+ Healthy Apple Pie recipe (with gluten, grain and egg free versions)

Healthy Apple Pie – rustic style (with gluten, grain, dairy & egg free versions)

As the cooler months are upon us and apple season is in full swing, what better time to make a comforting, yet healthy apple pie?  Apple Pie is my husbands all time favourite dessert, even though he rarely eats sweet things.  But let’s face it, it can be a bit time consuming to make.

My compromise is this easy to make galette or tart style ‘rustic pie’.  It is much more forgiving if the art of pastry making is not up your alley, but the flavour is still divine.  You can make one big pie (less fiddly) or lots of individual ones (pictured below).



Spelt shortcrust pastry
300g wholemeal spelt flour
160g butter, chilled and diced
3 tablespoons  rapadura or coconut sugar
1 egg yolk
1 teaspoon vanilla (powder or paste)
1-2 tablespoons chilled water


Gluten, grain, dairy and egg free pastry
2 teaspoons chia seeds (ground is best, but can be unground)
Pinch xanthan gum (optional but does help to bind it more strongly)
70ml hot water
200g almond meal
70g true arrowroot flour (starch)
3 tablespoons rapadura or coconut sugar
½ teaspoon bicarbonate of soda
Pinch of sea salt

5 -6 large apples, peeled
2 teaspoons ground cinnamon
2 tablespoons rice malt syrup, honey or maple syrup
2 tablespoons hot water



Preheat your oven to 18o℃

Spelt Pastry

  1. In a food processor mix the flour and sugar until combined.
  2. Add the butter and process until it comes together in a coarse crumb  (you can also do this by hand by rubbing the butter into the flour mix).
  3. Add the egg yolk, vanilla and 1 tablespoon of water.
  4. Process until the dough starts to come together, then gently knead it for a minute.
  5. Add extra water if necessary teaspoon by teaspoon until it is the proper consistency (see the note about consistency below).
  6. Form a disc and wrap the dough in parchment (baking) paper and rest in the fridge for at least 30 minutes whilst preparing your apple.

Gluten, grain, dairy and egg free pastry

  1. In a small bowl, place the chia, xanthan and hot water and mix until well combined.  Rest until a gel is formed (approx 10 minutes).
  2. In a food processor or bowl mix the almond meal, arrowroot, sugar, bicarb and salt until very well combined.
  3. Add the chia gel and process until it forms a ball.
  4. Add extra water if necessary, teaspoon by teaspoon until it is the proper consistency (see the note about consistency below).
  5. Form a disc and roll as instructed below.

* Note this gluten free pastry will not brown the way the spelt will.  Cooking it until it is brown will result in a really hard, not so nice pastry!  Glaze it also with the cinnamon glaze to add a lovely bit of colour.

A note about pastry consistency
As all whole flours are slightly different in their consistency/texture, you will need to judge how much water is needed yourself for both types of pastry. The consistency you are after is that the dough should easily come together in a firm, slightly sticky ball (but not stick to your hands or the bowl).

For the filling

  1. Take your peeled apples and cut them in half lengthways and remove the core.
  2. Lay them flat side down and cut into 3-5mm slices (they need to be very thin, especially for a gluten free pie as the pastry can not be overcooked or it will toughen).
  3. In a small bowl mix the cinnamon, sweetener and hot water until combined to form a glaze.

To assemble

  1. Flatten the disc of (either) pastry between two sheets of parchment (baking) paper.
  2. Roll into one large (rough) circle, about 3mm thick and peel off the top sheet of parchment paper.  Place the parchment paper and rolled out pastry onto a baking tray.
  3. Fan out the sliced apple and arrange to cover the centre of the pastry about an inch or so from the outer edge.
  4. Fold in the edges roughly.
  5. Brush with half of the cinnamon glaze.
  6. Bake for about 20 minutes.
  7. Remove from the oven and brush over the remaining glaze.
  8. Return to the oven for about another 5 minutes (maximum for gluten free, remember it will not brown).  For the spelt version, you can continue to cook  until the apple has softened and the pastry is golden brown.


Apple pie is pretty much out if you are fructose intolerant.  For a low fructose pie, omit the rapadura or coconut sugar in the pastry and replace with a pinch of stevia powder.  Fill the pie with berries or rhubarb and choose the rice malt syrup to make the glaze.

Add berries or rhubarb
Feel free to add in some berries or diced rhubarb to the apple.  A flavour match made in heaven!


A word about baking paper
THE best parchment paper I’ve come across is made by a company called “If you care”.  Not only is it environmentally friendly, totally chlorine free and fully compostable, it is the best baking paper (and cupcake moulds) I have come across in a long shot.  It is so non-stick, you can even reuse it again and again if you like.  It is available at my favourite eco store Biome…check it out here

What do you think of this recipe?  I love to receive your feedback…please post a comment below.

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Apple raspberry pies

  • Felicity

    Thank you so much for posting this! It’s the first gluten, dairy and egg free pastry mix I’ve seen – and I’ve got all the ingredients already too! 🙂

    • You’re very welcome Felicity. I’d love to know what you think of the result, G x

  • Pip

    Just made this for my mum for Mother’s Day – she loved it! Thank you so much for yet another awesome recipe! X

  • Jo

    We loved this one! And I also thought I’d share that this recipe (and your other sweet snack recipes) had me alter one of my own personal favourites… apple crumble. I decided to make a more nourishing version with a crumble of rolled oats, almond meal, grounded seeds, brown rice syrup, shredded coconut and coconut oil. The result was very tasty and more or less guilt free! Thank you!

    • Good on you Jo, this is so similar to my crumble recipe (and also one of my faves too) – I actually have a really simple ‘crumble cups’ recipe in my new breakfast book which I’m sure you’ll like. G x

  • Pam

    So just wondering if the apples need to be cooked first? Or they just go into the oven raw & they cook in there?

    • Pam, I personally don’t precook the apple, though you can if you like, sauté them in butter and spices or steam first. I’m a bit lazy so prefer to just cut them thinly and let them cook in the pie. G x

  • A pic of a high top version of the above pie. Just divide the pastry and roll out two thirds for the base and sides and one third for the top. I do blind bake the base for 10 minutes before filling. Just another option G x

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