HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
As a part of the Healthy Little Vittles Club, you'll receive updates, recipes, and other fun stuff going on at Healthy Little Vittles right to your inbox!
And as a thank you for subscribing, I'm giving you a FREE 25-recipe eBook with a handy shopping list included. Kale yeah!
This Vegan Gluten-Free Dutch Apple Pie features gooey, cinnamon apples nestled into my gluten-free, vegan pie crust and topped with pie crust crumble for all the apple pie flavors without the extra work. No dough chilling or rolling and no added refined sugars. Bake and cool the pie, and then top with dairy-free vanilla ice cream for the ultimate healthy homestyle dessert. 🍎🍏🥧
Nothing is as classic as an apple pie, so naturally I just had to add an apple pie recipe to the blog. BUT it’s no secret that gluten-free pie crust is… challenging to work with 😓. I know, I know. The good news is, it’s doable! There is a special method to it though, so read on below.
First let’s talk a little bit about the apples. You’ll want to select apples that are good for baking, an apple variety that has a firm, crisp texture and won’t turn to mush when baked.
Here are the best baking apple varieties:
(Source: Sally’s Baking Addiction)
Granny Smith apples are a popular apple to use when making apple pie, or you can use a combination of Granny Smith and sweet apples. I used Granny Smith in this apple pie and it was the perfect amount of sweetness.
For this Dutch Apple Pie I’ll be using the pie crust recipe that can be found in my baking book, The Beginner’s Guide to Gluten-Free Vegan Baking! And we’re making it Dutch because it cuts out the hassle and frustration of making a top pie crust. I imagine that’s why Dutch Apple Pie is a thing to begin with 😉.
Gluten-free 1:1 baking flour. My go-to brand for baking is Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
Almond flour. Using blanched almond flour allows for a lighter, flakier, more tender crust. You will need 1 cup. You could use unblanched almond flour but the crust might be darker in color. You may also use coconut flour if you’re trying to avoid nuts.
Coconut/maple/date sugar. You will need 2 tablespoons of coconut/maple/date sugar added to the crust, and then more for sprinkling over the pie before baking, if desired. Using coconut/maple/date sugar keeps this pie refined sugar free while adding some natural sweetness. You may omit from the crust if you want.
Salt. 1 teaspoon of salt is used in the pie crust.
Coconut oil. Using coconut oil acts as a replacement for vegetable oil that makes for a flakier pie crust. The key here is to have the coconut oil softened but not completely melted. If you don’t like coconut, you can sub with vegetable shortening (make sure it’s vegan and gluten-free). You’ll need ¼ cup of coconut oil, preferably unrefined.
Vegan butter. You will need 1 cup vegan butter for the pie crust. I like to use Miyoko’s European Style Cultured Butter block. Do not melt the butter.
In a large bowl, whisk together the flours, sugar and salt. Add both the coconut oil and butter and knead the dough with your hands or a pastry cutter. Continue to gently knead until your pie dough can stick together into a ball, DON’T OVER KNEAD– it will result in a tough pie crust. If the pie crust is too dry, you can add 1 tablespoon of water at a time until it sticks together. Using a different gluten-free flour that I used might result in differences in crust. Reserve 1/2 cup of pie crust for the topping.
No chilling. With traditional, non gluten-free pie crust you’d roll and chill the pie dough. This is different for gluten-free pie crust. Chilling the dough only makes it more crumbly and hard to work with. So it’s kinda nice you get to skip that step.
No rolling. Without gluten, pie dough isn’t elastic, which makes rolling, folding, and kneading almost impossible. So instead of rolling and draping the dough over the pie plate, we’re going to simply press the dough into the pie plate. I like to start with the sides first and then fill in the bottom. Make sure not to have the sides too thin or they will break when slicing.
Then you can mold the crust into that fluted pattern we all love, molding and pressing it around your finger, like playdoh 😆. It’s not elegant, but it works.
Peel and slice the apples. You will need 5-6 large apples, peeled and sliced into medium-thin slices, about 1/4-inch thick.
Stir apples with maple syrup, flour, lemon juice, cinnamon, allspice, and nutmeg in a large bowl until thoroughly combined.
Pre-cook the apple filling on the stovetop in a large skillet for just a few minutes to soften the apple slices, meld the flavors together, and start to release the juices for a more flavorful, juicy apple pie filling. Add the apples to a large skillet and cook over low heat for 5-10 minutes until the apples start to soften and filling thickens and it’s not runny any longer. Don’t overcook-this is just for a more flavorful, juicier pie.
Pile those gorgeous, gooey apples into the pie crust to the top!
Crumble the remaining 1/2 cup of pie dough over top, it will be a thin layer. Too much crumble will just fall off the pie and make for a disproportional crust-to-filling ratio. Sprinkle some coconut/maple sugar over top if desired, and bake for 20 minutes at 350 degrees F.
Tip: gluten-free pie crust doesn’t brown so it might be hard to tell when it’s becoming over-baked. To help, you can brush the edges of the pie crust with plant milk, coconut oil, or vegan butter.
Cover the pie with foil and then continue baking the pie for 20-25 more minutes.
Cool the pie. I recommend letting the pie cool at least 4 hours. This allows the filling to set and makes for easier slicing.
Serve each slice with a scoop of dairy-free vanilla ice cream or whipped cream if desired. We cut back on the sugar IN the pie, so it’s justifiable, right?! 😜
Cover and store leftover pie at room temperature for up to 2 days.
Keep in mind it takes practice! Gluten-free pie is tricky, and requires you to approach pie making a bit differently than you may be used to.
I get it, haha. I encourage you to try! But you may enjoy one of these apple desserts instead:
I hope you enjoy this Vegan Gluten-Free Dutch Apple Pie! I’d love for you to give this gluten-free, vegan, refined sugar-free pie recipe a five star rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover an apple pie alternative recipe. I know your family and friends who have gluten sensitivities will be so thankful for a dessert that’s “safe” for them to enjoy. Tag me on Instagram, Facebook, or Pinterest if you make it!
Preheat the oven to 350 degrees F.
Peel and slice the apples into ¼-inch slices. Stir together the apple slices, maple syrup, flour, lemon juice, cinnamon, allspice, and nutmeg until combined. Add the apples to a large skillet and cook over low heat for 5-10 minutes until the apples start to soften and filling thickens and it's not runny any longer. Don't overcook-this is just for a more flavorful, juicier pie.
While the apples are cooking, grease a 9-inch pie plate. In a large bowl, whisk together the flours, sugar and salt. Add both the coconut oil and butter and knead the dough with your hands or a pastry cutter. Continue to gently knead until your pie dough can roll into a ball, DON'T OVER KNEAD- it will result in a tough pie crust. If the pie crust is too dry, you can add 1 tablespoon of water at a time until it sticks together.
Reserve 1/2 cup of pie crust for the topping. Press the pie dough into the sides of the pie plate first, not too thin, and then press the remaining pie dough into the bottom of the pie plate. Press the dough together and mold until it looks smooth. Flute the edges if desired by molding the dough around your bent finger.
Spoon the apple filling into the crust and then crumble the remaining dough evenly over top of the apples. Sprinkle with coconut sugar if desired.
Tip: gluten-free pie crust doesn't brown so it might be hard to tell when it's becoming over-baked. To help, you can brush the edges of the pie crust with plant milk, coconut oil, or vegan butter.
Bake for 20 minutes then cover the pie with foil and then continue baking the pie for 20-25 more minutes.
Remove pie from the oven, place on a cooling rack, and cool for at least 4 hours before slicing and serving. This allows the filling to set and makes for easier slicing.
Cover and store leftover pie at room temperature for up to 2 days.
* Be sure to read the blog post for my best tips and suggestions on how to make this pie a success.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
The Healthy Little Vittles blog provides general information and discussions about health, health foods, nutritional content and value, and related subjects from time to time. The information, recipes, or other content provided in this blog, or in any linked materials, are not intended to and should not be taken as medical advice, nor should it be a substitute for seeking the advice from a medical professional or replacement of treatment.
If you or any other person has a medical concern, please consult with your health care provider, and don’t disregard medical advice or delay seeking it because of something you have read on this blog or in any linked materials. Always discuss the use of supplements, herbal ingredients, and those of the like, with your health care provider before incorporating into your diet.
The opinions and views expressed on the Healthy Little Vittles blog have no relation to those of any academic, hospital, health practice or other institution, and are simply provided on a health coaching basis. Read the full health disclaimer HERE.
Our website may contain links to affiliate sites, and we may receive an affiliate commission for any purchases made by you on those sites using such affiliate links. Read the full affiliate disclaimer HERE.