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Allergy Safe Recipes

Cranberry-Apple Pie

capplepiePhoto: Chris Gonzaga

By Simon Clarke

Free of: All top allergens, except wheat. For gluten-free version of this recipe, click here.

Filling Ingredients

  • 3 cups (725 mL) apples, peeled, diced
  • 1 cup (250 mL) fresh cranberries
  • 1 cup (250 mL) brown sugar
  • 2 tbsp minute tapioca

Topping Ingredients

  • 1/3 cup (85 mL) cold dairy-free margarine (e.g. Earth Balance) or butter, diced
  • 1/4 cup (60 mL) sugar
  • 1 cup (250 mL) rice flour
  • 1 tbsp zest of one orange


  1. Pre-heat oven to 375°F.
  2. For the filling, combine all ingredients in a large bowl, then pour into pie shell.
  3. To make the topping, place all ingredients in a bowl and mix with fingertips until mixture resembles bread crumbs.
  4. Spread topping over fruit filling and bake 35-40 minutes, until topping and crust are golden.

Pie Crust (makes 2 crusts)


  • 3 cups (725 mL) all-purpose flour
  • 1⁄4 cup (60 mL) sugar
  • 2 tbsp egg replacer or 2 egg yolks
  • 1⁄3 cup (85 mL) allergy-friendly vegetable shortening, diced
  • 2⁄3 cup (160 mL) cold dairy-free margarine (e.g. Earth Balance) or butter, diced
  • Pinch of salt
  • Ice water


  1. Place flour, sugar and salt in a food processor and pulse until combined. Add dairy-free margarine or butter (if using) and shortening. Pulse until mixture resembles coarse bread crumbs.
  2. Continue to pulse adding 1 tablespoon of ice water at a time, until smooth dough forms.
  3. Remove dough. Divide in half and form each half into a disk. Wrap disks in plastic wrap and refrigerate for one hour.
  4. Once chilled, roll dough out to 1⁄4-inch thickness and lay into pie plate, trim edges.

Recipe by Simon Clarke Food photography by Chris Gonzaga First published in Allergic Living magazine. To order or subscribe, click here. © Copyright AGW Publishing Inc.

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