Go Back
+ servings
Gluten Free Apple Pie by Glutarama
Print Recipe
5 from 9 votes

Old Fashioned Gluten Free Apple Pie

This Apple Pie recipe is packed with seasonal fruits, gluten free, dairy free and egg free so suitable for vegans too. The recipe used both stewed apple and apple chunks to fill the pie to the lid and add extra texture to each delicious bite.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert, Tea Time
Cuisine: Dairy Free, Vegan
Keyword: Apple, Dairy Free, Easy, Egg Free, Gluten Free, Pastry, Pies, Seasonal Fruit, Vegan
Servings: 8 slices
Calories: 520kcal
Author: Glutarama

Ingredients

For the apple sauce

  • 6 Bramley (cooking) apples (peeled, cored and cut into small chunks)
  • 100 ml water

For the pastry

  • 160 g butter or butter alternative (I use Flora plant butter)
  • 40 g fat (I use Trex white vegetable fat)
  • 400 g gluten free plain flour
  • 100 g caster sugar
  • 2 tbsp ground flaxseed
  • 6 tbsp water
  • 2 tsp psyllium husk powder (optional)

For the pie filling

  • 300 g Bramley (cooking) apples (peeled, cored and cut into small chunks)
  • 50 g caster sugar
  • 1 tsp cinnamon

Pastry glaze

  • 2 tbsp milk (I use soya milk)
  • 1 tbsp dark brown sugar

Instructions

To make the apple sauce

  • Add the apples and the water to a large saucepan and heat gently with a lid on for 10-15 minutes.
  • After this time the fruit should have broken down, if not just use a fork or potato masher to break any remaining lumps.
  • Set to one side and allow to cool

To make the pastry

  • Measure the flour and psyllium husk into a large bowl.
  • Add the 'butter' and fat and using your fingertips or a pastry cutter/blender work the ingredients into breadcrumbs.
  • Mix in the caster sugar and then add your egg or flaxseed egg. Using a knife cut through the mixture until its starts to clump together.
  • NOTE: do not worry if the pastry looks a crumbly mess, it will come together I promise!
  • Now tip the contents of the bowl onto a clean worksurface and using the heels of your hands bring the ingredients together until you have a large ball of gluten free shortcrust pastry.
    Pop this into the fridge to chill while you prep the remaining pie filling.

To make the pie filling

  • Now measure 300g of your apple sauce into the bowl you just use for your pastry and add the 300g of chopped apples.
  • To this, add the sugar and cinnamon, have a taste test to see if it's to your taste, if not add more sugar/spice.
    Set aside and preheat your oven to to 200°C | 180°C fan | 400°F | Gas 6

To build the pie

  • Take your chilled pastry and cut just over half away for the pastry case. Roll on a well floured surface. I like my pastry to be thick so roll it to 1cm thick.
  • Line a 20cm cake/pie tin with your pastry. If cracks appear do not worry, just fill them in with pastry off cuts. Make sure the pastry over hangs the top of the tin.
  • Next prick the pastry base with a fork and fill with the prepared apple pie filling to the top of the lined pie dish.
  • Now roll out your pie lid, again I like my pastry thick, but you do it to your tastes.
  • Brush the edges of the pastry case with your glaze mix to help the lid stick.
  • Add the pie lid, crimp the sides with a fork, or use the pinch technique I've used above and if you wish decorate with any leftover pastry.
    TOP TIP: if you don't want to decorate, then why not chill the pastry for another day or make jam tarts.
  • Finally, brush the lidded pie with glaze and sprinkle with caster sugar before putting in the oven for 35 minutes.
  • After 35 minutes check to see if the pastry is evenly browned and cooked, if not cook for a further 5 minutes.
  • Once baked eat immediately with custard or cream or leave to cool and have at room temperature.

Notes

You may find you have some apple sauce left, you can use this for mini apple pies or chill in the fridge to have with your pork roast dinner.

Nutrition

Calories: 520kcal | Carbohydrates: 78g | Protein: 6g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 1mg | Sodium: 194mg | Potassium: 217mg | Fiber: 10g | Sugar: 40g | Vitamin A: 816IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 2mg