Apple of My Eye Pie

Apple of My Eye Pie is a sweet and spicy plant-based apple pie shared by Dreena Burton. The recipe combines her Gluten-Free Pie Crust with a filling of fresh apples, unrefined sugar, and the familiar flavors of cinnamon, nutmeg and allspice. This delicious dessert will complete your holiday meal and also makes a thoughtful gift for someone special.


  • 6 cups apples, peeled, cored, and thinly sliced
  • 1/4 cup sucanat
  • 1 double Gluten Free Pie Crust
  • 3 tablespoons pure maple syrup
  • 3 tablespoons tapioca starch flour
  • 2 teaspoons lemon juice, freshly squeezed
  • 1 to 2 teaspoons unrefined sugar, for sprinkling
  • 1 1/4 teaspoons ground cinnamon
  • 1/8 to 1/4 teaspoons nutmeg, freshly grated
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon sea salt
  • Splash of non-dairy milk, to brush pastry
  • PREP TIME 15
  • COOK TIME 50
  • Serves 1 pie


  1. Preheat oven to 400°F.
  2. In a bowl large enough to hold all the apples, combine the lemon juice with the maple syrup and tapioca starch flour, stirring or whisking well to incorporate fully. Stir in the sugar, cinnamon, nutmeg, allspice and salt.
  3. Add the apple slices to the mixture and toss to coat.
  4. Transfer the filling to the bottom piecrust.
  5. It can be challenging to transfer the top crust to the pie, an option is to use a faux-lattice top crust design by cutting the crust into about 1-inch strips and spacing them out somewhat evenly over the pie filling in one direction, then the opposite direction, and pinching the edges together. If using a traditional full top crust, be sure to cut a few slits to allow the steam to exit while baking. Brush top crust with the milk and sprinkle a teaspoon or two of sugar over the top.
  6. 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. Watch that the outer edges don’t brown too fast. 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.
  7. Remove from the oven, transfer to a cooling rack, and allow to cool for an hour or more before serving.