The Best Gluten Free and Vegan Rhubarb Apple Pie !!!

The Best Gluten Free and Vegan Rhubarb and Apple PIe

This post has taken some time to arrive πŸ˜‚πŸ˜‚

But at last its here…. A Fruit Pie for the family !! One where there is clear instructions and a video 😱

Nothing fancy , no fabulous lattice or intricacy just a good ole fashioned pie , just like my mum would have made ……..and that to be honest is all I ever wanted to achieve

Soft and delicious Shortcrust Pastry encases a Pie full to the brim with sharp Yorkshire Rhubarb ( This was made with the first of the season Forced Rhubarb a few weeks back ) and English Bramley Apples …… You cant get more British than that !!

Obviously you can use whatever Rhubarb is in season and your cooking apples of choice

I cant decided what is the star of the show here, the Pastry or the Filling

But what i do know is that its magical and something I could only have dreamed of when I started my baking journey in intolerance baking

So come along for the ride and if I can do this so can you !!

There are Two Short Videos after the recipe which show you , quickly , how i made the pastry and how I actually roll it out …the technique has served me well

Thank Instagram Reels for that !!!! A social media format I didn’t think I would master and I’m still learning but well its all a process to discover and Im slowly getting there !!

I’ve done these through u Tube …… so lets see if it works πŸ˜‚πŸ˜‚πŸ˜‚

Yes Ive A U Tube Channel but its only for filtering to the blog…..Im not starting being a filming guru 😁

But Lets Make Pie !!!!! A one to enjoy

Pie Perfection !!


Rhubarb and Apple Pie GF, DF V

Crumbly Shortcrust Pastry Pie Filled to the Brim With Rhubarb and Apple

This recipe makes 8in , 20cm Pastry Pie


  • 450 g Fresh Rhubarb Cut Into 2 cm Lengths
  • 500 g Cooking Apples peeled cored and sliced and diced to 2 cm pieces ( I used Bramley Apples But Granny Smiths are good too )
  • 60 g Soft Brown Sugar ( I used Billingtons )
  • 60 g Granulated White Caster Sugar
  • 30 g Cornflour ( Corn starch )
  • 300 g Gluten Free Plain Flour ( If not using own blend I recommend Dove Farm Freee Plain Flour UK or Pilsbury Cup For Cup US
  • 150 g Fridge Cold Vegan Butter Block not Spread ( Flora Plant Based unsalted UK or Earth Balance US )
  • 3/4 tsp Baking Powder
  • 1/2 tsp Xanthan Gum ( omit if your blend contains it )
  • 50 g Apple Sauce ( either jarred or homemade )
  • 3/4 tsp of lemon juice
  • 2 tbps of Caster or Granulated Sugar
  • 2 tbsp of Soya Milk


  1. Add the Chopped Rhubarb, Apple , white , Brown Sugar and Cornflour Starch to a bowl , mix and set aside
  2. Add Flour , Baking Powder, Xanthan ( if using ) in a bowl with a whisk until Incorporated in Stand Mixer Bowl
  3. Cut Butter into even pieces and toss in flour
  4. Place mix in stand mixer ON LOW setting until it looks like breadcrumbs as shown in the picture . Stir with a spoon or spatula to break any large clumps at the bottom of the bowl
  5. Weight out the apple sauce and add to the breadcrumb mix
  6. Juice the lemon and add to the breadcrumb mix……3/4 tsp
  7. Mix on low until the dough starts to come together and looks like the picture below
  8. Turn dough out onto a sheet of clingfilm, big enough to wrap the dough,
  9. Wrap Dough. Push the dough it into a disc and place in fridge for one hour
  10. Set The oven to 180 C Standard / 360 F ( I dont use cinvection for large pies )
  11. Take out of fridge unwrap and place onto a lightly floured piece of clingfilm , cut into 2/3rd , take a piece of cling film and place over the top ready to roll the largest block
  12. Roll out using a rolling pin big enough to to cover the base and side of the dish of the dish
  13. Flick the pastry over using the technique shown in the U tube video above using the clingfilm as your support , trim with a sharp knife …..treat the pastry with respect !!!!
  14. Fill The dish with the fruit mixture
  15. Roll out the second piece of pastry the same way as the first ….between two sheets of clingfilm to just over the size of the dish
  16. Brush the edges of the pie with dairy free milk
  17. Remove the top piece of clingfilm and using the bottom layer of cling film as support flick the lid over the top of the pie
  18. Trim with a sharp knife and press the edges together with your fingers and then a fork
  19. Make a hole in the top to release the steam when cooking
  20. Decorate if required with the scraps of left over pastry
  21. Brush with Dairy Free Milk and a Sprinkle of Sugar
  22. Place in the oven on the middle shelf and bake for 50 minutes until golden and brown
  23. Take out of the oven and leave to cool
  24. Can be stored at room temperature for 2 days covered or in the fridge for 5 days
  25. To reheat on 180 C for 10 minutes cover top in foil
  26. Enjoy

So There You go !!!! PIE PIE PIE 😍😍😍😍😍😍

Now lets make some pastry !!! The easy way !!

Lets Make Pastry !!
Lets Make A Pie

So there you go my first 2 videos

Now for some stills to make your mouth water !!

The Top Shot !!
The Slice to have 😍😍
Custard Anyone ????
Just Love this Shot
This is the pie I dreamed off

I Hope this post has inspired your pie dreams because really if I can do it anyone can ….with the right recipe of course !!!!

Hope you enjoyed the post.

Please feel free to leave me a comment or a like, it helps me alot.

Sign up for an Email, so you never miss another recipe, or some pretty pictures, or maybe another video πŸ™ŠπŸ™Š

Follow me on WordPress or Instagram and see what I’m up too.

If you make any of my recipes, let me know how you get on, I would love to hear. Drop me a line @clarescauldron or tag me on Insta or use my hastag #everyoneshouldenjoycake

Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

Until Next week ( hopefully )

Stay Safe and Be Kind !!


Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

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