Gluten Free Apple Pie

4.93 from 13 votes

This Gluten Free Apple Pie recipe is the best old fashioned pie made with a homemade crust. It's bursting with apples, cinnamon, and nutmeg!

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: rustic apple pie, gluten free apple pie, homemade apple pie, apple pie from scratch,

Servings:

Calories: 494kcal

Author: Christine Rooney

Ingredients

3 large tart apples like Granny Smith
3 large sweet apples like Braeburn, Fuji, or Gala
1 ¼ packed cups brown sugar or dark brown sugar
2 heaping Tbsp. lemon juice
3 Tbsp. gluten free flour blend or AP flour if not gluten free
3 tsp. cinnamon
½ tsp. nutmeg
pinch kosher salt
1 Tbsp. butter

For The Pie Crust:

3 cups gluten free flour blend or AP flour if not gluten free
2 sticks unsalted butter
2 large eggs
½ cup cold water
2 tsp. apple cider vinegar

US Customary - Metric

Instructions

Prepare The Pie Dough:

Prepare the pie dough. If gluten free use this recipe for How To Make Gluten Free Pie Crust and if not gluten free use this recipe for How To Make Homemade Pie Crust. Chill the pie dough in the fridge according to recipe instructions.
When making this pie gluten free, it's important to par-bake the bottom crust first, but it is not necessary to par-bake the top crust. First, par-bake the bottom crust, allow to cool, add the fillings, and then add the top crust (without par-baking), cut some air vents, and crimp the edges. The pie is now ready to bake.
When making this pie with AP flour, it is not necessary to par-bake the bottom or top crusts.
Preheat oven to 400 degrees Fahrenheit.
Completely peel the skins from 6 apples – 3 Granny Smith (or other tart apple variety) and 3 sweeter apples.
Cut the apples into small slices. It’s important that the slices are relatively the same size so the filling cooks evenly.

For The Filling:

Combine all of the sliced apples, 1 ¼ packed cups brown sugar (or dark brown sugar), 2 heaping Tbsp. lemon juice (careful not to get any seeds in the filling), 3 Tbsp. gluten free flour blend (or AP flour if not gluten free), 3 tsp. cinnamon, ½ tsp. nutmeg, and a pinch of kosher salt in a large bowl. Stir until completely combined. (The apples will start to macerate and form a sugary liquid as they sit).
Remove the prepared pie crusts that have been chilling in the fridge. Roll out the two pie crusts with a rolling pin. Place one of the crusts in a 9″ glass pie dish ( Trim the edges if there’s tons of dough hanging over the sides).
Using a slotted spoon place the apple filling into the pie dish. The slotted spoon will help to get the filling into the dish without all the extra juices from the apples. Those sugary juices are delicious but will cause the pie filling to become watery.
Cut 1 Tbsp. butter into small pieces and dot the top of the filling with it.
Place the other crust on top of the filling. Crimp the edges of the pie together with your fingers or a fork until it is sealed.
Cut 4-5 slits in the top crust to allow the steam to escape while baking.
Cover (or tent) the pie with a piece of tinfoil (large enough to cover the pie) and place the pie in the oven. The tinfoil will prevent the edges of the pie from burning and will help the top crust cook more evenly.
Bake for 1 hour and 15 minutes at 400 degrees Fahrenheit. Remove the foil at the 45 minute mark and rotate the pie so it bakes evenly (it’s OK if the edges brown at the end of the baking process).
Check the pie at the end of the cooking time. The top should be golden brown and the apples should be easily pierced with a knife. They should be soft, but not mushy.
Remove pie once it's done and set aside to cool for an hour or two.
To Serve: Serve pie with whipped cream or ice cream (optional).

Notes

Place any extra pie crust trimmings in a pie plate and sprinkle with cinnamon and sugar. Bake for 12-15 minutes for a ‘pre-pie’ treat!

Feel free to place an extra baking sheet under the pie in the oven to catch any spills from the pie as it bakes.

This recipe is written to fill a 9″ pie dish. If you are using a deep-dish pie plate you may need to double the amount of filling in order to have enough to accommodate the deeper dish.

Nutrition