Amazing Healthier and Gluten-Free Apple Pie (No Refined Sugar!)

Desserts

this amazing healthier and gluten-free apple pie tastes every bit as classic and cozy as the traditional version, but it’s made with better-for-you ingredients that you can feel good about.

it’s sweetened naturally with coconut sugar and honey, uses wholesome gluten-free flour, and gets that dreamy semi-flaky crust without any refined ingredients or complex steps.

the first bite is pure comfort — buttery, gently spiced, and filled with juicy granny smith apples that bake down into the most irresistible caramel-like filling.

taste + texture

this pie truly delivers the full experience — a golden, flaky crust with a soft crunch on the edges and a tender, melt-in-your-mouth filling.

the combination of coconut sugar and honey gives the apples a rich, caramelized sweetness while keeping things balanced and not overly sugary.

since the apples are unpeeled, you get a little extra texture and flavor in each bite, plus all the nutrients from the skin.

the filling is juicy, glossy, and thick enough to hold its shape when sliced — no soggy bottoms here.

the crust stays crisp yet tender, just the way you want a homemade pie to feel.

what makes it healthier

this isn’t your average apple pie — it’s a lightened-up version that still tastes indulgent:

made with gluten-free 1:1 flour instead of white flour, keeping it gentler on digestion.
sweetened with coconut sugar and honey, so there’s no refined sugar at all.
includes avocado oil for a boost of healthy fats and a slightly softer texture in the filling.
unpeeled apples for extra fiber, color, and nutrients.

you’ll still get that classic flavor and golden crust, just with a more nourishing twist.

tips + tricks for the best pie

keep your crust cold. chill the dough for at least 30 minutes before rolling it out, and if it softens as you work, pop it back in the fridge for a few minutes. cold butter = flaky crust.
slice the apples thinly. this helps them soften evenly and prevents large gaps under the top crust.
rest the filling. after mixing your apple filling, let it sit for 10–15 minutes — this draws out juices and lets the flavors meld.
don’t skip the chill time before slicing. letting the baked pie cool for an hour or two, which helps the filling thicken naturally and hold together beautifully.
egg wash magic. brush the top crust with a light egg wash or a bit of milk for that bakery-style golden shine.

substitution options

to make vegan: use vegan butter instead of regular butter, and replace the egg with a flax egg (1 tbsp ground flax + 2 ½ tbsp water). swap the honey for maple syrup.
different apples: if you don’t have granny smith, use honeycrisp or pink lady for a sweeter variation.
flour swaps: most gluten-free 1:1 baking flours (like king arthur or bob’s red mill) will work perfectly here.

storage

this pie keeps really well! store covered at room temperature for 1 day, or refrigerate for up to 4 days. the crust stays flaky, and the filling keeps its rich texture.

to reheat, warm individual slices at 350°f for about 10 minutes — it tastes freshly baked all over again.

you can also freeze the whole pie (baked or unbaked) for up to 3 months. if frozen unbaked, bake straight from frozen, adding about 15 minutes to the bake time.

if you love Amazing Healthier and Gluten-Free Apple Pie (No Refined Sugar!), then try these other recipes from upbeetandkaleingitblog!

Lightened Up Gluten Free Pumpkin Whoopie Pies

Obsession-Worthy Gluten-Free Pumpkin Banana Bread

No Bake Healthy Autumn Bliss Cheesecake

Healthier Vanilla Cake With Cream Cheese Frosting and Miso Caramel (Gluten-Free!)

Gluten-Free Giant Banana Cinnamon Roll Breakfast Cookies

No Bake Swiss Rolls (Plant-Based!)

Nourishing Banana Date Cobbler With Homemade Ice Cream

YiaYia’s Loukomades (But Make Them Gluten-Free)!

Homemade Banana Protein Ice Cream Sandwiches (Vegan & Gluten-Free)

Gluten-Free Peanut Butter Chocolate Chip Brookies

The Best Healthier Gluten-Free Chocolate Cake

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Amazing Healthier and Gluten-Free Apple Pie (No Refined Sugar!)

Recipe by Mary

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

415

kcal

Ingredients

crust:
2 1/2 cups gluten-free measure-for-measure flour or 1:1 baking flour
1/2 cup coconut sugar (or date sugar for a lighter flavor)
1/2 tsp sea salt
3/4 cup cold unsalted butter (or vegan butter), cubed
1 large egg
8 tbsp ice water (may vary slightly depending on your flour blend)
1 tsp vanilla extract

filling:
4 cups granny smith apples, cored and cubed (skins left on)
1/3 cup coconut sugar (or date sugar)
1 1/2 tbsp gluten-free flour (or 1 tbsp cornstarch for thicker texture)
1 tsp cinnamon
1/4 tsp nutmeg
pinch sea salt
1 tsp vanilla extract
1 tbsp lemon juice
1 tbsp avocado oil
2 tbsp honey

Directions

make the crust (food processor method):
add the gluten-free flour, coconut sugar, and sea salt to a food processor. pulse a few times to combine.
add the cold cubed butter and pulse 8–10 times until crumbly with some pea-sized butter pieces remaining.
add the egg and vanilla, then drizzle in the ice water. pulse just until the dough starts to form and clump together — don’t overmix. once the dough comes together, transfer to a floured surface, form into a ball, divide into two discs, and wrap each tightly. chill for at least 30 minutes.
prepare the filling:
in a large bowl, toss the unpeeled apple slices with coconut sugar, gluten-free flour, cinnamon, nutmeg, salt, vanilla, lemon juice, avocado oil, and honey. let rest 10–15 minutes to slightly soften and release juices.
assemble:
preheat the oven to 375°f (190°c). roll out one chilled dough disc between parchment paper and fit into a lightly greased 8 1/2 or 9 inch pie dish. add the apple filling — it should be slightly heaping.
roll out the second disc, lay over the top (or make a lattice), seal and crimp the edges, and cut a few small slits for steam. brush the top with an egg wash or a bit of milk for shine.
bake:
bake for 45–50 minutes, until the crust is golden and the filling is bubbling through the vents.
if the edges brown too quickly, cover them halfway through with foil.
cool & serve:
let cool at least 1–2 hours before slicing — this allows the filling to set and hold its shape.