This apple pie is completely vegan, gluten-free, refined sugar free and oil-free. A healthier version of the classic holiday dessert.
2023 is the year of the pie for this blog. My WFPB pie crust recipe changed the way I think about vegan, gluten-free, sugar-free, oil-free baking.
Before that crust, I only made pies that did not require a top. Because WFPB pie crusts are not the same as a traditional crust filled with butter.
But my WFPB pie crust recipe acts just like a regular, butter-filled crust. Meaning we can make pies that have beautiful lattice designs on the top!
And let's be real, an apple tart is pretty, and an apple cobbler is delicious, and baked apples have their moment.
But what's the OG Thanksgiving dessert? Apple pie.
So here it is: a gluten-free vegan apple pie, with no refined sugar and no oil.
Filling: unlike other fruit pies, an apple pie with a lattice top requires pre-cooking the apples. Apples shrink a lot when cooked, so if you don't cook them before placing them in the pie, you'll end up with a gap between the top crust and the apples.
Crust: The most important ingredient in the oat flour crust is water. Water brings the dough together so it is workable and not too sticky.
Patience: Yep. The one thing that really makes this pie work is patience. The pie must cool so the filling can set. The good news? This apple pie does not have to cool completely like my other fruit pies. But the more cooled it is, the cleaner your slices will be.
Step 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2. Prepare the filling. Peel, core, and slice the apples to 1/4" thickness.
Step 3. Add the apples, maple syrup, cinnamon, and salt to a large pot or dutch oven. Cook on medium heat for 5-8 minutes until the apples are softened slightly but still intact.
Step 4. Add the water and stir in the cornstarch. Increase the heat to high and cook at a rapid boil for 3 minutes.
Step 5. Spread the apples into a thin layer on a baking sheet and allow to cool to room temperature while you make the crust.
Step 6. Make the crust. In a large bowl whisk together the oat flour and salt. Add the nut butter and maple syrup and use a fork to incorporate. Add 1/2 cup of the water and mix until a dough forms. If the dough seems dry, add a few more tablespoons of water - the exact amount of water needed will depend on the absorbency of your oat flour and consistency of your nut butter.
Step 7. Divide the dough in half. Place the first half of the dough between two sheets of parchment paper and roll to approximately 12" wide.
Step 8. Place the dough into into a 9" deep dish pie pan. Use a knife to trim the edges straight and use any extra dough to cover any open spots. Prick several times with a fork, then bake for 10-12 minutes.
Step 9. Take the other half of the dough and place it between two sheets of parchment paper. Roll to approximately 12" wide. Then using a sharp knife or pizza dough cutter, slice into 3/4" wide strips.
Step 10. Shape the strips into a 10"-11" lattice, with the open spaces approximately 3/4" apart. Press down gently on the places where the crust overlaps to seal the layers together. Set aside.
Step 11. Pour the cooled apple filling into the baked bottom crust. Press as many apples as you can into the crust, without overfilling. Be sure to scoop any extra liquid from the tray into the pie, even if you don't use all the apples.
Step 12. Transfer the lattice to the top of the pie. Press the edges down to meet the crust. Then use a knife to trim off the edges.
Step 13. Make an egg wash by mixing the agave and soy milk.
Step 14. Brush the top of the pie with the egg wash then sprinkle generously with the turbinado sugar (optional).
Step 15. Bake for 45-50 minutes until the topping is golden and the inside is starting to bubble. Remove from the oven and let cool. For best results let the pie cool completely. Apple pie is more hearty than other fruit pies and can be served after just a couple hours of cooling.
Step 16. Once cool, use a sharp knife to slice. Serve with a drizzle of vegan caramel, a topping of whipped cream, and/or a scoop ice cream if desired. Enjoy!
This pie works in an 9" deep dish pie pan. The exact pie dish I used for this recipe is listed as having a 9" capacity and is 1.5" deep.
To see if your pie plate will work, measure across the top from edge to edge (don't measure the lip, just the opening). Then measure the height by placing your ruler on the outside of the dish. A standard pie dish will be 1" deep, whereas a deep dish is 1.5" to 2" deep.
To make this pie nut-free use tahini or sunflower seed butter instead of nut butter in the crust.
Tahini and sunflower seed butter have a stronger flavor than cashew or almond butter, so you may notice a more earthy flavor in the crust.
I recommend making the entire lattice on parchment paper and then transferring the completed lattice to the top of the pie.
Step 1. Roll the pie dough to 10"-11" long and slice into 3/4" strips as noted in the recipe. It doesn't matter if the edges are uneven because they will likely be sliced off when you place the lattice on the pie.
Step 2. Lay about 5 strips vertically, spaced about 3/4" apart on a sheet of parchment paper. Use the longer strips in the center of the lattice and the shorter strips on the ends.
Step 3. Slide your longest remaining strip horizontally under ever other strip of the vertical pieces. Line this strip up in the middle of your lattice, since it's the longest. Avoid folding the dough completely to prevent breakage.
Step 4. Slide your next longest piece of dough on one side of the strip you did in step 3. Slide it under the opposite strips from step 3, so the this piece rests over the pieces the strip from step 3 rests under.
Step 5. Repeat step 4 with the remaining strips, weaving the strips over and under one another, sliding the shorter pieces on either slide of the longest piece you placed in the center in step 3.
This recipe is great to make the night before you want to serve it.
The pie needs to cool before serving, so you can let it cool overnight and serve the next day.
Store this vegan apple pie covered in the fridge for up to a week.
I do not recommend freezing this pie.
Thank you God for healthy versions of our favorite desserts. Thank you for the friends and family we get to enjoy this pie with. Amen.
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This apple pie is completely vegan, gluten-free, refined sugar free and oil-free. A healthier version of the classic holiday dessert.
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