Gluten-Free Classic Apple Pie
You’re going to love this delicious Gluten-Free Classic Apple Pie that is perfect for holidays and special occasions. It’s a traditional American dessert that everyone loves.
I am not a fancy dessert maker, but I had so much fun creating and testing this Gluten-Free Classic Apple Pie. It does take a little bit of effort to make a pie crust from scratch, but I can tell you that it is 1000% worth it.
There is just nothing like a homemade pie made from scratch, and this recipe is a keeper. I actually made this gluten-free apple pie recipe first back in 2013, but I’ve updated it for 2020.
There are several main steps to making a homemade apple pie. Think of it in three phases. Phase 1 is to make the crust, Phase 2 is to make the filling, and Phase 3 is to roll out the crust and bake the pie.
Don’t worry, it’s not as hard as it sounds. Here are the step-by-step directions.
Make the crust by combining the flour, butter, and and eggs in the bowl of a food processor. I use a Breville Sous Chef that comes with a dough blade. If you don’t have a dough blade, you can just use the “S” blade.
The dough blade is especially great for incorporating the butter into the flour, making this part a snap.
After you make the dough, you need to let it chill for about an hour before rolling it out for the crust. During this time, I like to get the filling ready. This part is as easy as slicing the apples thinly and mixing them together with the coconut sugar and arrowroot starch.
Be sure to cut the apples fairly thinly to ensure that they get nice and soft in the oven.
Then, after the dough has chilled, you can roll it out with a rolling pin (use some extra flour to keep it from sticking), and then fit the crust into your baking dish.
The last step before baking is to make the top crust. I like to make a lattice work using thin strips of the crust. Some people get really fancy with this part, but don’t worry if it’s not perfect. The crust will get browned with the egg wash, and nobody will notice if the strips aren’t perfect.
The pie needs to bake for almost an hour, during which time the crust will get nice and browned. Some people like to serve apple pie with ice cream, but I think it’s just perfect served plain.
Can I make a homemade crust without a food processor?
Yes, but you will need a pastry cutter to help incorporate the butter into the flour.
Can I use red apples for an apple pie?
Yes, but green apples are traditional since they help add the balance of tartness to the pie.
Can this recipe be made dairy-free?
Yes, just use vegan butter instead of regular butter.
Can this recipe be made grain-free?
I tried making the crust with a grain-free flour, but I had a hard time getting it to hold its shape. The Bob’s gluten-free flour worked best, although it is not grain-free.
Here’s the printable recipe:Print
Gluten-Free Classic Apple Pie
You’re going to love this delicious Gluten-Free Apple Pie that is perfect for holidays and special occasions. It’s a classic American dessert that everyone loves.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
- For the crust:
- 1 ¾ cups gluten-free flour, plus about ¼ extra for rolling out the crust*
- 2 teaspoons coconut sugar
- 1 teaspoon sea salt
- ¾ cup butter (use vegan butter for dairy allergies)
- 2 eggs
- 2 tablespoons cold water
- For the filling:
- Nonstick cooking spray
- 5 green apples, sliced thinly
- ½ cup coconut sugar
- 2 tablespoons arrowroot starch
- 1 teaspoon ground cinnamon
- 1 egg white
- 1 teaspoon white sugar
- Make the crust: In the base of a food processor fitted with the “S” blade or a dough blade, combine 1 ¾ cups of flour, 2 teaspoons of coconut sugar, sea salt, and butter. Process for 30-45 seconds, or until the dough starts to form.
- Add the eggs, one at a time, and process each one until it gets combined into the dough.
- Lastly, add the water, and process for about 15 more seconds.
- Turn off the food processor and use your hands or a spatula to remove the dough. Form the dough into two even balls and place them side by side in a large bowl. Set the bowl in the refrigerator for at least an hour to chill. This will make the dough much easier to work with.
- Make the filling: Preheat your oven to 350°F. Spray a glass pie dish with nonstick cooking spray and set aside.
- In a large mixing bowl, combine the sliced apples, ½ cup coconut sugar, and arrowroot starch. Toss to combine.
- Roll out the crust: when you’re ready to assemble the pie, remove the dough from the refrigerator. Sprinkle a little bit of flour on a cutting board or flat surface, and lay one of the balls of dough on top. Use a rolling pin to roll out the dough until it fits into your pie dish. Presss the dough evenly into the dish.
- Pour the apple mixture into the pie dish. Then, roll out the other ball of dough. Use a sharp knife to cut the dough into long strips. Lay the strips on top of the apple mixture into a lattice pattern.
- Brush the egg white on top of the lattice work, and then sprinkle the teaspoon of white sugar on top.
- Bake the pie for 55 minutes, or until the top of the pie is golden brown, and the apple mixture is bubbling.
- Serve warm.
You can make the crust up to several days in advance. Just store it in the refrigerator until you’re ready to make the pie.
*Bob’s Red Mill Gluten-Free 1 to 1 flour is my favorite.
Keywords: clean apple pie, apple pie with no gluten