Gluten Free Classic Apple Pie with Lattice Crust

Total time3 hr 55 min

Prep time1 hr

Cook time55 min

Gluten Free Classic Apple Pie with Lattice Crust

Golden-brown lattice work meets a filling of tender apples simmered in cinnamon, nutmeg, and allspice until the juices turn glossy and thick — this is the kind of pie that makes the whole kitchen smell like fall. The apples get a head start on the stovetop before going into the crust, so every slice holds its shape instead of turning watery, and a touch of lemon juice keeps the flavor bright against all that warm spice. Weaving the strips into a lattice takes a little patience, but the payoff is a bakery-worthy top that bubbles and browns beautifully in the oven. Once it's cooled and sliced, you get clean wedges of syrupy, deeply spiced apples under a flaky, golden top. It's a dessert built for a gluten free table without sacrificing any of the classic pie experience — the kind of showstopper you'll want to make again the moment the last slice disappears.

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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 tbsp granulated sugar
1 tsp salt
1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
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
2 tbsp light brown sugar, packed
3 tbsp cornstarch
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp salt
1 tbsp lemon juice
2 tbsp unsalted butter, cut into small pieces

For the egg wash

1 large egg
1 tbsp whole milk
1 tbsp coarse sugar, for sprinkling (optional)

Instructions

1
Make the crust: Whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt in a large bowl. Add the chilled 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 ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when you squeeze a small handful — it should not be wet or sticky. You will likely need 6–8 tablespoons total.

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