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gluten free apple pie recipe

Best Gluten Free Apple Pie Recipe

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!
5 from 4 votes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Serving 12 servings

Ingredients
 

Gluten-Free Pie Crust:

Filling:

  • 3 medium granny smith apples
  • 3 medium red apples, Macintosh or Honeycrisp
  • 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

* Substitute with 1/3 cup whole milk & juice of one lemon. Let sit for 1 minute to curdle and become buttermilk. 
Tapioca Flour: can substitute with cornstarch or arrowstoot starch.
Coconut sugar: can substitute with 1/2 cup cane sugar + 1/3 cup light brown sugar.
Gluten Free Flour: Can use regular all-purpose flour, just don't add the xanthan gum.

Nutrition

Calories: 298kcal | Carbohydrates: 48g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 475mg | Potassium: 152mg | Fiber: 3g | Sugar: 16g | Vitamin A: 411IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 2mg
Course Dessert
Cuisine American, Healthy
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