Best Gluten-Free Apple Pie Recipe
User Reviews
5
14 reviews
Excellent
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
12 servings
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Calories
298 kcal
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Course
Dessert
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Cuisine
American, International
Best Gluten-Free Apple Pie Recipe
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This gluten-free apple pie features a flaky crust made with a gluten-free flour blend and xanthan gum, filled with a spiced mixture of Granny Smith and red apples. The crust is a classic butter-based pastry that uses buttermilk for tenderness and ice water to preserve flakiness. The filling combines coconut sugar, tapioca flour, lemon, cinnamon, and allspice to create a balanced sweet and sour apple filling. A beaten egg white is brushed on the crust for a golden finish.
Description
The pie crust is prepared by cutting cold butter into a gluten-free flour mixture containing xanthan gum to replicate gluten's binding properties. Buttermilk and ice water are gently mixed in to bring the dough together without melting the butter, ensuring a tender and flaky texture after baking. The dough is chilled before rolling out to maintain its structure.
Filling the pie involves mixing tart Granny Smith apples with sweeter Macintosh or Honeycrisp apples, adding coconut sugar for sweetness, lemon juice and zest for brightness, and spices like cinnamon and allspice for warmth. Tapioca flour is used as a thickener to absorb juices and prevent sogginess. The dough is shaped and filled, then brushed with egg white for a golden crust.
This pie can be prepared ahead of time, baked, and stored at room temperature or refrigerated for several days, with instructions for reheating given to retain freshness. Substitutions include alternative starches or sugars depending on availability.
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Ingredients
Gluten-Free Pie Crust:
- 3 + ½ cups all-purpose flour spooned & leveled, gluten-free
- 1 teaspoon xanthan gum only use if flour doesn't have it
- 2 teaspoon salt
- 2 tablespoon sugar
- 16 tablespoon butter unsalted
- ⅓ cup buttermilk cold
- 3 - 4 tbs water ice
Filling:
- 3 apple Granny Smith, medium
- 3 apple Macintosh or Honeycrisp, medium, red variety
- ⅔ cup coconut sugar
- 2 tablespoon tapioca flour or arrowroot starch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon salt
Additional:
- 1 egg beaten, white
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 a gluten-free flour blend with xanthan gum to help the crust bind properly.
- Adding buttermilk and ice water with a spatula prevents melting butter, ensuring a flaky crust.
- Buttermilk can be made by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Tapioca flour thickens the filling and can be replaced with cornstarch or arrowroot starch if needed.
- Coconut sugar may be substituted with a combination of cane sugar and light brown sugar for similar sweetness.
- You can make the pie up to a few days in advance and store in the refrigerator; reheat in an oven at 350°F for 15-20 minutes before serving.
- Store leftovers covered at room temperature for up to 2 days or refrigerate up to 5 days; the pie also freezes well for up to 3 months.
Nutrition Information
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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