Easy Gluten-Free Apple Pie
There’s nothing quite like the aroma of a freshly baked apple pie filling your kitchen, but if you’re gluten-free, achieving that perfect flaky crust can feel impossible. Many store-bought gluten-free pies are dense, crumbly, or taste like cardboard, leaving you disappointed during the holidays.
But what if I told you this gluten-free apple pie recipe delivers a buttery, tender crust and perfectly spiced filling that rivals any traditional pie? Ready in under 90 minutes (including prep and baking time), this easy gluten-free apple pie will become your go-to for Thanksgiving desserts, family gatherings, or any time you crave a comforting slice of homemade goodness.
Table of Contents
Why This Gluten-Free Apple Pie Recipe Works
| Feature | Store-Bought GF Pie | This Recipe |
|---|---|---|
| Texture | Often dry and crumbly | Flaky, tender, holds together beautifully |
| Taste | Bland or overly sweet | Buttery crust with perfectly balanced spices |
| Ingredients | Processed, unknown additives | Whole, natural ingredients you can pronounce |
The Science Behind the Perfect Gluten-Free Pie Crust:
- Blend of Gluten-Free Flours: Using a combination of rice flour, tapioca starch, and almond flour creates structure without the grittiness. Rice flour provides bulk, tapioca adds chewiness, and almond flour contributes moisture and flavor.
- Xanthan Gum for Binding: Since gluten-free baking lacks the natural gluten protein that holds dough together, xanthan gum acts as the binder, preventing your crust from falling apart.
- Cold Butter is Key: Keeping butter cold (and working quickly) creates steam pockets during baking, resulting in that coveted flaky texture.
- Proper Hydration: Gluten-free doughs need more moisture than traditional ones. The addition of an egg and cold water ensures the dough is pliable without being sticky.
- Apple Pie Filling Balance: A mix of tart and sweet apples (like Granny Smith and Honeycrisp) creates depth of flavor, while cornstarch thickens the juices without making the filling gummy.
This recipe has been tested by home bakers across the country and consistently earns rave reviews. According to Beyond Celiac, understanding the role of different gluten-free flours is essential for successful gluten-free baking.
Ingredients
| Quantity | Ingredient | Notes |
|---|---|---|
| Gluten-free all-purpose flour blend | ||
| 2½ cups (350g) | Add gradually until the dough comes together | Use a blend with xanthan gum already included, or add 1 tsp separately |
| ½ cup (56g) | Almond flour | Adds moisture and nutty flavor |
| 2 tbsp (25g) | Granulated sugar | Balances the crust flavor |
| 1 tsp | Salt | Enhances overall taste |
| 1 cup (226g) | Unsalted butter, cold and cubed | Keep very cold for flakiness |
| 1 large | Egg | Helps bind the dough |
| 4-6 tbsp | Ice-cold water | Dotted with filling for richness |
| For the Apple Pie Filling: | ||
| 6 cups (about 6-7 medium) | Apples, peeled and sliced | A mix of Granny Smith and Honeycrisp is recommended |
| ¾ cup (150g) | Granulated sugar | Adjust based on apple sweetness |
| 2 tbsp (16g) | Cornstarch | Thickens the filling naturally |
| 1½ tsp | Ground cinnamon | Essential for that classic apple pie flavor |
| ¼ tsp | Ground nutmeg | Adds warmth |
| ⅛ tsp | Ground cloves (optional) | For extra depth |
| 1 tbsp | Lemon juice | Brightens the flavor and prevents browning |
| 2 tbsp (28g) | Unsalted butter, cubed | Dotted on filling for richness |
| 1 tbsp | Milk or cream | For brushing the top crust |
| 1 tbsp | Coarse sugar (optional) | For a sparkling finish |
Kitchen Equipment & Tools
- Digital Kitchen Scale: Accuracy is crucial in gluten-free baking—measuring by weight ensures consistent results every time.
- Food Processor or Pastry Cutter: For cutting cold butter into the flour mixture quickly, preventing it from warming up.
- 9-inch Pie Pan: A standard glass or ceramic pie dish works best for even heat distribution.
- Rolling Pin & Parchment Paper: Rolling gluten-free dough between two sheets of parchment prevents sticking and tearing.
- Pastry Brush: For applying the milk wash and achieving a golden, glossy finish.
How to Make a Gluten-Free Apple Pie Recipe
Step 1: Prepare the Gluten-Free Pie Crust
- In a large mixing bowl or food processor, combine the gluten-free all-purpose flour blend, almond flour, sugar, and salt. Pulse or whisk to combine thoroughly.
- Add the cold, cubed butter. Using a pastry cutter or food processor, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- In a small bowl, lightly beat the egg with 2 tablespoons of ice-cold water. Add this to the flour mixture and stir gently.
- Add additional cold water, 1 tablespoon at a time, until the dough just comes together when pressed. It should be slightly tacky but not sticky.
- Divide the dough into two portions (one slightly larger for the bottom crust). Shape each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Make the Apple Pie Filling
- Peel, core, and slice your apples into ¼-inch thick slices. Place them in a large bowl.
- Add the granulated sugar, cornstarch, cinnamon, nutmeg, cloves (if using), and lemon juice. Toss gently until all apple slices are evenly coated.
- Let the mixture sit for 10-15 minutes while you roll out the crust. This allows the apples to release some juice and the flavors to meld.
Step 3: Assemble the Pie
- Preheat your oven to 400°F (200°C). Position the rack in the lower third of the oven.
- Remove the larger dough disc from the refrigerator. Place it between two sheets of parchment paper and roll it out into a 12-inch circle, about ⅛-inch thick.
- Carefully peel off the top parchment and invert the dough into your 9-inch pie pan. Gently press it into the bottom and sides, then remove the second sheet of parchment. Trim any excess overhang to about 1 inch.
- Pour the apple filling into the crust, mounding it slightly in the center. Dot the top with the 2 tablespoons of cubed butter.
- Roll out the second dough disc the same way. Place it over the filling. Trim, then fold the edges under and crimp with your fingers or a fork to seal.
- Cut 4-5 small slits in the top crust to allow steam to escape. Brush the top with milk or cream and sprinkle with coarse sugar if desired.
Step 4: Bake the Pie
- Place the pie on a baking sheet (to catch any drips) and bake at 400°F for 20 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, until the crust is golden brown and the filling is bubbling through the vents.
- If the edges brown too quickly, cover them with aluminum foil or a pie shield.
- Remove the pie from the oven and let it cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.
Expert Tips for Success
- Weigh Your Ingredients: Gluten-free flours vary significantly in density. Weighing ensures accuracy and consistent results.
- Keep Everything Cold: Cold butter, cold water, and chilled dough are the secrets to a flaky gluten-free pie crust. Work quickly and refrigerate if the dough becomes too soft.
- Don’t Overwork the Dough: Overworking can make the crust tough. Mix just until combined.
- Use a Mix of Apples: Combining tart and sweet varieties creates a more complex, balanced flavor in your apple pie filling.
- Let the Pie Cool Completely: Cutting into a warm pie results in runny filling. Patience pays off with clean, beautiful slices.
- Blind Baking (Optional): For an extra-crisp bottom crust, pre-bake the bottom crust for 10 minutes before adding the filling.
Variations & Add-ins
- Gluten Free Apple Pie with Almond Flour Crust: Replace half the gluten-free flour blend with almond flour for a nuttier, more tender crust that’s also grain-free friendly.
- Dairy-Free Version: Substitute the butter with cold dairy-free butter or coconut oil (frozen and grated), and use non-dairy milk for brushing. This makes it perfect for those following both gluten-free and dairy-free diets—similar to our Gluten Free Dairy Free Mac and Cheese.
- Spiced Crumb Topping: Instead of a double crust, make a crumble topping with gluten-free oats, brown sugar, and butter for a rustic twist.
- Caramel Apple Pie: Drizzle homemade or store-bought gluten-free caramel sauce over the apples before adding the top crust.
- Apple Cranberry Pie: Add 1 cup of fresh or frozen cranberries to the filling for a tart, festive variation perfect for Thanksgiving desserts.
Serving Suggestions
This easy gluten-free apple pie is stunning on its own, but it truly shines when paired with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a special occasion, serve it warm with a drizzle of salted caramel sauce. It pairs beautifully alongside other holiday favorites like our Gluten Free Pumpkin Bread or Gluten Free Carrot Cake. A hot cup of spiced apple cider or strong coffee complements the warm spices perfectly. This pie is also a crowd-pleaser at potlucks, bringing smiles to both gluten-free and traditional eaters alike.
Storing & Freezing
Storing: Once completely cooled, cover the pie loosely with aluminum foil or plastic wrap and store at room temperature for up to 2 days, or refrigerate for up to 5 days. The crust may soften slightly in the fridge, but the flavor remains excellent.
Freezing: This gluten-free apple pie freezes beautifully! You can freeze it baked or unbaked. For a baked pie, wrap it tightly in plastic wrap and then aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F for 15-20 minutes. For an unbaked pie, assemble completely, wrap well, and freeze. Bake directly from frozen, adding an extra 15-20 minutes to the baking time. You can also freeze just the pie dough discs wrapped tightly for up to 2 months.
Estimated Nutrition (Per Slice, Based on 8 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Total Carbohydrates | 58g |
| Protein | 4g |
| Total Fat | 20g |
| Saturated Fat | 11g |
| Dietary Fiber | 3g |
| Sugars | 28g |
| Cholesterol | 65mg |
| Sodium | 220mg |
Nutritional values are estimates based on standard ingredients and may vary depending on specific brands and measurements used.
Troubleshooting Guide
| Problem | Possible Cause | The Fix |
|---|---|---|
| Use the full amount of cornstarch; let the pie cool completely (3+ hours) | Not enough moisture or binding agent | Add water 1 tsp at a time; ensure xanthan gum is included in your flour blend |
| Crust is tough or dense | Overworked dough or too much water | Mix just until combined; measure water carefully |
| The crust is too crumbly and falls apart | The filling is runny | Edges are browning too fast |
| Bottom crust is soggy | Too much liquid from apples or underbaked | Drain excess liquid from apples before filling; bake on lower oven rack; consider blind baking |
| The dough tears when rolling | High oven temperature or long baking time | Cover edges with foil or a pie shield after 30 minutes |
| Dough tears when rolling | Too dry or not chilled enough | Chill dough longer; roll between parchment; patch tears with scraps and water |
Frequently Asked Questions
How to Make Gluten-Free Apple Pie Crust from Scratch?
Making a gluten-free apple pie crust from scratch is simple when you use the right blend of flours and technique. Combine a quality gluten-free all-purpose flour blend (with xanthan gum) with almond flour for added moisture and structure. The key is keeping your butter ice-cold and working quickly to prevent it from melting. Cut the butter into the flour until you have pea-sized pieces, then add just enough cold water and egg to bring the dough together. Chill the dough for at least 30 minutes before rolling it between parchment paper. This method creates a tender, flaky crust that rivals any traditional recipe.
What’s the Best Gluten-Free Apple Pie Filling Recipe?
The best gluten-free apple pie filling recipe balances tart and sweet apples with just the right amount of spices and thickener. Use a combination of Granny Smith (for tartness) and Honeycrisp or Fuji (for sweetness). Toss the sliced apples with sugar, cornstarch (which is naturally gluten-free), cinnamon, nutmeg, and a splash of lemon juice. The cornstarch thickens the juices released during baking without creating a gummy texture. Let the mixture sit for 10-15 minutes before filling the crust to allow flavors to meld and some juice to release, which you can drain if excessive.
Can I Make an Easy Gluten Free Apple Pie Recipe for Beginners?
Absolutely! This gluten-free apple pie recipe is designed with beginners in mind. The steps are straightforward: make the dough in a food processor (or by hand), chill it, roll it between parchment paper (which prevents sticking and tearing), fill with simple spiced apples, and bake. The recipe includes detailed instructions and troubleshooting tips to guide you through each step. Even if you’ve never made pie before, following the measurements carefully and keeping your ingredients cold will lead to success. Many first-time bakers have reported excellent results with this method.
How Do I Make Gluten-Free Apple Pie with Almond Flour Crust?
To make a gluten-free apple pie with an almond flour crust, you can modify this recipe by increasing the almond flour ratio. Replace up to half of the gluten-free all-purpose flour blend with almond flour (blanched works best for a lighter color). This creates a more tender, slightly nutty-flavored crust that’s also lower in carbohydrates. Keep in mind that higher almond flour content makes the dough more delicate and prone to tearing, so handle it gently and chill it thoroughly. The resulting crust is rich, flavorful, and pairs beautifully with the spiced apple filling.
Can I Make This Pie Dairy-Free Too?
Yes! To make this gluten-free apple pie completely dairy-free, substitute the butter with an equal amount of cold dairy-free butter (brands like Earth Balance or Miyoko’s work well) or use frozen, grated coconut oil. For brushing the top crust, use your favorite non-dairy milk, such as almond, oat, or coconut milk. The result is a delicious pie that’s safe for those avoiding both gluten and dairy, making it perfect for guests with multiple dietary restrictions.
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Easy Gluten Free Apple Pie
Equipment
- DigitalKitchen Scale Accuracy is crucial in gluten-free baking—measuring by weight ensures consistent results every time.
- FoodProcessor or Pastry Cutter For cutting cold butter into the flour mixture quickly, preventing it from warming up.
- 9-inchPie Pan standard glass or ceramic pie dish works best for even heat distribution.
- RollingPin & Parchment Paper Rolling gluten-free dough between two sheets of parchment prevents sticking and tearing.
- PastryBrush For applying the milk wash and achieving a golden, glossy finish.
Ingredients
Main Ingredients
- 2½ (350g) cups Gluten free all-purpose flour blend Use a blend with xanthan gum already included, or add 1 tsp separately
- ½ (56g) cup Almond flour Adds moisture and nutty flavor
- 2 (25g) tbsp Granulated sugar Balances the crust flavor
- 1 tsp Salt Enhances overall taste
- 1 (226g) cup Unsalted butter, cold and cubed Keep very cold for flakiness
- 1 large Egg Helps bind the dough
- 4-6 tbsp Ice-cold water Add gradually until dough comes together
For the Apple Pie Filling
- 6 cups Apples, peeled and sliced Mix of Granny Smith and Honeycrisp recommended
- ¾ (150g) cup Granulated sugar Adjust based on apple sweetness
- 2 (16g) tbsp Cornstarch Thickens the filling naturally
- 1½ tsp Ground cinnamon Essential for that classic apple pie flavor
- ¼ tsp Ground nutmeg Adds warmth
- ⅛ tsp Ground cloves (optional) For extra depth
- 1 tbsp Lemon juice Brightens the flavor and prevents browning
- 2 (28g) tbsp Unsalted butter, cubed Dotted on filling for richness
- 1 tbsp Milk or cream For brushing the top crust
- 1 tbsp Coarse sugar (optional) For a sparkling finish
Instructions
Step 1: Prepare the Gluten-Free Pie Crust
- In a large mixing bowl or food processor, combine the gluten free all-purpose flour blend, almond flour, sugar, and salt. Pulse or whisk to combine thoroughly.
- Add the cold, cubed butter. Using a pastry cutter or food processor, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.
- In a small bowl, lightly beat the egg with 2 tablespoons of ice-cold water. Add this to the flour mixture and stir gently.
- Add additional cold water, 1 tablespoon at a time, until the dough just comes together when pressed. It should be slightly tacky but not sticky.
- Divide the dough into two portions (one slightly larger for the bottom crust). Shape each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Make the Apple Pie Filling
- Peel, core, and slice your apples into ¼-inch thick slices. Place them in a large bowl.
- Add the granulated sugar, cornstarch, cinnamon, nutmeg, cloves (if using), and lemon juice. Toss gently until all apple slices are evenly coated.
- Let the mixture sit for 10-15 minutes while you roll out the crust. This allows the apples to release some juice and the flavors to meld.
Step 3: Assemble the Pie
- Preheat your oven to 400°F (200°C). Position the rack in the lower third of the oven.
- Remove the larger dough disc from the refrigerator. Place it between two sheets of parchment paper and roll it out into a 12-inch circle, about -inch thick.
- Carefully peel off the top parchment and invert the dough into your 9-inch pie pan. Gently press it into the bottom and sides, then remove the second sheet of parchment. Trim any excess overhang to about 1 inch.
- Pour the apple filling into the crust, mounding it slightly in the center. Dot the top with the 2 tablespoons of cubed butter.
- Roll out the second dough disc the same way. Place it over the filling. Trim, then fold the edges under and crimp with your fingers or a fork to seal.
- Cut 4-5 small slits in the top crust to allow steam to escape. Brush the top with milk or cream and sprinkle with coarse sugar if desired.
Step 4: Bake the Pie
- Place the pie on a baking sheet (to catch any drips) and bake at 400°F for 20 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, until the crust is golden brown and the filling is bubbling through the vents.
- If the edges brown too quickly, cover them with aluminum foil or a pie shield.
- Remove the pie from the oven and let it cool on a wire rack for at least 3 hours before slicing. This allows the filling to set properly.
This gluten-free apple pie recipe proves that giving up gluten doesn’t mean sacrificing flavor or tradition. With a perfectly flaky crust and a perfectly spiced apple pie filling, this easy gluten-free apple pie will become your new holiday staple. Whether you’re new to gluten-free baking or a seasoned pro, this pie crust recipe delivers consistent, bakery-quality results every time. So preheat that oven, gather your gluten-free flours, and get ready to impress your family and friends with a stunning homemade pie that everyone can enjoy. Happy baking!
