Gluten-Free Apple Pie

Packed with juicy apples and subtle hints of cinnamon and vanilla, this buttery and delicious Gluten-Free Apple Pie recipe will be loved by everyone.

Everyone deserves to enjoy a classic apple pie, whether they can have gluten or not. After being diagnosed with a severe raw wheat allergy a few years ago, I had to go gluten-free while figuring out how to safely work with raw wheat again after a scary allergic reaction. During that time, I experimented a lot with gluten-free recipes, and this gluten-free apple pie is one of the results!

I won’t claim that a gluten-free apple pie tastes exactly like one made with regular flour. Mostly because the gluten is in fact missing; therefore it will be different. But it is absolutely possible to create a gluten-free pie that’s just as delicious and holds its own against the traditional version.

And this recipe delivers. The crust is light and crumbly with a rich, buttery flavor, while the filling is everything you’d want in a classic apple pie—juicy, perfectly cooked, and warmly spiced. Plus, if you're new to gluten-free pies, I’ve included plenty of tips below to help you succeed!

So, let's get to making it, shall we? The article below is jam-packed full of useful information. You can jump around using the menu below, or skip to the end of the article for the full recipe.

Jump to:

• Ingredients Needed
• Best Baking Apples
• Making the Gluten-Free Pastry
• How to Avoid a Sinking Apple Pie Filling
• Gluten-Free Apple Pie Baking Tips
• Serving + Storing Tips
• Gluten-Free Apple Recipes:
• Gluten-Free Pie Filling Ideas
• Full Recipe

Ingredients Needed

Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.

• baking apples (see below for my recommendations)
• gluten-free pie crust ( if you are new to working with gluten-free recipes be sure to check out this dedicated Gluten-Free Pie Crust guide.)
• unsalted butter
• cornstarch (this thickens the pie filling)
• brown sugar + white sugar
• cinnamon + nutmeg
• lemon juice
• vanilla extract
• salt (This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight. See this Guide to Baking with Salt)

Making the Gluten-Free Pastry

If you are new to gluten-free baking, there are a few things you should know about before you attempt to make this gluten-free apple pie. If you aren't new, you still may find this useful!

The first thing I'd suggest is that you let go of any assumptions you might have about how to make pie because gluten-free dough just works differently than traditional pie dough. This recipe calls for a 1-to-1 gluten-free flour blend. There are a few different brands out there, and I've used both Bob's Red Mill and King Arthur Flour cup for cup, or 1-to-1 flour blends. Look for a blend that says it will work as a complete swap for all-purpose flour. I have not tried this with any other gluten-free flour besides the two listed above.

The dough can be made in a food processor or stand mixer by pulsing the flour and salt, adding butter and cream cheese, and slowly incorporating a vinegar-water mixture until the dough clumps together. Unlike traditional dough, the butter is fully incorporated, making it easier to handle.

Here's a bonus: this gluten-free pie dough can be rolled out right away. Unlike traditional pie dough, no gluten means no need to rest the dough to prevent too much gluten formation! Just make sure your butter isn't too soft. You'll know your butter has softened too much when the dough starts sticking and becomes difficult to work with. Chill it for about 10-15 minutes if this happens.

If you're not using the dough right away, wrap each disk tightly in plastic wrap and roll it out it with a rolling pin to seal. It can be stored in the fridge for 3-4 days or in the freezer for up to 3 months. Let the dough soften at room temperature before rolling it out. Generously flour your work surface, and if the dough tears, simply patch it in the dish. Once rolled into an 11-inch circle and transferred to the pie plate, crimp the edges and chill before baking or filling.

You can also check out this post about gluten-free dough which goes into more detail with tips and tricks.

How to Avoid a Sinking Apple Pie Filling

Apples release a lot of moisture as they cook, causing them to shrink. When you bake an apple pie, the filling first puffs up, but as it cools, it shrinks, which can create a gap between the filling and the crust.

To minimize this, there are a few tips to follow:

• Slice your apples into semi-thin, uniform pieces—no thicker than ½ inch. This ensures even cooking and prevents some apples from shrinking more than others. I recommend using an apple peeler (affiliate link), which makes the process easier and is worth having, even if you only use it occasionally.
• Macerate the apples before baking. Tossing the apples in sugar helps draw out their moisture, causing them to shrink before they go into the pie. This reduces the chance of a large gap between the filling and crust. For even better results, you can strain the juice after macerating, boil it down until slightly thickened, and then add it back to the apples. This concentrates the flavor and prevents a runny filling (a tip I learned from Rose Levy Beranbaum).
• Carefully layer the apple slices in the pie instead of just dumping them in. Eliminating gaps between the slices reduces the space that can fill with juice as the apples cook and shrink, which helps prevent the filling from sinking too much.

Gluten-Free Apple Pie Baking Tips

If you want that classic Americana finish to your apple pie, a lattice will undoubtedly do the trick. Here is a complete Guide to Making a Lattice Pie Crust if you are unfamiliar with the technique. Gluten-free pie crust is more delicate, so you'll need to be more careful when handling the lattice strips.

However, a full top crust is much easier to put on a pie. All you have to do is roll out pie dough into roughly a 10" to 11" circle and place it on top of the pie. Tuck the edges underneath the crust and crimp as desired. Do not forget to poke steam holes. Do this after you egg wash, so the steam holes don't get sealed.

Gluten-free pie crust burns easier than traditional crusts, so bake this pie at 400ºF. To ensure the bottom crust is fully cooked, use a metal pie plate, as it conducts heat better (see this Guide to the Best Pie Pans for more details). Place the pie on the lowest oven rack (if your heat source is from the bottom) to bake the bottom crust thoroughly, then move it to the middle rack toward the end for a golden top. For extra help with the bottom crust, preheat a pizza stone on the lowest rack and bake the pie on it.

Ever had a watery apple pie? It’s likely the filling wasn’t cooked long enough or lacked enough thickening agent. This pie uses cornstarch, which needs to be heated near boiling to activate. To ensure it's fully baked, look for a golden crust that is starting to slightly puff, with some bubbles in the filling. Or use an instant-read thermometer to check that the internal temperature reaches over 200ºF.

This pie can be prepared ahead and frozen before baking. To freeze, place the pie on a sheet pan in the freezer for at least 12 hours, then wrap it tightly in plastic wrap twice, followed by aluminum foil. Bake within 3 months for the best flavor, and you can bake it directly from frozen. For more details, see How to Bake a Frozen Pie.

Serving + Storing Tips

Serve this pie slightly warm or at room temperature. It can be served as is, with whipped cream, or a la mode with vanilla ice cream (or try cinnamon ice cream, it's incredible!)

To store the pie, you can leave it at room temperature, covered, for 2 days. For longer storage, store in an air tight container in the refrigerator for up to 4 days.

I am so honored when you make a recipe from my site! If you make this Gluten-Free Apple Pie, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on instagram!

Print

Full Recipe