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There’s truly nothing like a warm, gooey, homemade pie, which is why I had to share this Gluten-Free Apple Pie with you! It has a buttery, flaky crust, a tender spiced apple filling, and a perfect crumbly topping. Everything you love about classic apple pie made gluten-free.
Whether it’s for Thanksgiving dinner, a cozy fall dinner, or just because, this pie will steal the show and have everyone coming back for seconds.
For other fruit desserts perfect for fall, try snickerdoodle apple pie bars, cranberry oatmeal bars, and apple banana bread.
Table of Contents
Need another gluten-free Thanksgiving dessert? Try dairy-free chocolate pie, cranberry oatmeal bars, or maple pecan cookies.
Ingredients You Need
Gluten-Free Pie Dough
- Gluten-Free Flour Blend: Use high quality gluten-free flour (like Bob’s Red Mill or King Arthur). Ensure it has xanthan gum for the best results (this helps with the structure and texture!). Almond flour and coconut flour are not suitable substitutions here.
- Cold Unsalted Butter: Cold butter creates that flaky bottom crust. When the butter melts in the oven, it releases steam, which creates delicate layers in the dough.
- Granulated Sugar
- Salt
- Cold Water: This brings the dough together- don’t substitute!
Apple Mixture
- Apples: You can use your favorite apples here, but I recommend a blend of sweet and tart apples like Granny Smith apples, Gala, and Honeycrisp for the perfect balance.
- Granulated Sugar & Brown Sugar
- Gluten-Free Flour: Thickens the filling to avoid sogginess.
- Lemon Juice
- Cinnamon & Nutmeg: Warming spices for all the cozy and delicious flavors.
- Vanilla Extract: A hint of sweetness.
Crumb Topping
- Gluten-Free Flour: Keeps the topping light and crumbly.
- Sugars: Granulated and brown sugar adds the perfect amount of sweetness.
- Cinnamon
- Unsalted Butter: Holds the crumble together beautifully.
- Salt
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make Gluten-Free Apple Pie
Step 1: Prepare the Crust. Whisk together gluten-free flour, sugar, and salt in a large bowl. Cut in cold butter until pea-sized crumbs form. Add cold water, and mix until just combined.
Step 2: Chill the Crust. Turn it out onto a work surface and form the dough into a disk. Add a tiny bit of water if needed to bring it together. Wrap in plastic wrap and chill for at least 2 hours or up to 3 days.
Step 3: Make the Apple Filling: In a large skillet, toss apples with sugar, brown sugar, gluten-free flour, lemon juice, cinnamon, and nutmeg. Cook until softened, then stir in vanilla. Cool completely.
Step 4. Make the Crumb Topping. Mix gluten-free flour, sugars, cinnamon, and salt. Stir in melted butter until the mixture is crumbly.
Step 5. Roll Out the Crust. Roll out the pie dough on parchment paper into a 12-inch circle (1/4 inch thick).
Step 6. Flute the Edges. Cut off any uneven or excess pieces of pie crust. To flute the edges, press your knuckle in between your thumb and pointer finger on the other hand, working around the entire crust.
Step 7. Assemble. Add the apple mixture, then add the crumble to the top of the pie.
Step 8. Bake. Preheat oven to 400°F. Bake for 20 minutes, reduce to 375°F, and bake another 30-35 minutes until the top is golden. Cool completely before slicing.
Expert Tips
- To ensure a flaky crust keep the dough cold and use chilled butter and ice water. Warm dough will make your crust tough.
- Pile the apples high in the pie. Apples shrink as they bake, so don’t skimp on the filling.
- To protect the edges of the pie crust from browning too quickly or becoming too brown, cover it with aluminum foil or a pie shield halfway through baking
- Let the pie cool completely before slicing—it allows the filling to set.
Serving Tips
Serve your gluten-free apple pie warm with a scoop of vanilla ice cream or whipped coconut cream and drizzle with caramel sauce for extra indulgence. Pair with a creamy espresso martini or spiced winter sangria that’s perfect for a holiday dinner party.
Make Ahead Tips
This gluten-free apple pie is a perfect candidate for make-ahead prep! Here’s how to make it in advance:
- Freeze Fully Baked Pie: Wrap tightly and freeze for up to 3 months. Thaw overnight and reheat at 350°F for 15 minutes before serving.
- Pie Dough: Make and refrigerate up to 3 days in advance or freeze for 3 months. Thaw overnight in the fridge before rolling.
- Baked Pie: Bake and cool completely, then wrap tightly. Store at room temperature for 1 day or refrigerate for 3 days.
Storage Tips
You can store leftover pie at room temperature for up to 24 hours by loosely covering it with plastic wrap or foil.
For longer storage, refrigerate it tightly wrapped for up to 3 days to preserve the crust’s texture and the filling’s flavor; serve cold or reheat at 350°F for about 15 minutes.
To freeze, let the pie cool completely, wrap it in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Recipe FAQs
Yes! If you’re short on time, store-bought crust works too. Sweet Loren’s is my favorite gluten-free pie crust, but Wholly Gluten Free makes one too.
Golden Delicious, Braeburn, or Pink Lady work well. Avoid Red Delicious, as they tend to get mushy.
Yes! Substitute the butter in the crust and topping with solid coconut oil or a vegan butter alternative like Earth Balance or Miyokos. You could also use shortening instead of butter.
To avoid a soggy bottom crust, preheat your baking sheet and place the pie dish directly on it. The heat will help the bottom crust bake evenly and prevent it from absorbing too much moisture from the filling.
The pie is ready when the topping is brown and golden, and the filling is bubbling around the edges. You can also test the apples by inserting a fork—they should be tender but not mushy.
A traditional apple pie has a buttery double crust, while a Dutch apple pie skips the top crust for a sweet, crumbly streusel topping.
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More Gluten-Free Desserts
Fall Recipes
Healthy Apple Crisp
Dairy-Free Desserts
Vegan Pumpkin Cheesecake
Recipes
Snickerdoodle Apple Pie Bars
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Gluten-Free Dutch Apple Pie
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Ingredients
Gluten Free Pie Crust
- 1 1/2 cups gluten-free all purpose flour with xanthan gum
- 1 Tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 cup 1 stick, unsalted butter, cubed
- 1/4 cup cold water
Apple Filling
- 12 cups apples peeled and sliced into 1/4-inch pieces 9-10 apples
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1/4 cup gluten-free flour
- 1 Tablespoon lemon juice
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla
Gluten Free Crumb Topping
- 1/3 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups gluten-free flour
- 3/4 cup unsalted butter melted
Instructions
- Make the Crust: In a large bowl, whisk together the gluten-free flour blend, sugar, and salt.1 1/2 cups gluten-free all purpose flour, 1 Tablespoons granulated sugar, 1/4 teaspoon kosher salt
- Add the cold cubed butter and toss it in the flour until each piece is coated. Using a pastry cutter or two forks to cut the butter into the dry ingredients until all flour is coated and the butter is the size of a pea. Some larger chunks of butter are okay. You can press and flatten them with your fingers.1/2 cup 1 stick, unsalted butter, cubed
- Add the cold water and mix well with a fork or rubber spatula until the dough starts coming together. The dough will seem dry, that’s okay. Don’t add any more water.1/4 cup cold water
- Turn the pie dough out onto a lightly floured work surface. Use floured hands to fold the dough into itself until the flour is fully incorporated into the fats and it starts to form a dough. Form it into a ball and flatten it into a 1-inch thick disc. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours or up to 5 days.
- Make the Filling: In a large skillet or dutch oven, stir the apple slices, sugar, brown sugar, gluten-free flour, lemon juice, cinnamon, and nutmeg together until thoroughly combined. Cover and cook on the stove over medium-low heat for 10-12 minutes, stirring frequently, until the apples begin to soften. Remove from heat and stir in the vanilla extract. Allow it to cool slightly. You can spread it out onto a large-rimmed sheet pan and place in the fridge or freezer to speed this up.12 cups apples peeled and sliced into 1/4-inch pieces, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1/4 cup gluten-free flour, 1 Tablespoon lemon juice, 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon vanilla
- Make the Crumb Topping: In a medium bowl, combine the sugar, brown sugar, cinnamon, salt, and gluten-free flour. Using a silicone spatula, stir in the butter. The crumble topping will be thick and crumbly.1/3 cup granulated sugar, 1/2 cup light brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1 1/2 cups gluten-free flour, 3/4 cup unsalted butter melted
- Preheat oven to 400°F (204°C) and place a large sheet pan inside while it preheats.
- Roll out the chilled dough on a well-floured work surface. Roll the dough 2-3 times then turn it a quarter until you have a 12-inch circle about 1/4-inch thick. Carefully place the dough into a 9-inch pie dish that’s 1.5- 2 inches deep. Trim off the edges and flute or tuck the dough in with your fingers, making sure it's smooth.
- Spoon the filling into the crust. Pile them high, and pack it down tightly together. Sprinkle the crumb topping over apples.
- Remove the baking sheet from the oven and place the pie on it and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F and cover the pie crust with a pie shield or foil around the edge. Continue to bake at 375 for 30-35 minutes, until the top is golden brown.
- Allow the pie to cool for 3 full hours at room temperature before serving. Cover and store at room temperature for up to 1 day or in the fridge for up to 3 days before serving. Serve room temperature or reheat at 350 for 15 minutes before serving.
Notes
- Make 1 day in advance: cool baked pie completely, wrap tightly in plastic wrap and store at room temp. Pie crust can also be prepared a day in advance and stored in the fridge.
- Make 3 days in advance: cool the baked pie, wrap tightly, and refrigerate for up to 3 days. Pie crust can also be refrigerated for up to 3 days.
- 3 months: Pie crust or the fully baked pie can be wrapped and frozen for up to 3 months. For the crust, thaw overnight in the fridge and proceed with the recipe. For the baked pie, thaw overnight in the fridge and reheat as directed above.
- To ensure a flaky crust keep the dough cold and use chilled butter and ice water. Warm dough will make your crust tough.
- Pile the apples high in the pie. Apples shrink as they bake, so don’t skimp on the filling.
- To protect the edges of the pie crust from browning too quickly or becoming too brown, cover it with aluminum foil or a pie shield halfway through baking
- Let the pie cool completely before slicing—it allows the filling to set.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I didn’t have much luck with the pie crust – but maybe it’s just me. Pies and I struggle sometimes. It was tough and chewy and the dough itself was much too dry to roll out well – it crumbled as I was putting it in the pan. Maybe I’ll give it another go, I truly wanted this to be THE ONE when it comes to GF pie crusts 🙂
Thanks for the feedback, Hayley!! I’ll take another look at this recipe and see if there’s something that may help. Pie crust can be so tricky!