Luscious gluten free apple pie with an apple filling smothered in a sweet layer of cinnamon and nutmeg, complete with a buttery-like gluten-free pie crust. Everyone loves this tried and true recipe – it’s the real deal and a reader favorite!
Traditionally, apple pie is served most often in the fall, when apples are in season, but it’s also a popular Thanksgiving dessert. But please don’t limit this deliciousness to just a holiday recipe. Gluten-free pie should be served year-round – for birthdays, holidays, celebrations, or simply because.
- Gluten-Free Pie Crust– With just a few ingredients (gluten-free flour, starch, xanthan gum, salt, palm shortening, and water), you can have a homemade crust ready to go in no time!
- Apples– I recommend Granny Smith apples since they are firm and tart, and keep their shape when baked.
- Coconut Sugar– This is a natural, plant-based sweetener that typically won’t spike your blood sugar. Overall, coconut sugar is much healthier than cane sugar, as it’s less processed. It has a sweet caramel flavor, which makes the apple pie filling extra decadent.
- Sorghum Flour and Arrowroot Starch– This flour/starch thickens the apple pie filling.
- Ground Cinnamon and Nutmeg– These warming spices are classic ingredients in apple pie.
- Almond Milk– Since this recipe is vegan, the small amount of almond milk called for in this gluten-free apple pie recipe takes the place of an egg wash on the top crust. You can use whatever dairy-free milk is your favorite, it doesn’t have to be almond milk. The milk gives the organic cane sugar sprinkled on the top crust something to stick to.
- Organic Cane Sugar– The organic cane sugar will caramelize on top of the pie dough as the pie cooks.
How To Make Gluten-Free Apple Pie:
Prepare the Gluten-Free Pie Crust: This includes mixing it, rolling half of it, and fitting it into a 9-inch pie plate.
To Make the Filling: Slice the apples, and then toss them with the coconut sugar, sorghum flour, arrowroot starch, cinnamon, and nutmeg.
To Assemble the Pie: Place the apple mixture in the prepared pie dish. Roll out the remaining half of the pie crust dough, and gently place it on top. Trim away excess dough and flute as desired.
Bake: Place the pie on a baking sheet and bake per recipe instructions (below).
Cool: Place on a wire cooling rack and cool to warm or room temperature.
Coconut Sugar– You can use organic cane sugar instead.
Sorghum Flour and Arrowroot Starch– If necessary, you can substitute with your favorite gluten-free flour blend.
Gluten-Free Homemade Pie Crust– Although prefer homemade, you can use a premade store bought.
Apples– While I call for Granny Smith in this recipe, you also can use these other tart apple varieties:
- Honeycrisp – big and juicy apples that are tart but still have a little bit of sweetness that shines through when they are cooked
- Pink Lady – tart and crunchy apples with a sweet finish
- Sweetango – these apples remind me a lot of Honeycrisps in taste and texture
Tips For The Best Gluten-Free Apple Pie
- Ensure you give yourself enough time to make the apple pie and allow it to cool to warm or room temperature before serving. Cooling takes several hours, at least 3-5, so plan accordingly.
- Slice the apples at the same thickness to ensure even baking. I like to use a food processor to cut my apples, but you can slice them by hand.
- Use a 9-inch deep-dish pie plate to accommodate all of the apple slices. The apples will cook down during baking, so don’t be afraid to pile them high.
- You do not need to prebake the gluten-free pie crust or the apple filling.
- Place your pie on a baking sheet before baking. This ensures any run-off from the pie juices won’t burn at the bottom of your oven but on the baking sheet.
- You do not need pie shields; however, each oven is different. If your outer pie crust edges are browning too quickly, you can use pie shields or strips of aluminum foil. Place the foil gently around the outer fluted edges.
- When the pie is done baking, it will be golden brown on top, and the apples will be soft. As the pie cools, the apples will continue to steam and cook.
What Temperature Do You Serve Traditional Apple Pie
It can be served cold, at room temperature, or warm; it just depends on what your personal preference is. I enjoy my apple pie at room temperature or warm – with a scoop of dairy-free vanilla ice cream!
Can I Make This Pie In Advance
My gluten-free pie crust recipe is not just tender and flakey, but it’s a workhorse pastry. It will not become soggy if you make your apple pie the day before you want to serve it, so go for it! You can either bake it the day before or assemble the whole pie, wrap it in plastic, and bake it the day you want to serve it.
Can I Freeze The Entire Pie
I don’t recommend it. Freezing changes the texture, and it just won’t be the same. For best results, serve fresh.
Can I Use This Recipe To Make Gluten-Free Dutch Apple Pie
Yes, though you’ll only need a bottom crust. Sprinkle your favorite crumb topping on the top of the apples and bake per recipe instructions.
And if you want to forgo the crust altogether, try my gluten-free apple crisp.
This vegan apple pie contains no dairy in the crust or the filling. It will be fine sitting at room temperature for several hours, but overall, it’s best to store leftover apple pie in the refrigerator. Cover your pie with plastic wrap and refrigerate. Serve leftover pie cold or warm in the microwave for a few seconds, and then top it with a scoop of vanilla ice cream.
More Gluten-Free Dessert Recipes
- No Bake Apple Pie from Nicole of Allergylicious
- Gluten-Free Pumpkin Pie Bars
- Gluten-Free Victoria Sponge
- Almond Flour Chocolate Cake
This recipe was originally published in November 2013. Blog post and recipe card updated to include better instructions and notes in August 2023.
- 2 Gluten-Free Pie Crust Recipes
- 6 large Granny Smith apples, peeled, cored, and sliced ¼" thick
- ¾ cup coconut sugar
- 2 tablespoons sorghum flour
- 2 tablespoons arrowroot starch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon almond milk (or your favorite dairy free milk)
- 1 teaspoon organic cane sugar, optional
- Follow the directions for the Gluten-Free Pie Crust Recipe (make sure to double the recipe), and roll out one of the crusts and fit it into a 9-inch deep dish pie plate. Do not trim down the excess dough from the edges of the pie crust.
- Place the sliced apples in a large mixing bowl.
- In a small mixing bowl, whisk together the palm sugar, sorghum flour, arrowroot starch, cinnamon, and ground nutmeg. Sprinkle the mixture over the apples and toss to coat.
- Place the apple mixture in the pie shell, including any juices that may have accumulated.
- Roll out the second pie crust and gently place it on top.
- Trim the overhanging pie crust dough edge about 1 inch from the rim of the pie plate. Fold and roll the top pie crust under the lower crust and flute as desired.
- Use a sharp knife to carefully cut a series of slits, at least 4-8, in the top of the pie crust so the steam can escape.
- Brush the crust with almond milk (you may not need to use the entire teaspoon), and sprinkle it with the cane sugar.
- Place the pie on a baking sheet (to catch drips), and bake in a preheated 425 degree (F) oven for 15 minutes. Reduce the heat to 350 degrees (F) and continue baking for another 45-50 minutes. The pie will be done when the crust is golden brown, and the apples are soft (carefully insert a knife in one of the steam slits to test the softness).
- Cool for at least 2 hours before serving.
I use organic cane sugar on the outside of the crust because it caramelizes beautifully. I recommend omitting it altogether if you don't want to use organic cane sugar. I do not recommend substituting coconut sugar because it could burn instead of caramelize.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 182mgCarbohydrates: 63gFiber: 6gSugar: 35gProtein: 3g