This gluten-free apple pie features a flaky homemade crust and a sweet, warmly spiced apple filling. My top tip: pre-cook the filling to ensure a crisp bottom crust and a thick, saucy center.
This article includes tips and tricks to help you make a classic gluten-free apple pie from scratch. Watch the recipe video for a complete step-by-step demonstration.
Homemade apple pie—especially a gluten-free version—can be challenging. Common issues include a soggy bottom crust or a watery filling. This tested and perfected gluten-free apple pie recipe addresses those problems and gives reliable results.
Video: How to Make Gluten-Free Apple Pie
In addition to pie, try other gluten-free desserts like gluten-free cheesecake, pecan pie, or crustless pumpkin desserts. If you love apples, consider apple crumble, apple cake, apple muffins, apple compote, or apple crisp.
Ingredients for the Pie Crust
I use the same crust recipe I use for my gluten-free pumpkin pie. This mix creates a gluten-free dough with a good consistency. Notes on key ingredients:
- Gluten-free flour: Use a high-quality 1:1 blend that contains xanthan gum for best texture.
- Vinegar: White or rice vinegar works well to help tenderize the dough.
- Sour cream: Adds stability and helps the crust brown. Dairy-free sour cream can be substituted.
- Butter, ice water, salt, sugar: Keep the butter and water very cold for a flaky crust.
Tips for Gluten-Free Pie Dough Success
I find the food processor makes this crust quick and consistent, though you can cut the butter in by hand. Chill the dough for at least 1 hour (up to overnight) so the flour hydrates and the dough firms up. After chilling, let the dough sit 15 minutes at room temperature before rolling.
Gluten-free crust is more delicate than wheat dough. Roll it between plastic wrap for easy handling and transfer to the pie plate. I recommend a light metal 9-inch pie plate for a crisp bottom crust. Press and shape the dough, repairing any small cracks by pressing them together with the rolling pin.
A Pre-Cooked Apple Pie Filling
Pre-cooking the apples with brown sugar and lemon juice is key to preventing a soggy crust. Cook the apples until they just begin to soften, then thicken the juices with a cornstarch slurry. Use tart, firm apples—Granny Smiths are a great choice. Cool the filling completely before adding it to the crust.
To cool faster, spread the filling on a baking sheet and refrigerate briefly. Once cooled and the crust is chilled, assemble the pie, brush the top with egg wash, and bake.
Place a baking sheet in the oven while it preheats; baking the pie on that hot sheet helps the bottom crust crisp. Let the finished pie cool for a few hours before slicing. Serve warm with vanilla ice cream and a drizzle of caramel if desired.
Tips for Amazing Gluten-Free Apple Pie
- Start with a well-tested gluten-free pie crust recipe.
- Roll the dough between plastic wrap for easier handling.
- Pre-cook the filling to remove excess moisture and thicken the juices.
- Taste the cooked filling and adjust lemon or sugar to your preference.
- Bake the pie on a preheated baking sheet for a crisp bottom crust.
Make-Ahead Options
The pie is best the day it’s baked; gluten-free crusts don’t keep well for long. To prepare ahead, make the crust and the filling separately, refrigerate them, and assemble just before baking.
More Gluten-Free Thanksgiving Recipes
Gluten-Free Soft Pretzels
15 Easy Gluten-Free Appetizers to Hold Everyone Over Until the Turkey’s Ready
13 Must-Try Gluten-Free Thanksgiving Desserts
Gluten-Free Baked Brie
I hope this answers your questions about gluten-free apple pie and helps you bake with confidence. Happy baking!
Gluten-Free Apple Pie (Homemade Crust!)
This post includes tips and a video to guide you through each step.
Ingredients
For the Crust:
- 16 tablespoons salted butter (2 sticks)
- 6 tablespoons ice water
- 3 tablespoons sour cream (dairy-free works too)
- 1 tablespoon white vinegar
- 2 cups gluten-free 1:1 baking flour (340 grams)
- 2 teaspoons sugar
- 1 teaspoon salt
For the Filling:
- 4 pounds apples (about 6–7 large; use tart, firm apples)
- 2 tablespoons butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch + 2 tablespoons water
For the Egg Wash:
- 1 egg
- 1 tablespoon milk of choice
Instructions
Make the Crust:
- Cut butter into 1/4-inch pieces and chill for 10–15 minutes.
- Whisk ice water, sour cream, and vinegar together and set aside.
- Process flour, sugar, and salt until combined. Scatter butter over the flour and pulse until pieces are the size of large peas (about 10 pulses).
- Add the sour cream mixture and pulse until the dough begins to clump around the blade. If needed, finish mixing by hand. Divide into two discs, wrap tightly, and refrigerate 1 hour to 2 days.
Make the Filling:
- Peel, core, and slice apples into uniform 1/4-inch slices.
- In a large skillet or Dutch oven, combine apples, butter, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon juice, and zest. Cook over medium heat, stirring occasionally, until apples start to soften but keep their shape (about 10 minutes).
- Mix cornstarch with water and add to the apples. Cook 2–3 more minutes until the mixture thickens. Transfer to a bowl and cool to room temperature. Taste and adjust sugar or lemon if needed. To cool faster, spread on a baking sheet and refrigerate.
Assemble the Pie:
- If dough was chilled longer than 1 hour, let sit 15 minutes at room temperature. Roll each disc between large pieces of plastic wrap to 1/4-inch thickness. Repair any cracks with the rolling pin.
- Remove the top piece of plastic wrap and invert the dough into a 9-inch pie plate. Chill the bottom crust while you roll the top crust.
- Pour the cooled filling into the bottom crust, top with the second crust, trim and seal the edges, and cut vents in the top. Freeze for 10 minutes to chill the dough.
- Place a baking sheet in the oven and preheat to 400°F. Brush the crust with egg wash (egg + milk) and sprinkle sugar if desired.
- Bake the pie on the hot baking sheet for 35 minutes. Cover loosely with foil and reduce oven temperature to 375°F. Bake another 35–40 minutes until golden and bubbling.
- Cool the pie on a wire rack for 3 hours before slicing. The pie is best the day it’s baked.
Notes
- Use tart, firm apples like Granny Smith.
- Roll the crust between plastic wrap for easier handling.
- Pre-cook the filling to remove excess moisture.
- Taste and adjust the filling seasoning before assembling.
- Bake on a preheated baking sheet to crisp the bottom crust.
Make-ahead: Make the crust and filling ahead and refrigerate until ready to assemble and bake.