This gluten-free apple pie is delicious! It has a buttery and flaky crust and a delicate apple pie filling. For the best result, use a variety of apples and bake until the top is golden and the filling is bubbly!

Gluten-Free Homemade Apple Pie

There’s something magical about the smell of fresh apple pie baking in the oven. It fills the kitchen with warmth and memories of family gatherings, holidays, and the joy of sharing a perfect dessert. If you’ve been searching for the best gluten-free apple pie recipe, this is the one for you. Made with tart apples like Granny Smith and a buttery, flaky crust, this pie captures all the nostalgic flavors without compromising on texture or taste.

The Secret to the Perfect Gluten-Free Pie

Making a flawless gluten-free pie crust starts with the right gluten-free flour blend. Brands like Bob’s Red Mill or Kings Arthur offer excellent options for consistent best results. For a tender, flaky pie crust, incorporating xanthan gum, egg and cold butter or vegan butter ensures the dough holds together beautifully. Coconut oil is another dairy-free option that adds richness to the crust.

A food processor is a lifesaver when mixing your ingredients. Combine gluten-free flour, cold butter, a pinch of salt, and a little coconut sugar, egg, xantam gum, pulsing until crumbly. Slowly add cold water until the dough forms a ball. Be very careful with adding water; you want to avoid adding too much because your pie crust will collapse during baking if it is too soft. Once ready, wrap it in plastic wrap and let it chill to reach room temperature. This step is crucial for ensuring the dough rolls out smoothly.

The Apple Filling: A Balance of Sweet and Tart

When choosing the best apples for your pie, a mix of sweet apples and tart apples provides depth of flavor. Granny Smith apples are perfect for their bright tartness, while varieties like Honeycrisp or Golden Delicious bring a natural sweetness. Peel and slice the apples evenly using a sharp knife, then toss them in a large mixing bowl with cinnamon, nutmeg, and a squeeze of lemon juice.

For sweeteners, coconut sugar and brown sugar add a caramel-like richness. A touch of corn starch or arrowroot thickens the juices, ensuring no soggy bottom. Let the apple mixture sit for a few minutes so the flavors meld together.

Best Apples to use.

I like to use a mix of different apples in my pie. Some apple varieties cook faster, some firmer, some softer, some tarter, and some sweeter.

When you mix a different variety of apples, you’ll get a more complex and deeper flavor. Look for a combination of sweet and tart apples and a variety of apples that cook up firm and soft.

My favorite apple to use:

Fuji – Crisp, juicy, firm, and a great balance of tart and sweet, they hold their shape in baking.
Golden Delicious – Yellow and sweet, and it holds its shape after baking.
Jonagold – A cross between a Golden Delicious and a Jonathan with a lovely aromatic flavor. Tart, sweet, and sharp, they hold their shape when baking.
Braeburn – Crispy and sweet, and they bake up firm and juicy.
Honey Crisp – Honey has a sweet and tart flavor. They are crisp and juicy and hold shape in baking. My favorite!
Cortland – Juicy and tart, relatively soft, excellent all-purpose apple for baking.
Red Delicious don’t cook well!

Assembling the Pie

Roll out your chilled dough between two sheets of parchment paper to prevent sticking. Carefully place the bottom crustinto a greased pie pan or 9-inch pie plate. Add the prepared apple pie filling and dot it with small pieces of cold butter for extra flavor.

For the top crust, you can go classic with a double-crust pie or creative with a lattice design. A rolling pin helps keep the dough even, and a pie crust shield ensures the edges of the pie crust don’t brown too quickly. Brush the crust with an egg wash for a golden brown finish.

Baking for Success

Preheat your oven to the right oven temperature for the gluten-free apple pie recipe—typically 375°F. Place the pie on a baking sheet to catch any drips and bake until the crust is golden and the apple filling is bubbling through the top crust. Cooling the pie to room temperature before serving allows the filling to set properly.

Serving Suggestions

The best apple pie deserves to be enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream. For those who prefer a crumb topping, a gluten-free dutch apple pie is another delightful variation.

Leftovers? No problem. Store your leftover apple pie in the fridge or freeze it for a treat next time. The leftover pie is just as delicious when reheated!

Chef Tips for the Perfect Gluten-Free Apple Pie

Making a gluten-free apple pie can feel like a challenge, but with a few professional tips, you’ll be on your way to creating the best apple pie every time:

Choose the Right Apples

A combination of tart apples like Granny Smith and sweet apples such as Honeycrisp ensures a balanced flavor in your apple filling. Peel and slice apples evenly to help them cook uniformly.

Handle the Dough with Care

Gluten-free pie dough is more delicate than regular dough, so work with it while it’s cold to avoid cracking. Roll it between two sheets of parchment paper for easier handling.

Chill Everything

Cold ingredients are the secret to a flaky crust. Chill your gluten-free flour blend, butter (or vegan butter), and even your rolling pin for the best results.

Prevent a Soggy Bottom

To avoid a soggy bottom, sprinkle a little gluten-free flour or almond flour over the bottom crust before adding the apple pie filling. This absorbs excess moisture from the apples.

Perfect the Filling

Let your apple mixture sit for 10-15 minutes after mixing to allow the sugars and spices to draw out the apples’ natural juices. Drain any excess liquid before adding the filling to the crust.

Bake on a Baking Sheet

Place your pie dish on a baking sheet to catch any drips from the bubbling filling. This not only keeps your oven clean but also helps the pie bake evenly.

Start With the Crust

Make the crust ahead of time (a day or two) and store it in the refrigerator.

Remove the Dough from the Fridge

To make rolling out the dough easier, remove the dough disks from the fridge 10 to 15 minutes before using them.

The apple pie is done when you see juices bubbling or is done when it is 200°F inside.

Toppings or no toppings?

The slice of warm apple pie with a scoop of vanilla ice cream is heaven, right? So yes, for topping for me! In my country, Poland, we used to make it with freshly made whipped cream and a dash of cinnamon. Yummy!

This homemade apple pie is a labor of love, but the reward is worth it. Whether it’s your first time making a gluten-free pie crust recipe or you’re a seasoned baker, step-by-step recipe cards and step photos can guide you along the way.

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