Gluten Free Apple Pie

Total time2 hr 35 min

Prep time40 min

Cook time55 min

A double-crust apple pie like this one lives and dies by its filling, and this version nails it — thick slices of apple simmered with sugar, cornstarch, cinnamon, nutmeg, and allspice until the juices turn glossy and thick, brightened with a splash of lemon juice. That filling gets tucked into a rolled, crimped crust with a scattering of butter pieces on top for richness, then sealed and vented so steam escapes as it bakes. A milk wash and a sprinkle of coarse sugar give the top crust that deep golden, glistening finish everyone reaches for first. Baked low and slow after a hot start, it comes out of the oven bubbling at the vents and needs a solid two-hour rest before slicing so every piece holds its shape. It's a genuinely great option for a gluten free dessert table, delivering all the flaky, spiced, old-fashioned comfort of a classic homemade apple pie.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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 tbsp granulated sugar
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) apples, peeled, cored, and sliced ¼-inch thick
¾ cup granulated sugar
3 tbsp cornstarch
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
1 tbsp lemon juice
2 tbsp unsalted butter, cut into small pieces

For finishing

2 tbsp milk
1 tbsp coarse sugar or granulated sugar

Instructions

1
In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!