Oat and Applesauce Pie Crust is vegan, gluten-free, and uses as little as just 2 ingredients. It’s also lower-calorie than a regular pie crust and oil-free.
Oat and Applesauce Pie Crust, Easy, Delicious, 2 Ingredients
So easy to make, this tasty pie crust uses just two simple ingredients. It’s just oats and applesauce.
Additions can be added, like ground-up nuts or seeds or maybe some dried cranberries or raisins. However, the basic recipe makes a great tasting crust with just ground-up oats and some applesauce to sweeten it and stick it together.
Simply use your favorite oats. Grind them some by pulsing in a blender a few times. Then mix in the applesauce until well incorporated. That’s all.
Spread the mixture evenly in a pie tin. I’ve covered the bottom of my tin with parchment paper because it’s old and not nonstick. It did keep the crust from sticking and I recommend using it unless you’ve got a newer, nonstick pie tin.
Keep it all evenly spread and about 1/4″ thick all around. Poke a few holes in the bottom to let any steam escape and prevent the center from bulging up. And bake at 350 degrees F for about 20 minutes or until lightly browned.
Once cooled, it can be used for any pie filling that doesn’t need to be baked, like chocolate pudding pie or lemon with some vegan whipped cream. I made a chocolate one, of course (see recipe listed below).
Oat and Applesauce Pie Crust
Ingredients
- 1 1/2 cup oats ground coarsely makes about 1 cup
- 1/2 cup applesauce
Instructions
- Grind the oats in a blender until they're somewhat ground up. Not as fine as oat flour, but leaving some texture.
- In a medium mixing bowl, add the applesauce to the oats and stir well to blend.
- Press the mix in the bottom and up the sides of an 8 in pie tin, spreading it evenly about 1/4 in thick,
- Poke a few holes in the bottom of the crust with a fork or small knife.
- Bake at 350 degrees F for about 20-25 minutes, until the crust is firm and starting to brown.
- Remove from the oven and let cool at room temperature. Then place in the refrigerator for about 30 minutes to chill it if using any cold pie filling.
Nutrition
Here’s the chocolate pudding pie filling recipe! It goes great in this pie crust!
Can You Bake with JUST Egg? Yes, Here’s How!
XO Lisa
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Delicious Vegan Desserts
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.
Hello.
I’m not so good at maths (my specialty is English) and very new to baking. Please let me know how I could amend this recipe for a 10″ diameter pan. Would I need to cook it any longer than listed or could I just scale up the ingredients without changing the temperature or time?
Thank you,
Hiroshi
There’s a little girl in our small group who is dairy and egg free because of allergies and I’ve been trying to make things that she could eat if she wanted to!
Hi Micah, I hope you find some helpful recipes here to accommodate her. If you have any questions feel free to reach out!
Thank you so much for this recipe. I was hoping to find a fat-free recipe for my husband. I can’t do sweeteners, so I used no sugar added applesauce. I added some cinnamon and ground pecans to it and it came out great. I did prebake it since I was using it for pumpkin pie. I covered the 4 inch pie’s crust with foil which worked great. For the mini pies (think mini shallow cupcake), I couldn’t cover the crust, but they still came out great. The top edges were dark, but not burned and it just added to the crunchiness. I am going to try this recipe for pecan and apple pies next.
Hi Laura, I’m so glad it worked out well. Your variations sound delicious 😋
Can you use other pured fruits such as prunes. Sometimes the apple taste doesn’t go with all custard based fillings.
Hi Rhonda, I think prune puree would be delicious here. Fig, too. If you try it, let me know how it turns out!
Hi Rhonda, I think that would work out well. Let me know if you try it!
Made it for my thanksgiving pumpkin pie. I did not pre bake it before adding the filling. The texture was a bit gummy but otherwise it was surprisingly tastier than i thought. I could taste the apples while eating the crust but thats not a problem. I was worried that the crust would fall apart when cutting but thankfully that didn’t hsppen. Would make again.
Thanks for commenting, Sarah. Glad is worked out 😊
@SArah,
I was wondering if this would work because I want to use it for my pumpkin pie without pre-baking. Thank you!
@Chris, I think baking first is going to be necessary. It wouldn’t get firm otherwise. If you’re worried about the edges burning, just cover them with foil.
Did you use quick oats or old fashion rolled oats?
Good question. I used quick oats but any will work.
Instead of blind-baking this for a filled cream pie, could I use it as the base for a baked (apple filling) pie?
Good question. Even for an apple pie, I think I would blind bake it first and then just cover the edges with foil when baking with the apples in it. But I’ve never used this for an apple pie so I don’t know for certain. I think the juices would make the bottom of the crust soggy without baking first.
Thanks for sharing! Is there any pie filling it doesn’t go well with?
Not really, although it does work best, imo, with no-bake and pudding-type pies. But it should be fine for just about anything … let me know what you try!!
This looks so good! What a great way to still enjoy crust when you are gluten free!
Exactly! This helps make it so much easier to stay gluten-free!