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Gluten Free Vegan Apple Pie

This is a special pie. It’s my son’s first time making pie dough from start to finish. It was a big deal and he didn’t take it lightly. He’s helped me do it many times, but this time he was the only one getting his hands dirty. He is so very proud of this pie – as he should be. It turned out spectacular!

This pie is perfectly sweet and lovely for a special occasion. We used apples and pears. It would be perfect for Thanksgiving or an end to a special meal. You can adjust the fruit to fit the season or your liking.


Gluten Free Vegan Apple Pie
Print Recipe
Gluten Free Vegan Apple Pie
Print Recipe
  • 1 bag Bob's Red Mill Gluten Free Pie Crust Mix
  • 1 1/4 cup shortening
  • 6 tablespoons ice water + more
  • 1 lemon
  • 6 apples pippin or other combination
  • 2 pears
  • 1/2 cup sugar + more for for the top
  • 2 tablespoons cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons arrowroot powder
  • 1 tablespoon margarine to meet your allergy
Pie Dough
  1. Pour the bag of flour into a bowl. Cut in the shortening until it's crumbly and mixed evenly. Add the water 1 tablespoon at a time mixing after each. When you pinch the dough in your hand it should stay in a ball and not be too sticky. You may need to add several extra tablespoons of water to get the correct consistency.
  2. Form into 2 balls, one larger than the other - about 2/3 and 1/3 of the dough. The larger will be used for the pie bottom, the smaller for the criss-cross top. Cover in plastic and refrigerate for at least 2 hours.
  3. I used a tart pan with a removable bottom. This dough tends to stick so I lined the pan with parchment paper. It also helps to keep the pie from leaking through the split bottom.
  4. This dough is fragile so roll out the dough balls between 2 pieces of parchment. Press the larger piece into your parchment-lined pan. The smaller ball, roll into a rectangle and using a ruler, cut into 3/4 inch strips. Return the dough to the refrigerator while you prepare your fruit.
  1. Preheat oven to 425°.
  2. Juice the lemon into a bowl. Peal, core and thinly slice all the fruit. As you cut the fruit, toss it into the lemon juice to keep from browning. It should be about 5 cups total. Add sugar, cinnamon, salt and arrowroot powder and combine well.
  3. Pour the fruit into the prepared pie shell. Carefully add the criss-cross strips to the top of the pie. The dough is very fragile so don't bother trying to weave it over the top. Trim off the edges of the dough and put the pie into the freezer for 10 minutes.
  4. Melt a the margarine or vegan butter of choice. Water works fine too. Brush over the top of the pie and sprinkle with sugar. Cook for 25 minutes at 425°. Reduce the oven temperature to 375° and bake for 30 minutes. The pie will be slightly browned and just bubbling when done.
Recipe Notes

Gluten free dough is a challenge - it can turn out hard, not flakey, stick to the pan or crumbly and completely fall apart. I have experimented with my own blend of flours, and as you probably already know, it can be expensive and time consuming to hunt them all down and mix them up for each recipe. With food allergies, it can be even more tricky to find the right combination of non-contaminated ingredients.  This is the pie dough mix we like.


There is no Nutrition Label for this recipe yet.

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  • Reply
    Mandy Dominici
    December 31, 2016 at 3:51 am

    Hi, wonderful blog! I stumbled on your blog after tirelessly searching for some information on pediatric dental procedures for kids with egg allergies. I live near Portland, OR. By chance, is your pediatric dentist near me?
    I can’t wait to try some of your recipes!

    • Reply
      December 31, 2016 at 6:01 am

      Hi Mandy, We’re down in the Bay Area. I feel your pain- It’s was so hard to find a good dentist! I called and visited probably every dentist in our area until I found one that tolerated our questions, was helpful to provide ingredients and asked permission before every procedure. Good luck! and thanks for visiting!

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