There’s hardly a more universally-loved dessert than homemade apple pie! This gluten free apple pie recipe makes a gorgeous pie, piled high with delicious apples tucked lovingly into a light and flaky gluten free pie crust.
I know what you’re thinking: light and flaky GLUTEN FREE pie crust? No way! But I’m here to tell you the way!
My gluten free pie crust recipe makes light, flaky crusts like you remember!
It’s actually easy to make a tender and flaky gluten free crust this beautiful, but there are several essential ingredients and techniques. Once you get the hang of it, you’ll be a pie baking pro and gluten free apple pie will just be the start!
If you’re new to making pie crust or new to gluten free pie crust, or just have a well-earned fear of even trying to make a gluten free pastry dough, hop to my gluten free pie crust recipe and how-tos for videos, step-by-step photos, secret ingredient information and basically anything you ever wanted to know about how to make a great gluten free pie crust!
Mound lots of yummy fruit into the center of this pie so your crust won’t sink.
Then pop back here to put it all together into this gorgeous homemade gluten free apple pie!
You may decide to add cranberries or other mix-ins to change the flavor profile of this pie, or just keep it straight-up apple if you happen upon some amazing farmer’s market apples. I’d love to hear about it if you decide to add something to the apples; one reader shared with me that she was cutting her sugar intake, so she used 3 tart apples and 3 pears in this recipe, allowing her to eliminate the sugar altogether.
Get creative and enjoy this great autumn dessert with or without the sugar!
The important point here is that you can pretty much put whatever you want into this pie, and with my yummy gluten free pie crust, it will turn out deliciously!
See how to make this recipe in the video
Homemade Gluten Free Apple Pie
Yield: 1 9-inch pie
Prep Time: 45 minutes
Cook Time: 55 minutes
Total Time: 1 hour40 minutes
Homemade apple pie just like you remember: tender, flaky crust & firm, sweet apples ... only this time, it's gluten free!
8+ apples, cored, peeled and sliced (at least 6 cups chopped or sliced– apples should be mounded high in the middle of the pie)
1/3 cup granulated cane sugar (more or less, depending on sweetness of apples)
1 Tbs. apple cider vinegar or lemon juice (plus more for soaking water)
double recipe of my flaky Gluten-Free Pie Crust
peach or apricot preserves OR egg OR milk to brush onto crust
Peel, core and dice apples. While you are cutting the apples, place cut apples in a bowl with cold water and 1 tablespoon of lemon juice to keep the slices from turning brown while you are slicing the rest of the apples.
Drain the apples and toss with the remaining ingredients. Set aside to help juices to form while you are finishing the crust. (For my flaky Gluten Free Pie Crust Recipe, click here! This post also shares videos and step-by-step photos to show exactly how to make an amazing gluten free pie crust!)
When making a two crust pie like this one, I like to prepare a double recipe of pastry dough, then allow it to sit out, wrapped, while preparing my filling. Then I roll out one crust to line the bottom of the pie pan, cover it with plastic wrap, then stick it in the freezer while I preheat my oven. After 15-30 minutes in the freezer, I then fill the bottom crust and top with the rest of the pastry and bake. The freezing step can help to keep the bottom crust from getting soggy, but it's not essential if you're pressed for time.
To bake the pie, preheat oven to 450°F. Prepare pie and brush the top crust with warmed peach or apricot preserves thinned with milk or water, or use an egg wash of a full egg plus 1 tablespoon water or your milk of choice (adding this liquid protein will help the crust brown). Cut 3-4 small slits in crust with a knife to allow steam to escape, or use cookie cutters to cut decorative shapes in the crust to vent. Cover the crust edges with a pie crust shield or foil.
Bake in preheated oven for 10 minutes, then reduce the temperature to 350°F and bake for another 35-45 minutes, depending on the size of your pie. Remove crust shield with 15 minutes left on the bake time.