Vegan Apple Pie with Streusel

Enjoy the best elements of an apple pie with this gluten-free, vegan apple pie recipe. Perfect for a midweek dessert or for the holidays and special occasions!

Ingredients

Cake + Streusel:

3/4 cup (120 g) white rice flour (see notes)
1 cup (110 g) tapioca flour (see notes)
3/4 cup (90 g) almond flour (see notes)
2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water)
3-4 tablespoons of coconut sugar or brown sugar
6 tablespoons (84 g) margarine or vegan butter
1 pinch of sea salt

Stuffed Apples:

2 pounds apples (about 5, peeled and cored)
1/2 cup (100 g) brown sugar or coconut sugar
2 tablespoons tapioca flour or arrowroot flour or cornstarch
1 tablespoon of lemon juice or lemon juice
3/4 – 1 tablespoon of cinnamon
1/4 cup raisins (optional)
A few drops of rum extract (optional)

Instructions

Prepare flax eggs by mixing ground flaxseed and water first and let them sit for five minutes.
Then put all the ingredients for the dough in the food processor and mix until it becomes lumpy and doughy.
If you do not have a food processor, put all the ingredients for the dough in a bowl and knead by hand until the dough is lumpy.
If the dough seems too dry, add some cold water or more vegan butter.
Shape the dough into a ball, wrap it in cling film and put it in the refrigerator. Refrigerate for about 30 minutes.
Meanwhile, peel and core the apples and cut them into slices (about 0.2 inch / 0.5 cm thick).
Add the apples and all the other “Filling Ingredients” to a large saucepan and stir over medium heat. Let it simmer for about 2 minutes and turn off the heat. Taste it. If you think it’s not sweet enough, add a little more sugar to taste.

Preheat oven to 360 degrees F (180 degrees C) and brush an 8-inch tart tin (or springform tin) with coconut oil or margarine (or vegan oil). Set it aside.
Take the dough out of the fridge and reserve about 1/3 of it to use as a streusel sauce. Roll out the remaining dough and place the pie crust on the bottom of the pan, wide enough to rise about 2 inches (5 cm) from the sides of the springform.
Instead of unrolling the dough, you can place the dough ball on the tray and spread it with your fingers.
Add the filling and crumble the streusel on top.
Bake for 45-50 minutes or until golden brown and let cool. Enjoy!

notes

You can use arrowroot flour instead of tapioca flour.
One reader noted that using 230 grams of 1-to-1 Bob’s Red Mill baking flour (gluten-free) plus 90 grams of almond flour works perfectly.
You can use unsweetened coconut or ground sunflower seeds instead of almond flour to make the recipe nut-free.
You can use ground chia seeds instead of ground flaxseed.
If you want to make the recipe grain-free, you can try adding buckwheat flour (instead of rice flour) or more almond flour. However, this changes the consistency of the dough and you may need to add some water if the dough is too dry or add more flour if it is too wet.
Regular flour or spelled flour instead of rice flour and tapioca flour also works well if you’re not gluten-free.