This homemade gluten-free apple pie has a flaky, golden crust and is packed with tender spiced apples in every slice. It’s the kind of pie that fills your kitchen with the smell of cinnamon and brown sugar. Whether you make it with a solid crust or a beautiful lattice weave, this pie is perfect for holiday baking, potluck dinners, or summer picnics. I’ve included step-by-step photos and a video to help you create a gluten-free pie crust that’s crisp, buttery, and never soggy.
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❤️ Sandi’s Recipe Summary
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This flaky pie crust is one of my best and is perfect for summer picnics and cookouts, Thanksgiving and fall harvest parties, or any time you crave pie! If you love spice, this Gluten-Free Green Chile Apple Pie is delicious. It is very popular in the Southwest, where Hatch chiles are grown.
Unlike other recipes that assume all gluten-free flours behave the same, I’ve tested this with multiple blends and included tips on how to adjust if your dough feels dry or sticky. This pie bakes up with a crisp bottom and a soft, cinnamon-spiced filling, with no soggy crust in sight.
If you love pie as much as we do, you will want to check out all of my gluten-free pie recipes! For more pie-baking tips, see my Gluten-Free Pie Troubleshooting Guide! This Gluten-Free Blueberry Pie is another great pie recipe that can be made year-round.
Allergen Information:
This easy gluten-free apple pie for beginners is free of these allergens:
- gluten-free
- nut-free
- soy-free
- oat-free
- Make it dairy-free using cold plant-based butter.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I used Cup4Cup to make this pie crust. Note: Cup4Cup recently changed its flour blend formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation. You can also use King Arthur Measure for Measure, My DIY Gluten-Free All-Purpose Flour Blend, or Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend.
- Xanthan Gum – If your gluten free flour blend doesn’t contain a binder like xanthan gum or guar gum, please add 3/4 teaspoon.
- Brown Sugar – Adds a sweet caramelized flavor. Use light or dark brown sugar.
- Ground Cinnamon – Be sure to use gluten free cinnamon. McCormack and Penzeys are both gluten free.
- Butter – Use unsalted butter. Cold butter is what helps make all of those flaky layers in your pie dough.
- Apples – I use more tart apple varieties, such as Granny Smith apples, in this pie recipe, but definitely use your favorite apples to make the apple filling!
- Eggs – One is for the crust, and one is for the egg wash. I used large, room-temperature eggs.
Check out all of my delicious gluten-free apple recipes. There are tons of recipes to make throughout the fall season and beyond!
How to Make a Gluten-Free Apple Pie (Step-By-Step)
Note From The Kitchen: Gluten-free pie crust can feel intimidating, especially if you are new to gluten-free, but it doesn’t have to be. The key is using cold ingredients and handling them gently, especially with butter. My biggest tip? If the dough cracks while rolling, don’t panic. Just patch it and keep going. A patchwork crust still bakes up beautifully, and no one will notice because it tastes so good. You’ve got this!
Make the Gluten-Free Pie Dough:
Step 1: Preheat the oven to 350º F. Add your dry ingredients to a large bowl and whisk to blend.
Step 2: Add cold butter and use a pastry blender to cut it in for best results. When you are done, your flour mixture should look like it has a lot of crumbles.
Step 3: Mix the wet ingredients in a medium bowl.
Step 4: Combine the wet and dry ingredients and mix them into a pie crust dough ball.
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Step 5: Split the large dough ball in half and place it on a flour-dusted piece of wax paper or on a silicone mat.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 6: Roll each crust into a circle shape. I rolled mine to around 1/4 inch thickness.
Prepare the Apple Filling:
Step 7: To make the apple pie filling, wash and peel the apples and slice them thinly. Slice the apples evenly for a uniform look. Add the apple slices, sugar, cinnamon, lemon juice, and melted butter to a large
🔑 Sandi says: Adding a tablespoon of cornstarch or tapioca starch to the apple filling, if apples are especially juicy, can reduce the risk of a soggy bottom. The apples shrink while baking, so pack them well.
Step 8: Place the bottom crust pie dough into the pie tin and gently press it into the tin. You want the bottom crust to overhang the edge by about 1/2 inch. Pour the apples inside and arrange them so they are evenly distributed.
Assemble the Pie:
Now, it is time to make a lattice top crust. Don’t worry. I will walk you through it. I also have a video below to show you how!
Step 9: Use a pizza wheel or sharp knife to cut strips in that second rolled pie crust.
Step 10: Add strips of crust in one direction. Add a strip in the opposite direction to weave the crust, one at a time. Weave that in and out of the base strips of crust. (See the video below for a great visual of how to braid the crust!)
Sandi Says: Don’t worry if your lattice weave isn’t perfect. Letting go of the imperfections will help you create a rustic look for your pie. You don’t want to handle the strips too much, or the butter will warm.
Watch How to Weave a Lattice Top:
You did it!! Now, to make the top of the pie even better. Use some extra dough to make little roses, or to keep it simple, press the top and bottom crust closed with your fingers.
Step 11: In a small bowl, mix an egg with one tablespoon of water and whisk. Use this as an egg wash and brush it over the top crust. This will help the pie crust turn a nice golden brown.
Bake and Serve:
Step 12: Bake for 40 minutes until the top is golden and the apples are bubbly and soft. Another indicator that the pie is close to ready is when your house is filled with a cinnamon sugar aroma.
👀 Sandi Says: Place the pie plate on a baking sheet. I do this just in case any of the juice from the pie comes out during baking.
If you notice the edges of the crust getting too brown, shape a piece of aluminum foil and cover the edges of the crust with the foil to prevent them from burning.
Top with whipped cream or a scoop of vanilla ice cream! If you love apples, check out my delicious Gluten-Free Apple Fritters recipe or my homemade Gluten-Free Apple Crisp!
Make Ahead Instructions:
There are several ways to make this pie ahead.
- Make the pie dough and store it in an airtight container in the fridge until you are ready to make the pie.
- Save time by prepping the apples, lemon juice, cinnamon, and sugar. They can be made a day ahead and stored in an airtight container in the refrigerator.
- Prepare and assemble the unbaked pie a day in advance. It will keep in the refrigerator for 2 days, or freeze it unbaked, thaw, and bake when you are ready.
Frequently Asked Questions:
I love using tart apples for pie. Jonagold, Granny Smith, Fuji, and Pink Lady are really good pie apples.
There is nothing worse than a soggy bottom crust. If your pie crust gets mushy, there are ways to prevent this. First, you can pre-bake the bottom crust without the pie filling for 10 minutes to help it set. You can also bake the pie on a lower rack so the heat cooks the bottom crust quickly.
Store leftover pie in the refrigerator. This pie will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
It was fantastic. This is the first time cooking gluten-free. Never tasted better.”
Sherri B., Pinterest user
More Delicious Gluten-Free Pie Recipes:
Love This Recipe?
💬 Did you make this gluten-free apple pie recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
The Flakiest Gluten-Free Apple Pie (with Lattice or Classic Crust!)
Ingredients
Equipment
Method
- Preheat the oven to 350º F. Add 3 cups gluten free flour blend, 1 tablespoon cane sugar, and 1/2 teaspoon salt to a large bowl and whisk to blend.
- Add 12 tablespoons cold unsalted butter and use a pastry blender to cut in the butter. When you are done, your flour mixture should look like it has a lot of crumbles.
- If you don't have a pastry blender, no problem. Just freeze the butter and use a large cheese grater to shred the butter into the flour.
- Add 1 large egg and 1/2 cup water to a small bowl and use a whisk to mix well.
- Pour the wet ingredients into the dry ingredients and mix them into a pie crust dough ball.
- Split the big dough ball in half and place it on flour-dusted wax paper.
- Roll each crust to a circle shape. I rolled mine to around 1/4 inch thickness.
- Wash each apple and use a peeler to remove the rind. This is optional, and you can leave the peels on if you prefer. Use a knife to cut the apples into thin slices.
- In a large mixing bowl add the sliced 3 1/2 cups apples, 1/2 cup brown sugar, 1 1/2 teaspoons ground cinnamon, 1 tablespoon lemon juice, and 2 tablespoons melted unsalted butter. Mix well to coat all of the apples.
- Place the bottom crust into the pie tin. Gently press it to the pie tin. Pour the apples inside and arrange them so they are evenly distributed. Pack the apples in because they will shrink as they bake.
- Now it is time to make a lattice top crust. Don't worry, I will walk you through it. I also have a video at the top of the post to show you how!
- Use a pizza wheel or sharp knife to cut strips in that second rolled pie crust.
- Add strips of crust in one direction. To weave the crust, add a strip in the opposite direction, one at a time. Weave that in and out of the base strips of crust. (See the video below for a great visual to how to braid the crust!)
- Mix 1 medium egg with 2 tablespoons of water and whisk. Use this as an egg wash and brush it over the top crust. This will help it turn a nice golden brown.
- Bake for 40 minutes until the top is golden and the apples are bubbly and soft. If your crust starts to get too brown, place a foil tent over the top.
Nutrition
Notes
- I used Cup4Cup gluten free flour blend. Note: Cup4Cup recently changed its flour blend formulation. I haven’t had a chance to retest this recipe with the new flour blend formulation. I have tested this recipe with King Arthur Measure for Measure, my DIY All Purpose Flour Blend, and Bob’s Red Mill 1 to 1.
- Xanthan Gum – If your blend doesn’t contain a binder, add 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter with vegan butter.
- It is optional to peel the apples.
- I prefer tart apples such as Pink Lady and Granny Smith Apples to make pie.
- This pie will stay fresh in the refrigerator for up to 3 days.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
This post has been updated from an older August 2021 version with more detailed directions.
Hi Sandi
I noticed you haven’t started chilling the dough. Do you not recommend that step?
Hi MaryAnn, You can definitely chill the dough, I often do. I have been using frozen butter lately with a cheese grater, and this has made chilling the dough more optional.
You share awesome receipts. Thank you. I haven’t tried much but following your receipes is easy I wanted to know can millet flour also substitute for gluten free flour or cake mix.
Thank you so much, Wilma. I haven’t used millet flour often enough to know how it would perform in my recipes. Millet, or any gluten-free grain flour will not work by itself. Typically you need a combination of gluten free flour and starch to get the right texture.
How many inches is the pie plate you used?
Hi, Around 9 inches.
Thank you! I love your blog. Have a nice day. Joan
You are so sweet. Thank you so much, Joan.
Can I use almond flour? If so, how much? thank you, Joan
Hi Joan, I have never tried just almond flour. Almond flour alone will not work for a pie crust. I have never tried it. Maybe if you look for paleo pie crust recipes on Pinterest, you can find some that combine almond and another flour.
Pie crust too dry ???
Hi Florence, I haven’t heard of this with this recipe. Can you please tell me what gluten free flour blend you used? Starchier flours often need more moisture. Thank you, Sandi
Hi Sandi,
Can we freeze leftovers?
I love your blog and your Facebook page. Your recipes have helped me so much! Everything is so easy to make and delicious! Thank you!
Hi Damaries, yes, you can easily freeze this pie. I pretty much freeze all of my baked goods, it makes it so much easier for me. I am so glad you are enjoying my recipes, it means so much to me.