Gluten Free Apple Pie with Honey Crust

Total time2 hr 35 min

Prep time40 min

Cook time55 min

Thick slices of Granny Smith apples get simmered right on the stovetop with honey, maple syrup, warm cinnamon, and a hint of nutmeg until the filling turns glossy and jam-like — that pre-cook step is what gives this pie its deep flavor and keeps the texture perfectly tender instead of watery. The filling gets tucked between two rolled crusts, crimped and slit for venting, then brushed with a golden egg wash before baking low and slow until the top turns deep golden brown and the filling bubbles through the cuts. A long cool-down on a wire rack lets everything set into clean, sliceable wedges rather than a runny mess. The bright lemon juice keeps the apples from tasting flat, while the honey-maple combo adds a rounder sweetness than white sugar alone. It's a comforting, from-scratch dessert that makes a great fit for a gluten free table, especially served slightly warm with a scoop of something cold on top.

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Ingredients

8 servings

For the crust

2 ½ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp salt
1 cup (2 sticks) unsalted butter, cold and cut into ½-inch cubes
6–8 tbsp ice water

For the filling

3 lbs (about 6–7 medium) granny smith apples, peeled, cored, and sliced ¼-inch thick
3 tbsp honey
2 tbsp pure maple syrup
3 tbsp cornstarch
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp fresh lemon juice
¼ tsp salt
1 tbsp unsalted butter, cut into small pieces

For the egg wash

1 egg, beaten
1 tbsp milk

Instructions

1
Combine the flour and 1 tsp salt in a large mixing bowl. Add the cold butter cubes and work them into the flour using a pastry cutter (or pulse in a food processor) until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2
Drizzle in the ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. You may need anywhere from 6 to 8 tablespoons. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.

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