Gluten-Free and Vegan Apple Pie
Recipe type: Dessert
Serves: 8
For the crust:
  • 1 cup brown rice flour
  • ½ cup millet flour
  • ½ cup arrowroot flour
  • ½ cup coconut oil
  • 1 tbsp coconut sugar
  • 5 to 6 tbsp cold water
For the filling:
  • 3 small apples, thinly sliced
  • ¼ cup maple syrup
  • 1 tbsp lemon juice
  • ½ tsp cinnamon
To make the crust:
  1. In a large bowl, mix the flours and sugar. Add the coconut oil and using a fork, begin to work the coconut oil into the flours. The mixture should become crumbly, with little pea-sized pieces. Add 5 tbsp of water and incorporate into the dough. At this point, you might need to get in there with your hands.
  2. Put the dough in the fridge for 15 minutes.
  3. While the dough chills, make your filling. Slice your apples and put them in a bowl. Toss with maple syrup, lemon juice, and cinnamon.
  4. Remove the dough and check to see if it needs another tbsp of water. If the dough is too hard when it comes out of the fridge, let it warm up for a bit.
  5. Preheat the oven to 350F.
  6. Pull off about half a cup’s worth of dough for the top crust and set it aside.
  7. Grease an 8-inch pie plate with coconut oil.
  8. Place the larger piece of dough on a large sheet of parchment paper, then gently flatten it slightly into a disk with your hands. Place another sheet of parchment paper on top, then roll the dough out. Peel off the parchment.
  9. Place your pie plate over the dough, then slide your hand under the bottom piece of parchment and flip the pan over. Gently press the dough into the pan and remove the parchment.
  10. Some of the dough may split, and that’s okay. Patch it up with some of the extra bits of dough that are hanging off the edge of the pie plate. If there is any extra dough, add it to your second ball of dough. Save the parchment pieces for rolling the top.
  11. Layer the apples into the pie.
  12. Take your smaller piece of dough and place it on the parchment, then gently flatten it slightly into a disk with your hands. Put the other piece of parchment on top and roll out the dough. You can use this to cover the pie entirely, or slice it into thin strips, then place them in a criss-cross pattern over the pie filling. If you cover the pie entirely, remember to cut out a little hole and make slits in the top so steam can escape.
  13. Bake for 30 minutes.
Recipe by Food Bloggers of Canada at