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Vegan Apple Pie


This recipe calls for an 8-inch springform, but it also works in a 9-inch if you double the entire recipe.




  • 1 1/3 cups spelt, white, oat, or gluten free all-purpose flour
  • 1/4 cup sugar of choice, or erythritol for sugar free
  • 1/4 tsp cinnamon
  • 1/4 salt
  • 1/4 cup oil or vegan butter spread
  • 2 Tbsp water


  • 4 cups peeled apple, sliced thin (400g)
  • pinch of stevia OR 1 Tbsp pure maple syrup, or agave
  • optional 1/2 cup raw walnuts, diced small
  • optional 1/2 cup raisins

Crumble Topping:

  • 1/2 cup rolled oats
    1/2 cup spelt, white, oat, or gluten-free all-purpose flour
  • 1/2 cup sugar, or erythritol for sugar free
  • 1/4 cup oil, OR 1/4 applesauce for fat-free
  • 1/8 tsp salt


  1. Preheat oven to 350F, and line the bottom of an 8-inch springform or removable-bottom tart pan with parchment, and set aside.
  2. In a large mixing bowl, combine all dry crust ingredients, then stir in the oil and water to make a dough.
  3. Transfer to the prepared pan, press down hard, and bake 12 minutes on the center rack.
  4. Toss the apple and sweetener in a medium bowl, then spread evenly over the baked crust.
  5. In a third bowl, combine all crumble ingredients.
  6. Sprinkle the crumble evenly over the apples.
  7. Bake 50-60 minutes or until apples are soft and tender.
  8. Allow to cool for 20 minutes before removing the springform. Serve with vegan vanilla ice cream.


Find more of Katie’s recipes on Chocolate Covered Katie.