Get the Recipe: Gluten Free Apple Pie
User Reviews
5.0
129 reviews
Excellent
Get the Recipe: Gluten Free Apple Pie
Report
This gluten free apple pie has a buttery flaky crust and sweet gooey cinnamon apple filling! It tastes like a classic apple pie recipe. This gluten free version is great for family dinners, holidays, Thanksgiving and Christmas!
Share:
Ingredients
Pie Crust
- 2 ½ cups gluten free 1 to 1 flour
- 1 ½ tbsp granulated sugar
- pinch sea salt
- 1 cup cold unsalted butter cut into cubes
- ⅓ cup cold water
Apple Filling
- 6 cups apples peeled and sliced thinly
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- ¼ cup brown sugar
- ¼ cup gluten free 1 to 1 flour
- 1 tbsp cinnamon
- pinch nutmeg
- pinch sea salt optional
- 6 tbsp cold butter sliced into cubes
- milk to brush pie crust with
- granulated sugar to sprinkle
Add to Shopping List
Instructions
- First, make the pie crusts. Add gluten free flour, sugar and salt to a food processor. Pulse 2 times.
- Then, add in cubed cold butter and cold water. Pulse until crumbly. Mixture should stick together when pinched between fingers.
- Remove dough from processor. Form into 2 equal sized balls of dough. Wrap in plastic wrap and refrigerate for 1 hour.
- While the pie crust is chilling, make apple filling. Add sliced apples, vanilla, lemon juice, brown sugar, gluten free flour, cinnamon, nutmeg and sea salt to a large bowl. Toss until apples are fully coated. Set aside.
- Once dough has chilled for 1 hour, remove from fridge. Preheat oven to 400 degrees Fahrenheit.
- Roll out pie crusts one at a time, coating the parchment paper and rolling pin in gluten free flour to prevent sticking. Repair any cracks with fingers.
- Once both pie crusts are rolled out, place pie plate on top of one of the pie crusts. Gently invert pie plate so that the pie crust falls down into the pie plate.
- Gently transfer apple mixture down on top of the pie crust. Arrange in an equal layer.
- Place the 6 tablespoons of cubed butter on top of the apples. Spread them out; this adds moisture.
- Then, very carefully add the top pie crust on top of the apples.
- Crimp the both pie crust edges together with your fingers. Make a small slit in the top of the top crust.
- Gently brush the top pie crust with milk. Then sprinkle sugar on top.
- Place pastry shields or tin foil along the edges of the pie crust to prevent burning.
- Bake at 400 degrees Fahrenheit for 20 minutes. Then, lower oven temperature to 350 degrees Fahrenheit. Bake for another 40 to 50 minutes. Pie is done when the top is golden and the filling is bubbly.
- Finally, remove from oven. Remove pastry shields. Allow pie to cool for at least a couple hours before slicing into.
Notes
- Follow step by step photos in the blog post above for reference.
- To save time, this recipe can be made using store bought gluten free pie crusts if desired.
- I recommend using a variety of apples. Granny Smith offer a tart flavor, while MacIntosh and Cortland become nice and soft in the oven.
- The slices of butter in the filling add moisture and flavor! This is my grandmother's favorite tip for the best apple pie.
- Allow pie to cool for at least 2 hours.
- Store leftovers at room temperature for up to 24 hours. Or, store in the fridge for up to 4 days.
Nutrition Information
Show Details
Calories
454kcal
(23%)
Carbohydrates
54g
(18%)
Protein
3g
(6%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
67mg
(22%)
Sodium
59mg
(2%)
Potassium
134mg
(4%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
820IU
(16%)
Vitamin C
4mg
(4%)
Calcium
29mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 59mg | 2% |
| Potassium | 134mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 29mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
129 reviews
Excellent
Other Recipes
You'll Also Love
The Best Allergy-Free Vegan Gluten-Free Pumpkin Pie {Oil-Free, Soy-Free, Dairy-Free}
American
5.0
(165 reviews)
