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Feasting With FARE: Apple Pie

By Amanda MacGregor

Apple Pie


  • 1 gluten-free pie crust*
  • 5-6 Gala apples, peeled, cored, and sliced
  • 3 tablespoons lemon or lime juice
  • ⅓ cup date sugar
  • 1/4 cup maple sugar*
  • 2 tablespoons maple syrup
  • ⅓ cup flour (we used oat flour to keep it gluten-free) (click here for options)
  • 1 tablespoon ground cinnamon
  • 2 tablespoons oil


  • You can make an extra pie crust to top the pie with. We left ours open.*
  • You can use coconut sugar if you prefer.**


  1. Preheat oven to 425 degrees F.
  2. Carefully roll out the pie crust and gently press it into a greased pie dish, allowing excess to hang over the edge. Cover lightly with plastic wrap and stick it in the fridge to chill.
  3. In a large bowl, toss the apple slices with lemon or lime juice.
  4. Add the sugars, syrup, flour, and cinnamon to the bowl and toss to coat. Allow apples to sit for about 5 to 10 minutes in the sugar and spice mixture so that they release more juices.
  5. Spoon the apple filling into the chilled pie crust-lined pie dish.
  6. Decorate the top of the pie with the remaining crust as desired.
  7. Brush the oil lightly around the edge of the pie.  
  8. Bake for 30 to 35 minutes, or until the top is golden brown and juices are bubbling.  
  9. Let cool for at least 30 minutes.

Recipe by Amanda MacGregor, Simply Allergy Free. For more of her recipes, visit her website.

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