This gluten free apple pie recipe delivers everything you want from a classic apple pie: a flaky, buttery crust and a warm, cinnamon spiced apple filling.
Nobody at your table will guess it is gluten free.
I spent months testing gluten-free flour blends until I landed on a crust that rolls out easily and bakes up golden and crisp, never crumbly or tough.
The apples get tossed in cinnamon, nutmeg, and a splash of lemon juice, then piled into a homemade crust and baked until the filling turns thick and bubbly.
If you already love a classic double crust, you will want to bookmark my French Apple Pie Recipe too, since it uses many of the same techniques minus the gluten-free swap.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 45 minutes |
| Cook Time | 60 minutes |
| Total Time | 1 hour 45 minutes (plus 2 hours cooling) |
| Servings | 8 slices |
| Difficulty Level | Medium |
Why You’ll Love This Gluten Free Apple Pie Recipe
This pie proves that gluten free baking does not mean giving up flaky layers or a crisp bottom crust.
It uses simple pantry ingredients, a couple of specialty items, and techniques anyone can follow.
Here is why it belongs in your regular rotation.
- The crust is tender and flaky, not gritty or crumbly like a lot of gluten-free crusts
- A mix of tart and sweet apples keeps the filling balanced instead of overly sugary
- Precooking the filling for a few minutes prevents a soggy bottom crust
- It bakes beautifully in a standard 9 inch pie dish, no special pans required
- It freezes well, so you can make it ahead for a holiday table
Another favorite for the holiday table: Dutch Apple Pie Recipe, which swaps the top crust for a buttery brown sugar crumble.
Ingredients
You only need a handful of specialty items here. Everything else is likely already in your kitchen.
- 2 1/2 cups gluten free flour blend (measure for measure style), plus more for rolling
- 1 teaspoon xanthan gum (skip if your flour blend already includes it)
- 1 teaspoon salt, divided
- 1 tablespoon granulated sugar, for the crust
- 1 cup cold unsalted butter, cubed
- 6 to 8 tablespoons ice water
- 1 tablespoon apple cider vinegar
- 3 pounds apples, a mix of Granny Smith and Honeycrisp, peeled, cored, and thinly sliced
- 2 tablespoons fresh lemon juice
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten, for egg wash
- 1 tablespoon coarse sugar, for topping
My go to gluten free flour blend fits right into recipes made for wheat flour, and it is the same one I used for my Gluten Free Pie Crust Recipe.
Kitchen Equipment Needed
None of this requires anything fancy, but a few good tools make the process much easier.
- 9 inch glass pie dish
- pastry blender
- large mixing bowls
- rolling pin
- adjustable pie crust shield
- apple peeler corer slicer
- sharp paring knife
- pastry brush
- wire cooling rack
A sharp paring knife and a sturdy cutting board do most of the heavy lifting here, alongside the tools linked above.
Read Also: Flaky Pie Crust Recipe
Recommended Products for This Recipe
These are a few products I personally rely on when I make this pie, based on years of testing gluten free crusts and fillings in my own kitchen.
1. King Arthur Gluten-Free Measure for Measure Flour
This is the flour blend I reach for most often because it behaves almost exactly like all purpose flour in both texture and rise.
It rolls out smoothly for pie crust without cracking or crumbling, which is the biggest challenge with most gluten free flours.
2. Emile Henry Ceramic Pie Dish
Ceramic holds and distributes heat evenly, which gives you a crisp, golden bottom crust instead of a soggy one.
It also goes straight from oven to table, and it looks beautiful doing it.
3. OXO Good Grips Apple Corer and Peeler
Three pounds of apples is a lot to peel by hand, and this tool cuts that prep time down dramatically.
It also slices apples into even rounds, which helps the filling cook consistently.
4. Bob’s Red Mill Xanthan Gum
Xanthan gum is what gives gluten free dough the stretch and structure that gluten would normally provide.
A little goes a long way, and this brand mixes in smoothly without clumping.
You might also enjoy: Almond Flour Pie Crust Recipe if you prefer a nut based alternative for your next pie.
Step-by-Step Instructions: How to Make Gluten Free Apple Pie
1. Make the Pie Dough
- In a large bowl, whisk together the gluten free flour blend, xanthan gum, 1/2 teaspoon of the salt, and 1 tablespoon granulated sugar.
- Add the cold, cubed butter and use a pastry blender to cut it into the flour until the mixture looks like coarse crumbs with some pea sized pieces of butter remaining.
- Stir the apple cider vinegar into the ice water, then drizzle it over the flour mixture 1 tablespoon at a time, tossing gently with a fork after each addition.
- Stop adding water as soon as the dough holds together when pressed between your fingers. You may not need all of it.
- Turn the dough out onto a piece of plastic wrap, divide it into two discs, one slightly larger than the other, and wrap each tightly.
- Refrigerate the discs for at least 45 minutes, or up to 2 days, before rolling.
2. Prepare the Apple Filling
- Peel, core, and thinly slice the apples, tossing them with the lemon juice as you go to keep them from browning.
- In a large saucepan or Dutch oven, combine the sliced apples, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and the remaining 1/2 teaspoon salt.
- Set the pan over medium heat and cook, stirring often, for 5 to 7 minutes, just until the apples begin to soften and release their juices.
- Remove the pan from the heat and spread the filling onto a rimmed baking sheet in a single layer to cool completely, about 20 to 30 minutes.
- Precooking the filling this way keeps the bottom crust from turning soggy once the pie bakes.
3. Roll Out the Bottom Crust
- Let the larger dough disc sit at room temperature for 5 to 10 minutes so it is easier to roll without cracking.
- On a lightly floured surface, roll the dough into a 12 inch circle, about 1/8 inch thick.
- Carefully transfer the dough to your pie dish by rolling it loosely around the rolling pin, then unrolling it over the dish.
- Gently press the dough into the bottom and sides of the dish without stretching it, then trim the excess overhang to about 1 inch.
- Place the lined pie dish in the refrigerator while you roll out the top crust.
4. Roll Out the Top Crust
- Roll the second dough disc into an 11 inch circle on a lightly floured surface.
- You can leave it whole for a classic top, cut it into strips for a lattice, or use a cookie cutter for decorative vents.
- If leaving it whole, cut 4 to 5 slits in the center to allow steam to escape during baking.
- Transfer the top crust onto a parchment lined plate or tray and refrigerate it until you are ready to assemble the pie.
5. Assemble the Pie
- Preheat your oven to 425 degrees Fahrenheit.
- Remove the bottom crust from the refrigerator and pour the cooled apple filling into it, mounding it slightly in the center.
- Scatter the small pieces of butter evenly over the top of the filling.
- Carefully place the top crust over the filling, then trim any excess overhang to match the bottom crust.
- Fold the edges of the top and bottom crust under themselves and crimp them together using your fingers or a fork.
- Brush the top crust generously with the beaten egg and sprinkle it with the coarse sugar.
6. Bake the Pie
- Set the assembled pie on a parchment lined baking sheet to catch any drips.
- Bake at 425 degrees Fahrenheit for 20 minutes, then reduce the oven temperature to 350 degrees Fahrenheit without opening the door.
- Continue baking for 40 to 45 minutes more, adding a pie crust shield around the edges once they turn golden to prevent over browning.
- The pie is done when the crust is deep golden brown and the filling is visibly bubbling through the vents.
- Transfer the pie to a wire rack and let it cool for at least 2 hours before slicing, so the filling has time to set.
For more of my crust building tips, take a look at my Pie Dough Recipe, which walks through the same lamination technique in more detail.
Tips for The Best Gluten Free Apple Pie
A few small details make a big difference between an average pie and a great one.
- Keep every ingredient cold, including your butter, water, and even the mixing bowl if your kitchen runs warm
- Use a mix of tart and sweet apples so the filling has depth instead of tasting one note
- Do not skip precooking the filling, since it is the key to avoiding a watery, soggy bottom crust
- Chill the assembled pie for 15 minutes before baking if your kitchen is warm, so the crust holds its shape
- Rotate the pie halfway through baking if your oven has hot spots
You might also enjoy: Vodka Pie Crust Recipe, which uses a splash of vodka to keep the dough extra tender.
Serving Suggestions
This pie is rich enough to stand on its own, but a few extras make it feel like a real occasion.
A scoop of vanilla ice cream melting into a warm slice is hard to beat.
- A warm slice with a scoop of vanilla bean ice cream
- A dollop of fresh whipped cream and a dusting of cinnamon
- Alongside a mug of warm spiced cider for a cozy fall spread
- Paired with a wedge of sharp cheddar, an old New England tradition
- Drizzled with warm caramel sauce for extra indulgence
Read Also: Spiced Apple Cider
Variations of Gluten Free Apple Pie
Once you have the base recipe down, it is easy to make it your own.
- Swap the top crust for a streusel topping made from gluten free flour, brown sugar, and butter
- Add 1/2 cup of dried cranberries or golden raisins to the filling for extra texture
- Use a dairy free butter substitute to make the crust fully dairy free
- Stir 1/4 cup of caramel sauce into the filling for a salted caramel apple pie
- Try a lattice top instead of a solid crust for a bakery style finish
If a crumble style topping sounds appealing, my Butter Pie Crust Recipe has a great base you can dress up with streusel instead of a second crust.
Storage and Reheating
This pie keeps well, which makes it a great make ahead dessert for gatherings.
- Store leftover pie loosely covered at room temperature for up to 2 days
- Refrigerate for up to 5 days for longer storage
- Reheat individual slices in a 300 degree Fahrenheit oven for 10 to 15 minutes until warmed through
- Freeze a fully baked and cooled pie, tightly wrapped, for up to 3 months
- Thaw a frozen pie overnight in the refrigerator before reheating
Another favorite for the freezer stash: 4 Ingredient Gluten Free Bread Recipe.
Nutritional Facts
Nutrition will vary depending on the exact flour blend and apples you use, but here is a general estimate per slice, based on 8 slices per pie.
- Calories: approximately 410 per slice
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 60g
- Fiber: 4g
- Sugar: 34g
- Protein: 3g
These figures are estimates only and can vary based on the specific brands and quantities used, and they are fairly close to what you would find in my Apple Cinnamon Scones Recipe.
Health Benefits of Key Ingredients
Apple pie is a dessert first and foremost, but a few of its core ingredients do offer some nutritional upside.
Apples in particular bring fiber and antioxidants to the table.
- Apples are a good source of fiber, which supports digestion and helps you feel full
- Cinnamon contains antioxidants and has been studied for its potential to help regulate blood sugar
- Lemon juice adds vitamin C and helps balance the sweetness of the filling
- Butter, in moderation, provides fat soluble vitamins like A and D
Read Also: Apple Slaw Recipe
FAQs About Gluten Free Apple Pie
1. Can I use a store bought gluten free pie crust instead of making my own?
Yes, a good quality store bought gluten free pie crust will work fine in this recipe.
Just make sure it is large enough for a 9 inch deep dish pie, since gluten free store bought crusts can run smaller than homemade ones.
2. Why does my gluten free crust crack when I roll it out?
Gluten free dough is more delicate than traditional dough because it lacks the elastic structure gluten provides.
Rolling it between two sheets of parchment paper and patching any cracks with your fingers usually solves the problem.
3. Do I have to precook the apple filling?
Precooking is not strictly required, but it is the single best way to prevent a soggy or watery bottom crust.
It also gives you a chance to check that the filling is sweetened and spiced to your taste before it goes into the crust.
4. What are the best apples for gluten free apple pie?
A mix of a tart, firm apple like Granny Smith and a sweeter apple like Honeycrisp gives the best balance of flavor and texture.
Apples that hold their shape when baked, rather than turning to mush, work best here.
5. Can I make this pie ahead of time?
Yes, you can bake the pie a day in advance and store it loosely covered at room temperature.
You can also freeze the unbaked, assembled pie and bake it straight from frozen, adding about 20 extra minutes to the bake time.
If a lattice top is more your style, my Lattice Apple Pie Recipe shows the weaving technique step by step.
Gluten Free Apple Pie
Ingredients
- 2 1/2 cups gluten free flour blend measure for measure style, plus more for rolling
- 1 teaspoon xanthan gum skip if your flour blend already includes it
- 1 teaspoon salt divided
- 1 tablespoon granulated sugar for the crust
- 1 cup unsalted butter 226g, cold, cubed
- 6 tablespoons ice water up to 8 tablespoons, as needed
- 1 tablespoon apple cider vinegar
- 3 pounds apples about 1.36kg, mix of Granny Smith and Honeycrisp, peeled, cored, and thinly sliced
- 2 tablespoons fresh lemon juice
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter cut into small pieces, for dotting filling
- 1 large egg beaten, for egg wash
- 1 tablespoon coarse sugar for topping
Equipment
- 9-inch glass pie dish
- Pastry blender
- Large mixing bowls
- Rolling Pin
- Adjustable pie crust shield optional
- Apple peeler corer slicer optional
- Sharp paring knife
- Pastry brush
- Wire cooling rack
- Plastic wrap
- Rimmed baking sheet
- Large saucepan or Dutch oven
- Parchment paper
Method
- Whisk together gluten free flour, xanthan gum, 1/2 teaspoon salt, and 1 tablespoon sugar. Cut in cold butter until mixture resembles coarse crumbs with pea-sized pieces remaining.
- Stir vinegar into ice water and drizzle over flour mixture 1 tablespoon at a time, tossing with a fork. Add just until dough holds together when pressed. Divide into two discs, wrap, and refrigerate for at least 45 minutes.
- Toss sliced apples with lemon juice. In a large saucepan, combine apples, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and remaining 1/2 teaspoon salt.
- Cook apple mixture over medium heat for 5-7 minutes until apples begin to soften and release juices. Spread filling on a baking sheet to cool completely, about 20-30 minutes.
- Roll the larger dough disc into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie dish, press into bottom and sides without stretching, and trim overhang to 1 inch. Refrigerate.
- Roll the second dough disc into an 11-inch circle. Leave whole, cut into strips for lattice, or use cookie cutters for decorative vents. If whole, cut 4-5 slits in the center.
- Preheat oven to 425°F. Pour cooled filling into bottom crust, mounding slightly in the center. Dot with butter pieces. Place top crust over filling, trim overhang, and crimp edges together.
- Brush top crust with beaten egg and sprinkle with coarse sugar. Place pie on a parchment-lined baking sheet. Bake at 425°F for 20 minutes, then reduce to 350°F for 40-45 more minutes, covering edges with a crust shield if needed.
- Pie is done when crust is deep golden brown and filling is bubbling through vents. Cool on a wire rack for at least 2 hours before slicing to allow filling to set.
Nutrition
Notes
- Keep it cold: Keep all ingredients cold including butter, water, and even the mixing bowl if your kitchen runs warm.
- Apple variety: Use a mix of tart (Granny Smith) and sweet (Honeycrisp) apples for depth of flavor.
- Don’t skip precooking: Precooking the filling is the key to avoiding a watery, soggy bottom crust.
- Chill before baking: If your kitchen is warm, chill the assembled pie for 15 minutes before baking so the crust holds its shape.
- Prevent over-browning: Use a pie crust shield or foil around the edges once they turn golden.
- Storage: Store leftover pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Freeze a fully baked and cooled pie, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Dairy-free option: Use a dairy-free butter substitute to make the crust fully dairy free.
- Variation: Swap the top crust for a streusel topping made from gluten free flour, brown sugar, and butter.
- Make ahead: You can make the dough up to 2 days ahead and keep it refrigerated.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This gluten free apple pie recipe proves that a dietary swap does not mean sacrificing flavor or texture.
Between the flaky crust and the warmly spiced filling, it is the kind of pie people ask for by name.
I would love to see how yours turns out, so snap a photo and tag me, or drop a comment below with any questions.
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