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An easy recipe for gluten-free apple pie. This classic homemade apple pie recipe also includes a dairy-free and vegan option.
Gluten-Free Apple Pie
This is my favorite recipe for making a homemade gluten-free apple pie! This gluten-free apple pie recipe has perfectly spiced apples baked inside a flaky gluten-free crust.
Making a gluten-free apple pie from scratch is much easier than you think. You can see how easy it is to make a gluten-free apple pie in the step-by-step recipe photos and the recipe video.
How To Make Gluten-Free Apple Pie
Gluten-Free Pie Crust
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Double my gluten-free pie crust recipe. Remove the dough from the bowl and form it into a ball. Cut the dough ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate for 1 hour.
Apple Filling
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Place the peeled and sliced apples in a large bowl. Add the lemon juice and vanilla to the sliced apples. Stir to combine. (photo 1)
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In a small bowl add the gluten-free flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Stir together until all the ingredients are combined. (photo 2)
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Pour the sugar mixture over the apples and stir until the apples are well coated. (photo 3 & 4)
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Preheat the oven to 400°F.
Assemble the Pie
- Preheat the oven to 400°F.
- Roll out the first gluten-free pie dough disc to about an 11-inch circle. Check for the correct size by inverting the pie dish over the dough. The dough should be about 1-2 inches larger than the dish. (photo 5)
- Place the pie dough into the bottom of a greased 9-inch pie pan. )photo 6)
- Pour the apple filling into the bottom of the dough-lined pie pan. (photo 7)
- Roll out the second gluten-free pie dough disc to about an 11-inch circle.
- Place the second pie dough round over the apple pie filling. (photo 8)
- Seal the edges of the pie dough. (photo 9)
- Cut slits into the top center of the pie. (photo 10)
- In a small bowl whisk the egg with a tablespoon of water. Lightly brush the crust with a pastry brush with the egg wash. For the vegan, option brush the top with dairy-free milk. The wash step adds shine and helps the crust brown. (photo 11)
- Sprinkle the top of the pie with coarse sugar (optional). (photo 12)
Bake The Pie
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Place a baking sheet onto the bottom rack of the oven to catch any juices. Bake the pie on the middle rack at 400°F for 20 minutes, then reduce the oven temperature to 350°F. Continue to bake the pie for 40-50 minutes at 350°F. Check on the pie halfway through the baking time and cover it loosely with foil as needed to prevent the crust from over-browning. You can also pie shields to keep the edges of the pie crust from getting too brown. Or make your own pie shield by cutting a circular hole in the center of a large piece of aluminum foil and placing the foil loosely on top of the pie.
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To check for the doneness of the pie, use a cooking thermometer. The pie should be at 195°F degrees. You can also use a knife to pierce the pie. If the apples feel too crunchy, the pie needs more time to bake. Start at 5-10 minute intervals. It often depends on the type of apples you used and how thinly they were sliced.
Serve The Pie
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Allow the pie to cool at room temperature for at least 2 hours before serving. I like to let the pie cool for 1 hour at room temperature and then place it in the refrigerator for 1 hour. Waiting to slice the pie until cooled will prevent soggy pie slices. Enjoy!
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Cover with plastic wrap and store the leftover pie at room temperature for up to one day, or in the refrigerator for up to 5 days.
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To freeze the pie: flash-feeze the pie in the freezer. Once the pie is frozen solid, wrap the pie with plastic wrap or foil and place it back into the freezer. It can be frozen for up to 3 months. Defrost in the refrigerator overnight.
The full ingredient list and directions are at the bottom of the page in the recipe card.
Tips For Making The Best Homemade Gluten-Free Apple Pie
- Do not skip the step for chilling the pie dough. You can actually make the dough several days ahead of time.
- Use a crisp apple, like Granny Smiths or Honey Crisps. You do not want your pie filling to be too soft.
- Always peel the apples. Slice the apples to 1/4-inch thick so they bake evenly.
- Don’t skip the egg wash step. It really helps the pie crust get a pretty golden brown color.
- Always grease the bottom of your 9-inch pie pan. I like gluten-free coconut oil spray.
- Use pie shields to keep the edges of the pie crust from getting too brown. Or make your own pie shield by cutting a circular hole in the center of a large piece of aluminum foil and placing the foil loosely on top of the pie.
- Depending on the type and how thick you sliced the apples, it may need more baking time. Use a knife to pierce the pie. If the apples feel too crunchy, the pie needs more time to bake. Start at 5-10 minute intervals.
- Allow the pie to cool for 2 hours before slicing. This step allows the filling to thicken and keeps the pie slices from being too soft.
The Best Type of Apples Use For Apple Pie
- Granny Smith apples are the most popular apples to use for baking an apple pie. They are tart, crisp, and they keep their structure after time in the oven.
- Honeycrisp are my favorite apples for both eating and baking! They are sweeter than Granny Smiths but still crisp. They always hold firm after baking.
- Pink Lady apples are a good balance of sweet and tart. They also hold their shape when baked.
- Jazz apples are also sweet and tart and will stay firm after baking.
For my apple pie filling, I like to use half Granny Smith and half Honeycrisp apples.
Gluten-Free Flour
For making gluten-free pie crust I like both Pillsbury gluten-free flour and Better Batter flour. They are both a cup-for-cup, all-purpose gluten-free rice flour blend and already have the xanthan gum and starches included.
Most gluten-free all-purpose flour blends have starches and xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour so you do not add any extra xanthan gum if it is already included in your flour. If you add extra xanthan gum, you will get gummy cookies!
My favorite gluten-free flour is Pillsbury gluten-free. I also like Better Batter for making pie crusts. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Tip For Measuring Gluten-Free Flour
It is super important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure gluten-free flour. I measure the gluten-free flour with the “spoon & level” method.
I use a large spoon to scoop the flour out of the bag into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour directly out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
Dairy-Free and Vegan Apple Pie
For the dairy-free and vegan option for the pie crust, I used Smart Balance butter and Bob’s Red Mill gluten-free egg replacer. I brushed the top of the pie crust with unsweetened almond milk for the vegan substitute for the egg wash. You can use your favorite brand of dairy-free/vegan butter or dairy-free/vegan milk.
Most of my family (including me) is also dairy-free. So I always try and have a dairy-free option to my recipes.
Easy Gluten-Free Apple Pie
This gluten-free apple pie is easy to make. My recipe for gluten-free apple is tastes just like a traditional pie.
My recipe for gluten-free pie crust is easy to make and work with. The pie dough can be made ahead of time or frozen.
Making an apple pie filling from scratch is so much easier than you think! It only takes a few simple ingredients and is so much better than canned pie filling.
There is just something so special about homemade apple pie! I hope you enjoy it as much as my family does.
More Gluten-Free Dessert Recipes To Try!
- Gluten-Free Apple Cake {Dairy-Free Option}
- Gluten-Free Pumpkin Pie {Dairy-Free Option}
- Gluten-Free Mini Cheesecakes
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Gluten-Free Apple Pie {Dairy-Free & Vegan Option}
Ingredients
Apple Filling:
- 8 cups peeled apples and sliced apples, Sliced ¼-inch thick (6-8 apples, 3.5 pounds). I used Granny Smith and Honey Crisp apples.
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 cup gluten-free all-purpose flour, I like Pillsbury gluten-free and Better Batter.
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
Gluten-Free Pie Crust
Double my Gluten-Free Crust Recipe
- 1 large egg, whisked, Vegan use dairy-free milk for and omit the water.
- 1 tablespoon water
- 2 tablespoons coarse sugar (optional), Decorators sugar, sugar crystals, or turbinado.
Instructions
Gluten-Free Pie Crust
- Double my gluten-free pie crust recipe. Remove the dough from the bowl and form it into a ball. Cut the dough ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate for 1 hour.
Apple Filling
- Place the peeled and sliced apples in a large bowl.
- Add the lemon juice and vanilla to the sliced apples. Stir to combine.
- In a small bowl add the gluten-free flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Stir together until all the ingredients are combined.
- Pour the sugar mixture over the apples and stir until the apples are well coated.
Assemble the Pie
- Preheat the oven to 400°F.
- Roll out the first gluten-free pie dough disc to about an 11-inch circle. Check for the correct size by inverting the pie dish over the dough. The dough should be about 1-2 inches larger than the dish. Place the pie dough into the bottom of a greased 9-inch pie pan.
- Pour the apple filling into the bottom of the dough-lined pie pan.
- Roll out the second gluten-free pie dough disc to about an 11-inch circle.
- Place the second pie dough round over the apple pie filling. Seal the edges of the pie dough. Cut slits into the top center of the pie.
- In a small bowl whisk the egg with a tablespoon of water. Lightly brush the crust with a pastry brush with the egg wash. For the vegan, option brush the top with dairy-free milk. The wash step adds shine and helps the crust brown. Sprinkle the top of the pie with coarse sugar (optional).
Bake the Pie
- Place a baking sheet onto the bottom rack of the oven to catch any juices. Bake the pie on the middle rack at 400°F for 20 minutes, then reduce the oven temperature to 350°F. Continue to bake the pie for 40-50 minutes at 350°F. Check on the pie halfway through the baking time and cover it loosely with foil as needed to prevent the crust from over-browning. You can also Use pie shields to keep the edges of the pie crust from getting too brown. Or make your own pie shield by cutting a circular hole in the center of a large piece of aluminum foil and placing the foil loosely on top of the pie.
- To check for the doneness of the pie, use a cooking thermometer. The pie should be at 195°F degrees. You can also use a knife to pierce the pie. If the apples feel too crunchy, the pie needs more time to bake. Start at 5-10 minute intervals. It often depends on the type of apples you used and how thinly they were sliced.
Serve the Pie
- Allow the pie to cool at room temperature for at least 2 hours before serving. I like to let the pie cool for 1 hour at room temperature and then place it in the refrigerator for 1 hour. Waiting to slice the pie until cooled allows the filling to thicken and prevents soft pie slices. Enjoy!
- Cover with plastic wrap and store the leftover pie at room temperature for up to one day, or in the refrigerator for up to 5 days.
- To freeze the pie: flash-feeze the pie in the freezer. Once the pie is frozen solid, wrap the pie with plastic wrap or foil and place it back into the freezer. It can be frozen for up to 3 months. Defrost in the refrigerator overnight.
Video
Notes
- Depending on the type and how thick you sliced the apples, it may need more baking time. Use a knife to pierce the pie. If the apples feel too crunchy, the pie needs more time to bake. Start at 5-10 minute intervals.
- For making the dairy-free/vegan pie cust I used Smart Balance butter.
- I used Bob's Red Mill gluten-free egg replacer for the vegan pie crust.
- For the vegan option use dairy-free milk in place of the egg for brushing the top of the pie crust.
- Cover the pie and store it at room temperature for one day, or refrigerate for up to 5 days.
- I like Pillsbury gluten-free flour and Better Batter gluten-free flour for making pie crusts. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Mama says, "always check your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How thick should the pie crust be?
We recommend aiming for 1/8 inch thick!
This was the best apple pie filling I have ever made. It was perfection.
The pie was delicious. I’m so thankful that I found you website. Now I’m eagerly awaiting the arrival of your cookbook!