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Apple-Of-My-Eye Pie Filling

This is your stop for apple pie filling. The apples are sliced thinly and bake up tender in a fragrant, juicy sauce. You can choose your favorite apples for this pie, as there will always be varying opinions about the “best” apples for apple pie! I like to use more than one variety, such as a combination of Fuji and Spartan, or a tart apple combined with a sweeter, crunchier variety such as Gala. Regardless of the type of apple, this is heavenly with the Gluten-Free Piecrust, from "Let Them Eat Vegan", posted above.
Course Dessert


  • 2 tsp lemon juice
  • 3 tbsp pure maple syrup
  • 3 tbsp tapioca flour
  • 1/4 cup unrefined sugar
  • 1 1/4 tsp cinnamon
  • 1/8 - 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp sea salt
  • 6 cups apples peeled, cored, and sliced thinly (see note)
  • 1 double pie-crust recipe ex: Dreena's Gluten-Free Pie Crust, above, or can use 2 prepared pastry crusts
  • Splash non-dairy milk to brush pastry
  • 1-2 tsp unrefined sugar for sprinkling


  • Preheat the oven to 400°F.
  • In bowl large enough to hold the sliced apples, combine the lemon juice with the maple syrup and tapioca starch flour, stirring well to incorporate fully. Stir in the sugar, cinnamon, nutmeg, allspice, and salt. Add the apple slices to the mix- ture, and toss to coat.
  • Transfer the filling to the bottom piecrust (you can prebake this crust for 10 to 15 minutes, if you like, but this is not necessary).
  • Moisten the edge of the crust with water (you can skip this step if using the Gluten-Free Piecrust, as it easily holds to bottom crust), and place the top crust over the filling. Cut a few slits in the top crust to allow steam to exit while baking (alternatively, you can use cutout pastry shapes to form the top crust, or a lattice-top crust). Brush the top crust with the milk and sprinkle a teaspoon or two of sugar over the top.
  • Place the pie in the oven (with a baking sheet on the rack underneath to catch any drippings) and bake for 20 minutes. Then lower heat to 350°F and bake for another 30 to 35 minutes, until the top is lightly browned and the juices are thickened and bubbling, watching that the outer edges aren’t browning too fast (see “Making Vegan Piecrusts,” page 239). To check for doneness, pierce through the pie (where open or vented) with a skewer or sharp knife. If the apples are not tender when pierced, allow to cook for another 5 minutes.
  • Remove from the oven, transfer to a cooling rack, and let cool for an hour or more before serving.


This pie is delicious served with vanilla nondairy ice cream, or "Lemon-Scented Whipped Cream" from Let Them Eat Vegan.