If you are looking for the flakiest pie crust surrounding sweet apples in brown sugar and cinnamon, then this is the gluten free apple pie for you! This pie is perfect for 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!
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There is nothing like 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 flavor over time.
My kids teamed up last year to make this apple pie. 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 kind of teamwork doesn't happen often without arguments so Mr. Fearless Dining and I were thrilled! This flaky pie crust is one of my best and it is perfect for fall, Thanksgiving, or any time you are craving pie!
If you love pie as much as we do, you will want to check out all of my gluten free pie recipes!
Ingredient notes:
- 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 just have not tested other flours and I 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 1 teaspoon.
- Butter - To make this recipe dairy-free, substitute the butter for vegan butter.
- Apples - I love a more tart apple in this pie, but definitely use your favorite apples!
Check out all of my delicious gluten free apple recipes. There are tons of recipes to make throughout the fall season and beyond! Check out the gluten free apple pie web story too!
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. When you are done, your flour mixture should look like it has a lot of crumbles.
Step 3: Add the wet ingredients to a bowl and mix well.
Step 4: Pour the wet ingredients into the dry ingredients and mix into a pie crust dough ball.
Step 5: Split the big dough ball in half and place it on flour-dusted wax paper.
Step 6: Roll each crust to a circle shape. I rolled mine to around ¼ inch thickness.
Step 7: In a bowl add your apple slices, sugar, cinnamon, lemon juice, and melted butter. Mix well to coat all of the apples.
Step 8: 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 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 to how to braid the crust!)
Weaving the Crust Video Tutorial:
You did it!! You can add some cute little roses, or just pinch the top and bottom crust closed with your fingers.
Step 11: 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.
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.
Step 12: Bake for 40 minutes until the top is golden and your apples are bubbly and soft. Top with whipped cream or vanilla ice cream!
If you love apples, check out my delicious Gluten Free Apple Fritters recipe or my homemade Gluten Free Apple Crisp!
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.
If your pie crust got 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.
This pie will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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
Recipe
Gluten Free Apple Pie
Ingredients
The Crust
- 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
Apple Mixture
- 3 ½ cups apples peeled and sliced
- ½ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- 2 tablespoons butter melted
- 1 tablespoon lemon juice
Instructions
- 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!
Notes
- 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.
Nutrition
Nutrition 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.
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Florence Ostermann
Pie crust too dry ???
Sandi Gaertner
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