Gluten-free & Dairy-free Apple Pie – {GF, DF, Easy}

June 3, 2021

To this day, after 19 years of living, Apple pie is still my favorite pie and this recipe is my ALL-TIME, #1, HOME-RUN, FAVORITE dessert to make. The recipe is super simple yet it doesn’t compromise on taste or texture. WARNING! This pie is highly addictive and you will most certainly be heading back to the dish for another slice…. or two…. or three (if you’re like me!).

This gluten-free and dairy-free apple pie is my take on the classic grandma’s favorite Apple pie, just making it friendly for celiac’s and non-dairy eaters alike! 🙂 It’s made with my favorite paleo crust recipe that I shared on here quite a ways back – The perfect gluten-free pie crust {gf, df, paleo}. My crust recipe works PERFECTLY with any pie recipe, trust me. It can be used when making these gluten-free chicken pot pies, my gluten-free banana cream pie, blueberry pie…. any type, it works GREAT! To make it all you need are 6 ingredients – almond flour, tapioca starch, salt, dairy-free butter, eggs, and honey. Mix it all together, refrigerate for 4 hours or overnight and that’s it! It can be used in place of any gluten containing pie crust with no problems!

The pie itself is nothing fancy, and sometimes that’s the best way to make a dessert! The ingredients are classic ones like cinnamon, sugars (brown & white sugar), lemon juice, a dash of nutmeg, gluten-free flour, dairy-free butter, and of course APPLES! For this recipe I use granny smith and I suggest you do the same, they work great in this pie!

For tips on what’s the best dairy-free/vegan butter to use, check out my informative post here – Which Vegan/dairy-free butter is the best for baking? – trying them all & my conclusion!

For tips on what’s the best gluten-free flour to use in baking, check out my helpful post here- Which Gluten-free Flour is the BEST for Baking?

Jump to Recipe

Ingredients

Yields: 1 pie

Total time: 5 1/2 hours

Crust: I use my gluten-free pie crust {gf, df, paleo} recipe!

2 cups almond flour
2 cups tapioca starch
1 tsp salt
1 cup cold dairy-free butter, I use earth balance
2 eggs
1 tbsp honey

Filling:

3/4 cup brown sugar
1 tbsp white sugar
1/4 cup gluten-free flour
1 tbsp cinnamon
1/4 tsp nutmeg
2 tsp lemon juice
7 medium granny smith apples – peeled, cored & sliced
3 tbsp dairy-free butter, cubed
1 egg beaten (for egg wash)

Directions

Crust: In a bowl combine all crust ingredients. Mix well until a dough forms. Cut dough into 2 halves, cover with parchment paper and refrigerate for 4 hours or overnight.
Preheat oven to 350F. Grease a pie tin with dairy-free butter.
Remove dough from fridge, roll out both halves and place one into bottom of the pie dish – the second will be for the top.
In a mixing bowl combine brown sugar, white sugar, flour, cinnamon, nutmeg, lemon juice and apples. Mix well and add to your prepared pie dish. Top with your cubed butter pieces and place your second pie crust on top.
Crimple the sides, slit holes in the top, brush with egg wash and bake for 20 minutes with the crusts uncovered and then another 30 minutes with the crust covered with aluminum foil.
Let sit for 10 minutes before cutting. ENJOY 🙂

Helpful tools to use

Pie crust shield – baking a pie was never easier!
Apple slicer, corer, and peeler– perfect for preparing your apples!

For a complete list of baking/cooking must-have tools, I compiled a list on amazon that contains them all! Check it out here.