Cincinnati Children's Blog

Allergy-Friendly Recipe: Apple Pie

Our dietitians put together holiday recipes that exclude the six most common food allergens. Enjoy!


Pie Dough

  • 5 cups of gluten free flour + extra for rolling the dough
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of xantham gum (but can be omitted)
  • 1/2 teaspoon of vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon of nutmeg (but can be omitted)
  • 2 Tablespoons of sugar
  • 8 tablespoons of dairy free spread
  • 2 Tablespoons of unsweetened applesauce
  • 4 – 6 Tablespoons of ice cold water


  • 8-9 apples or canned apples
  • 4 Tablespoons of cold dairy free spread
  • 2 teaspoons of ground cinnamon
  • 1/2 teaspoon of all-spice
  • 1/2 cup of sugar
  • 2 Tablespoons of gluten free flour
  • 1/2 teaspoon of vanilla
  • 1/8 cup of lemon juice or orange juice


  1. Stir dry ingredients for pie dough into a large bowl.
  2. Work the dairy free spread and applesauce into the flour with your fingers until it becomes a crumbled texture.
  3. Add 4 Tablespoons of ice cold water and mix until water is absorbed.
  4. Add additional water if required to make a smooth dough ball. Split into 1/3 (for the top) and 2/3 (for the crust), cover in cling film and refrigerate for about 1 hour.
  5. If using fresh apples, core, peel and slice apples or drain the canned apples.
  6. Mix slices with dry ingredients in a large bowl – cinnamon, all spice, sugar, and flour.
  7. Add dairy free spread, vanilla, and lemon/orange juice. Mix again until well combined.
  8. Preheat over to 350 F.
  9. Roll out the dough in a circle, cover the bottom the pie pan. Stack apple mix onto the dough.
  10. Roll out the second piece of dough and cover the apple mix. Brush rice milk or just water over the top.
  11. Bake for 55-60 minutes. Cool before serving.

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