By/ Last Modified On January 15, 2023
A golden, flaky pie crust filled with tangy apples and spices makes this gluten-free apple pie perfect for Fall. This easy, homemade gluten-free apple pie will satisfy your cravings!
This gluten-free apple pie recipe is one of our reader favorites, and it will be yours, too, once you try a bite. We love enjoying this apple pie warm, with fresh whipped cream or vanilla ice cream.
I've also included step-by-step photos and an option for making a gluten-free Dutch apple pie in case you want to switch things up a little.
Try my bright and flavorful gluten-free cherry pie, and if you're up to it, make this golden, flaky gluten-free pie crust. If you love apples these gluten-free apple muffins are a snack that everyone in your house will love. Or, for an even easier version, try our Gluten-Free Apple Crumble, which is also vegan-friendly.
GLUTEN-FREE APPLE PIE RECIPE
This gluten-free apple pie recipe is a classic, minus gluten. We use a gluten-free flour blend, butter, and milk to make a golden, flaky pie crust. We then fill the pie crust with tart apples mixed with sugar and spices to make the best apple pie.
This gluten-free apple pie recipe is one of the many gluten-free pie recipes I have for you. I use my gluten-free pie crust recipe for the flaky crust and tangy apples. If you love apple treats, you'll want to make my gluten free apple crisp next.
WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE APPLE PIE
Easy to make - Gluten-free apple pie is relatively easy to make, it just takes a few extra steps if you're making the pie crust from scratch.
Make-ahead - You can make this gluten-free apple pie in advance and freeze it. See below for more tips on freezing.
Don't miss out - Yes, you don't need to miss out on a Fall staple with this gluten-free apple pie.
INGREDIENTS IN GLUTEN-FREE APPLE PIE
Granny Smith Apples - The main ingredients. See our notes below on which apples to use when making a gluten-free apple pie.
Lemon Juice - To prevent oxidation and stop the apple slices from turning brown.
Granulated Sugar - To add flavor and sweetness.
Brown Sugar - Balances the granulated sugar with additional flavor and sweetness.
Tapioca Starch - To help thicken the gluten-free apple pie filling and help the filling hold together when sliced into. You can also use arrowroot starch or cornstarch.
Cinnamon - It wouldn't be a true apple pie without cinnamon. Cinnamon is perfect with apple.
Nutmeg - For additional spice and flavor, add this traditional Fall spice.
EQUIPMENT NEEDED FOR GLUTEN-FREE APPLE PIE
If you have any questions about making gluten-free apple pie, please leave a comment, and we will get back to you as soon as possible.
HOW TO MAKE GLUTEN-FREE APPLE PIE
- Prepare the pie crust by making the pie dough or use a store-bought pie crust; set aside. Add sliced apples, lemon juice, sugar, tapioca starch, cinnamon, and nutmeg to a large mixing bowl.
- Mix until combined and the apples are evenly coated.
- Pour apple pie filling into the crust. Using a spoon, move the apple filling around until evenly distributed and packed down.
- Carefully place the second pie crust over the apples. Bring the overhanging bottom crust up and over the top crust, pinching to seal the two.
- Flute the edges. Prick the top of the crust all over with a fork, to allow steam to escape.
- Brush the top crust with milk (or a beaten egg + 1 tablespoon of water), and sprinkle with sugar. Place pie on the baking sheet and bake for 45-50 minutes or until the crust is cooked.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free garlic bread, please see the complete recipe below.
TIPS FOR MAKING THE BEST GLUTEN-FREE APPLE PIE
Use lemon juice - When peeling and slicing the apples, squeeze lemon juice over the apples to prevent browning.
Placement of apples - When placing the apples inside of the rolled-out pie dough, make sure to pack them in so the center of your gf apple pie doesn't sink in when the apples soften and settle.
Pie crust is cold - Make sure the pie crust is cold when rolling it out and working with it. If it’s getting too warm place, it back into the refrigerator for 10-15 minutes.
Use a sheet pan - Place the pie on a sheet pan to prevent messes from bubbling and over-spilling.
Let the pie cool completely - Don't slice the pie until it's completely cooled from the high oven temperature. The apples will keep cooking as it cools, and the filling will set up so it’s easier to slice and serve.
Store leftovers covered - Store leftovers lightly covered, at room temperature for up to four days. Freeze for longer storage.
DOES APPLE PIE CONTAIN GLUTEN?
Traditionally yes, apple pie had gluten in it. But with this recipe, you are assured it is gluten-free as the pie dough is made with gluten-free ingredients as well as the filling. Just make sure to use gluten-free ingredients by checking the ingredient label on all products.
HOW DO YOU THICKEN APPLE PIE FILLING WITHOUT FLOUR?
You don't need flour to thicken it. Use tapioca starch to help thicken the gluten-free apple pie filling and help the filling hold together when sliced into. You can also use arrowroot starch or cornstarch.
WHY IS MY HOMEMADE APPLE PIE SO WATERY?
There are two reasons, one being you are using the wrong apples. We recommend to only use granny smith apples -- this is our top choice. Other good options include pink lady apples or honey crisp apples.
Secondly, you could be taking the pie out of the oven too early. Oven temperatures vary, so you may want to use an oven thermometer.
WHAT'S THE DIFFERENCE BETWEEN A GLUTEN-FREE DUTCH APPLE PIE AND A TRADITIONAL APPLE PIE?
A Dutch apple pie has a crumbly topping, and the traditional apple pie has a top layer of pie crust.
WHAT ARE THE BEST APPLES FOR MAKING GLUTEN-FREE APPLE PIE?
We tend to use granny smith apples in our baked apple desserts. They are tart, firm, and easy to find year-round. They also last a long time in the refrigerator, so they are great to keep on hand when you want to bake something.
If you can't find granny smith apples, you can also use pink lady apples or honey crisp apples to make gluten-free apple pie.
IS APPLE PIE DAIRY-FREE?
This apple pie's filling is naturally dairy-free, while the pie crust we use has butter in it. You can make a gluten-free pie crust with dairy-free butter, to make this gluten-free apple pie dairy free as well.
HOW DO YOU STORE GLUTEN-FREE APPLE PIE?
You can store this gluten-free apple pie at room temperature for up to four days or a week in the refrigerator, but I doubt it will last that long. You can also freeze it for up to 3 months, baked or unbaked.
We prefer to bake this gluten-free apple pie, bring it to room temperature, and then wrap it and freeze it. You can freeze it unbaked, if you like. It freezes so well so make it ahead for Fall.
CAN I MAKE GLUTEN-FREE APPLE PIE AHEAD OF TIME?
Yes, like we mentioned above. You can make it days or even weeks ahead of when you want to enjoy it. We prefer to bake this gluten-free apple pie, bring it to room temperature, and then wrap it and freeze it. You can freeze it unbaked if you like.
HOW DO YOU REHEAT GLUTEN-FREE APPLE PIE?
If your leftover apple pie is at room temperature, you can reheat it in the microwave or oven. If you're reheating it from frozen, you'll want to bring it to room temperature before reheating it in the microwave or oven.
WHAT PIE CRUST CAN I USE?
You can use my gluten-free pie crust recipe made with my gluten-free flour blend or your favorite gluten-free pie crust from the store. Just make sure you make or purchase two pie crusts if you're not making the pie crust from scratch.
Otherwise purchase one and make a gluten-free Dutch apple pie. The directions are below, so scroll down!
HOW DO YOU KNOW WHEN APPLE PIE IS DONE BAKING?
Visually, you should see the juices bubbling through the prick marks you made with the fork. You can also insert an internal thermometer into the middle of this homemade apple pie (not in the pie crust). It needs to read 195 degrees Fahrenheit (90C).
HOW DO YOU SERVE GLUTEN-FREE APPLE PIE?
I love it with cream or ice cream, but the caveat is it must be slightly warm. The reason for this is the ice cream melts into the pie and it's so good! Enjoy this traditional apple pie!
GLUTEN-FREE DUTCH APPLE PIE RECIPE
If you only want to make one gluten-free pie crust, or you're craving a gluten-free Dutch apple pie you can make a few slight modifications:
FOR THE STREUSEL TOPPING:
- ½ cup chopped walnuts (or pecans)
- ¼ cup brown sugar
- ¼ cup rice flour
- ¼ cup tapioca starch
- 1 teaspoon ground cinnamon
- 3 tablespoons coconut oil (or oil of choice, or butter)
HOW TO MAKE GLUTEN-FREE STUCH APPLE PIE:
- Prepare a single gluten-free pie crust (or use your favorite from the store).
- Mix the apple filling as directed.
- In a small mixing bowl, combine walnuts, brown sugar, rice flour, tapioca starch, and cinnamon.
- Add in coconut oil and mix until evenly distributed.
- Topping should be crumbly.
- Sprinkle topping over apple filling.
- Cover the top of the pie with aluminum foil, to prevent the top from browning too soon.
- Bake as directed.
DO YOU NEED TO PEEL THE APPLES FOR A GLUTEN-FREE DUTCH APPLE PIE?
It is a personal preference, but I prefer to peel them. You then don't bite into the tough texture. Other views are that the skin holds all the nutrients so include it. So, you decide!
MORE GLUTEN-FREE APPLE RECIPES:
If you like apple pies, try these:
- Gluten-Free Apple Turnovers
- Paleo Apple Cake
- Gluten-Free Apple Muffins
- Gluten-Free Apple Cider Donuts
MORE GLUTEN-FREE PIE RECIPES:
If you like pie recipes, have a look at these:
- Gluten-Free Pecan Pie
- Gluten-Free Pumpkin Pie
- Gluten-Free Cherry Pie
- Gluten-Free Key Lime Pie
- Blackberry Cream Cheese Pie
Don't see a recipe for the gluten-free pie that you're looking for? Let us know in the comments below and we'll do our best to add it to our list to create for you.
For the Apple Filling:
- 6 cups granny smith apples, peeled, cored and sliced
- 1 tablespoon lemon juice
- 1⁄2 cup granulated sugar
- 1⁄4 cup brown sugar, packed
- 3 tablespoons tapioca starch (or cornstarch)
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon nutmeg
For the Pie Crust:
- 3 cups all-purpose gluten-free flour blend (Use my blend or Bob’s 1-to-1 flour blend)
- ½ teaspoon salt (omit if using salted butter)
- 2 teaspoons xanthan gum (omit if you use a blend that has xanthan)
- 1 cup butter (2 sticks), cold - cut into small pieces (or palm shortening, or shortening)
- 8-10 tablespoons milk, cold (or dairy-free milk)
For the topping:
- 2 tablespoons of milk or 1 egg + 1 tablespoon water
- Sugar for sprinkling (coarse sugar works best)
- Preheat oven to 375°F. Place a baking sheet on the rack in the center of oven.
- For the pie crust: In a medium mixing bowl, combine flour, salt, and xanthan gum. Cut butter (or shortening) into flour. The butter should resemble the size of small peas. Add milk. Use your hands to work the milk into the dough, until the ingredients are combined, and the dough forms a ball. Add more milk if needed.
- Divide dough in half and roll one dough ball between two pieces of wax paper. Repeat with the second dough ball. If dough starts to break apart, refrigerate for 30 minutes.
- Remove the top piece of wax paper and place the pie pan upside down on dough.
- Flip the pan and pie crust dough over so the pie pan is right side up. Peel the wax paper off. Repair and pinch the dough into shape If needed. Trim the edges but leave a little pie crust dough to overhang.
- For the filling: in a large mixing bowl, combine sliced apples, lemon juice, sugars, tapioca starch, cinnamon, and nutmeg.
- Pour filling into the crust. Using a spoon, move the apple filling around until evenly distributed and packed down.
- Carefully place the second pie crust over the apples. Bring the overhanging bottom crust up and over the top crust, pinching to seal the two. Flute the edges. Prick the top of the crust all over with a fork, to allow steam to escape.
- Brush the top crust with milk (or a beaten egg + 1 tablespoon of water), and sprinkle with sugar
- Place pie on the baking sheet and bake for 45-50 minutes or until the crust is cooked. Cover the pie with foil halfway through to prevent over browning.
- Remove the pie from the oven and cool before cutting.
- When peeling and slicing the apples, squeeze lemon juice over the apples to prevent browning.
- When placing the apples inside of the rolled-out dough, make sure to pack them in so the center of your pie doesn't sink in when the apples soften and settle.
- Make sure the pie crust is cold when rolling it out and working with it. If it’s getting too warm place, it back in the refrigerator for 10-15 minutes.
- Place the pie on a sheet pan to prevent messes from bubbling and over-spilling.
- Don't slice the pie until it's completely cooled. The apples will keep cooking as they cool, and the filling will set up so it’s easier to slice and serve.
- Store leftovers lightly covered, at room temperature for up to four days. Freeze for longer storage.
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Amount Per Serving: Calories: 271Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 57mgSodium: 225mgCarbohydrates: 30gFiber: 2gSugar: 18gProtein: 3g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.