Gluten Free Vegan Apple Pie

Total time2 hr 40 min

Prep time45 min

Cook time55 min

Thick-cut apples simmered down with cinnamon, nutmeg, and allspice until the juices turn glossy and thick make a filling that's warm, spiced, and packed into every slice. A splash of lemon juice keeps the fruit bright, while a touch of plant-based milk and sugar brushed over the top bakes into that deep golden, slightly crackled finish everyone fights over. The lattice-free double crust seals in all that bubbling filling, with steam vents that let you watch the juices peek through as it bakes. Cooling it fully before slicing is the trick to getting clean, holdable wedges instead of a saucy mess. This one is a genuinely solid pick for a gluten free dessert table, delivering all the cinnamon-apple comfort of the classic without anyone feeling like they're missing out.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp organic cane sugar
1 tsp salt
1 cup vegan butter, cold and cut into ½-inch cubes
6–8 tbsp ice water

For the filling

3 lbs (about 6–7 medium) apples, peeled, cored, and sliced ¼-inch thick
¾ cup organic cane sugar
3 tbsp cornstarch
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp salt
1 tbsp lemon juice
2 tbsp vegan butter

For assembly

2 tbsp plant-based milk
1 tbsp organic cane sugar

Instructions

1
Whisk together the flour, 1 tbsp sugar, and 1 tsp salt in a large mixing bowl. Add the cold cubed vegan butter and cut it into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
2
Drizzle in the ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.

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