From the Cook

1/10

Gluten Free Apple Pie

Organically Addison Verified

Organicallyaddison.com

Ingredients

Warning0 allergens identified

Gluten Free Apple Pie

For the pie crust

2 ½ cups gluten free 1-1 flour

1 ½ tablespoons granulated sugar

1 pinch sea salt

1 cup cold unsalted buttercut into cubes

⅓ cup cold water

For the apple filling

6 cups applespeeled and sliced thinly

1 tsp vanilla extract

1 tbsp lemon juice

¼ cup brown sugar

¼ cup gluten free 1-1 flour

1 tbsp cinnamon

pinch nutmeg

pinch sea saltoptional

6 tablespoons cold buttersliced into cubes

milkto brush pie crust with

granulated sugarto sprinkle

Instructions

Visit Blog

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.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Keep Everything Ice Cold 🧊
Chill your gluten-free flour, butter, and mixing bowl before making the crust—cold ingredients create steam pockets that yield a flaky, tender pastry that rivals traditional wheat-based crusts.
Toss Apples with Lemon First 🍋
Coat apple slices with lemon juice 15 minutes before filling to prevent browning and enhance flavor, while the acid helps break down pectin for a perfectly gooey filling without added thickeners.
Use the Gluten-Free Flour Blend Correctly ⚖️
The 1-1 gluten-free flour blend already contains xanthan gum, so don't add extra—measure by weight if possible, as gluten-free flours are denser and cup measurements can vary significantly.
Chill Dough Before Rolling ❄️
Refrigerate your gluten-free pie dough for at least 30 minutes before rolling—it's more delicate than wheat dough and benefits from extra chilling to prevent cracking and shrinkage during baking.
Shield the Crust Edge Early 🛡️
Cover the pie's edges with foil after 25 minutes of baking to prevent over-browning, as gluten-free crusts can brown faster and the filling needs time to set without the crust burning.