Best Gluten-Free Apple Pie Recipe

Name: Best Gluten-Free Apple Pie Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 3 + ½ cups All-Purpose Gluten-Free Flour; 1 teaspoon xanthan gum; 2 teaspoon salt; 2 tablespoon sugar; 16 tablespoon unsalted butter; ⅓ cup cold buttermilk *; 3 - 4 tbs ice water; 3 medium granny smith apples; 3 medium red apples; ⅔ cup coconut sugar; 2 tablespoon tapioca flour or arrowroot starch; 1 tablespoon lemon juice; 1 teaspoon of lemon zest; 1 teaspoon ground cinnamon; ¼ teaspoon all-spice; ¼ teaspoon salt; 1 egg white

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
12 servings
Calories
298 kcal
Course
Dessert
Cuisine
American, International

Best Gluten-Free Apple Pie Recipe

Iris Warren

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This recipe is hands down the best gluten-free apple pie made from scratch! It has a warm cinnamon apple filling and the perfect homemade flakey crust. Serve warm with a scoop of vanilla ice cream. Trust me, you can't tell it's gluten-free!

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Ingredients

Servings

Gluten-Free Pie Crust:

3 + ½ cups All-Purpose Gluten-Free Flour spooned & leveled
1 teaspoon xanthan gum only use if flour doesn't have it
2 teaspoon salt
2 tablespoon sugar
16 tablespoon unsalted butter
⅓ cup cold buttermilk *
3 - 4 tbs ice water

Filling:

3 medium granny smith apples
3 medium red apples Macintosh or Honeycrisp
⅔ cup coconut sugar
2 tablespoon tapioca flour or arrowroot starch
1 tablespoon lemon juice
1 teaspoon of lemon zest
1 teaspoon ground cinnamon
¼ teaspoon all-spice
¼ teaspoon salt

Additional:

1 egg white beaten

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Instructions

Pie Dough:

Cut butter into small pieces and keep it cold in the freezer or refrigerator.
In a food processor, combine the flour, xanthan gum (if needed), salt, and sugar. Pulse twice.
Add the cold butter chunks and pulse in one-second intervals until the mixture is crumbly. Butter pieces should be coated in flour. You can also break up the butter with your hands if preferred.
Transfer the mixture to a bowl and drizzle buttermilk over it. Mix with your hands or a spatula, squeezing to see if it holds together. If it’s too dry, add a few tablespoons of ice water.
Form the mixture into a ball, divide it into two 4-inch disks, wrap tightly in plastic, and chill for at least 1 hour or up to 2 days. If the dough is too stiff, let it rest for 10 minutes before rolling out.

Shape Pie Crust:

Preheat your oven to 400°F once the dough is chilled.
Flour your work surface and roll out one dough disk from the center outward. If the dough is crumbly, fold it in thirds and press it back together.
Roll out the dough into a circle, turning it every few rolls and adding flour as needed. You can also use parchment paper to prevent sticking.
Check the size by flipping your pie dish over and placing it on the dough. It should be about 2 inches larger than the dish.
Gently place the dough into the pie dish, press it into the bottom and sides, and trim any excess. Chill while you prepare the filling.

Apple Filling:

Peel, core, and slice the apples into ½-inch pieces. Place them in a mixing bowl.
Add the other filling ingredients and toss to combine.

Assemble Pie:

Roll out the second dough disk following the same steps as before.
Remove the pie dish from the refrigerator and add the apple filling.
Then, pace the second dough layer on top. Fold the extra dough underneath to form a thick rim.
Seal the edges by fluting or pressing with a fork. Cut 4 slits (vents) in the top, brush with beaten egg white, and sprinkle with sugar if desired.

Bake Pie

Bake at 400°F for 20 minutes. Then, reduce the temperature to 375°F and bake for another 30-35 minutes until the crust is golden. If the crust is browning too quickly, cover with foil.
Let the pie cool for 1-2 hours before serving. Enjoy with whipped cream or ice cream!

Notes

Use Gluten-Free Flour Blend with Xanthan Gum: It helps bind the pie crust since there’s no gluten.
Press in Buttermilk and Ice Water with a Spatula: This prevents melting the butter with your hands, which helps keep the crust nice and flaky.
How to Make Buttermilk: You can substitute buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using it!
Tapioca Flour: Can be substituted with cornstarch or arrowroot starch.
Tapioca Flour: Can be substituted with cornstarch or arrowroot starch.
Coconut Sugar: Can substitute with ½ cup cane sugar + ⅓ cup light brown sugar.
Gluten Free Flour: Can use regular all-purpose flour, just don't add the xanthan gum.
Make Ahead: If you want to get a head start on your Thanksgiving preparations, you can make your apple pie a day in advance. Just prepare the pie, bake it, and let it cool completely. Then, cover it loosely and store it at room temperature. This will give the flavors time to meld and make your Thanksgiving Day less hectic. You can also make the pie a few days ahead and store it in the refrigerator. Just remember to warm it up before serving for that fresh-out-of-the-oven taste!
Storing: For best results, store leftover pie in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. You can also freeze leftovers for up to 3 months.
Reheating: Preheat your oven to 350°F (175°C) and bake the pie for 15-20 minutes until heated through. If the crust is already brown, cover the edges with foil to prevent over-browning.

Nutrition Information

Show Details

Calories 298kcal (15%) Carbohydrates 48g (16%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 31mg (10%) Sodium 475mg (20%) Potassium 152mg (4%) Fiber 3g (12%) Sugar 16g (32%) Vitamin A 411IU (8%) Vitamin C 5mg (6%) Calcium 25mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 298 kcal

% Daily Value*

Calories	298kcal	15%
Carbohydrates	48g	16%
Protein	4g	8%
Fat	12g	18%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	31mg	10%
Sodium	475mg	20%
Potassium	152mg	3%
Fiber	3g	12%
Sugar	16g	32%
Vitamin A	411IU	8%
Vitamin C	5mg	6%
Calcium	25mg	3%
Iron	2mg	11%