Print

Gluten-Free Apple Pie

A gluten-free apple pie with a slice removed revealing the interior with juicy apples and perfect gluten free pie crust.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Filled to the brim with juicy apples laced with cinnamon and vanilla, this buttery and delicious Gluten-Free Apple Pie will be loved by everyone.

Ingredients

For Gluten-Free Crust:

  • 2-½ cups (300 grams) 1:1 gluten-free flour blend, more for work surface
  • ½ teaspoon coarse kosher salt
  • ½ teaspoon baking powder
  • 16 tablespoons (226 grams) cold butter, cut into ¼-inch pieces
  • 4 tablespoons (55 grams) cream cheese, cubed
  • 1 tablespoon (15 grams) apple cider vinegar
  • ⅓ cup (75 grams) ice water

For Filling:

  • 4 pounds (about 9 medium) baking apples, peeled, cored, and sliced thin
  • 1 tablespoon lemon juice (about half a lemon)
  • ⅓ cup (85 grams) light brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 3 tablespoons (21 grams) cornstarch 
  • 1-½ teaspoons ground cinnamon
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon vanilla extract
  • ¼ teaspoon grated nutmeg
  • 2 tablespoons (30 grams) unsalted butter, cut into small pieces
  • Egg wash

Instructions

Make the Gluten-Free Pastry:

  1. Add the gluten-free flour blend, salt and baking powder to the bowl of a food processor and pulse to combine.
  2. Add in the butter and cream cheese and pulse 7 times.
  3. Add the vinegar to the water. With the motor running, pour the water mixture into the flour. Continue to process the dough until it forms together into a ball around the blade.
  4. Remove the dough from the processor and divide it into two equal portions.
  5. At this point, you can roll out the dough immediately on a well floured surface, or you can store the dough in plastic wrap for up to 3 days in the refrigerator (or 3 months in the freezer).

Assemble and Bake:

  1. Preheat the oven to 400ºF and place an oven rack in the lower part of the oven.
  2. In a large mixing bowl, combine the sliced apples and lemon juice. Add in the brown sugar, granulated sugar, cornstarch, cinnamon, salt, vanilla, and nutmeg and mix until the apples are well coated. Let sit until the apples have released some of their juices, at least 20 minutes.
  3. Meanwhile, on a well-floured surface, roll out one pie pastry disk to an 11-inch circle. Fit the pastry into a 9-inch pie plate, making sure to press the pastry into the sides and bottom. Roll out the second pastry disk and slice into strips to make a lattice, if desired, or leave whole to make a simple double-crust pie.
  4. Place the macerated apple pieces inside of the pie crust, taking care to layer the apples together and leaving very little space in between the apple pieces. Pour any remaining apple juices into the pie pastry. Place the pieces of butter on top of the filling, then top the pie with a lattice or the rolled-out pie dough with a few slits or small shapes stamped out of it to let steam escape. Crimp together the bottom and top crusts as desired.
  5. Brush the crust with an egg wash and sprinkle with coarse sugar, if desired.
  6. Bake on the lower rack for 55-65 minutes, covering with foil if the crust is browning too quickly. The pie should reach an internal temperature above 200ºF and the filling should be bubbling throughout.
  7. Transfer to a wire rack to cool. Let the pie cool for at least an hour to let the juices set up.

Equipment

Notes

Not all gluten-free flours are created equal. In fact, they vary greatly. 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.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.

Use a mix of baking apples, such as gala and Granny Smith.

Pie can be stored, covered, at room temperature for up to 2 days. For longer than 2 days, store in the refrigerator.

Find it online: https://everydaypie.com/gluten-free-apple-pie/