Go Back

Gluten-free apple pie with buttery dairy-free crust

{gluten-free, dairy-free}
Course Dessert


  • food processor


  • Crust:
  • 2 cups almond flour
  • 2 cups tapioca starch
  • 1 tsp salt
  • 1 cup cold vegan butter my favorite is earth balance
  • 2 eggs
  • 1 tbsp honey
  • Filling:
  • 3/4 cup brown sugar
  • 1 tbsp sugar
  • 1/4 cup gluten-free flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tsp lemon juice
  • 7 medium apples peeled, cored, sliced
  • 3 tbsp dairy-free butter cubed
  • 1 egg beaten for egg wash


  • Crust:
  • In a large bowl combine almond flour, tapioca flour and cold butter, mix until butter is broken down- use a food processor to speed up the time
  • Add egg and honey and mix until dough comes together
  • Shape dough into two round disks, wrap in saran wrap and place in fridge for at least 4 hours or overnight
  • Filling:
  • Preheat oven to 375 F
  • Remove dough from fridge, roll out both pieces, and place one into bottom of pie dish. - the second will be for top
  • In a mixing bowl combine, brown sugar, white sugar, flour, cinnamon, nutmeg, lemon juice and apples, mix until fully coated.
  • Spread apple mixture into pie tin and place cubed butter on top.
  • Place second dough over top of apples crimping edges where both doughs meet.
  • Make a few splits on top, brush egg wash over to give a nice golden brown color
  • Bake at 375 for 50 minutes or until crust is golden brown and apples are tender. Cover the crust with strips of aluminum after 20 minutes of baking to prevent excessive browning
  • Allow pie to cool and ENJOY :)