Flaky Gluten Free Apple Pie (That Actually Tastes Like the Real Thing)

Getting a gluten free pie crust that rolls out without cracking and bakes up flaky is not a small thing. This one uses a smart blend of cold butter and a reliable cup-for-cup flour so you get tender, golden layers that hold their shape around a stack of warm spiced apples.

The filling is classic and straightforward: just tart and sweet apples tossed with a little sugar, lemon, and cinnamon, thickened just enough to avoid a soggy bottom. It is the pie you want on a cool afternoon, and you can pull it off with no specialty equipment beyond a rolling pin and a little patience.

What Makes This Pie So Good

The crust is really where this recipe earns its keep. A blend of butter worked in by hand keeps small visible pieces in the dough, and those bits of butter puff during baking into flaky sheets.

You taste the fruit first. I use a mix of firm-tart Granny Smith and sweeter Honeycrisp apples so the filling stays bright and never gets jammy. The cornstarch sets up gently, leaving the apple slices tender and distinct instead of turning to mush.

Ingredients

• 2 1/2 cups (350 g) gluten free all-purpose flour blend: a cup-for-cup blend that already contains xanthan gum, like Bob’s Red Mill 1-to-1, works best here.
• 1 teaspoon fine sea salt
• 1 cup (226 g) cold unsalted butter: cut into small cubes and kept cold until you need it.
• 6 to 8 tablespoons ice water: have a bowl of ice water nearby and spoon from the water only, leaving the cubes behind.
• 6 cups thinly sliced peeled apples (about 6 medium): a 50/50 mix of Granny Smith and Honeycrisp gives a balanced tart-sweet result.
• 1/2 cup (100 g) granulated sugar
• 2 tablespoons cornstarch: tapioca starch works, too, if that is what you keep in the pantry.
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 large egg: beaten with 1 tablespoon water for the egg wash.
• Coarse sugar: for sprinkling on top.

Variations / Substitutions

• Dairy free: swap the butter for a solid vegan butter stick and skip the egg wash by brushing the top with nondairy milk and a little sugar.
• Spice it up: add 1/8 teaspoon ground allspice or cardamom along with the cinnamon for a warmer note.
• Crumble top: skip the top crust and scatter a quick oat-and-brown-sugar crumble over the filling instead, then bake as directed.
• Brown sugar: use half packed light brown sugar and half granulated for a deeper caramel tone.

If you would rather skip the rolling entirely, take a look at the Easy Gluten Free Apple Crisp on the site.

How To Make Gluten Free Apple Pie

Step 1: Cut the Butter into the Flour

Whisk the 2 1/2 cups flour and 1 teaspoon salt together in a large bowl. Add the cold butter cubes and toss them to coat with flour, then use your fingertips or a pastry cutter to press the butter into the flour until the largest pieces are about the size of peas. You want a mix of small crumbly bits and larger flat shards, those will create the flaky layers later.

Drizzle in 6 tablespoons of the ice water and gently toss with a fork until the dough starts to come together. If it still looks dry, add more ice water a teaspoon at a time. As soon as you can squeeze a handful and it holds its shape, turn the dough onto a clean counter and press it together into a ball. Divide it into two discs, one slightly larger than the other, wrap them tightly, and refrigerate for at least 30 minutes while you make the filling.

Step 2: Toss the Apple Filling

Peel and core the apples, then slice them about 1/4 inch thick. In a large bowl, toss the apple slices with the 1/2 cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, cinnamon, and nutmeg until every slice is coated.

Let the apples sit for 10 minutes on the counter. They will release a little juice and the sugar will start to dissolve, which means they start cooking the moment they hit the oven instead of steaming.

Step 3: Roll and Fill the Pie

On a lightly floured surface, roll the larger dough disc into a circle about 12 inches across and 1/8 inch thick. Ease it into a 9-inch pie plate, gently pressing it into the bottom and up the sides without stretching. Pile the apple filling into the crust, mounding it slightly in the center, and scrape in any juice from the bowl.

Roll the smaller disc into a 10-inch circle and lay it over the apples or cut it into strips for a lattice top. Trim the overhang to about 1 inch, fold the top and bottom edges under together, and crimp them with your fingers or a fork to seal. Cut a few small steam vents in the top if you are using a full crust.

Step 4: Bake Until Golden

Put a baking sheet on the lower oven rack to catch any drips and preheat the oven to 400°F (200°C). Brush the top of the pie with the beaten egg wash and sprinkle generously with coarse sugar.

Slide the pie onto the middle rack and bake at 400°F for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for another 35 to 40 minutes, until the crust is deep golden brown and the filling is bubbling thickly through the vents. If the edges brown too fast, cover them loosely with a strip of foil after the first 30 minutes.

Step 5: Cool and Slice the Pie

Move the pie to a wire rack and let it cool completely, which takes at least 2 hours. This is the hardest part because the kitchen smells incredible, but cutting into a hot pie will send the filling running everywhere.

Slice into 8 wedges with a sharp serrated knife, using a gentle sawing motion so the crust stays intact. Serve warm or at room temperature with a scoop of vanilla ice cream if you like.

Tips for the Flakiest Gluten Free Crust

• Keep everything cold: if your kitchen is warm, pop the bowl of flour and butter into the freezer for 10 minutes before starting.
• Do not overwork the dough: stop mixing the moment it comes together. Touching it too much warms the butter and makes the crust tough.
• Roll between two sheets of parchment: gluten free dough can be stickier. If it starts to tear, chill it for 5 minutes and try again.
• Use a glass pie plate for a crisp bottom: glass conducts heat more evenly, but you can also use metal. A ceramic plate works, just add a few extra minutes.
• Let the pie rest: cooling time is not optional. The filling sets as it cools, so you get neat slices.

Bake times shift a little depending on your pie plate.

Storing Leftover Pie

• Refrigerate: cover the cooled pie loosely with foil and keep in the fridge for up to 4 days.
• Reheating: warm slices in a 350°F oven for 10 minutes to re-crisp the crust, or microwave for 30 seconds if you are in a hurry.
• Serve cold: the pie tastes great straight from the fridge, especially for breakfast the next day.

What To Serve With Gluten Free Apple Pie

Vanilla ice cream is the classic for a reason, the cold cream softens the warm cinnamon apples just enough. A big spoon of lightly sweetened whipped cream does the same job a little lighter. If you lean savory, a thin slice of sharp white cheddar on the side works surprisingly well against the sugar.

Frequently Asked Questions

Can I make the crust ahead of time?

Yes. Wrap the discs tightly and refrigerate for up to 2 days, or freeze for up to 2 months. Thaw overnight in the fridge before rolling.

Why did my crust crumble when I tried to roll it?

Gluten free dough needs a little extra coaxing. Let it sit at room temperature for 5 to 10 minutes until it is pliable but still cool, then roll between parchment or plastic wrap.

Can I use a different flour blend?

Only if it is a 1-to-1 blend with xanthan gum already included. A plain rice flour mix without a binder will not hold together.

How do I keep the bottom crust from getting soggy?

Starting the pie at 400°F and baking on the lower rack pushes heat to the base quickly. Also, do not skip the cornstarch, it thickens the apple juices before they can soak in.

Gluten Free Apple Pie Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Calories: 410

Ingredients Method Notes

Ingredients

  

• 2 1/2 cups gluten free all-purpose flour blend
• 1 teaspoon fine sea salt
• 1 cup cold unsalted butter
• 6 to 8 tablespoons ice water
• 6 cups thinly sliced peeled apples (Granny Smith and Honeycrisp mixed)
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 large egg
• Coarse sugar

Method

 

1. Whisk flour and salt. Cut in cold butter until pea-sized pieces remain. Add ice water a tablespoon at a time until dough holds together. Divide into two discs, wrap, and chill 30 minutes.
2. Toss sliced apples with sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Let sit 10 minutes.
3. Roll larger disc to a 12-inch circle and line a 9-inch pie plate. Fill with apples. Roll smaller disc for top crust or lattice, trim and crimp edges, cut steam vents. Brush with egg wash and sprinkle coarse sugar.
4. Preheat oven to 400°F with a baking sheet on the lower rack. Bake pie 20 minutes at 400°F, then reduce heat to 375°F and bake 35 to 40 minutes more until golden and bubbling.
5. Cool completely on a wire rack, at least 2 hours. Slice and serve.

Notes

The dough needs a 30-minute chill before rolling, so plan for that. If the top browns too quickly, tent loosely with foil. A glass pie plate gives the crispest bottom.