There’s nothing more classic or comforting than a warm slice of apple pie. This Gluten Free Apple Pie has everything you’d hope for in the perfect pie: a flaky, golden crust, a caramely cinnamon-spiced filling, and plenty of tender apples tucked inside.
For me, apple desserts always feel like fall, and this pie is no exception. This pie is always requested to be served at Thanksgiving dinner. Every bite is a balance of buttery crust, sweet apples, and just the right amount of spice. I like to bake mine until the filling bubbles up around the edges and the whole kitchen smells like cinnamon. It’s the kind of dessert that you will want to bake in the morning, so the caramel filling can set when you cut into it after dinner.
Whether you’re making it for Thanksgiving, a special occasion, or just because you have extra apples to use up, this gluten free apple pie is as cozy as it gets.
Best Apples for Apple Pie
I love using a mix of sweet and tart apples to balance the flavour and texture. Gala, Honeycrisp, or Fuji add sweetness, while Granny Smith gives a nice tart bite. Use whatever you have on hand—the pie will turn out delicious either way.
Best Gluten Free Pie Dough
I have been using these two different pie dough for years and years. I prefer using the all butter pie crust as it is flaky and delicious, When it is cold, it can be a bit hard to handle it, if you are not used to it. That is why there is the traditional pie dough that even when it is cold it is easy to use. Both pie doughs are flaky, buttery and so delicious.
Different designs
One of the fun parts of making apple pie is deciding how to finish the top crust. My go-to is a lattice crust. I have cut them all straight, or sometimes with a pastry cutter with a different edge. It shows off the bubbly filling underneath. You can also try the double crust, sealing the edges and just cutting a couple slits in the top to let the steam escape. If you only have a single pie crust, you can try something rustic with a classic crumble topping. No matter which design you choose, the flaky gluten free crust bakes up golden and delicious.
ingredients
- Bob’s Redmill 1-1 Gluten Free Flour
- Vanilla Bean Paste Or Vanilla Bean Extract
- Salt
- Sugar
- Brown Sugar
- Cinnamon
- Butter
- Apples
Tools
Storing
Once baked and cooled, cover your pie loosely with foil or plastic wrap and store it at room temperature for up to 5 days.
I have cut this pie into slices, frozen them for an hour. Then packaged them up to vacuum seal them. Then you can heat them in the microwave or oven until it is hot.
Or you can store a pie that is not baked in the freezer. When you are ready to bake it, pull it from the freezer, egg wash it and put it directly in the oven to bake.
Gluten Free Apple Pie
Ingredients
- 2 Gluten Free Pie Crust (top and bottom) (Links to recipes above)
- 8 Apples – peeled, cored and sliced
- 113 Grams Butter
- 28 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 48 Grams Water
- 104 Grams Sugar
- 117 Grams Brown Sugar
- 3 Grams Cinnamon
- 3 Grams Vanilla
Instructions
- Roll out the bottom dough of the pie dough and put it into the pie dish. Do not trim it back as you will need the extra to attach the lattice to it on top. Place the pie dish in the fridge with the bottom dough.2 Gluten Free Pie Crust (top and bottom)
- In a large saucepan, put in the butter. Turn it on medium heat and melt the butter.113 Grams Butter
- Whisk in the flour until all incorporated.28 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- Add in the water, sugar, brown sugar, cinnamon and vanilla. Cook until it bubbles and the sugar melts into it. It will almost become a caramel.48 Grams Water, 104 Grams Sugar, 117 Grams Brown Sugar, 3 Grams Cinnamon, 3 Grams Vanilla
- Once completed, pour about 1/4 cup of the caramel into a bowl and set aside.
- Add the apples to the caramel and mix to evenly coat them.8 Apples – peeled, cored and sliced
- Roll the top pie crust and cut into the pattern as you see fit.
- Remove the pie crust from the fridge. Pour the apple mixture into the prepared pie dish. Add the lattice to the top in the pattern you would like. Trim the edges of the pie dough and crimp the dough.
- Brush the reserved caramel on top of the pie dough to make it extra flaky. If you do not reserve the caramel, you can brush the top of the pie crust with egg yolks.
- Bake in the oven for 10 minutes at 425F. Then reduce the temperature to 350F and bake for 45 minutes or until it is golden, bubbly inside. I find sometimes I have to leave it in a bit longer if I am baking in a glass pie dish.
- Remove it from the oven, and let it cool. Enjoy.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
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