Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Gluten Free and Vegan Apple Pie

By Friday, November 21, 2014 , , , ,

This is such exciting news for me.

I haven't been able to eat apple pie for years due to my gluten intolerance and being English, it's something I had a lot as a child and miss dearly. The combination of the crisp, flaky pastry and the warm gooey and sweet apple inside is incredible, especially with a dollop of coconut yoghurt or soy yoghurt.

This recipe is a perfect weekend dessert now the weather is getting cold, it's a gluten free and vegan take on a traditional recipe and the whole family will love it.

Makes one 9" pie

You will need:

200g cooled mashed potato
60g brown rice flour
40 cornmeal powder
2 tsp baking powder
1 tsp xantham gum
150g solid vegetable fat/vegan butter

3 large cooking apples (I use Bramleys)
3 tbsps sugar
1/2 tsp cinnamon

Add the flour, baking powder, xanthan gum and cornmeal powder into a large bowl. Using your fingers, rub the vegan butter into the flour mixture until it makes a breadcrumby consistency. Mix in the mashed potato using your hands, roll into a ball and chill wrapped in cling wrap for 30 minutes. Remove from fridge, knead a little and place in the fridge to cool uncovered on a plate for another 30 minutes.

Preheat your oven to 180C. Flour your bench top and rolling pin well and gently roll out the pastry out so it is flat but still quite thick. I recommend rolling the pastry between sheets of baking paper so they don't stick to the bench top. Don't worry about making it neat or the exact size of the tin, as you can press the pastry into the tart tin to make it fit perfectly and have a nice crust. Using your fingers, ensure the pastry fits the tin perfectly.

Peel and core the apple, then cut it into quarters. Cut each quarter into slices about 1cm thick. Lay the slices flat inside the pasty casing. Sprinkle with the cinnamon and sugar. Roll out pastry for the top of the pie and lay it over the pie. Using your fingers and thumb press the edges together to ensure it fits the pie and use a knife to trim off excess pastry, You can use the excess to decorate if you like. Using a sharp knife, cut 4-5 small slits in the middle of the pie to let the steam out.

Bake for 40-45 minutes or until the pastry is golden brown. Serve with your choice of dairy free yoghurt and enjoy!

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  1. Yuuuuum! Hopefully I'll have time this weekend to try this