peanut butter, but you may use any variation you like.

Serves6 people


  • 3 1/2 (1-ounce) oat flour (crust)
  • 3 1/2 (1-ounce) coconut flour (crust)
  • 1 tablespoon cinnamon (crust)
  • 1 teaspoon Himalayan salt (crust)
  • 1 teaspoon baking powder (crust)
  • 1 teaspoon vanilla (crust)
  • 1 cup psyllium husks + 1/2 cup water (crust)
  • 8 4/5 (1-ounce) soymilk + 1 tbsp. apple cider vinegar (crust)
  • 2 tablespoons xylitol + 15 drops of liquid stevia (or other preferred sweetener, see tips) (crust)
  • 4 large apples (filling)
  1. First, mix psyllium husks with water and let sit for about 10 minutes. In a separate bowl, do the same with soymilk and apple cider vinegar.

  2. In a large bowl, mix together flours, salt, cinnamon, baking powder and vanilla.

  3. Next, dissolve xylitol and stevia in soymilk/ACV mixture.

  4. Pour the wet mixtures onto the dry ingredients and form a dough ball. It’s the easiest to use spatula.

  5. Take a silicone mat, wax paper or non-stick parchment paper and place your dough ball in the middle. Now, put another piece of parchment or wax paper on top of the dough and start rolling. Roll the dough out into about 28×35 cm (11×13.8 inch) rectangle (or more like oval) and remove the parchment paper.

  6. For filling, slice the apples and gently mix them with lemon juice to prevent browning.

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