Say hello to the best gluten free apple pie recipe with a warm cinnamon apple filling and a perfect flakey and buttery crust. Everyone will love this apple pie, and no one will be able to tell it is gluten-free!
The best gluten-free apple pie recipe
Everyone needs a good apple pie recipe in their lives. I mean, Thanksgiving is not the same without one! But, honestly, before I even attempted to make my own, I was scared.
If you are new to baking, don’t worry, you can make this homemade apple pie! It can seem intimidating at first, but you will feel like a pro baker and impress everyone after you get started. If you want something a little simpler and still super delicious, try this blueberry apple crumble!
This gluten-free apple pie is outrageously delicious with a super flakey and buttery homemade pie crust and is filled with warm cinnamon apples. Not only is it healthier than regular apple pies, but it is also impossible to tell it is gluten-free.
Serve with some vanilla ice cream, whipped cream, and cozy up on the couch! It’s the perfect Thanksgiving or holiday dessert.
Is it healthy?
The word “healthy” is relative to each person, but I consider this apple pie to be healthy for many reasons. First, it is sweetened with coconut sugar, which makes it refined sugar free. Second, there are no preservatives and no random ingredients. Third, it is gluten free. No one will be able to tell this delicious apple pie is gluten-free!
Ingredients
You’ll only need a handful of simple ingredients to get this healthy apple pie going! Since it is gluten-free, we will be using gluten free all-purpose flour instead of regular flour. Here is a list:
The pie dough:
- Gluten-free all-purpose flour: First up, grab 3 + 1/2 cups of 0ne-to-one gluten free all purpose baking flour. I recommend picking one that has xantham gum, if not we will add it next.
- Xanthan gum: Only add this ingredient if your gluten free flour blend does not have it in the listed ingredients. It helps bind the pie dough since there is no gluten.
- Salt: A dash of salt is needed.
- Sugar: Plus, 1 Tablespoon of sugar.
- Unsalted butter: Next, we need 2 sticks (16 Tablespoons) of cold unsalted butter cut into ¼ inch cubes.
- Buttermilk: 1/3 cup of buttermilk is key to making this crust nice and flakey. Use store bought buttermilk or make your own (directions in recipe card notes).
- Ice-cold water: Lastly, for this gluten free pie crust we need ice water to help form it.
The apple filling:
- Granny smith apples: For the best apple flavor, we are using two types of apples. First, grab 3 green granny smith apples.
- Red apples: Next, grab 3 medium red apples. I recommend Macintosh or Honeycrisp.
- Coconut sugar: After that, we need to add in the sugar. We are using 2/3 cups of coconut sugar which is refined sugar free.
- Tapioca flour or arrowroot starch: Then, add in 2 Tablespoons of starch to help soak up all the extra liquid from the apples as they bake. You can also use corn starch.
- Lemon: Add in 1 Tbsp of lemon juice to help coat the apples with the coconut sugar, then add in a teaspoon of lemon zest for the best flavor.
- Cinnamon: Don’t forget the cinnamon. This gluten-free apple pie recipe needs that warm cinnamon apple filling!
- All-spice: Plus, a dash of all-spice.
- Egg white: I like to brush my pie crust with a beaten egg white before baking and a sprinkle of sugar for the best looking pie! It is what gives crust dough that shiny look.
Kitchen tools need
This gluten-free apple pie recipe requires a few kitchen tools to make. Here is an itemized list so you can grab everything before we get cooking!
- Food Processor
- Mixing Bowl
- Spatula
- Parchment Paper
- Cutting Board + Knife
- 9-inch Pie Dish
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, 1/3 cup, 1/2 cup, and 1 cup.
How to make gluten free apple pie
There are four simple steps to making the very best gluten free apple pie. First, we are going to make the dough and chill it, then we are going to roll it out, after that we are going to make the filling, and finally, we are going to bake it. Here are step-by-step instructions:
Making the pie dough:
Step 1: First, cut up your butter into small pieces & place it in the freezer or refrigerator. It must stay cold
Step 2: In a food processor, add the flour, xantham gum if needed, salt, and sugar. Pulse twice.
Step 3: Add and scatter the cold butter chunks. Pulse in one-second intervals until there are varying size chunks of butter and the mixture is crumbly. All butter pieces should be broken up and tossed in flour. Alternatively, you can also use your hands to break up the butter pieces with your fingers.
Step 4: After that, turn the mixture into a mixing bowl and drizzle the buttermilk over top. Press the milk into the mixture with hands or spatula. Squeeze everything together with your hands to see if it holds. Work everything together, so there are no dry pieces of flour left. If the mixture still doesn’t hold when squeezed, add a few tablespoons of ice water.
Step 5: Then, form the mixture into a ball and turn it onto the countertop. Cut in half and shape into two 4-inch squares or disks. Tightly wrap in plastic and chill for 1 hour or up to 2 days. You may have to let dough rest for 10 minutes before rolling out if it is too stiff.
Shaping the pie dough:
Step 1: Once the pie crust is done chilling, remove it from the fridge and preheat your oven to 400°F.
Step 2: Lightly flour your work surface and start to roll out one of your disks, rolling from the center outwards. It may look crumbly (that is normal). Roll it out about halfway and fold it in thirds. Then press and lightly knead the dough back together.
Step 3: Now, roll it out into a circle. To prevent the dough from sticking to the surface, gently turn in quarters every few rolls and add an extra sprinkle of flour if needed. You can also roll the dough out between two pieces of parchment paper to prevent sticking.
Step 4: Check to see if the pie crust is the right size by flipping the pie dish over and lightly placing it over the dough – it should be about 2 inches larger than the dish. Then, gently place the dough into the pie dish, making sure not to stretch and tear it. Using your hands, lightly press the dough into the bottom and sides of the dish, then trim any extra dough hanging off the sides.
Making the apple filling:
Step 1: Peel, core, and cut apples in ½-inch slices. Add to a mixing bowl.
Step 2: Add the rest of the filling ingredients to a mixing bowl and gently toss to combine.
Assemble and bake the pie:
Step 1: Now roll out the second piece of dough, following the instructions above.
Step 2: Remove the pie dish from the refrigerator and add in the apple filling. Gently place the second piece of pie dough over the filling, then fold the extra dough from the top underneath itself to form a thick rim.
Step 3: Flute the edges to seal (see picture above) or press with a fork. Use a sharp knife to cut 4 slits (vents) in the top of the crust, then brush the crust with the beaten egg white. Sprinkle a tablespoon of sugar on top if desired.
Step 4: Finally, bake the pie for 20 minutes at 400°F, then REDUCE the oven temperature to 375°F and bake for another 30 – 35 minutes until the crust is golden. If the crust is browning too quickly, feel free to loosely cover with aluminum foil while in the oven.
Remove your delicious gluten-free apple pie from the oven and let it cool for at least 1- 2 hours. Serve with whipped cream and ice cream. Enjoy!
Gluten free pie crust tips:
When it comes to making your own pie dough, here are my top tips! Follow these, and you’ll make a perfectly flakey and buttery pie dough without gluten.
- Use gluten free all purpose flour with xanthan gum in it. The xanthan gum helps bind the pie crust together since there is no active gluten.
- Use a spatula to press in the cold butermilk ice water. If you use your hand, you are likely to melt the butter, and the pie crust will not be as flakey when baked.
- Let the dough chill for at least 1 hour. If you try to roll out and bake a warm pie dough, it will sink and melt into the apple filling. Roll to dough balls in 4-inch disks before wrapping in plastic wrap to speed up the chilling process.
- Flour your work surface when rolling out the dough. Make sure to dust your workspace with flour when rolling the dough out because if not, the dough will stick to the counter and tear. Don’t be afraid to add more flour along the way as you roll it out.
- Laminate the pie dough by folding it into thirds. This makes for the flakiest and most delicious gluten-free pie crust.
Frequently Asked Questions
Can you taste it is gluten free?
No way! This pie tastes like the real thing, no one will be able to tell it is gluten free.
Can I make my own buttermilk?
Yes! Simply combine 1/3 cup of whole milk with the juice of one lemon. Let it sit for 1 minute until it curdles and becomes homemade buttermilk.
What if my gluten free baking flour doesn’t have xanthan gum?
Simply add 1 tsp of xanthan gum to the flour mixture.
What are the best apples for apple pie?
A combination of Granny Smith and Honeycrisp or Macintosh apples are best for an apple pie. The granny smith apples are a bit tart, while the honey crisp apples are nice and sweet. The combination of the two make for the most delicious classic apple pie!
Can I make it ahead of time?
Yes, you can make this a day in advance if you are preparing for Thanksgiving or an event. Just let it cool to room temperature before wrapping in foil and storing in the refrigerator.
How do I reheat?
For the best results, I recommend reheating this gluten-free apple pie in the oven at 350°F for 15 – 20 minutes until warm. If it beings to brown too quickly, I recommend covering the top with aluminum foil.
More healthy dessert recipes to try!
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Best Gluten Free Apple Pie Recipe
Ingredients
Gluten-Free Pie Crust:
- 3 + ½ cups all-purpose gluten-free flour, spooned and leveled
- 1 tsp xanthan gum, only use if flour does not have it
- 2 tsp salt
- 2 Tbsp sugar
- 16 Tbsp unsalted butter
- ⅓ cup cold buttermilk *
- 3 - 4 tbs ice water
Filling:
- 3 medium granny smith apples
- 3 medium red apples, Macintosh or Honeycrisp
- ⅔ cup coconut sugar
- 2 Tbsp tapioca flour or arrowroot starch
- 1 Tbsp lemon juice
- 1 tsp of lemon zest
- 1 tsp cinnamon
- ¼ tsp all-spice
- ¼ tsp salt
Additional:
- 1 egg white, beaten
Instructions
Pie Dough:
- Cut up your butter into small pieces & place it in the freezer or refrigerator. It must stay cold.
- In a food processor, add the flour, xantham gum if needed, salt, and sugar. Pulse twice.
- Add and scatter the cold butter chunks. Pulse in one-second intervals until there are varying size chunks of butter and the mixture is crumbly. All butter pieces should be broken up and tossed in flour. Alternatively, you can also use your hands to break up the butter pieces with your fingers.
- Turn the mixture into a mixing bowl and drizzle the buttermilk over top. Press the milk into the mixture with hands or spatula. Squeeze everything together with your hands to see if it holds. Work everything together so there are no dry pieces of flour left. If the mixture still doesn’t hold when squeezed, add a few tablespoons of ice water.
- Form the mixture into a ball & turn it onto the countertop. Cut in half and shape into two 4-inch squares or disks. Tightly wrap in plastic and chill for 1 hour or up to 2 days.
- You may have to let the dough rest for 10 minutes before rolling out if it is too stiff.
Shape Pie Crust:
- Once the pie crust is done chilling, remove it from the fridge and preheat your oven to 400°F.
- Lightly flour your work surface and start to roll out one of your disks, rolling from the center outwards. It may look crumbly (that is normal). Roll it out about halfway and fold it in thirds. Then press and lightly knead the dough back together.
- Now, roll it out into a circle. To prevent the dough from sticking to the surface, gently turn in quarters every few rolls and add an extra sprinkle of flour if needed. You can also roll the dough out between two pieces of parchment paper to prevent sticking.
- Check to see if the pie crust is the right size by flipping the pie dish over and lightly placing it over the dough - it should be about 2 inches larger than the dish.
- Gently place the dough into the pie dish, making sure not to stretch and tear it. Using your hands, lightly press the dough into the bottom and sides of the dish, then trim any extra dough hanging off the sides.
- Place back into the refrigerator while you make the pie filling.
Apple Filling:
- Peel, core, and cut apples in 1/2-inch slices. Add to a mixing bowl.
- Add the rest of the filling ingredients to a mixing bowl and gently toss to combine.
Assemble Pie:
- Now roll out the second piece of dough, following the instructions above.
- Remove the pie dish from the refrigerator and add in the apple filling. Gently place the second piece of pie dough over the filling, then fold the extra dough from the top underneath itself to form a thick rim.
- Flute the edges to seal (see picture above) or press with a fork. Use a sharp knife to cut 4 slits (vents) in the top of the crust, then brush the crust with the beaten egg white. Sprinkle a tablespoon of sugar on top if desired.
Bake Pie
- Bake the pie for 20 minutes at 400°F, then REDUCE the oven temperature to 375°F and bake for another 30 - 35 minutes until the crust is golden. If the crust is browning too quickly, feel free to loosely cover with aluminum foil while in the oven.
- Remove the pie from the oven and let it cool for at least 1- 2 hours. Serve with whipped cream and ice cream. Enjoy!
Notes
Nutrition
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Andrea says
So good and actually not that hard to make which I was happily surprised by….!