Vegan and Gluten-Free Lattice-Top Apple Pie
Denise Vasi
My personal dessert motto is: The more, the merrier. Dazzle the family and make both Yvonne’s vegan and gluten-free pumpkin pie and this pie for your upcoming holiday dinner. Why not? ‘Tis the season to bake.
This fresh and juicy pie is a definite guest-pleaser. Pair it with with vegan vanilla ice cream for the perfect delicious dessert for every holiday.
Lattice pies require more time, so I would recommend making any lattice pie a day or two before your big event. You can even make it a week in advance and freeze it, but if you go with making it a night or two prior, refrigerate.
Ingredients
- Crust:
- ½ cup ice-cold, filtered water
- 1 ½ cup gluten-free oat flour
- ½ cup coconut flour
- ½ tsp xanthan gum (optional) *
- ½ tsp Himalayan sea salt
- 2 tbsp organic cane sugar
- ⅔ cup coconut oil, measured while melted
- ¼ tsp ground cinnamon
- *I don't always use xanthan gum. If you don’t use it, your crust will be a bit crumbly (but delicious, nonetheless).
- Filling:
- ½ cup melted coconut oil
- 8 Granny Smith apples, peeled, cored, and sliced into eighths
- ½ cup organic cane sugar
- ½ cup organic brown sugar
- Pinch sea salt
- 2 tbsp arrowroot flour
- 1 tbsp gluten-free oat flour
- ¼ cup filtered water
![](https://maed.co/wp-content/uploads/2019/11/Baking-with-Yvonnes-Vegan-Kitchen.jpg)
![](https://maed.co/wp-content/uploads/2019/11/Baking-with-Yvonnes-Vegan-Kitchen.jpg)
Should you make the vegan apple pie in advance and refrigerate it, you will see coconut oil solids on the apples. Simply warm up the apple pie for about 5 minutes in a 350-degree oven until apples glisten.
*Yvonne Ardestani is the chef behind Yvonne’s Vegan Kitchen. Yvonne also operates a catering business where she creates the most beautiful vegan and gluten-free cakes for every occasion.