Both gluten-free pies are packed with juicy apples mixed with just the right about of sugar and cinnamon, and the biggest difference is your preference for a pie crust top or crumb topping.
How to Make Gluten-Free Apple Pie
The challenge with making gluten-free apple pie has always been having a great gluten-free pie crust that can roll and transfer easily to a pie pan… we solved that problem with our Easy Gluten-Free Pie Crust!
Our gluten-free pie crust is so quick + easy to make, and such a wonderful dough–easy to roll and easy to transfer, making this gluten-free apple pie an easy one!
The ingredients you’ll need for the Gluten-Free Apple Pie
The filling is simple and it is always tastes so good!
All you do is mix your sliced apples with some sugar, cinnamon and a dash or two of nutmeg, a dash of salt and gluten-free all purpose flour (we use GFJules ) which helps thicken the liquid from the apples when they bake.
Tips for Choosing and Slicing Apples
Best apples for baking: For baking a pie, you want to choose apples that are crisper and firmer, and hold their shape when they bake.
And while it’s personal preference, my family always opts for tarter apples when baking as they bake up deliciously with the cinnamon and sugar.
On the tarter side, we like a Granny Smith* or Cortland. In fact Granny Smith are the only ones my mother will use!
On the sweeter side, Honey Crisp, Braeburn or Pink Lady will hold their shape well.
And you could to use a combination of apples!
You want to avoid apples like Red Delicious, Macintosh or Gala which soften quickly when they bake and will not give you that ideal apple pie texture.
Slicing apples: The key to a great pie is slicing the apples in similar thickness so that they bake at a similar rate. We aim to slice about 1/4 inch thick.
If you have some that are super thick and some that are super thin, you will end up with a pie that has some apples too firm and other mushy.
Step by Step How To Make the Gluten-Free Apple Pie
Assemble the pie: Pour the prepared apples into the prepared pie crust (you can see we love to overfill the pie with apples so that it is a really full pie — remember the apples will shrink some when they bake), dot with butter and seal the pie crust edges.
How to finish the edges of the pie
When you have two pie crusts, there will be a lot of pie crust dough, so you will need to trim the edges so that there is less dough. Then you can either flute or crimp the edges.
Here we fluted the edges and as I said in post on the pie page, I haven’t made pies since my son was diagnosed with celiac over 13 years ago, so I am re-learning how to do the edges too!
Before baking, it is important to prick holes in the top of the crust using a fork so that air and heat can release.
You can do any pattern you want. You could even do your initials.
We also like to top the pie with a teaspoon or so of milk — it acts like an egg wash and help give a golden finish to the pie.
The edges will be golden and the apples perfectly tender, and your kitchen will smell amazing!
This homemade apple pie recipe is a gluten-free dream come true! Lots of juicy, cinnamon apples nestled between two buttery, tender gluten-free pie crusts, baked to golden perfection.Prep time includes making the two pie crusts.
2tablespoonsbutter or dairy-free butter, cut into approximately 8 small squares
1-2teaspoonsmilk or dairy-free milk for wash (optional)
Preheat oven to 400 degrees F.
In a large mixing bowl, combine sliced apples, sugar, flour, cinnamon, nutmeg and salt. Set aside.
Prepare the bottom pie crust and place in 9 inch fluted pie pan. Do not flute or crimp the edges at this time. Set aside.
Prepare the second pie crust so that it is ready to transfer to the top of the pie.
Add prepared apples into the prepared pie crust. Adjust as needed so that they are spread evenly across the pie pan. Dot the apples with the small pieces of butter.Transfer the top crust to be on top of the apples. Trim any excess pie crust around the edges as needed, and either flute or crimp the edges, sealing the pie.
Using your hands or a brush, lightly cover the crust with the milk if using. This acts the same as an egg wash helping give the pie a golden finish.
Using the fork, gently prick top of the pie in any pattern or randomly, all over the top of the pie. This allows air and heat to release while it bakes. Sprinkle with sugar, and bake for 50 minutes, checking at 20, then 30 minutes -- if at any time, the crust looks golden to your desire, cover loosely with foil, and continue baking until 50 minutes.
Let pie rest for 2-3 hours before slicing.
Store at room temperature unsliced for up to a day. Store in the refrigerator for up to 5 days.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...