There's something magical about the scent of apple pie baking in the oven - that sweet, cinnamon-spiced aroma that fills your entire home and instantly transports you to cozy family gatherings.
I've been making apple pies for years, but when my niece was diagnosed with celiac disease, I knew I needed to create a gluten free apple pie that tasted just as delicious as the traditional version.
After countless test batches (and some hilarious kitchen disasters), I've finally perfected this recipe that you'd never guess is gluten-free! The crust is beautifully flaky, the filling is perfectly spiced, and it's become our family's new favorite dessert.
If you love this recipe, you might also enjoy my Fudgy S'mores Brownies which are another crowd-pleaser!
Why You Will Love This Gluten Free Apple Pie
- The crust is actually flaky and tender (not dense or gritty like many gluten-free crusts)
- Uses easy-to-find ingredients and a reliable 1:1 gluten-free flour blend
- The secret addition of cream cheese makes the dough easier to work with
- Perfect balance of sweet and tart apples with warm cinnamon and nutmeg
- Impressive enough for holidays but simple enough for weekend baking
- No one will ever guess it's gluten-free (I fooled my husband completely!)
- Makes your house smell absolutely heavenly while baking
Ingredients for the Perfect Apple Pie Without Gluten
For the Gluten-Free Crust:
- 2-½ cups (300 grams) 1:1 gluten-free flour blend, more for work surface
- ½ teaspoon coarse kosher salt
- ½ teaspoon baking powder
- 16 tablespoons (226 grams) cold butter, cut into ¼-inch pieces
- 4 tablespoons (55 grams) cream cheese, cubed
- 1 tablespoon (15 grams) apple cider vinegar
- ⅓ cup (75 grams) ice water
For the Apple Filling:
- 4 pounds (about 9 medium) baking apples, peeled, cored, and sliced thin
- 1 tablespoon lemon juice (about half a lemon)
- ⅓ cup (85 grams) light brown sugar
- ¼ cup (50 grams) granulated sugar
- 3 tablespoons (21 grams) cornstarch
- 1-½ teaspoons ground cinnamon
- 1 teaspoon coarse kosher salt
- 1 teaspoon vanilla extract
- ¼ teaspoon grated nutmeg
- 2 tablespoons (30 grams) unsalted butter, cut into small pieces
- Egg wash (1 egg beaten with 1 tablespoon water)
- Optional: coarse sugar for sprinkling
How to Make a Gluten Free Apple Pie That Actually Tastes Amazing
Make the Gluten-Free Pastry:
- Add the gluten-free flour blend, salt and baking powder to the bowl of a food processor and pulse to combine.
- Add in the butter and cream cheese and pulse 7 times. (Don't overdo it - those little chunks of butter are what create flaky layers!)
- Add the vinegar to the water. With the motor running, pour the water mixture into the flour. Continue to process the dough until it forms together into a ball around the blade.
- Remove the dough from the processor and divide it into two equal portions.
- At this point, you can roll out the dough immediately on a well floured surface, or you can store the dough in plastic wrap for up to 3 days in the refrigerator (or 3 months in the freezer).
Prepare the Apple Filling:
- Preheat the oven to 400ºF and place an oven rack in the lower part of the oven.
- In a large mixing bowl, combine the sliced apples and lemon juice. Add in the brown sugar, granulated sugar, cornstarch, cinnamon, salt, vanilla, and nutmeg and mix until the apples are well coated.
- Let sit until the apples have released some of their juices, at least 20 minutes. (This macerating step is crucial for a perfectly thickened filling - don't skip it!)
Assemble and Bake Your Gluten Free Pie:
- Meanwhile, on a well-floured surface, roll out one pie pastry disk to an 11-inch circle. Fit the pastry into a 9-inch pie plate, making sure to press the pastry into the sides and bottom.
- Roll out the second pastry disk and slice into strips to make a lattice, if desired, or leave whole to make a simple double-crust pie.
- Place the macerated apple pieces inside of the pie crust, taking care to layer the apples together and leaving very little space in between the apple pieces. Pour any remaining apple juices into the pie pastry.
- Place the pieces of butter on top of the filling, then top the pie with a lattice or the rolled-out pie dough with a few slits or small shapes stamped out of it to let steam escape. Crimp together the bottom and top crusts as desired.
- Brush the crust with an egg wash and sprinkle with coarse sugar, if desired.
- Bake on the lower rack for 55-65 minutes, covering with foil if the crust is browning too quickly. The pie should reach an internal temperature above 200ºF and the filling should be bubbling throughout.
- Transfer to a wire rack to cool. Let the pie cool for at least an hour to let the juices set up. (I know it's tempting to dig in right away, but your pie will slice much more beautifully if you wait!)
Storage and Reheating Tips for Gluten Free Apple Pie
This gluten free apple pie can be stored, covered, at room temperature for up to 2 days. For longer storage, keep it in the refrigerator.
To reheat, place individual slices in the microwave for about 30 seconds, or warm the entire pie (covered with foil) in a 350°F oven for 15 minutes.
For an extra special treat, serve warm slices with a scoop of vanilla ice cream. The contrast of warm pie and cold ice cream is absolutely divine!
Expert Tips for Your Best Gluten Free Apple Pie
- Choose the right flour: Not all gluten-free flours are created equal! I've tested this recipe with both Bob's Red Mill and King Arthur Flour 1:1 blends with perfect results. Look for blends that contain xanthan gum.
- Measure by weight: For the most accurate results, use a kitchen scale to measure your ingredients, especially the flour. Gluten-free baking is more sensitive to measurement variations.
- Keep it cold: The secret to a flaky crust is keeping your butter cold throughout the process. If your dough starts feeling soft or sticky while rolling, pop it back in the refrigerator for 15 minutes.
- Use a mix of apples: I love using a combination of tart Granny Smith and sweeter varieties like Honeycrisp or Gala for the perfect balance of flavors. Different apples break down differently during baking, creating interesting textures.
- Don't rush the cooling: Seriously, this might be the hardest part, but letting your pie cool properly (at least an hour) allows the filling to set up and makes slicing much cleaner.
- Watch that salt: This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the amount by half to avoid over-salting.
Have you ever tried making a lattice top before? It looks fancy but it's actually not that difficult! I was so nervous the first time I tried it, but now it's my favorite way to top a pie. Plus, it allows some of that beautiful apple filling to peek through!
Answers to Your Gluten Free Apple Pie Questions
Adding cream cheese to the dough (as this recipe does) helps bind the crust together. Also, adequate chilling time, proper handling, and using a high-quality 1:1 gluten-free flour blend with xanthan gum are key to preventing crumbling.
Cornstarch is an excellent gluten-free thickener for apple pie filling, as used in this recipe (3 tablespoons). It creates a clear, glossy filling without the grittiness that can sometimes occur with other thickeners.
This recipe doesn't require prebaking (blind baking) the crust. The long baking time (55-65 minutes) allows both the filling and crust to cook properly together without the bottom getting soggy.
The key tricks are using a quality 1:1 blend (like Bob's Red Mill or King Arthur as mentioned), adding binding agents (cream cheese in this recipe), incorporating apple cider vinegar to tenderize, and properly measuring ingredients by weight for consistent results.
This recipe uses cornstarch, which is naturally gluten-free. The technique of letting the apple mixture macerate for at least 20 minutes before filling the pie allows the cornstarch to properly dissolve and later activate during baking for perfect thickness.
Recipes You May Like
- Pumpkin Custard Pie - Another delicious gluten-free dessert option that's perfect for fall gatherings.
- Small Batch Chocolate Chip Cookies - When you need a quick sweet treat (and these can easily be made gluten-free with the same flour blend).
- Mini Blueberry Muffins - A perfect breakfast pairing with leftover pie the next morning!
Conclusion
This gluten free apple pie has honestly become one of my favorite recipes to make. There's something so satisfying about seeing people's eyes light up when they taste it, especially when they can't believe it's gluten-free!
The flaky crust, the perfect balance of sweet and tart apples, and that warm cinnamon flavor create a truly classic dessert that everyone can enjoy.
Whether you're gluten-free yourself or baking for someone who is, I promise this recipe won't disappoint. It's worth every minute spent peeling those apples (though I won't judge if you rope a family member into helping with that task!).
If you give this recipe a try, I'd love to hear how it turned out for you! And don't forget to save this to Pinterest for later - you'll definitely want to make it again.
The Best Gluten Free Apple Pie
Equipment
- Food Processor
- 9-inch Pie Plate
Ingredients
Gluten-Free Crust
- 2-½ cups 1:1 gluten-free flour blend plus more for work surface (300 grams)
- ½ teaspoon coarse kosher salt
- ½ teaspoon baking powder
- 16 tablespoon cold butter cut into ¼-inch pieces (226 grams)
- 4 tablespoon cream cheese cubed (55 grams)
- 1 tablespoon apple cider vinegar (15 grams)
- ⅓ cup ice water (75 grams)
Apple Filling
- 4 pounds baking apples peeled, cored, and sliced thin (about 9 medium apples)
- 1 tablespoon lemon juice about half a lemon
- ⅓ cup light brown sugar (85 grams)
- ¼ cup granulated sugar (50 grams)
- 3 tablespoon cornstarch (21 grams)
- 1-½ teaspoon ground cinnamon
- 1 teaspoon coarse kosher salt
- 1 teaspoon vanilla extract
- ¼ teaspoon grated nutmeg
- 2 tablespoon unsalted butter cut into small pieces (30 grams)
Topping
- 1 egg beaten with 1 tablespoon water for egg wash
- coarse sugar for sprinkling (optional)
Instructions
- Add the gluten-free flour blend, salt and baking powder to the bowl of a food processor and pulse to combine.
- Add in the butter and cream cheese and pulse 7 times. (Don't overdo it - those little chunks of butter are what create flaky layers!)
- Add the vinegar to the water. With the motor running, pour the water mixture into the flour. Continue to process the dough until it forms together into a ball around the blade.
- Remove the dough from the processor and divide it into two equal portions.
- At this point, you can roll out the dough immediately on a well floured surface, or you can store the dough in plastic wrap for up to 3 days in the refrigerator (or 3 months in the freezer).
- Preheat the oven to 400ºF and place an oven rack in the lower part of the oven.
- In a large mixing bowl, combine the sliced apples and lemon juice. Add in the brown sugar, granulated sugar, cornstarch, cinnamon, salt, vanilla, and nutmeg and mix until the apples are well coated.
- Let sit until the apples have released some of their juices, at least 20 minutes. (This macerating step is crucial for a perfectly thickened filling - don't skip it!)
- Meanwhile, on a well-floured surface, roll out one pie pastry disk to an 11-inch circle. Fit the pastry into a 9-inch pie plate, making sure to press the pastry into the sides and bottom.
- Roll out the second pastry disk and slice into strips to make a lattice, if desired, or leave whole to make a simple double-crust pie.
- Place the macerated apple pieces inside of the pie crust, taking care to layer the apples together and leaving very little space in between the apple pieces. Pour any remaining apple juices into the pie pastry.
- Place the pieces of butter on top of the filling, then top the pie with a lattice or the rolled-out pie dough with a few slits or small shapes stamped out of it to let steam escape. Crimp together the bottom and top crusts as desired.
- Brush the crust with an egg wash and sprinkle with coarse sugar, if desired.
- Bake on the lower rack for 55-65 minutes, covering with foil if the crust is browning too quickly. The pie should reach an internal temperature above 200ºF and the filling should be bubbling throughout.
- Transfer to a wire rack to cool. Let the pie cool for at least an hour to let the juices set up. (I know it's tempting to dig in right away, but your pie will slice much more beautifully if you wait!)
