When it comes to pies, everyone deserves a slice of the goodness, whether they follow a vegan or gluten-free diet, or both. With the rise of plant-based and gluten-free lifestyles, finding recipes that cater to both can seem challenging. However, creating delicious pies without animal products or gluten-filled ingredients is simpler than you think. In this guide, we will explore five irresistible vegan and gluten-free pie recipes, ensuring that no one misses out on these delightful treats.
1. Classic Vegan and Gluten-Free Apple Pie
Ingredients:
- 6 large apples (Granny Smith or Honeycrisp), peeled and sliced
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tbsp vegan butter
For the Crust:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup coconut oil (solid, not melted)
- 1/4 cup cold water
- Pinch of salt
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the sliced apples, coconut sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Set aside.
- In a separate bowl, combine gluten-free flour and a pinch of salt. Cut in the coconut oil until the mixture resembles breadcrumbs.
- Slowly add cold water, a tablespoon at a time, until the dough forms.
- Divide the dough into two balls. Roll out one ball between two pieces of parchment paper and place it in your pie dish.
- Pour the apple filling into the crust and dot with vegan butter.
- Roll out the second dough ball and place it over the filling. Seal the edges and cut small slits in the top crust to let the steam escape.
- Bake for 45-50 minutes or until the crust is golden brown.
- Let the pie cool slightly before serving.
Why you’ll love it:
This apple pie has a perfectly flaky crust and a warm, spiced filling that’s just as comforting as traditional versions. The gluten-free crust is tender, while the apples provide a sweet and tart balance.
2. Vegan Chocolate Silk Pie (Gluten-Free)
Ingredients:
- 1 cup raw cashews (soaked overnight)
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
- 1/2 cup dark chocolate (vegan), melted
- Pinch of sea salt
For the Crust:
- 1 1/2 cups almond flour
- 2 tbsp coconut oil
- 2 tbsp maple syrup
Instructions:
- Preheat oven to 350°F (175°C).
- In a small bowl, combine almond flour, coconut oil, and maple syrup. Press this mixture into a pie dish to form a crust. Bake for 10 minutes and set aside to cool.
- Drain the soaked cashews and blend them with coconut cream, maple syrup, vanilla extract, cocoa powder, and melted dark chocolate until smooth.
- Pour the chocolate filling into the cooled crust and refrigerate for at least 4 hours or until set.
- Serve chilled with a dollop of coconut whipped cream on top.
Why you’ll love it:
This chocolate silk pie is incredibly rich, creamy, and indulgent, yet it’s entirely plant-based and free from gluten. The filling has a velvety smooth texture that melts in your mouth, making it a perfect dessert for any occasion.
3. Vegan Pumpkin Pie (Gluten-Free)
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1/2 cup coconut milk
- 1/3 cup maple syrup
- 2 tbsp cornstarch
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1 tsp vanilla extract
For the Crust:
- 1 1/2 cups gluten-free oats
- 1/2 cup almond flour
- 3 tbsp coconut oil
- 2 tbsp maple syrup
Instructions:
- Preheat your oven to 350°F (175°C).
- In a food processor, blend gluten-free oats until they resemble flour. Mix with almond flour, coconut oil, and maple syrup. Press into a pie dish and bake for 10 minutes.
- In a bowl, whisk together pumpkin puree, coconut milk, maple syrup, cornstarch, pumpkin pie spice, cinnamon, ginger, and vanilla extract until smooth.
- Pour the filling into the pre-baked crust and bake for 45 minutes.
- Let the pie cool completely and refrigerate for at least 4 hours before serving.
Why you’ll love it:
This vegan pumpkin pie has all the flavors of fall without the gluten or dairy. The filling is silky and spiced to perfection, while the crust provides a nutty, slightly crunchy base that complements the creamy pumpkin filling.
4. Vegan and Gluten-Free Mixed Berry Pie
Ingredients:
- 2 cups fresh or frozen mixed berries (blueberries, raspberries, strawberries)
- 1/4 cup coconut sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Crust:
- 1 1/2 cups gluten-free flour
- 1/2 cup solid coconut oil
- 1/4 cup cold water
- Pinch of salt
Instructions:
- Preheat your oven to 375°F (190°C).
- In a bowl, toss the berries with coconut sugar, cornstarch, lemon juice, and vanilla extract. Set aside.
- Prepare the crust by mixing the gluten-free flour and salt. Cut in the coconut oil until crumbly, then add cold water to form a dough.
- Roll out the dough and place it in a pie dish. Pour the berry mixture into the crust.
- For a lattice top, cut strips from the remaining dough and lay them over the filling in a crisscross pattern.
- Bake for 40-45 minutes or until the crust is golden and the filling is bubbly.
- Let the pie cool before slicing.
Why you’ll love it:
This berry pie is bursting with vibrant flavors from the mixed berries. The natural sweetness of the fruit, combined with a flaky gluten-free crust, makes it a refreshing and delightful dessert.
5. Vegan Lemon Meringue Pie (Gluten-Free)
Ingredients:
- 1 cup fresh lemon juice
- 1/2 cup coconut sugar
- 2 tbsp cornstarch
- 1/2 cup coconut cream
- 1 tsp vanilla extract
- 1/4 tsp turmeric (for color)
For the Crust:
- 1 1/2 cups gluten-free graham crackers (crushed)
- 3 tbsp coconut oil (melted)
For the Meringue:
- 1/2 cup aquafaba (chickpea brine)
- 1/4 tsp cream of tartar
- 1/4 cup powdered sugar
Instructions:
- Preheat oven to 350°F (175°C).
- Combine crushed gluten-free graham crackers with melted coconut oil and press into a pie dish. Bake for 10 minutes and let cool.
- In a saucepan, whisk lemon juice, coconut sugar, cornstarch, and turmeric. Cook over medium heat until the mixture thickens, then stir in coconut cream and vanilla extract. Remove from heat and pour into the crust.
- In a mixer, beat aquafaba and cream of tartar until stiff peaks form. Slowly add powdered sugar and beat until glossy.
- Spoon the meringue over the lemon filling and bake for 10 minutes or until the meringue is lightly browned.
- Cool the pie completely before serving.
Why you’ll love it:
The tart lemon filling, paired with a fluffy aquafaba meringue, creates a refreshing yet decadent pie. The gluten-free graham cracker crust provides the perfect crunchy base to balance out the soft meringue and zesty lemon curd.
Conclusion
Whether you’re catering to a crowd with dietary restrictions or simply looking to try something new, these vegan and gluten-free pie recipes are sure to impress. Each recipe is crafted to provide maximum flavor and enjoyment without compromising on texture or taste. From classic apple pie to a refreshing lemon meringue, there’s something for everyone to enjoy.
FAQs
1. Can I use other sweeteners in these recipes?
Yes, you can substitute maple syrup with agave syrup or coconut sugar, depending on your preference.
2. How do I store these pies?
Most of these pies can be stored in the refrigerator for 3-5 days. The chocolate silk pie can also be frozen for up to a month.
3. Can I make the crusts ahead of time?
Absolutely. You can make the gluten-free crusts in advance and store them in the freezer until ready to use.
4. What’s the best way to serve the vegan chocolate silk pie?
Serve it chilled, and it pairs perfectly with a dollop of coconut whipped cream or fresh berries.
5. Are these pies allergy-friendly?
All these recipes are vegan and gluten-free, but you can further modify them to accommodate other allergies such as nuts by using appropriate substitutions (e.g., sunflower seed flour