Easy Gluten Free Apple Pie
Gluten-free apple pie recipe
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.
