• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Vegan Baking and Sweets

    Apple Crumble Pie

    Published: Dec 3, 2013 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Apples scented with cinnamon — YUM! When I created this pie crust recipe, I imagined an oatmeal cookie crust. Most oatmeal cookies have eggs, butter and sugar. Not this one! Here, I subbed chia seeds and water for eggs; coconut sugar and coconut oil for a super delicious, healthy twist. And, it's vegan! Photos by Tracey Eller.

    Serves: 6 

    Pie Crust

    • 1 tablespoon milled chia seeds (see Note)
    • ¼ cup water
    • 1 ½ cups organic rolled oats
    • ¾ cup organic spelt flour
    • ½ teaspoon sea salt, such as Celtic Sea Salt®
    • ½ cup + 1 tablespoon extra-virgin coconut oil (melted)
    • ½ cup coconut sugar (see Note)
    • 1 tablespoon vanilla extract

    Pie Filling

    • 1 tablespoon milled chia seeds (see Note)
    • ¼ cup water
    • 5 cups peeled and sliced apples
    • 1 tablespoon coconut sugar (see Note)
    • 1 ½ teaspoons cinnamon
    • Pinch of sea salt, such as Celtic Sea Salt®

    Preheat the oven to 375ºF.

    Soak the milled chia seeds in water for both the crust and filling, keeping each portion separated.

    Lightly oil a 9-inch deep dish pie pan on the bottom and up the sides with 1 tablespoon melted coconut oil.

    To make the crust, place the rolled oats in a food processor and grind to a flour. Transfer to a large mixing bowl along with the spelt flour, the rest of the melted coconut oil, coconut sugar, vanilla, sea salt and chia (water) gel, and mix well. Reserve ½ cup of the mixture to use for the crumb topping.

    Transfer the rest of the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and up the sides of the pie pan. Poke a few holes in the dough with a fork.

    Bake for about 10 minutes, until it loses it shine.

    While you bake the pie crust, cook the apples, coconut sugar, cinnamon and salt in a medium-size sauce pan over medium heat. Simmer stirring occasionally for about 5 minutes, until apples soften. Add and stir in the chia and water mixture. Taste and add more cinnamon or coconut sugar, if desired.

    apple pie by leslie cerierPour the filling into the crust and crumble the reserved dough over the top.

    Bake for 10 minutes, or until the crumbs turn a slightly darker brown. Let the pie cool for at least 30 minutes before serving.

    Note: Leslie developed this recipe for Nutiva, and recommends Nutiva Organic Coconut Sugar, Nutiva Organic Extra Virgin Coconut Oil, and Nutiva Organic Milled Chia Seeds.

    • Sweet tooth still craving? Here are more Vegan Baking and Sweets.
    • Here are more Fruity Baked Goods.

    More Vegan Baking and Sweets

    • vegan fudgesicles
      Vegan Fudgesicles
    • vegan chocolate cookies
      Vegan No-Bake Chocolate Cookies
    • vegan desserts chocolate
      Vegan Chocolate Orange Cake
    • avocado cookies
      Vegan Chocolate Avocado Cookies (with double chocolate chunks!)

    Reader Interactions

    Comments

    1. Jody says

      December 22, 2015 at 8:23 am

      I am new to chia seed and am trying to use it as more than a smoothie ingredient. How much water should one soak the chia seed in? Is it a 1:1 or should you use more water than chia seed. Also, if I am trying to beef up the nutritional content of other baked goods, should I always pre-soak the chia? Thank you.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • recipes for a vegan Christmas dinner menu
      Best Vegan Christmas Recipes
    • vegan christmas cookies
      Vegan Christmas Cookies
    • vegan irish stew
      Old-Fashioned Vegan Stew
    • vegan breakfast casseroles
      10 Make-Ahead Vegan Breakfast Casseroles
    • Sticky Sesame Cauliflower
    • vegan jalapeno poppers
      Vegan Jalapeno Poppers

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media