Easy Gluten-Free Apple Pie Recipe

Easy homemade gluten-free apple pie with a crisp, flaky top crust.

Easy Gluten-Free Apple Pie Recipe

This easy gluten-free apple pie is the classic holiday dessert everyone loves — buttery, flaky, and completely homemade with a warm cinnamon apple filling. It tastes just like traditional apple pie, but 100% gluten-free with a perfectly golden double crust. Serve warm with ice cream for the ultimate treat.

5 from 7 votes

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Prep Time 20

Cook Time 50

Total Time 1 10

Serving servings

Ingredients

Gluten-Free Pie Crust:

3 + ½ cups all-purpose gluten-free flour, spooned & leveled
1 teaspoon xanthan gum, only use if flour doesn't have it
2 teaspoon salt
2 tablespoon sugar
16 tablespoon 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 tablespoon tapioca flour or arrowroot starch
1 tablespoon lemon juice
1 teaspoon of lemon zest
1 teaspoon ground cinnamon
¼ teaspoon all-spice
¼ teaspoon salt

Additional:

1 egg white, beaten

Instructions

Pie Dough:

Keep the butter cold. Cut it into small cubes and chill in the freezer or fridge.
Mix dry ingredients. In a food processor, add the flour, xanthan gum (if needed), salt, and sugar. Pulse twice.
Cut in the butter. Add the cold butter and pulse in 1-second bursts until the mixture looks crumbly with small, flour-coated butter pieces. (Or rub the butter in with your fingers.)
Add the buttermilk. Transfer to a bowl, drizzle in the buttermilk, and mix with your hands. If the dough feels dry, add 1–2 tablespoons of ice water.
Chill the dough. Form into a ball, divide into two 4-inch disks, wrap well, and chill for at least 1 hour (or up to 2 days). If too stiff later, let rest 5–10 minutes before rolling.

Shape the Bottom of Pie Crust:

Preheat oven to 400°F.
Roll out the first dough disk. Lightly flour your surface and roll from the center outward. If cracks appear, fold the dough in thirds and reroll.
Check the size. The dough should be about 2 inches larger than your 9-inch pie dish.
Fit into the dish. Gently lay the dough into the pie plate, press into the bottom and sides, trim extra dough, and chill while you make the filling.

Make the Pie Filling:

Slice the apples. Peel, core, and cut into ½-inch slices.
Mix ingredients. Add the apples to a bowl with the sugar, spices, lemon, and tapioca/arrowroot. Toss to coat.

Assemble Pie:

Roll the top crust. Roll out the second dough disk the same way as the first.
Fill the pie. Add the apple filling to the chilled bottom crust
Add the top crust. Place the second crust over the apples.
Seal the edges. Fold extra dough underneath to form a thick rim, then flute or crimp.
Vent and brush. Cut 4 slits on top, brush with egg white, and sprinkle with sugar if you like.

Bake the Pie:

Start hot. Bake at 400°F for 20 minutes.
Reduce heat. Lower to 375°F and bake 30–35 minutes, until the crust is golden and the filling is bubbling.
Protect edges. Cover the crust with foil if it browns too quickly.
Cool. Let the pie cool 1–2 hours before slicing so the filling can set.

Notes

Use very cold butter. This is the secret to a flaky gluten-free crust. If the dough cracks when rolling, let it warm up for 5 minutes and try again.

Use a 1:1 gluten-free flour blend with xanthan gum. This helps the dough hold together and prevents crumbling.

Mix apple varieties. Granny Smith + Honeycrisp (or Pink Lady) give the best flavor and texture.

Bake on the lower oven rack. This helps crisp the bottom crust so it doesn’t get soggy.

Let the pie cool before slicing. The filling thickens as it cools and gives you clean slices.

Avoid cornstarch. Tapioca or arrowroot make a glossy, gooey filling — cornstarch can turn gummy in gluten-free pies.

Freeze-friendly. This pie freezes beautifully for up to 3 months; thaw overnight in the fridge.

Nutrition

Course Dessert

Cuisine American, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!