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Best Gluten-Free Apple Pie Recipe
5 from 14 votes

Best Gluten-Free Apple Pie Recipe

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.

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

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:
    Cup of Yum
  1. Cut butter into small pieces and keep it cold in the freezer or refrigerator.
  2. In a food processor, combine the flour, xanthan gum (if needed), salt, and sugar. Pulse twice.
  3. 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.
  4. 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.
  5. 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:
  1. Preheat your oven to 400°F once the dough is chilled.
  2. 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.
  3. 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.
  4. 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.
  5. 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:
  1. Peel, core, and slice the apples into ½-inch pieces. Place them in a mixing bowl.
  2. Add the other filling ingredients and toss to combine.
Assemble Pie:
  1. Roll out the second dough disk following the same steps as before.
  2. Remove the pie dish from the refrigerator and add the apple filling.
  3. Then, pace the second dough layer on top. Fold the extra dough underneath to form a thick rim.
  4. 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
  1. 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.
  2. 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

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: 12 servings

Amount Per Serving

Calories 298

% 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.