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.
Don’t forget there’s tutorial video below the recipe!
To be honest, I was so happy with the pie crust I created for my latest no yeast cinnamon rolls that I just couldn’t keep it to one recipe. The thing is this gluten-free crust is so versatile that with minor modifications it can even be used in savoury recipes (more on that in the future).
So, that’s the story behind the crust of my vegan apple pie. Let’s move on to the filling! Once again, you’ll see mesquite flour among the ingredients. Let’s be honest, it has become one of my favourite natural sweeteners. So, what’s the fuss about it?
The good qualities and benefits of mesquite powder include:
- Heavenly caramel taste
- Natural sweetener
- Gluten-free and rich in protein
- Doesn’t cause blood sugar spikes
Should you still consider substituting it, go and read my tips below.
If you’re still hesitating to try my vegan apple pie, let me emphasise the following:
- 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:
- Refined sugar free
- Candida diet friendly
- Can be made soy-free and peanut-free
- Relatively low glycemic
I can’t wait for you to try this vegan pie recipe out yourself! Definitely let me know in comments if you have any questions or suggestions. Also, make sure to tag me in social media, so that I can see your creations and feature them!
The autumn can’t go by without trying this gluten-free vegan apple pie that will fill your kitchen with heavenly fall flavors. It’s an easy-to-make vegan pie recipe that even beginners can add to their repertoire.
- 100g (3.5oz) oat flour
- 100g (3.5oz) coconut flour
- 1 tbsp. cinnamon
- ½ tsp. Himalayan salt
- 1 tsp. baking powder
- ⅛ tsp. vanilla
- ⅛ cup psyllium husks + ½ cup water
- 250g (8.8oz) soymilk (additive-free) + 1 tbsp. apple cider vinegar
- 2 tbsps. xylitol + 15 drops of liquid stevia (or other preferred sweetener, see tips)
THE PIE CRUST
- First, mix psyllium husks with water and let sit for about 10 minutes. In a separate bowl, do the same with soy milk and apple cider vinegar.
- In a large bowl, mix together flours, salt, cinnamon, baking powder and vanilla.
- Next, dissolve xylitol and stevia in soymilk/ACV mixture.
- Pour the wet mixtures onto the dry ingredients and form a dough ball. It’s the easiest to use spatula.
- Refrigerate the dough for about 30 minutes. You can also leave it in refrigerator overnight.
- 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.
- First, slice the apples and gently mix them with lemon juice to prevent browning.
- Then, stir in all the remaining filling ingredients. Again, be gentle not to mash the apple slices. Mix until the xylitol has dissolved.
ASSEMBLING THE APPLE PIE
- One-by-one start placing the apple slices onto the crust leaving about 4 cm (1½ inches) crust at the edge. You may follow any pattern you like. Spread the remaining liquid also onto the apple slices. Alternatively, chop the apples into smaller pieces and pour the filling mixture onto the crust. Gently fold the edges upwards.
- Finally, bake the apple pie at 190°C (375°F) for 45 minutes until the crust is golden brown. Let cool fro about 15 minutes before serving.
One slice has 12.4 GL points.
- Method: Baking
- Serving Size: ⅙ of the apple pie
- Calories: 247 kcal
- Fat: 6.56g
- Carbohydrates: 32.6g
- Fiber: 13.6g
- Protein: 7.53g
Keywords: vegan apple pie
Tips on my gluten-free vegan apple pie:
- Add 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.
- If you don’t have any issues with Candida overgrowth, 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.
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