Wow your guests with a gluten free apple pie, complete with a perfectly woven lattice pie top. Served with vanilla ice cream, it's a heavenly dessert that hits all the senses.
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Jump to:
- As North American as... Gluten free apple pie?
- Ingredient spotlight: Organic Washington Granny Smith Apples
- My top tips for making gluten free apple pie
- Can I Make a Dairy Free Apple Pie?
- What is Apple Pie A la Mode?
- Ingredients for gluten free apple pie recipe
- Directions for making a gluten-free apple pie recipe
- Storage
- Making the Best Gluten Free Apple Pie in Advance
- When to Serve
- More Pie recipes to try:
- Recipe
As North American as... Gluten free apple pie?
As a child growing up in Israel, I was raised on a steady diet of American sitcoms.
Family Matters, Full House, Degrassi Junior High, even Friends... all seemed to feature appearances of the ultimate apple pie.
Then growing up, I fell in love with quirky shows like Waitress or Pushing Daisies, which took apple pies to even greater heights.
After a while of watching these shows, apple pie really cemented itself as the ultimate North American apple dessert in my eyes.
But coming up with my own gluten free apple pie recipe, especially one that can withstand weaving into the perfect lattice pie top, was no easy feat. Trying to make this dough-heavy, apple-laden pie healthy by using low natural sweeteners was an extra twist I didn't really know how to solve.
Turns out, the key to unlocking the ultimate gluten free apple pie recipe was a mix of several factors: good dough mix, lots of chilling, and using the perfect apples: organic Washington Granny Smith apples.
To see a step-by-step guide and my top tips for making gluten free double crust pie, read on below.
Curious about my stories apple picking in Quebec? Read more here.
Ingredient spotlight: Organic Washington Granny Smith Apples
Organic Washington Granny Smith apples are a favourite of pie bakers all over the world, thanks to their crisp crunch and tart flavor. They play well with other spices and seasonings, and don't end up too sweet when baked into a dessert. It makes them the perfect apple to use in our dessert!
Washington State is known as one of the premier apple-growing areas in the world and the growing conditions make Washington the finest place to grow organic apples.
What I truly love about Organic Washington Apples is the quality, which results from the meticulous care taken by all the Association's growers. The nutrient-rich soil, arid climate, plentiful water and advanced growing practices provide the right ingredients for producing top-quality fruit. And at the end of the day, each organic Washington apple is picked by hand.
For more apple desserts:
For those who can't get enough of apple-inspired creations, here are some incredible recipes to explore. Start with the comforting simplicity of this Gluten-Free Apple Cake, a treat that's perfect for any occasion. If you're looking to impress guests, try the Almond Apple Cake with Apple Roses, a stunning dessert both beauty and effortless. For a lighter option, try the Cinnamon Apple Yogurt Parfait.
On the hunt for unique twists? The Apple Olive Oil Cake brings a rich, moist texture that pairs wonderfully with tea. Hanukkah celebrations get a sweet upgrade with Apple Granola Baked Bimuelos, a delightful take on traditional honey puffs. For those craving classic comfort, the Healthy Apple Crisp is a must-try, offering a wholesome way to indulge. Finally, don't miss the Vegan Spiced Apple Butter Cake, a plant-based dessert packed with warm spices and rich apple flavor.
My top tips for making gluten free apple pie
A mix of equal quantities almond flour and arrowroot powder yields the best low carb pie crust - Mixing equal quantities (in weight, not volume) of almond flour and arrowroot powder yields a soft, pliable gluten free pie crust that gets firm but flaky when baked. The fact that it's mostly low carb is an added bonus! Alternatively, you can also use my extra flaky (no shortening) gluten free pie crust.
Use the right apples - Organic Washington Granny Smith apples are perfect for pie. They keep their shape while baking, and stay pleasantly tart and crunchy even after a while in the oven.
Chill the dough repeatedly after each shaping - if you scroll below to the the actual gluten free apple pie recipe, you'll notice that I remind you to cool the dough after each time you shape or manipulate it in any way. This is crucial, and really is what makes this gluten free apple pie crust unlike any other. It helps it stay flaky, and it keeps its shape without falling apart. In short, do not skip this.
Take time to make, chill and cool the pie before serving - I suggest that you do not attempt to bake this gluten free pie the same day you're going to serve it. Or rather, do not attempt to make the dough, shape the pie, bake it and serve it all in the span of one afternoon. Gluten free dough is fragile, and it needs at least 2 hours in the fridge upon first chilling, and overnight is best - so give this pie at least two days of prep time.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Can I Make a Dairy Free Apple Pie?
Yes! To make gluten-free, dairy-free apple pie, you need to substitute the butter for non-dairy margarine, or vegan butter. Do not use coconut oil as you really need the effect that the cold butter gives the dough - it helps it stay firm while cold.
What is Apple Pie A la Mode?
I recommend serving this gluten free apple pie recipe a la mode - which means, with a big scoop of vanilla ice cream on the side.
Serving pie a la mode means serving it in style - which over years of culinary arts has come to mean "topped with ice cream".
The ice cream highlights the flaky texture of the gluten free apple pie, and contrasts nicely with the warm temperature and the sweet filling. It provides a cooling sensation that really accentuates the flavor of the tart Granny Smith apples.
Ingredients for gluten free apple pie recipe
To make the ultimate gluten free apple pie, you need the following ingredients:
For the Double Pie Crust:
- Almond flour or gluten-free flour blend: A light base that forms a tender, flaky crust.
- Arrowroot flour or tapioca starch: Adds structure and elasticity to the dough.
- Salt: Enhances the natural flavors of the crust.
- Butter or vegan butter replacement: Provides richness and flakiness; keep it cold for the best texture.
- Eggs or flaxseed substitute: Binds the dough together; flaxseed is a vegan-friendly alternative.
- Maple syrup: Brings a touch of natural sweetness to the crust.
The Apple Filling:
- Washington State organic Granny Smith apples: Firm and tart, perfect for baking.
- Coconut sugar or brown sugar: Adds a rich, caramel-like sweetness.
- Arrowroot flour or tapioca starch: Thickens the juices for a gooey filling.
- Ground cinnamon: Brings warmth and depth to the flavor.
- Ground nutmeg: Adds a subtle, earthy spice note.
- Butter or vegan butter replacement: Creates a luscious texture in the filling.
- Lemon juice: Balances the sweetness and prevents the apples from browning.
- Vanilla extract: Infuses a smooth, aromatic sweetness.
- Salt: Highlights the natural apple flavors and balances the sweetness.
For the Egg Wash:
- Egg: Creates a golden, glossy finish for the crust.
- Milk: Helps smooth out the egg wash for even application.
- Coconut sugar or brown sugar: Adds a hint of sweetness and sparkle to the crust.
Directions for making a gluten-free apple pie recipe
Make the gluten free pie crust recipe
To the bowl of a food processor, add flours, salt and butter. Process in pulses until the butter and flour combine into pea-sized crumbs.
Gradually add eggs and maple syrup and process until dough starts to come together into a ball.
Remove dough from the food processor and shape into two round discs. Wrap dough discs in plastic wrap and cool in the fridge until ready to use, at least 2 hours or overnight for best results.
Preheat the oven and prep pie dish
When ready to bake, preheat oven to 350F. Grease a pie dish with butter.
Prepare the apple pie filling
Prepare the filling: Combine apples, coconut or brown sugar, starch, cinnamon and nutmeg in large bowl. Toss to combine. Add in butter, lemon juice, vanilla extract and a pinch of salt. Stir to combine.
Prepare bottom layer of pie
Remove one of the dough discs from the fridge. Cover a flat working area with a large piece of parchment paper. Place the disc on it and cover with another large piece of parchment paper. Roll the dough between the two sheets of parchment paper into a thin circle that will fit inside a 9-inch pie pan, about 12 inches in diameter.
Remove the top sheet of parchment paper and, transferring the dough using the second sheet of parchment paper, invert the pie dough into your pan. Nestle it inside gently, with the extras hanging over the sides. Fill crust with filling.
Transfer the pie into the fridge to cool while working on the top.
Prepare lattice pie top
Remove the second dough disc from the fridge. Roll disc between two pieces of parchment paper into a circle of about 11 inches.
If using as-is, simply make a nice star shaped cut or a cross slit in the middle of the pie for steam to escape.
If making a lattice pie top, cut into strips (thicker is easier to work with), about 8 or 10 in total. Weave the lattice top on a separate sheet of parchment. You can also cut the top into a webwork of whatever shapes you want to cover the top of the pie - just make sure you have enough to really cover the pie.
If at any point your dough gets too soft and warm, return pie or affected dough piece to the fridge to cool for 10 minutes. This will make it easier to shape. I did this once while making the lattice top, right after making the separate strands and before weaving them. I then chilled the woven top.
Cover gluten free apple pie with lattice pie top
Remove the chilled pie from the fridge. Invert the lattice pie top onto the top of the filled pie pan. Seal the pastry together along the edges - you can also crimp the crust with your fingers.
Make egg wash
In a small bowl, whisk egg and milk together. Brush the top crust with the egg wash. Sprinkle with sugar.
Bake the pie at 350F for 1 hour
Transfer pie dish onto a baking sheet to catch any drippings. Transfer to 350F oven for 1 hour, until the pie crust has become golden-brown, the apples have fully cooked and the filling bubbles. If your crust begins to burn or brown too quickly, cover loosely with aluminum foil.Let pie rest for at least 1 hour before cutting.
Serve gluten-free apple pie with a scoop of vanilla ice cream.
Storage
Gluten-free apple pie can remain in room temperature for 1 day, or in refrigerator for 5 days.
Making the Best Gluten Free Apple Pie in Advance
Gluten free pie crust is very fragile, and needs even more chilling than regular crust. I suggest that you do not attempt to bake this gluten free pie the same day you're going to serve it.
Instead, give the dough a few hours, or ideally overnight, to cool in the fridge. Then give yourself a few more hours before serving to make, shape, bake and chill the pie slightly before serving.
Two days of prep time are ideal for the best apple pie. If you'd like, you can even serve it on the third day, after it's had time to cool and then be reheated, and it'll taste great.
When to Serve
The apples used in this cake are organic Washington Granny Smith apples, which are available year-round in most grocery stores. So you can enjoy gluten free apple pie any time of the year!
Because this pie does take time to prepare, shape and bake, I love saving it for special occassions. It's perfect during apple season, in the fall, for Thanksgiving, or even Rosh Hashanah or Sukkot.
In the summer, I like to throw a pie bash using the best of the season's fruits. I make this apple pie, and this gorgeous blackberry custard pie, which is such a treat with its gooey creamy filling.
More Pie recipes to try:
For more fall flavors that keeps gluten-free and vegan diets into considerations, try my vegan hubbard squash pie, gluten-free pecan pie with pumpkin, ma'amoul pie, or pecan pie with maple syrup - all with a gluten-free pie crust. If you want to add something to your dessert table thats not in pie form, consider these delicious gluten-free pumpkin spice bars or pumpkin spice muffins with an easy homemade pumpkin spice mix.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Gluten-free apple pie a la mode
Ingredients
For double pie crust:
- 2 cups almond flour
- 2 cups arrowroot flour / tapioca starch
- 1 teaspoon salt
- 1 cup butter or vegan butter replacement cold, cut into cubes
- 2 eggs
- 2 tablespoons maple syrup
For filling:
- 6 Washington State organic Granny Smith apples peeled, sliced
- 1 cup coconut sugar or brown sugar
- 3 tablespoons arrowroot flour / tapioca starch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons butter or vegan butter replacement melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 pinch salt
For egg wash:
- 1 large egg lightly beaten
- 1 tablespoon milk
- 1 teaspoon coconut sugar or brown sugar
Instructions
Make the gluten free pie crust
- To the bowl of a food processor, add flours, salt and butter. Process in pulses until the butter and flour combine into pea-sized crumbs.
- Gradually add eggs and maple syrup and process until dough starts to come together into a ball.
- Remove dough from the food processor and shape into two round discs. Wrap dough discs in plastic wrap and cool in the fridge until ready to use, at least 2 hours or overnight for best results.
- When ready to bake, preheat oven to 350F. Grease a pie dish with butter.
Prepare the apple pie filling
- Prepare the filling: Combine apples, coconut or brown sugar, starch, cinnamon and nutmeg in large bowl. Toss to combine. Add in butter, lemon juice, vanilla extract and a pinch of salt. Stir to combine.
Prepare bottom layer of pie
- Remove one of the dough discs from the fridge. Cover a flat working area with a large piece of parchment paper. Place the disc on it and cover with another large piece of parchment paper. Roll the dough between the two sheets of parchment paper into a thin circle that will fit inside a 9-inch pie pan, about 12 inches in diameter.
- Remove the top sheet of parchment paper and, transferring the dough using the second sheet of parchment paper, invert the pie dough into your pan. Nestle it inside gently, with the extras hanging over the sides. Fill crust with filling.
- Transfer the pie into the fridge to cool while working on the top.
Prepare lattice pie top:
- Remove the second dough disc from the fridge. Roll disc between two pieces of parchment paper into a circle of about 11 inches.
- If using as-is, simply make a nice star shaped cut or a cross slit in the middle of the pie for steam to escape.
- If making a lattice pie top, cut into strips (thicker is easier to work with), about 8 or 10 in total. Weave the lattice top on a separate sheet of parchment. You can also cut the top into a webwork of whatever shapes you want to cover the top of the pie - just make sure you have enough to really cover the pie.
- If at any point your dough gets too soft and warm, return pie or affected dough piece to the fridge to cool for 10 minutes. This will make it easier to shape. I did this once while making the lattice top, right after making the separate strands and before weaving them. I then chilled the woven top.
- Remove the chilled pie from the fridge. Invert the lattice pie top onto the top of the filled pie pan. Seal the pastry together along the edges - you can also crimp the crust with your fingers.
Bake apple pie
- In a small bowl, whisk egg and milk together. Brush the top crust with the egg wash. Sprinkle with sugar.
- Transfer pie dish onto a baking sheet to catch any drippings. Transfer to 350F oven for 1 hour, until the pie crust has become golden-brown, the apples have fully cooked and the filling bubbles. If your crust begins to burn or brown too quickly, cover loosely with aluminum foil.Let pie rest for at least 1 hour before cutting.
- Serve gluten-free apple pie with a scoop of vanilla ice cream.
- Gluten-free apple pie can remain in room temperature for 1 day, or in refrigerator for 5 days.
Katia says
This recipe is amazing! Im not big on having overly sweetened apple pies and this was a great balance of sweet and tart. Loved it!
kseniaprints says
I'm so glad the balance of sweetness was to your liking!
NATALIA says
I’m always on the lookout for apple recipes, specially apple pies, one of my favorites to bake, and this apple pie looks amazing! I've printed the recipe. I'm planning to make it this weekend, thanks for sharing!
kseniaprints says
This is the best gluten-free apple pie I've ever tried! I hope you enjoyed it.
Bernice Hill says
This is an absolutely irresistible apple pie. I love that golden wide lattice crust too and each photo is making me drool. I just want to dig into my screen with a fork.
kseniaprints says
Better make that pie and dig into that rather than the screen, no? 😉
Chef Dennis says
Yum! This Gluten-free apple pie looks incredible scrumptious! I am so excited to have a full slice of this.
kseniaprints says
Grab two then!
Sharon says
This pie comes out with a flaky and delicious gluten-free crust and a tender apple filling.
kseniaprints says
Exactly! I'm so glad it worked for you.
Veronika says
Apple pie is one of my favorites to make! I've never tried to make a gluten-free version but would love to try it and see the difference. Will let you know how it came out!
kseniaprints says
I look forward to hearing your feedback!
AISilva says
My family is on a huge apple kick lately. This apple pie looks amazing and I can't wait to try it this weekend. Thanks for this recipe!
kseniaprints says
Hope your family enjoyed it!
Jere Cassidy says
What a beautiful rustic pie and I love the large latticework you did.
kseniaprints says
So glad it was to your liking!
Tammy says
The crust on your pie looks so thick and rich! What a gorgeous dessert...I'm so impressed that it's gf and low carb...this is a perfect dessert.
Veronika Sykorova says
This apple pie was amazing! I appreciate all the process shots as I'm not very good at making pie haha. I love serving it with ice cream on hot days.
kseniaprints says
I'm glad the process shots helped you!
Elaine says
This is exactly the type of apple pie I would make over the weekend. It looks absolutely stunning, that's for sure!
kseniaprints says
Glad you like it! Let me know how it goes when you make it.
Jamie says
I love all the spices you used in this apple pie and the crust looks amazing! My friend is going to love this as apple pie is her favorite dessert.
kseniaprints says
Is your friend sensitive to gluten? let me know how she likes it!
Mama Maggie's Kitchen says
I think I just heard my tummy growl. lol! Must print the recipe. This apple pie will be our new fave.
kseniaprints says
Go satisfy that tummy!!!
Tamara says
I absolutely love your pie crust it was a huge hit!
kseniaprints says
OMG yay! That makes me super happy!!!
Bethany S says
I've been making (or attempting to make) decent gluten free deserts for my fella for years... they're always sub-par. I made THIS apple pie for our thanksgiving desert yesterday and hooooooooly moly! It's the best dang GF apple pie ever!!! Honestly bordering on the best dang apple pie period! Thanks for the recipe, I KNOW it's gonna be made several times a year in this house now. Can't wait to try your other recipes!
Bethany S says
Oh also I used a cup of cold ghee instead of butter and it worked out perfectly... 🙂
kseniaprints says
Oh this just makes me the happiest person on earth! I am so glad it brought back the joy of apple pie to your life. I couldn't believe how responsive yet sturdy this dough was! And the ghee is excellent advice.
Paula says
This apple pie recipe is hands down one of the very best apple pies I've ever had! It was so good warm with vanilla ice cream!!! I could have seriously eaten the whole pie!! Thank you for this delightful recipe!
Andreea says
I never leave recipe comments, but I had to now. This is a 10/10 recipe, I am so glad I found it, it will never leave my cookbook.
I was scared to make my crust from scratch.
I put the dough in the freezer for 2 hours, but I understand why you should do it a day before now. Determined, I rolled that frozen dough like there was no tomorrow, and the trick for measuring the size was spot on.
Even if I cooked it on Thanksgiving day, I left it outside and luckily it was cold enough to cool the pie down, and everybody just loved it. I eat from it the next day and indeed, it was even better.
Recommend!
kseniaprints says
This brought me so much joy! This isn't an easy recipe, and I really love everytime a person gets good results with it. Hooray to enjoying delicious treats that are GF 🙂