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Gluten Free
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Nut Free
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Vegetarian
Homemade Gluten Free Apple Pie
This Gluten-Free Apple Pie delivers all the comforting flavor of classic apple pie—with a tender, flaky pie crust made from GF flour.
Apple pie, a lattice top, and gluten free crust: what perfection! I cannot resist making classic American dishes at home, and this gluten free apple pie is one of my favorites. Sweet and tart apple pie filling topped with a mild crust, finished with a scoop of vanilla ice cream: that’s the dream.
Don’t be intimidated: you don’t need to be a pie pro. Just grab a good rolling pin, some patience, and delicious apples, this sweet treat will be out of the oven in no time. Well, more like 2 hours.
Table of Contents
What makes a good apple pie?
You may think the secret lies in whether or not you’re a good baker: but that’s not true. These details are the secrets to making a good apple pie right in your own kitchen:
Bake the pie at 425°F for 15 minutes to set the crust. Then, lower the oven to 350°F to finish baking. Cover the edges with foil so they don’t burn.
Keep your ingredients cold to make a great gluten-free pie. Use cold butter and cold milk and chill the dough before you roll it out. Cold fat stays firm until it hits the hot oven. That’s how you get flaky layers in the crust!
Let the filling cool to room temperature before you add it. Warm filling melts the crust and ruins the texture. After you build the pie, chill it again. This helps the crust hold its shape while it bakes.
Key Ingredients
Honeycrisp or Granny Smith apples add natural sweetness and texture.
Lemon juice: Keeps apples from browning and adds bright tang.
Sugar sweetens the filling; brown sugar gives caramel notes.
Ground cinnamon spice aroma warms every bite.
Cornstarch: Thickens the apple pie filling so it’s not runny.
Butter: Melts into the apple mixture adding richness.
Bob’s Red Mill gluten-free flour blend makes a reliable GF pie dough.
Cold butter + cold milk (or water): Ensures a flaky pie crust by creating steam pockets.
Egg/milk wash (optional): Helps your lattice crust turn golden brown.
Find the full printable recipe with specific measurements below.
How to make GF Apple Pie with Lattice Crust
Step 1: Prep the apple mixture
Peel and core the apples. Cut them into slices. Mix apples with lemon juice, sugar and cinnamon.
Step 2: Cook the apples
Heat the large skillet with butter. Add the apple mixture into a skillet. Cook for about 15 minutes on low medium heat, stirring a few times. Apples should soften, but still hold it’s shape.
Step 3: Thicken and set aside
Add cornstarch, stir well, cook for a couple of minutes more and set aside. The filling should be completely cold before assembling the pie.
Step 4: Begin the dough
For the crust. Mix flour, salt, and sugar. Add cold butter.
Step 5: Clump
Use a knife or hands to make small clumps.
Step 6: Add milk and process
Add cold milk. Begin with 5 tbsp, but maybe you will need 1-2 more. Mix until the dough starts coming together. Feel free to do this step in a food processor.
Step 7: Refrigerate the dough
Make 2 equal balls, flatten them into discs, wrap each of them with plastic wrap, and place them in the fridge for about an hour.
Step 8: Roll
Take the first disc from the fridge. Sprinkle the working surface and rolling pin with flour and roll the dough out into a 12-inch diameter circle.
Step 9: Place the crust
Using a rolling pin, place the dough into a pie dish.
Step 10: Add filling
Place the apple filling into the crust.
Step 11: Cut dough strips
Take the second disc out of the fridge, and roll it out to a 12-inch circle. Use a large knife or pastry wheel to cut ten wide strips from the rolled dough.
Step 12: Create the lattice
Put strips over filling, forming a lattice. Fold and seal the edges. Place the pie into the fridge for 30 minutes. If you want, you can brush the pie with egg/milk mixture.
Step 13: Bake
Bake the pie in the preheated oven at 425F for 15 minutes, then cover the edges with a foil, reduce the heat to 350F and bake for 40 minutes.
Step 14: Cool and serve
Take it out of the oven, and let it completely cool. Serve with a big scoop of ice cream.
Expert Tips
- Use cold ingredients! Butter and liquid cold helps create a flaky crust by keeping fat solid until baking.
- Trim & chill the edges. Prevent soggy crust by covering with foil halfway through bake.
- No need to blind bake. The filling is pre-cooked and thickened, so it bakes through evenly.
- Adjust sweetness to taste. Sample the apple mixture before thickening and tune the sugar to your liking.
- Switch apples for a mix of sweet-tart varieties like Granny Smith or Braeburn for balanced flavor.
Recipe FAQs
Technically yes, but vitamin C keeps apples bright and reduces bitterness.
Brush with an egg-/milk-wash and tent with foil initially to prevent over-browning edges.
Absolutely! Use small pans and bake at the same temperature for about 30–35 minutes.
Yes, pre-cooking the filling will prevent a soggy bottom and make the filling set properly in the pie.
Beyond looks, the lattice allows steam to vent and keeps extra moisture from building inside the pie.
More sweet and savory pie recipes:
- A classic Pumpkin Pie Recipe can never go wrong in the fall season. Enjoy with a dollop of whipped cream!
- Make a Homemade Chicken Pot Pie for the whole family. A flaky pie crust filled with protein and veggies is a treat made from scratch!
- Quick Cherry Cheesecake Pie is a sweet, no-bake dessert that turns out perfect every single time!
- Classic Shepherds Pie Recipe with Ground Lamb is not structured in a crust like other pies, but it is an irresistible dinner dish with all the fixings
Try these other sweet recipes
If you tried this Gluten Free Apple Pie or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Homemade Gluten Free Apple Pie
Equipment
- pie tin
- pie weights
- whisk
Ingredients
For the filling:
- 10 large apples (about 4 lbs)
- 1 cup sugar
- 3 Tbsp cornstarch
- 3 Tbsp lemon juice
- ½ tsp ground cinnamon
- 2 Tbsp butter
For the crust:
- 2½ cups gluten-free flour blend (with xanthan gum, if without: add 1 tsp xanthan gum)
- 1 cup butter, cold and cubed
- 2 Tbsp sugar
- ¼ tsp salt
- 7 Tbsp cold milk
Instructions
- Preheat the oven to 425℉.
For the filling
- Peel and core the apples. Cut them into slices. Mix apples with lemon juice, sugar and cinnamon.10 large apples, 1 cup sugar, 3 Tbsp lemon juice, ½ tsp ground cinnamon
- Heat the big skillet with butter. Add the apple mixture into a skillet. Cook for about 15 minutes on low medium heat, stirring a few times. Apples should soften, but still hold it’s shape.2 Tbsp butter
- Add cornstarch, stir well, cook for a couple of minutes more and set aside. The filling should be completely cold before assembling the pie.3 Tbsp cornstarch
For the crust
- Mix flour, salt, and sugar. Add cold butter.2½ cups gluten-free flour blend, 2 Tbsp sugar, ¼ tsp salt, 1 cup butter,
- Use a knife or hands to make small clumps.
- Add cold milk. Begin with 5 tbsp, but maybe you will need 1-2 more. Mix until the dough starts coming together. This can also be done in a food processor.7 Tbsp cold milk
- Make 2 equal balls, flatten them into discs, wrap each of them with plastic wrap, and place them in the fridge for about an hour.
- Take the first disc from the fridge. Sprinkle the working surface and rolling pin with flour and roll the dough out into a 12-inch diameter circle.
- Using a rolling pin, place the dough into a pie dish.
Assemble:
- Place the apple filling into the crust.
- Take the second disc out of the fridge, and roll it out to a 12-inch circle. Use a large knife or pastry wheel to cut ten wide strips from the rolled dough.
- Put strips over filling, forming a lattice. Fold and seal the edges. Place the pie into the fridge for 30 minutes. If you want, you can brush the pie with egg & milk mixture.*
- Bake the pie in the preheated oven at 425°F for 15 minutes, then cover the edges with a foil, reduce the heat to 350℉ and bake for 40 minutes.
- Take it out of the oven, and let it completely cool. Serve with a big scoop of ice cream.
Notes
- Use a gluten free flour blend that has xanthan gum in it. If your Gluten Free Flour does not have xanthan gum, add 1 tsp of xanthan gum in and mix well.
- I recommend using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.