Deep Dish Apple Pie with a Flaky Oil Crust (gluten-free)

Ali Segersten Nov 04, 2010 18 comments
Gluten-Free Vegan Deep Dish Apple Pie

This luscious gluten-free, vegan apple pie uses a slightly different type of pie crust recipe. I first created this crust for a potato-pea samosa recipe. Everyone loved it so I decided to create it into an apple pie. The dough isn't your normal pastry dough because I don't use a saturated fat. Instead I use a mix of grapeseed oil, applesauce, ground chia seeds, and baking soda to create the flakiness.

This dough only requires two flours, one of which is Superfine Sorghum Flour. You'll want to purchase this form of sorghum flour; don't be tempted to use regular stone-ground sorghum flour. The end result will be very grainy. The filling uses low-glycemic coconut sugar and blend of spices. I prefer to use tart granny smith apples or McIntosh apples in apple pies and crisps. Use a 14-cup food processor fitted with the slicing disc to quickly slice all eight apples!


About the Author

Ali Segersten

Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.

See More

Nourishing Meals Newsletter

Email updates.

Add Comment


Wow! I just made this yesterday after our order of superfine sorghum flour arrived in the mail. I have to admit that I was not terribly optimistic as I flopped the dough from the parchment to the pie pan and it crumbled/cracked into pieces. I kind of glued it together with some water, patched it up a bit and did the same with the top crust. It looked perfect when I took it out of the oven. It tasted so great that had I not mentioned that it was gluten free, I am not sure people would have known. Wow! What a treat!

This crust is fabulous. I halved this recipe for a regular-sized pie pan for Thanksgiving dessert. I don't have superfine sorghum so I just used Bob's regular and it still turned out awesome. Oh, and I didn't grind the chia, just put them in whole. Even a meat-n-potatoes, gluten-loving 7-yr old nephew polished it off in record time! The best part was the discussion of chia seeds that the pie elicited (my husband has been reading the Tarahumara running book)! The night after Thanksgiving I tried to make samosas, like you said you use it for, Ali. They were delicious but REALLY ugly. I'll have to figure out how to free-form this dough for samosas (unless perhaps I made the samosa in individual ramekins and then popped them out after baking....). This crust recipe will be a staple! Thanks!

I made this recipe today using apples and cranberries and it is fabulous! OMG! I love the vegan, saturated-fat-free crust. Thank you a million times for this recipe! ~Lara

This looks like a great recipe, I am excited to try it! I have also started a Gluten Free Recipe Blog--

Yum Ali!! Im going to make this. I love that you use chia in the crust~ love the new blog look too!

Hi Ali,

I would really like to make this pie tonight but I have not ordered the special sorghum flour yet. Is it imperative that I use it? I have superfine brown rice flour that I could use, do you think that would work?

Thanks, Lori H.

The new blog look is wonderful! And, I'm intrigued by the no fat pie crust. I made my first GF pie crust yesterday (with fat). It'll be fun to try yours next.

Your blog looks great Ali! Hmm, gluten-free pie crust, may have to give that a whirl.

This looks amazing. Feels like a project for the Thanksgiving weekend. The recipe index is great - really useful!

Loving the new layout! And this pie - wow, I'm definitely going to have to get me some superfine sorghum. Sounds great.

WOW!! I love the new layout and all of the information that you included - from "About us" to the elimination diet and why it is important! I am really impressed - plus it is so easy to navigate. Thanks for taking the time to make this great site better for all of us!

Ali, I might be little TOO excited about this recipe right now... Pie crust is one thing I've really missed since going gluten/dairy/egg-free! And maybe it is just a trick of the camera, but that crust doesn't appear to be crumbling to bits! And yet it still looks so flaky and yummy! I'm BEYOND impressed and cannot wait to try this recipe. Also, I've been using superfine sorghum for a while now, and I LOVE it too.

Thanks so much! :)


Thanks gals, glad you like the new site. I use superfine sorghum flour for a lot of my new recipes and am finding fabulous results! :)

You are amazing! This looks wonderful...superfine sorghum is new to me, but looks like I'll be buying very soon. :) Great new look with the blog, too.

Oh my goodness! You are so good at the pie thing Ali! That picture looks like a perfectly sculpted pie. I wish I had your patience! I can't wait to check out your about page!

Love the new look, Ali! Fresh and user friendly. I'm excited to try this superfine sorghum flour. I prefer sorghum of all GF flours so I'll have to order some. My apples are ready for baking!

Ali, love the blog's new look! I recently made your vegan pumpkin oatmeal cookies (with some alterations) and they were yummy---my husband took a lot of them into work so that I would not eat every single one myself! Thanks for all the great recipes!

I love the new blog layout! It is going to be so much easier to navigate your site!

Apple pie looks amazing too!

Related Posts

Dec 30, 2017

Tigernut Flour Apple Crisp (grain-free, nut-free, paleo, vegan)

I'm excited to be sharing this amazing apple crisp recipe with you today. It's made with prebiotic-rich tigernut flour, which is a healthy, grain-free, nut-free, gluten-free flour. Going on an elimination diet can be challenging sometimes, especially during the holidays and family gatherings where food plays such an integral role in the celebration. Having alternatives that are just as tasty as your old favorites can make it much easier to stick to your new diet.
Read More
Oct 16, 2011

Harvest Green Smoothie

It is harvest time and we are working on ways to not only preserve the harvest but also to use up nature's bounty while it is nice and fresh. Green smoothies are a great way to use up fresh produce. Plus, they are the perfect vehicle to deliver raw, digestible green vegetables to your children!

Read More
Sep 23, 2010

Raw Caramel Dip for Apples

Happy Autumnal Equinox! As the evenings become as crisp as the apples, darkness begins to triumph over light. Today we celebrate the closure of summer, the dying of the light, and prepare ourselves for a new season. Autumn.

Read More
Oct 06, 2009

How to Make and Can Applesauce

Today I wanted to share with you one of our family's most treasured fall projects: making homemade applesauce and canning it. I use applesauce quite a bit in my vegan, gluten-free baking recipes (which I will be sharing more of this fall) so I thought it would be fitting to demonstrate how to make it with step-by-step photos.

Read More
Mar 24, 2009

Green Apple Salad Dressing

Phase 1 is the most restricted and difficult phase of the diet so it is helpful to have more ideas. The green apple salad dressing recipe below is a creation of mine but some of the other ideas and recipes here come from a good friend who recently did the diet.

Read More