Gluten Free Apple Pie Recipe (2024)

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This Gluten Free Apple Pie recipe makes a delicious, homemade apple pie that taste just like grandma used to make. Sweet, spiced apples in a flaky gluten free pie crust is perfection.

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Gluten Free Apple Pie

My mom makes the best apple pie. Every Thanksgiving, she was the pie lady. She would make her apple pie and fudge pecan pie and we’d all have a hard time choosing which dessert we’d want.

But really, we’d always have a little bit of both because then you get the best of both worlds!

Her apple pie though was always the favorite and her crust was always so perfectly flakey. Now, we make the apple pie with my gluten free pie crust recipe and it’s JUST AS GOOD as it’s ever been.

We’re not settling for a “good for gluten free” pie here. This is the real deal, best apple pie recipe that everyone at the table will be happy (thankful) to eat.

I don’t want to tell you how many apple pies I had to make to get it right because honestly, the answer is more than I’d care to admit 🙈

But it was 100% worth it!

Did you make this easy apple pie recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Homemade Apple Pie Ingredients

Apples – For this particular pie, I use a mix of Honeycrisp Apples (our favorite) and Golden Delicious Apples. I tried this with some tart apples (such as Granny Smith Apples) too but we prefer a sweeter apple pie. If you’d like to experiment with the apples you use, be sure to read my guide to the Best Apples For Baking. The most important thing is to use crisp apples and not soft apples. Soft apples will shrink up too much.
- By the way, according to my dad, a true New England Apple Pie must have Cortland apples (which are a tart apple).
Spices – a mixture of nutmeg, ground cloves, and cinnamon give this apple pie filling amazing flavor.
Sugar – I love the combination of granulated sugar and light brown sugar in the filling.
Fresh Lemon Juice – use fresh-squeezed lemon juice, not concentrated lemon juice.
Egg – the egg is for the egg wash to brush the crust to help it brown and to make the coarse sugar stick. If you need to keep this egg-free, just brush the crust with a bit of cream, buttermilk, or milk.
Gluten Free Pie Crust– This is a combination of white rice and brown rice flour which makes for a successful gluten free flour blend for this recipe!

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Equipment Needed to Make Easy Homemade Gluten Free Apple Pie

Rolling Pin – I prefer using a French Rolling Pin because I feel like it gives me more control.
Plastic Wrap – for rolling out the gluten free crust
Pastry Cutter– for cutting that butter into the flour for the crust.
Vegetable Peeler
Apple Corer – optional but a time saver!
9-inch Pie Dish– For best results, use a Deep Pie Dish. The apple crisp might bubble over if you use a shallow pie pan.
Pyrex Smart Essentials 4-qt Mixing Bowl
Farberware Professional Pie Server (Stainless Steel)
All-Clad Measuring Cups
All Clad Measuring Spoons
Pyrex 100 2 Cup 100th Anniversary Measuring Cup, Turquoise
Silicone Baking Utensils

How to Make Apple Pie

Step 1. Firstly, preheat the oven temperature to 450 degrees (F) and place a rimmed baking sheet on the center rack while the oven is preheating. Reserve a piece of parchment paper or foil to fit the baking sheet to be used at the time of baking.

Step 2. Meanwhile, make the gluten free pie crustas directed and chill for 1 hour.

Step 3. Then, to make the filling, place the thinly sliced apples in a large bowl and toss with the lemon juice.

Step 4. In a separate medium/small bowl, whisk together the granulated sugar, light brown sugar, cornstarch, cinnamon, nutmeg, cloves, and salt. Break down any lumps.

Step 5. Pour the sugar/spice mixture over the apples and gently mix well to coat all the apples, then set aside.

Step 6. In a small bowl, make the egg wash by beating the egg and whisking in the cream. Set aside until ready to use.

Step 7. Roll out the 1/2 of the chilled crust and place it in a deep-dish pie plate, leaving enough crust as an overhang. Brush the bottom crust with egg wash if desired (see the tips section in the post).

Step 8. Layer the apples evenly in the crust instead of just pouring the apples in. Having flat layers of apples will help the pie keep its shape better and it will help prevent air pockets in the pie. Taking the time to layer the apples is a bit more tedious and time-consuming but worth the effort.

Step 9. Once the apples are layered, pour any excess liquid from the apple bowl over the apples and scatter the cubed butter on top of the apples. Roll out the top crust and carefully place the crust on top of the pie. Gently press the crust down on top of the apples so that it’s resting directly on top of them.

You’re doing great! Almost there!

Step 10. Press the crusts together and crimp the edges to seal the crust. Trim the excess crust before crimping, if needed (I usually don’t need to).

Step 11. Place the pie dough in the refrigerator and chill for 30-45 minutes before baking. This will help the butter in the crust get cold to make a flaky crust once baked.

Step 12. Once the pie has chilled, remove it from the fridge and brush the top of the pie and the crust with the egg wash. Use a sharp paring knife to cut several slits in the top of the pie for venting. Be sure to make the cuts deep enough to go through the crust and wide enough that they don’t close. Sprinkle the pie with coarse sugar, if desired.

Step 13. Carefully place the parchment paper (or foil) on the preheated sheet pan and place the cold pie on top. Bake on the center rack at 450 degrees for 10 minutes.

Step 14. After 10 minutes, lower the temperature to 350 degrees and bake the pie for 45-80 minutes. Meanwhile, tent the pie with aluminum foil to prevent the crust from getting too brown, if needed.

Step 15. When the pie is done, the filling will be bubbling along the edges and in the vents, the apples will be soft when tested with a knife, and the internal temperature is at least 175 degrees F. For best results, the pie should be bubbling for at least 5-10 minutes before removing from the oven.

Step 16. Cool the pie on a wire rack for at least 4 hours before serving so the filling can set. Serve at room temperature or chill before serving. (See the tips section of the post for cutting clean slices.)

Tips for Making This Gluten Free Apple Pie Recipe

Use the right apples! Firm/Crisp apples are the best apples for baking. Using a combination of sweet and tart apples give this gluten free fruit crisp the best flavor, undoubtedly.
- Don’t know what apples to pick? Read my article on choosing theBest Apples for Baking🍏
Use COLD ingredientswhen making the crust! COLD shortening or butter, ICE COLD water, you can even put your flours in the fridge for a bit if your house is on the warm side.
Brush the inside of the crust with egg wash to help prevent a soggy bottom.
Layer the apples in the crust instead of dumping them in. This will help prevent and big gaps and the apples will bake more evenly. It will also help prevent a domed crust with shrunken filling.
Refrigerate the pie for 30 minutes before baking.
Preheat a rimmed baking sheet in the oven. Placing the pie on a hot sheet pan while baking will help the bottom crust set quickly to help prevent a soggy bottom. The rimmed sheet will also keep any pie juices from spilling all over the bottom of the oven.
Chill the pie before serving to make it easier to cut and serve. Cold pie slices will come out nice and clean! Once you slice, you can bring the pie to room temperature before serving.

How To Store Leftover Gluten Free Apple Pie

I find that the best way to store it is to put it in an airtight container in the refrigerator for 3-4 days. Make sure to let it cool completely before storing it however.

When you’re ready, you can have it straight out of the refrigerator nice and cold, or let it room up to room temperature. In addition, you could even warm it in the oven for a few minutes if you really wanted to. Then, serve it with vanilla ice cream and you’re good to go!

Can you freeze GF Apple Pie?

To be perfectly honest, it would be best not to freeze this pie. I would say try and eat it up while it’s still fresh. Or, give some to you friends and neighbors!

Other Gluten Free PieRecipes To Try

Pumpkin Pie
Maple Cream Pie
Apple Crisp Pie
Fudge Pecan Pie
Coconut Cream Pie

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Gluten Free Apple Pie Recipe

4.98 from 83 ratings

This Gluten Free Apple Pie recipe makes a delicious, homemae apple pie that taste just like grandma used to make. Sweet, spiced apples in a flaky gluten free pie crust is perfection.

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Chill Time: 4 hours hours 30 minutes minutes

Total Time: 6 hours hours 5 minutes minutes

Servings: 12

By: Sharon Lachendro

Print Rate Pin

Ingredients

1 recipe for a Double Crust Gluten Free Pie Crust
3 pounds apples peeled and thinly sliced (see notes)
2 tablespoons fresh lemon juice
1/2 cup 100g granulated sugar
1/2 cup 110g light brown sugar, lightly packed
1/4 cup 32g cornstarch (see notes)
1 1/2 teaspoons 4g ground cinnamon
1/2 teaspoon 2g ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon 5g fine sea salt
1 large egg room temperature
1 tablespoon cream or milk
2 tablespoons butter cubed and cold
Coarse sugar for garnish

Instructions

Preheat the oven to 450 degrees (F) and place a rimmed baking sheet on the center rack while the oven is preheating. Reserve a piece of parchment paper or foil to fit the baking sheet to be used at the time of baking.
Make the gluten free pie crust as directed and chill for 1 hour.
To make the filling, place the thinly sliced apples in a large bowl and toss with the lemon juice.
In a separate medium/small bowl, whisk together the granulated sugar, light brown sugar, cornstarch, cinnamon, nutmeg, cloves, and salt. Break down any lumps.
Pour the sugar/spice mixture over the apples and gently mix well to coat all the apples, then set aside.
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In a small bowl, make the egg wash by beating the egg and whisking in the cream. Set aside until ready to use.
Roll out the 1/2 of the chilled crust and place it in a deep-dish pie plate, leaving enough crust as an overhang. Brush the bottom crust with egg wash if desired (see the tips section in the post).
Layer the apples evenly in the crust instead of just pouring the apples in. Having flat layers of apples will help the pie keep it’s shape better and it will help prevent air pockets in the pie. Taking the time to layer the apples is a bit more tedious and time-consuming but worth the effort.
Once the apples are layered, pour any excess liquid from the apple bowl over the apples and scatter the cubed butter on top of the apples. Roll out the top crust and carefully place the crust on top of the pie. Gently press the crust down on top of the apples so that it’s resting directly on top of them.
Press the crusts together and crimp the edges to seal the crust. Trim the excess crust before crimping, if needed (I usually don’t need to).
Place the pie in the refrigerator and chill for 30-45 minutes before baking. This will help the butter in the crust get cold to make a flaky crust once baked.
Once the pie has chilled, remove it from the fridge and brush the top of the pie and the crust with the egg wash. Use a sharp paring knife to cut several slits in the top of the pie for venting. Be sure to make the cuts deep enough to go through the crust and wide enough that they don’t close. Sprinkle the pie with coarse sugar, if desired.
Carefully place the parchment paper (or foil) on the preheated sheet pan and place the cold pie on top. Bake on the center rack at 450 degrees for 10 minutes.
After 10 minutes, lower the temperature to 350 degrees and bake the pie for 45-80 minutes. Tent the pie with aluminum foil to prevent the crust from getting too brown, if needed.
When the pie is done, the filling will be bubbling along the edges and in the vents, the apples will be soft when tested with a knife, and the internal temperature is at least 175 degrees F. For best results, the pie should be bubbling for at least 5-10 minutes before removing from the oven.
Cool the pie on a wire rack for at least 4 hours before serving so the filling can set. Serve at room temperature or chill before serving. (See the tips section of the post for cutting clean slices.)

Notes

For this pie, I used 4 medium Honeycrisp Apples and 3 medium Golden Delicious Apples. The number of apples you use will depend on the size so stick to 3 1/4 -31/2 pounds (before peeling and coring), or about 8 cups when sliced.
For corn free, use Tapioca Starch/Flour in place of the cornstarch.
Juices from the pie may overflow, which is normal. Just make sure you’re baking the pie on top of a rimmed baking sheet (as directed) to catch the juices and save the bottom of your oven.
Baking time will vary by oven and type of apple used. Start checking your pie for doneness at 45 minutes and increase baking time as needed.
Prep time does not include the time to make the crust.