The ultimate healthy apple pie recipe that’s secretly vegan! Topped with a flaky crust and caramelized cinnamon apples, you’ll never know this apple pie filling has no sugar added!
What makes this the best healthy vegan apple pie
Is there anything more classic than an apple pie made from scratch and just out of the oven?
Seriously, I mean, I hope someone is starting to understand my deep love for all things fall! Recently, Jared and I went apple picking and basically came home with the whole orchard.
So naturally, there was no better time to share my favorite fruit pie of all time. I can’t believe I’m just sharing this recipe too, because truth be told, I’ve been making it for about 9 years now…I know, that’s longer than I’d like to admit!
But I’m overjoyed to share it with you because this healthy apple pie has been a family favorite for a while now, and it’s just so shockingly simple.
Filled with cinnamon coated sweet apple slices and layered with a flaky (yet undetectably vegan and gluten free) lattice crust, this apple pie has my heart, and it’ll have yours soon too.
The best part? Serving it warm with a scoop of ice cream- truly, nothing better!
Does this homemade apple pie taste healthy?
Not in the slightest. In fact, you’d never know that this was a vegan apple pie, nor a gluten free apple pie.
I’ve actually been making this particular recipe since high school (sad to say, that is over 10 years for this particular pie haha!), and it’s one that I always come back to.
I promise that none of your guests, nor you, will know that this healthy apple pie is indeed vegan and gluten free (and can easily be made Paleo and nut free!).
It’s all in the easy apple pie filling. Not to mention, the crust is so flaky, no one will know this apple pie is vegan.
Vegan apple pie ingredients:
- Pie crust: I used two servings of this vegan pie crust recipe. You can easily make it gluten free, or use the oat flour crust linked down below!
- Apples: I recommend using the sweetest variety of apples you can find, as this is a no sugar added apple pie!
- Arrowroot starch: You can also swap in cornstarch. This helps to bind the sugars into a caramelized juice once baked!
- Spices: You’ll need the classic apple pie spices; ginger, cardamom, and cinnamon!
- Lemon juice: This help keep to coat the apples evenly in the arrowroot and cinnamon.
How to make a healthy apple pie filling (overview)
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
The real trick to getting a super gooey apple pie filling without loads of added sugar is slicing the apples paper thin.
The whole process of slicing 7-9 apples takes about 15 minutes, but it’s so worth it.
How to make a vegan apple pie:
- Prepare the pie crust.
Decide whether you’re going to do a double crust apple pie or a lattice crust apple pie. You’ll need two servings of the vegan pie crust.
- Slice and prepare the apples.
Make sure that they’re super thin!
- Toss the apples with the remaining ingredients.
Make sure that the apples are evenly coated to ensure that the sugars caramelize properly in the oven.
- Add the apples to your pie crust.
Then top with your lattice!
- Bake the apple pie!
You can cover the crust part way through to prevent the crust from over-browning.
How to make a lattice crust
Now, for this easy apple pie recipe, you do not indeed need to make a lattice crust to go with it.
Of course, I find them to be fun, but I find all baking challenges to be fun! Sometimes, you just want a really straight forward apple pie, and trust me, that will still an amazing apple pie because it’s all in the filling.
In that case, just place the second rolled out pie dough crust over the apples in the pie dish, make a few slits (or you can even poke out a few shapes!), and you’re good!
But if you want to make a lattice crust like this one…read on 😉
So you have your first pie dough in the pie dish, and you have your sliced apples coated in their spices sitting in the dish. Now it’s time for you to get your lattice crust ready!
Here are my basic steps for making a lattice crust:
- Start by rolling the dough out to about 12 inches in diameter.
- Next, slice 12 strips, each 1-inch thick. You’ll then have 6 strips for each direction. I recommend using a ruler and a pizza slicer here.
- Place the first 6 strips in one direction onto the pie, but do not seal anything off. You’ll be lifting these strips up again and again until your lattice is made!
- Now for the weaving. Fold back 3 strips, alternating which you fold back (in other words, fold back-let be-fold back-let be-fold back-let be).
- Place one of the unused pie dough strips over the non-folded pie dough strips.
- Fold back the folded pie dough strips to go over this new strip.
- Now fold back the opposite 3 pie dough strips, and place another strip over the unfolded strips. Repeat the same process that you did for the previous strips.
- Repeat this process until your lattice crust is complete!
Then you just brush with vegan cream (like coconut cream or thick soy milk) and maple syrup, sprinkle on some raw sugar or coconut sugar, chill, and bake!
Do I need to remove the skin from apples for apple pie?
While this is a bit of extra work, it’s really important that you remove the skin from the apples for this vegan apple pie. This will help the thin apple slices caramelize together as they cook.
Healthy Apple Pie Tips & Tricks
Simply swap in gluten free 1:1 baking flour, such as Bob’s Red Mill, or even use this amazing oat flour pie crust.
Since we’re not using any sugar or sweeteners in the apple pie filling, it’s so important that the apples are thin. This will help the natural sugars caramelize in the oven, and the arrowroot will help everything gel together.
This is because we’re not adding any sugar to the healthy apple pie filling! I recommend Fuji, Gala, or golden delicious. Personally, I recommend a mix of apples for the best flavor!
I know it’s so tempting to dig into your freshly baked vegan apple pie, but truly this pie does need to set for a few hours! It’s very worth the wait though 🙂
You’re just going to absolutely love this easy vegan healthy apple pie! Truly, it will be your go-to apple pie for Thanksgiving, Christmas, and beyond.
This vegan apple pie is:
- Perfectly sweet and gooey
- Naturally less sugar, thanks to the no sugar added filling
- Easy to make and stress-free
- Delicious with the easy vegan flaky + buttery crust!
- Perfect for all eaters, vegan or not!
- Great for Thanksgiving or Christmas
- The best pie for just after apple picking!
If you end up making it, let me know in the comments below, and as always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there 🙂
Happy baking!
More vegan apple recipes:
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Print
Best Healthy Homemade Apple Pie
- Prep Time: 75
- Cook Time: 50
- Total Time: 2 hours 5 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
The ultimate healthy apple pie recipe that’s secretly vegan and gluten-free! Topped with a flaky crust and caramelized gooey cinnamon apples, you’ll never know this apple pie filling has no sugar added!
Ingredients
Healthy Apple Pie Crust:
- 2 servings Flaky Vegan Pie Crust (Gluten Free Option)
Apple Pie Filling:
- 7–9 large apples, skinned, cored, and sliced very thin
- 1 tbsp lemon juice, or apple cider vinegar
- 2 tbsp arrowroot powder
- 1 tsp vanilla extract
- 1 tbsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tbsp vegan butter or coconut oil, chilled
Vegan “Egg Wash”
- 2 tbsp dairy free cream (such as coconut cream or soy milk)
- 1 tbsp maple syrup
- 1 tbsp raw sugar
Instructions
- First prepare the pie crust. Double the recipe and follow the directions listed in the Flaky Vegan Pie Crust recipe card, completely step 4. The only change you’ll need to make is when making the dough into a disk, separate it into 2 disks (one for the bottom crust, one for the top). Chill the disks for 30 minutes.
- Continue on to follow step 5 through 7 with only 1 disk, rolling it out to be the bottom crust. Once the crust is in the pie dish, refrigerate the pie crust again, and proceed on with making the apple pie filling.
- Apple pie filling: Combine the thinly sliced apples in a bowl with the lemon juice, arrowroot powder, vanilla extract, and spices until evenly coated.
- Remove the pie dish and the second disk from the fridge. Pour the apple filling into the pie dish, arranging the apples so that they’re laying flat. Add in the tbsp vegan butter/coconut oil in cubes on top of the apples. Set aside.
- Make the lattice crust according to the Flaky Vegan Pie Crust steps in the Notes section (starting at Step 3). To make the lattice, measure 10″ in length (if using a 10″ pie dish) and 1-1.5″ in width for each strip of the lattice. Measure out 8-12 strips, depending on how many you want to go across each side. Drape half of the strips in one direction over the pie. Do not seal off the lattice yet. Now begin to weave the other strips going the opposite direction, lifting up every other strip to cover the opposite strip. Repeat for any remaining dough, alternating between which strips are folded and unfolded. Cut the loose ends of the strips, and gently tuck them underneath and into the first (bottom) pie crust.
- Whisk together the coconut oil and maple syrup for the vegan “egg wash” and brush the pie crust. Sprinkle with coconut or raw sugar.
- Refrigerate the pie for 30 minutes while you preheat the oven to 375F.
- When the oven is ready, place a pie onto a baking sheet, cover the crust fully with tinfoil, and into the oven to bake for 25 minutes.
- After 25 minutes, remove the tinfoil and bake for another 25 minutes, or until the crust looks lightly golden.
- When the crust is golden and the filling is soft, remove from the oven and let cool for 1-2 hours to set before slicing into it.
- Serve with homemade cashew milk ice cream or Paleo vegan ice cream and enjoy!
Notes
Gluten free: Use either gluten free 1:1 baking flour in the pie crust recipe or try this vegan oat flour pie crust! It works wonderfully!
Keywords: healthy apple pie, gluten free apple pie, vegan apple pie, homemade apple pie
WOW that crust is a work of art! Not to mention, this really is the BEST apple pie I’ve ever had! 🙂
★★★★★
Aw thank you so much!! That means the world to me! 🙂 Enjoy!
I feel like I can’t help but comment when I see something like this. I came to snag some good looking recipes. This is the most beautiful pie I have ever seen. I second the comment above that says the crust is a work of art. I am so excited to make this!!!
★★★★★
Hi Falynn!
Aw this just is so wonderful to hear, thank you very much! I hope you love it, let me know how it goes! Have a wonderful weekend!
My crust came out super crumbly when I took out of the fridge. I really had a hard tome rolling it. Any suggestions?
Hi Stacy, I’m so sorry to hear that! A few things: it could have needed more water, sometimes if the crust is too crumbly, it just needs an extra tbsp of chilled water worked into it. Second, which flour did you use? If you were using a GF flour that didn’t have xanthan gum, it will have a hard time sticking together. However, cassava flour is the only GF flour I’ve found to be good without any gums in it!
Can I just use normal butter instead of vegan butter?
Yes absolutely!
Always love a healthy option. question for you: when do I utilize the melted butter in the pie filling?
thanks!
★★★★★
Aw thank you so much!! You’ll use the melted vegan butter as a wash over the crust just before you put it in the oven 🙂 Enjoy!
This recipe was so simple, yet everyone loved it!! The pie crust you’d never know was dairy free and the filling was so sweet! I was shocked!! Will definitely be making again!
★★★★★
Aw I’m so happy to hear it!! Thank you so much for the kind words 🙂 Have a beautiful day!
Can I use whole wheat flour… do I need to add more water than usual?
Hi Evi! I have not tried this crust with whole wheat flour- my guess is you would need more water, but it might still come out dry. Whole wheat is finicky like that!
My daughter loves having apple pies but I was always afraid of toxins and additives. Despite having poor cooking skills, I managed to make this one so well, thank you, bananadiaries!
★★★★★
This is wonderful to hear!! So glad it came out well 🙂 Thank you for leaving a review!
Hi, i just stumbled across this delicious apple pie and I’d like to try out this recipe tomorrow. Quick question, I’d like to substitute the arrowroot powder with cornstarch, as its what i have on hand, do you think it will work out no problem?
thank you so much!
Hi Tess! So happy to hear you’re going to give the apple pie a try! 🙂 Yes, you can use cornstarch here, same amount as the arrowroot, no problem at all! Enjoy!
Hey, thank you for your reply! I tried it with cornstarch and with wholewheat spelt flour and it turned out perfect! you really dont need to add sugar as its was so sweet and very delicious, everyone loved it! Thank you for the great recipe!!
★★★★★
Aw that’s wonderful to hear!! So glad everyone loved it 🙂 Thanks for the review, and enjoy!
Can I freeze the apple pie? If so do I bake it first or bake it when unthawing?
Hi Jenna! Copying and pasting my answer from the pie crust recipe in response to your question here in case anyone has this same question 🙂
Great q!! You can assemble the pie and freeze it entirely before baking! However, I’d place the pie in the fridge first for 10-15 minutes to make sure the dough is set and you don’t mess up your lattice crust design. Then remove it from the fridge, wrap it tightly, and store in the freezer until you’re ready to bake. Then you can transfer this pie straight from the freezer to the oven, but it will take longer to bake, so just keep that in mind! Alternatively, if you feel more comfortable leaving it out for 30 minutes at room temperature before baking, you can do that as well!
I cook but am not a cook as they say. A great pie – and so easy. Thanks. I even left the skins on, given time constraints – would not recommend it – and yet pie was excellent.. Looking forward to making the oat crust….eliza
I’m so happy to hear this!! Thank you so much for the review 🙂 And yes, the oat flour crust is WONDERFUL! Enjoy 🙂
Once its cooled, is it possible reheat the pie? Or should it be served cool?
Yes, absolutely! The cooling process just allows the juices to set. Then you can easily reheat 🙂
My crust came out like cardboard; used real butter and did just as the recipe stated, suggestions!
Hi Mary! It sounds like you might have overworked the dough while you were making it- how did you make the dough? With a food processor or by hand? Sometimes when we fold the dough too much, the gluten gets activated and it ends up being like cardboard- that’s why I typically use a food processor now because it just easily cuts the vegan butter into the flour and creates a smooth dough pretty quickly without overworking the flour!