Apple Pear Pie

BY : PUBLISHED : November 12th, 2014 UPDATED: February 2nd, 2022

A seasonal favorite made completely vegan, and optionally gluten-free! Just the right amount of sweetness,  a perfect crust, and a beautiful, simple pattern on top make this pie a winner. Let cool for at least 20-30 minutes before serving with vegan vanilla ice cream, or vegan whipped cream and everyone will be in heaven.

Apple pear tart on a green serving stand.

Apple pear tart on a green serving stand.

Apple Pear Pie

Renee Press
A seasonal favorite, made completely vegan, and optionally gluten-free! Just the right amount of sweetness,  a perfect crust, and a beautiful, simple pattern on top make this pie a winner. 
5 from 1 vote
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 294 kcal
DIET Vegan



  • ¾ cup of all purpose wheat flour or Bob’s Red Mill AP gluten free flour
  • ¾ cup of almond meal (you can grind raw almonds in coffee grinder)
  • ½ teaspoon of sea salt
  • ½ teaspoon of xanthan gum (if using GF flour, otherwise OMIT)
  • ½ teaspoon of cinnamon
  • ¼ cup of coconut oil
  • cup of non-dairy milk, or as needed


  • 4 medium tart apples, peeled, cored and sliced thinly
  • ½ cup of brown sugar
  • 2-3 Tablespoons of corn starch
  • 1 Tablespoon of cinnamon
  • ½ teaspoon of salt
  • 2 Tablespoons of lemon juice


  • 1-2 pears, peeled, cored, and sliced thinly


  • 2 teaspoons of brown sugar
  • 2 teaspoons of coconut oil
  • 2 teaspoons of lemon juice


  • Preheat oven to 375 degrees. Lightly grease 9” pie plate and set aside. In a large bowl, mix crust’s dry ingredients. Add oil and use two forks to cut in and form large crumbs. Slowly add non-dairy milk a little at a time until dough comes together into a ball. Roll out or press dough into pie plate, spreading to even thickness, crimp edges with your fingers. Better that it's evenly thick, than pretty.
  • Place all filling ingredients a large bowl and toss well to coat. If liquid is pooling in the bottom of the bowl, stir in an additional tablespoon of corn starch. Spoon filling into crust, and smooth top.
  • Heat glaze ingredients in a small sauce pan over low heat until melted and combined, and set aside. Top filling with sliced pears in a decorative circular pattern, as above. Brush top liberally with glaze, cover with foil and bake for 35-40 minutes until crust is browning and pears are soft and golden. Let it cool before serving and enjoy!


Serve while still warm, with vegan whipped cream or dairy-free ice cream on top.


Calories: 294kcalCarbohydrates: 44gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 315mgPotassium: 155mgFiber: 6gSugar: 27gVitamin A: 59IUVitamin C: 8mgCalcium: 75mgIron: 1mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

View all posts by Renee Press

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