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a slice of gluten free apple pie being pulled out so you can see the gooey apple filling
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3.5 from 2 votes

Gluten Free Apple Pie

This gluten free apple pie recipe bakes to golden brown, flaky perfection on the outside and a warm and gooey apple center. This tried and true recipe will amaze your friends, they won't know it's gluten free.
Prep Time2 hrs 30 mins
Cook Time50 mins
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: apple, gluten free, thanksgiving dessert
Servings: 10 slices
Calories: 455kcal


For the crust

  • 4 cups 1:! gluten free flour blend (with xanthum gum) I like Bob’s Red Mill Gluten Free Baking flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup 2 sticks very cold unsalted butter or vegan butter diced and chilled
  • 1 cup ice cold water

For the filling

  • 6 large apples cored, peeled and sliced into 1/4 inch slices (11 cups total)
  • 1/2 cup coconut sugar
  • 1/4 cup tapioca flour
  • Zest from 1 lemon about 1 teaspoon
  • Juice from 1 lemon about 1/4 cup
  • 1/4 teaspoon ground allspice
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • For the egg wash: 1 egg with 1 tablespoon of water


  • Whisk together the gluten free flour, baking powder and salt in a medium mixing bowl. Add the very cold butter cubes to the flour and use a pastry blender to cut the butter into the flour until all of the flour is coated. They should be larger than peas but not very large clumps.
    cold butter cubed in a bowl with gluten free flour
  • Combine 1 cup of water with ice and allow it to sit for about a minute to let the water get very cold then measure out 1 cup from there. Add the cold water 2 tablespoons at a time to the butter and flour and mix with a wooden spoon or rubber spatula after each addition. Stop adding water when the dough comes together easily and starts to clump. The dough will be a little sticky but shouldn’t stick to your fingers.
    pea sized bits of butter and flour for pie crust in a bowl
  • Place the dough on a lightly floured work surface and gently fold the dough onto itself until the flour is fully incorporated into the butter. Form the dough into a ball and cut the dough in half. Form each half into a disc and wrap each in plastic wrap. Refrigerate for at least 2 hours or up to 5 days. This would be a great time to make this recipe in advance by prepping the dough.
  • When you’re ready to make the pie, preheat the oven to 400°F. Mix together the filling ingredients in a large bowl and stir really well to combine. Set the filling aside to rest while you roll out the dough.
    gluten free apple pie filling in a glass bowl with a rubber spatula
  • Remove one dough disc from the fridge and roll it out into a 12 inch circle between two pieces of parchment paper. Start in the center of the dough and work your way out with a rolling pin, turning the dough slightly between each roll to create an even circle.
    gluten free pie crust rolled into a circle between parchment paper
  • Flip a 9-inch pie dish upside down in the center of one piece of dough then carefully flip both over so the crust is inside the pan. You can also use a rolling pin to roll the dough up and then unroll onto the pie pan.
    gluten free pie crust inside the glass baking dish
  • Spoon the apple filling inside the dough and discard any extra juices from the bottom of the bowl.
    gluten free apple pie filling in the crust before baking
  • Remove the other disc of chilled dough from the fridge and roll into another 12 inch circle between parchment paper. Cut the dough into 12 strips and lattice the pie on top of the filling. See notes for lattice instructions. Once the lattice is done, crimp the edges all around the pie to seal. Lightly brush the top of the pie with the egg wash.
    gluten free apple pie with lattice
  • Place the pie onto a large baking sheet and bake for 25 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  • Allow to cool for at least 2 hours before serving.


How to lattice the top: 
  1. Roll the dough out into a 12-inch circle
  2. Cut the circle into twelve 1-inch vertical strips using a pie or pizza cutter
  3. Remove every other strip and place them vertically on top of the apple filling one inch apart.
  4. Take the top of the farthest left strip of dough on top of the pie and pull it backward toward you, folding it over itself. Repeat this with every other strip. 
  5. When every other strip is pulled back, take a strip of dough from the work surface and place it across the pie horizontally. You should start to see a weaving pattern come together.
  6. Put the strips of dough back and repeat the process with the alternate vertical strips until the whole pie is criss-crossed.
Here's a great tutorial and video on how to lattice.
Nutrition information is based on 10 slices


Serving: 1slice | Calories: 455kcal | Carbohydrates: 66g | Protein: 5.7g | Fat: 19.1g | Cholesterol: 48.8mg | Sodium: 245mg | Fiber: 4.6g | Sugar: 23.7g