Description
This incredible gluten free apple pie recipe offers a classic, cozy taste experience with a buttery, flaky crust and sweet, tangy apple filling.
Ingredients
2 ½ cups Gluten-Free All-Purpose Flour Blend
1 tsp Xanthan Gum (if not in blend)
1 tbsp Granulated Sugar
1 tsp Salt
1 cup Unsalted Butter, cold and cubed
½ – ¾ cup Ice Water
6–7 medium Apples (Granny Smith, Honeycrisp, Fuji)
½ cup Granulated Sugar
¼ cup Light Brown Sugar, packed
3 tbsp All-Purpose Gluten-Free Flour
1 tsp Ground Cinnamo
¼ tsp Ground Nutmeg
1 tbsp Lemon Juice
2 tbsp Unsalted Butter, cut into small pieces
1 Egg Wash (1 egg + 1 tbsp water)
Coarse Sugar, optional
Instructions
- In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), sugar, and salt
- Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining. This is crucial for a flaky gluten free apple pie crust
- Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix; too much handling develops the gluten (even in GF flour) and can make the crust tough
- Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. This chilling time is essential for a workable gluten free apple pie crust
- Peel, core, and slice your apples into ¼-inch thick pieces. Place them in a large bowl
- Add the granulated sugar, brown sugar, gluten-free flour, cinnamon, nutmeg, and lemon juice to the apples. Toss everything gently until the apples are evenly coated
- Set the filling aside while you roll out the first pie crust
- Preheat your oven to 425°F (220°C)
- On a lightly floured surface (use gluten-free flour), roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang
- Pour the apple filling into the pie crust, mounding it slightly in the center. Dot the top of the filling with the small pieces of butter
- Roll out the second disc of dough. You can either place it directly over the filling, cut it into strips for a lattice top, or use cookie cutters to create decorative shapes
- If using a full top crust, trim the edges, leaving a ½-inch overhang. Pinch the top and bottom crusts together to seal, then crimp the edges decoratively. Cut several slits in the top crust to allow steam to escape during baking
- Brush the top crust with the egg wash and sprinkle with coarse sugar, if desired. This creates a beautiful, golden finish for your gluten free apple pie
- Place the pie on a baking sheet (to catch any potential drips) and bake for 15 minutes at 425°F (220°C)
- Reduce the oven temperature to 375°F (190°C) and continue baking for another 45-55 minutes, or until the crust is golden brown and the filling is bubbling thickly. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil
- Remove the gluten free apple pie from the oven and let it cool completely on a wire rack for at least 2-3 hours before slicing. This allows the filling to set properly, preventing a runny pie. Enjoy your glorious gluten free apple pie!
Notes
Always keep your ingredients cold for the crust (very cold butter and ice water) for a flaky texture. You can even chill your flour beforehand if your kitchen is warm.
Avoid overworking the dough; mix just until combined to prevent a tough crust. Chilling the dough is non-negotiable for a successful gluten-free pie crust.
Use a variety of apples (tart like Granny Smith and sweet like Honeycrisp or Fuji) for a balanced flavor and better texture.
Don’t skip the lemon juice in the filling; it brightens the apple flavor and helps prevent browning.
Let the pie cool completely for at least 2-3 hours before slicing to allow the filling to set properly and prevent a runny pie.
For a dairy-free option, substitute butter with a high-quality vegan butter alternative suitable for baking.
To prevent a soggy bottom, ensure your oven is fully preheated and consider placing the pie on a preheated baking sheet or pizza stone. Properly thicken your apple filling.
You can prepare dough discs up to 2 days in advance or assemble the entire pie (unbaked) and refrigerate for up to 24 hours.
- Prep Time: 45 mins
- Cook Time: 65 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 32.5 g
- Sodium: 225 mg
- Fat: 22.5 g
- Saturated Fat: 13.5 g
- Unsaturated Fat: ...
- Trans Fat: ...
- Carbohydrates: 52.5 g
- Fiber: 3.5 g
- Protein: 3.5 g
- Cholesterol: 55 mg
Keywords: gluten-free apple pie, apple pie, gluten-free dessert, baking, fruit pie, dessert