Easy Allergy Friendly Apple Pie

Course Dessert
Cuisine American


Pie Filling

  • 1 Wholly Gluten Free 9" Pie Shell
  • 4 Medium Baking Apples (peeled, cored, and sliced)
  • 1/2 Cup Organic Cane Sugar
  • 1 tbsp Cinnamon

Crumble Topping

  • 1/2 Cup Rice Flour
  • 1/2 Cup Brown Sugar
  • 4 tbsp Vegan Butter


  • Thaw pie shell for 10-20 mins. Preheat oven to 350ºF. Be sure to remove protective sheet from pie shells before preparing.
  • Slice apples to desired thickness. Fill thawed Wholly Gluten Free pie shell with the slices, enough to extend just above the rim of the shell, about an inch.
  • Combine cinnamon and sugar in a separate bowl. Mix until cinnamon is fully incorporated into the mixture.
  • Sprinkle cinnamon sugar mixture over top of the apples, being sure to cover everything and filling holes with any extra sugar.
  • For crumble, combine flour, sugar, and refrigerated vegan butter pieces until it forms a crumbly-like texture. Sprinkle desired amount of topping over top of the pie.
  • Bake at 350ºF for 45 minutes on a center rack, or until apples are soft and topping is browned.
  • Let pie cool for at least 30 minutes before serving.