Homemade apple pie, especially gluten-free apple pie, can be tricky to say the least. From soggy pie crust to watery filling, there’s a lot that can go wrong.
I’m here to save you gluten-free pie attempts with this tested and perfected gluten-free apple pie recipe!
VIDEO: How to Make Gluten-Free Apple Pie
Ingredients for the Pie Crust
Traditionally, I use the same crust recipe that I use in my favorite gluten-free pumpkin pie, but this filling also goes well my my 2025 tested-and-perfected gluten-free pie crust!
- Gluten-Free Flour: I like to use a high-quality 1:1 gluten-free flour blend that contains xanthan gum for best results. This is my favorite brand.
- Vinegar: I prefer white vinegar or rice vinegar.
- Sour Cream: Gives the dough a little stability and helps it brown.
- Butter/Ice Water/Salt/Sugar: All the usual suspects when it comes to pie crust! You want cold water and butter for a flaky pie crust.
Dairy-Free? You can use dairy-free sour cream in place of the sour cream, however I don’t recommend using vegan butter. I recommend using shortening (butter flavored with you like) in place of the butter for a dairy-free option.
Tips for Gluten-Free Pie Dough Success
I really like making this pie crust in the food processor because it’s quick and reliable. You could also cut in the butter into the dry ingredients by hand using a fork or pastry cutter.
It’s important to let the pie dough sit in the fridge for at least 1 hour (up to overnight) before rolling it out. This allows the dough to hydrate form a cohesive ball.
After the chilling time, the pie dough also has to sit at room temperature for 15 minutes before you roll it out.
Gluten free crust is more delicate than regular pie dough. It helps to roll the dough in-between plastic wrap so you can easily transfer it to the pie plate.
UPDATE: I now recommend using a metal pie plate for a crisp bottom crust. I find a light metal 9-inch pie pan works best for gluten-free pies in general!
Peel off the top layer of wrap and carefully invert the rolled crust onto the plate. Then peel off the remaining plastic wrap off the pie shell. After this you can trim the edges and shape the crust as usual.
Tip: Try to smoosh any cracks that form on the edges together with the rolling pin as you roll. They may form at first, but the crust will meld together as you roll it.
A Pre-Cooked Apple Pie Filling!
A pre-cooked apple filling with the apples, brown sugar and lemon juice is one of the key tricks to making a gluten-free apple pie with a crisp bottom crust!
Precooking the apples ensures the liquid thickens before it’s added to the crust. The best apples to use are tart and firm like granny smith apples.
To do this place all the filling ingredients in a large dutch oven and cook for about 5 minutes, until the apples just start to soften. Then thicken the juices with a little cornstarch and water.
The filling needs to cool completely before adding it to the pie crust.
Tip: To speed up the cooling process, pour the apple filling out onto a baking sheet and place in the refrigerator.
After the filling is made and cooled and the pie crust is chilled, it’s time to assemble the top of the pie and bake. I like to brush the top crust with an egg wash for that golden color. (SEE THE RECIPE VIDEO FOR A FULL TUTORIAL!)
Tip: Place a baking sheet in the oven as it preheats. You’ll place the pie on the hot baking sheet which will help the bottom crust bake.
Let the pie cool and serve with a scoop of vanilla ice cream and a drizzle of caramel. I like to use this dairy-free caramel sauce!
Tips for Amazing Gluten-Free Apple Pie
- For the best apple pie, start with a well-tested gluten-free pie crust recipe. Like the one in this post!
- Roll the pie crust in-between plastic wrap so it’s easier to handle
- Pre-cook the filling to get rid of extra moisture and ensure that the filling is perfectly thickened before going into the oven
- Taste the pre-cooked filling to see if you need to add more lemon or sugar to your liking
- Cook on pre-heated baking sheet for a crispy bottom crust
Make-Ahead Options
This pie is best eaten the day it’s baked. Unfortunately the gluten-free pie crust doesn’t hold up for longer storage.
To make this pie in advance I recommend making the apple pie filling and pie crust and refrigerating them until you’re ready to assemble the pie.
More Gluten-Free Thanksgiving Recipes
Gluten-Free Apple Pie (Homemade Crust!)
Video
Ingredients
For the Crust:
- 16 tablespoons salted butter (2 sticks)
- 6 tablespoons ice water
- 3 tablespoons sour cream (dairy-free sour cream works too!)
- 1 tablespoon white vinegar
- 2 cups gluten-free 1:1 baking flour 340 grams
- 2 teaspoons sugar
- 1 teaspoon salt
For the Filling:
- 4 pounds apples about 6-7 large apples, see the note below recommended apple types
- 2 tablespoons butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch + 2 tablespoons water
For the Egg Wash:
- 1 egg
- 1 tablespoon milk of choice
Instructions
Make the Crust:
- Cut the butter into small ¼-inch pieces and freeze for 10-15 minutes.
- Combine the ice water, sour cream, and vinegar in a small bowl. Whisk until smooth and set aside.
- Process the flour, sugar and salt in the bowl of a food processor until combined. Scatter the butter over top and pulse until the butter is the size of large peas, about 10 pulses.
- Add the sour cream mixture and pulse until the mixture begins to clump around the blade, about 10 pulses. If the crust does not clump around the blade after 10 pulses, pour it into a bowl and finish mixing with your hands or a spatula.
- Divide the dough into 2 balls. Press and shape into flat discs and wrap each disc tightly in the plastic wrap. Refrigerate for 1 hour or up to 2 days.
Make the Filling:
- Peel the apples and cut out the core. Then cut into 1/4 inch slices. Be sure to cut the apples the same size so they cook evenly.
- In a large deep skillet or Dutch oven, combine the sliced apples, butter, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon juice and lemon zest. Cook over medium heat, stirring occasionally for about 10 minutes, until apples have slightly softened but not lost their shape.
- Mix together the cornstarch and water. Pour into the apple mixture and cook for another 2-3 minutes until thickened.
- Pour the filling into a bowl and let cool to room temperature. Taste the filling to see if it needs any more sugar or lemon juice to your liking.Tip: To speed up the cooling process, pour the apple filling out onto a baking sheet and place in the refrigerator.
Assemble the Pie:
- If you refrigerated the dough longer than 1 hour, let the dough sit at room temperature for 15 minutes before rolling. Roll the pie crust out between 2 large pieces of plastic wrap to 1/4-inch thickness. Tip: Try to smoosh any cracks that form on the edges together with the rolling pin as you roll. They may form at first, but the crust will meld together as you roll it.
- After rolling, remove the top piece of plastic wrap and flip into a 9-inch pie plate. (UPDATE: I recommend a metal pie plate!) Gently ease the dough into the edges of the pan before removing the 2nd piece of plastic wrap. Place the bottom crust in the fridge to keep chilled while you roll out the top crust the same way.
- Pour the cooled filling into the prepared crust. Top with the 2nd crust. Trim any overhang or excess dough. Seal edges with a fork or with your fingers. Cut a few slits into the center of the pie for the steam to escape. Place the pie in the freeze for 10 minutes before baking for the dough to chill one last time.
- Place a baking sheet in the center rack of the oven. Preheat the oven to 400F. Tip: You want the baking sheet to be in the oven as it preheats. You'll place the pie on the hot baking sheet which will help the bottom crust bake.
- Make the Egg Wash: Whisk together the egg and milk until totally combined. Brush the pie dough with egg wash and sprinkle sugar if desired.
- Place the pie on the preheated baking sheet and bake for 35 minutes. Lightly place a piece of foil on top of the pie to keep it from over-browning (or use a pie shield), then lower the oven temperature to 375 F. Bake for an additional 35-40 minutes, until golden brown and bubbly.
- Let the pie cool on a wire rack for 3 hours before slicing. (I know it's hard to wait but this is important!) Enjoy! (Tip: This pie is best eaten the day it's baked. See the notes for make-ahead instructions.)
Notes
- Use tart, firm apples. I prefer Granny Smith apple for this pie!
- Roll the pie crust in-between plastic wrap so it’s easier to handle
- Pre-cook the filling to get rid of extra moisture and ensure that the filling is perfectly thickened before going into the oven.
- Taste the pre-cooked filling to see if you need to add more lemon or sugar to your liking
- Cook on pre-heated baking sheet to get the bottom crust extra crispy
I’m going to try this recipe as it’s the first I’ve seen with brown sugar. I’ve been baking gluten free for 20 years. I always freeze my pies for holidays. I precook the filling a bit then cool and pour into pie shell and top crust goes on. I freeze it on a cookie sheet for 24 hours and then I wrap it in 3 layers of plastic wrap and 2 layers of aluminum foil. I bake straight out of freezer in a preheated 450 degree oven for 15 minutes then lower oven to 375 and bake another hour. I make sure the filling bubbles out of the slits on top. I’ve had great success with this method for many years.
We hope you enjoy the apple pie, Janie! We’d love to hear if your freezing method works well with this recipe. Happy baking!
I just made this pie again for the second time. The first time it was wonderful. I have been trying to find a gluten free crust that stays tender without falling apart. This one did. But I have one question. I used King Arthur gluten free 1 to 1 flour as your recipe recommended. And I usually weigh my flour when baking. I noted the weight for the flour was almost 100 grams more than the recommended grams on the bag. I followed the bag gram measurement and it came out just like your video. I see this discrepancy in recipes often and just figure they must have used a different flour and follow the bag. Is there something I am missing?
Hi Judith! We’re so glad you enjoyed the pie! The measurements in the recipe are correct despite King Arthur’s label. We find that 1 cup of KAF weighs much more than traditional wheat flour which is where the bag’s 120g/cup comes from. At the end of the day a cup measurement is subjective – and we think the manufacturer doesn’t realize gluten-free flour is denser than traditional wheat flour so they provide that generalized measurement that really isn’t accurate for gluten-free flour. Thank you for your question!