Gluten Free Apple Pie
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. The crust rolls out easily and bakes up golden and crisp, never crumbly or tough, while the apples get tossed in cinnamon, nutmeg, and lemon juice for the perfect balance of sweet and tart.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1sliceCalories: 410kcalCarbohydrates: 60gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 220mgPotassium: 180mgFiber: 4gSugar: 34gVitamin A: 8IUVitamin C: 6mgCalcium: 3mgIron: 6mg
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