This apple pie brings together carefully chosen ingredients to create a pastry that is both reliable and beautifully workable — without the need for gluten or dairy.
The dough is made using Doves Farm Freee White Bread Flour, complemented with psyllium husk to achieve a smooth, elastic texture that is rarely associated with gluten-free baking. It rolls out easily, can be shaped or braided without cracking, and holds its structure throughout baking. Eggs and plant-based yoghurt further enhance its flexibility, resulting in a pastry that feels soft to handle yet bakes into a delicate, golden crust.
The filling stays true to the essence of a classic apple pie — tender, gently spiced and pleasantly juicy, without becoming heavy or overly moist. Each bite offers a balanced texture where the apples soften just enough while retaining their natural freshness.
Sweetened exclusively with the Eiravee Sweet Blend, the pie remains free from added sugar while still delivering a clean, well-rounded sweetness. The overall result is a thoughtfully composed dessert that combines comfort with a more refined, modern approach.
About the ingredients used in this recipe
Doves Farm Freee White Bread Flour Blend
This gluten-free flour blend is made specifically for baking breads and yeast doughs. It creates a light, soft texture and works particularly well in recipes that need structure, such as rolls or enriched doughs. Being a certified gluten-free product, it is suitable for gluten-free baking.
Psyllium Husk
We use whole psyllium husk, not psyllium powder. When mixed with liquid, it forms a gel that helps bind ingredients together and improve the structure of gluten-free doughs.
It plays an important role in creating a more elastic, workable texture, especially in breads and yeast-based recipes.
Eggs
For this recipe we use medium eggs (UK size M). Using the same egg size helps keep the texture and structure of the baked goods consistent.
Vegan Unsalted Butter
For this recipe we used Flora Unsalted Vegan Butter. Choosing an unsalted version helps keep the flavour balanced and allows better control over the salt content of the recipe.
If dairy is not an issue, it can be replaced with the same amount of regular butter.
Eiravee Sweet Blend
Eiravee Sweet Blend is our own sweetener mix made from erythritol and stevia, developed to provide a clean, balanced sweetness without added sugar.
It is approximately four times sweeter than sugar, so only a small amount is needed in recipes. The full recipe for the blend is available on the website and in the cookbook.
Lemon Zest
For the best flavour, use the finely grated zest of an unwaxed, organic lemon. The zest adds a fresh, aromatic citrus note to both sweet and savoury recipes.
When grating, only use the yellow outer layer of the peel and avoid the white pith underneath, as it can taste bitter.
Ingredients for the shortcrust pastry:
- 250 g Doves Freee White Bread Flour blend
- 120 g unsalted vegan butter, or the same amount of plant-based fat (e.g. unsalted flora margarine)
- 10 g whole psyllium husk
- 2 medium egg
- 1 tbsp eiravee Sweet Blend
- Zest of 1 lemon
- Vanilla
- A large pinch of salt
Apple filling
- 5–6 medium apples (approx. 900 g, peeled and cored)
- 1 tsp cornflour
- 1 tsp cinnamon
Mix the dry ingredients together in a bowl.
Rub the ice-cold butter into the flour mixture, then add the egg and quickly work the dough together.
The dough will feel quite sticky at first, but after resting it becomes easy to handle.
Food processor method
If you have a large food processor, the dough can also be prepared this way. Add the dry ingredients first and process for about 1 minute. Add the cold butter and process again for about 1 minute until the mixture becomes crumbly. Finally add the egg yolks and vanilla and process briefly until the dough comes together.
Wrap in cling film and chill for 30 minutes (or while preparing the filling you may also place it in the freezer). If made in the evening, it can be stored in the fridge overnight.
Roll out half of the dough and press it into a pie dish, trimming any overhanging edges.
Apple filling
Peel the apples and grate them using the coarse side of a grater.
Leave them to stand while you roll out the pastry.
Once the pastry is ready, squeeze out the excess juice from the grated apples.
Mix the apples with the cornflour and cinnamon. Use this mixture to fill the pastry.
Fill with the apple mixture, then arrange the remaining dough on top. Brush with egg.
Bake in a preheated oven at 180°C for about 35–40 minutes, or until the pastry edges turn lightly golden.
Allow to cool completely before serving.
Firm apples work best for this recipe, such as Braeburn or Granny Smith.
Serving suggestion: Delicious served slightly warm with a scoop of vanilla ice cream or a spoonful of coconut cream.
Storage: Store in the refrigerator for up to 3–4 days in an airtight container.
Reheating: For the best texture, gently reheat slices in the oven before serving.
Nutritional values per slice
Energy (Kcal): 296.4
Fat: 13.4 g
Protein: 3.65 g
Carbohydrates: 41.5 g
of which sugars: 11.4 g
Fibre: 4.2 g
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
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