Here’s a classic gluten-free apple pie recipe with a flaky crust and a sweet, spiced apple filling. 🍏🥧 Perfect for any occasion!
Ingredients
For the Gluten-Free Pie Crust:
- 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 cup unsalted butter (cold, cubed)
- ½ teaspoon salt
- 1 tablespoon sugar
- 6–8 tablespoons ice water
For the Apple Filling:
- 6 cups apples (Granny Smith, Honeycrisp, or Fuji; peeled & sliced)
- ½ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons gluten-free cornstarch or tapioca starch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons butter (for dotting on top)
For the Egg Wash (Optional):
- 1 egg, beaten
- 1 tablespoon milk (or dairy-free alternative)
Instructions
Make the Crust:
- In a food processor or large bowl, mix gluten-free flour, salt, and sugar.
- Add cold butter cubes and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough holds together.
- Divide the dough into two disks, wrap in plastic wrap, and chill for at least 30 minutes.
Prepare the Filling:
- In a large bowl, mix apple slices with brown sugar, white sugar, cinnamon, nutmeg, cornstarch, lemon juice, and vanilla. Let sit for 15 minutes to release juices.
Assemble the Pie:
- Preheat oven to 375°F (190°C).
- Roll out one dough disk on a floured surface and place it into a 9-inch pie pan. Trim the edges.
- Pour the apple filling into the crust and dot with butter.
- Roll out the second dough disk and place it over the apples (or make a lattice top). Seal and crimp the edges.
- Brush with egg wash and cut small slits for steam to escape.
Bake the Pie:
- Bake for 45–55 minutes, until golden brown. If the edges brown too quickly, cover them with foil.
- Let cool before slicing. Serve with vanilla ice cream or whipped cream!
