If you are looking for the flakiest pie crust surrounding sweet apples in brown sugar and cinnamon, this is the best gluten-free apple pie recipe! This pie is perfect for all of your fall baking! There are instructions to make the lattice top, or you can make a solid top. Either way, you are going to love my new pie recipe!
Table of Contents
My kids teamed up to make this homemade apple pie for Thanksgiving last year. My son chopped up the apples while my daughter took charge of making the crust. They started with my easy gluten free pie crust recipe, and it got even better from there!
This flaky pie crust is one of my best and is perfect for fall, Thanksgiving, or any time you crave pie! If you love pie as much as we do, you will want to check out all of my gluten free pie recipes!
Why This Gluten Free Apple Pie Is The Best:
- There is nothing like the flavor of fall apples. Apples picked at the peak of freshness! I know you can buy apples all year long, but the cold storage they go through most of the year takes a toll on their flavor over time.
- This is a tried and true recipe based on my I use my popular gluten free pie crust dough, which guarantees your crust will turn out delicious every time!
- It is an easy dessert you can make all year long for any occasion, from holidays to a picnic.
- I share easy tips to decorate the pie to make this pie special.
- Gluten free flour blend - I used Cup4Cup to make this pie crust. It is by far my favorite gluten free flour for pies and anything that needs a flaky crust. You can also use King Arthur's Measure for Measure Gluten Free Blend. or Bob's Red Mill 1 to 1 Gluten Free Flour Blend.That doesn't mean others will not work, I have not tested other flours and can not guarantee the recipe will work if you use other mixes.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add one teaspoon.
- Brown Sugar - Check to be sure your brown sugar is gluten free.
- Ground Cinnamon - Be sure to use gluten free cinnamon. McCormack and Penzeys are both gluten free.
- Butter - To make this recipe dairy-free, substitute the butter for vegan butter. Use unsalted butter.
- Apples - I love a more tart apple like granny smith apples in this pie recipe, but definitely use your favorite apples to make the apple filling!
- Egg - One is for the crust, and one is for the egg wash. I used room temperature size large eggs.
If you like spicy-sweet, why not try my Gluten Free Green Chile Apple Pie recipe too?
Recipe Step By Step Directions:
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 in the butter for best results. When you are done, your flour mixture should look like it has a lot of crumbles.
You can use a food processor to mix your dough, but you have to be very careful not to overmix the butter into the dough, or you will not get flaky layers in your crust.
Step 3: Add the wet ingredients to a medium bowl and mix well.
Step 4: Pour the wet ingredients into the dry ingredients and mix them into a pie crust dough ball.
Step 5: Split the big dough ball in half and place it on flour-dusted wax paper. or a silicone mat.
Step 6: Roll each crust to a circle shape. I rolled mine to around ¼ inch thickness.
Step 7: To make the apple pie filling, start by washing and peeling your apples. Slice them thinly. Add the apple slices, sugar, cinnamon, lemon juice, and melted butter to a large mixing bowl. Mix well to coat all of the apples.
Step 8: Place the bottom crust pie dough into the pie tin. Gently press it to the pie tin. You want the bottom crust to overhang the edge by about ½ inch. Pour the apples inside and arrange them so they are evenly distributed.
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. 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 of how to braid the crust!)
Weaving the Crust Video Tutorial:
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: Mix an egg with one tablespoon of water in a small bowl 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.
Here are the cute roses. You can make them with extra pie crust strips by rolling them. Pinch them onto the crust edge to adhere them. I made roses on my delicious Gluten Free Blueberry Pie too!
Step 12: Bake for 40 minutes until the top is golden and your apples are bubbly and soft.
HINT: 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.
Tips and Recipe FAQ:
I love using tart apples for pie. Jonagold, Granny Smith, Fuji, and Pink Lady are really good pie apples.
You can easily make this pie dairy-free by using very cold vegan butter.
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 up to 4 days in an air-tight container or up to 4 months in the freezer.
This post was updated from an older August 2021 post with more detailed directions.
More Delicious Gluten Free Pie Recipes:
- Easy Gluten Free Banana Cream Pie
- Gluten Free Mixed Berry Pie
- Gluten Free Plum Galettes
- Air Fried Gluten Free Hand Pies
- Gluten Free Apple Dumplings
Gluten Free Apple Pie
- 3 cups gluten free flour blend * see note
- 1 tablespoon sugar
- ½ teaspoon salt
- 12 tablespoons butter cold!
- 1 egg size large
- ½ cup water
- 1 egg for the egg wash
- 3 ½ cups apples peeled and sliced
- ½ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- 2 tablespoons butter melted
- 1 tablespoon lemon juice
- Preheat the oven to 350º F. Add your dry ingredients to a large bowl and whisk to blend.
- Add cold 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.
- Add the wet ingredients to a bowl and 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 ¼ inch thickness.
- In a bowl add your apple slices, sugar, cinnamon, lemon juice, and melted 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.
- 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 an egg with 2 tablespoons of water and mix. 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 your apples are bubbly and soft. Top with whipped cream or vanilla ice cream!
- I used Cup4Cup gluten free flour blend. It is my favorite for pie crust. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- It is optional to peel the apples.
- I prefer tart apples like Pink Lady and Granny Smith Apples to make pie.
- This pie will keep up to 3 days in the refrigerator.
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.
If you love the recipes you find on my blog, I would love for you to sign up for my newsletter (and get my free gluten free chocolate desserts e-cookbook!)