Allergen-Free Apple Pie (GF/Vegan/Top-9-Free)
This cozy apple pie is made with a flaky, tender crust and a gooey, spiced apple filling—all without gluten, dairy, eggs, or nuts. The crust bakes beautifully in a 9" aluminum pie pan and is topped with decorative cut-outs for a classic, rustic look.
✨ Ingredients
Crust:
9 oz Spectrum Organic Shortening
1/4 cup + 1 Tbsp granulated sugar
2/3 cup cold water
2 1/4 tsp xanthan gum
1 tsp salt
1 tsp egg replacer powder
3 cups + 2 Tbsp my signature pastry blend (or buy it here!)
Apple Filling:
1 3/4 lbs apples, peeled and sliced (weighed after slicing)
1 cup water
1 cup brown sugar
1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup tapioca starch + water to cover (to make a slurry)
🍏 Instructions
Make the Filling (Do this the day before):
In a saucepan, combine apples, 1 cup water, brown sugar, ginger, cinnamon, and salt.
Bring to a boil over medium-high heat.
In a small bowl, mix tapioca starch with just enough water to form a slurry.
As soon as the apple mixture is boiling, stir in the slurry. Stir quickly until the filling turns from opaque to clear.
Remove from heat, let cool for 1 hour, then refrigerate in an airtight container overnight.
Make the Pie Dough (Also do the day before):
In a stand mixer, cream shortening and sugar on medium speed for about 2 minutes.
Turn mixer to low and slowly add water.
Add xanthan gum, salt, and egg replacer powder and mix for 1 minute.
Add pastry blend about 1/2 cup at a time until a soft dough forms.
Wrap dough in plastic wrap or wax paper and refrigerate overnight.
Assemble the Pie:
Preheat oven to 375°F.
Lightly flour your surface with pastry blend. Roll dough to 1/4" thick using a rolling pin.
Use a 10" ring cutter to cut out your bottom crust. Loosen with a metal spatula dipped in flour and place into a 9" aluminum pie pan.
Press the crust into the pan and crimp the edges tightly to avoid overbaking.
Roll out remaining dough and use cookie cutters to create fun shapes for the top. I like these, but you can use any shape you prefer.
Fill the crust to the top with chilled apple filling.
Add the dough cut-outs on top, starting from the outer edge and working inward.
Place the pie pan on a baking sheet and bake for 30–40 minutes (a bit longer if the top is heavily layered). Pie is done when the crust is golden brown.
Let cool before slicing.
🎯 Pro Tip for Perfect Slices:
Once baked and cooled, freeze the pie overnight. Pop it out of the tin, slice upside down with a sharp knife, and then flip slices right-side up and place them back in the pan. Perfect slices, every time.
