Gluten Free Dairy Free Apple Pie

Total time2 hr 35 min

Prep time40 min

Cook time55 min

Golden, glossy apples get tossed in cinnamon and nutmeg, then simmered right on the stovetop until the juices turn thick and syrupy — a step that makes every slice hold together instead of sliding apart. That filling gets tucked into a flaky, hand-crimped double crust, brushed with a golden egg wash and sprinkled with sugar for a crackly, shatter-crisp top. A few steam vents let the bubbling filling peek through as it bakes, and a long cool-down on the rack is what gives you those clean, picture-perfect wedges. Lemon juice keeps the apples bright while the sugar and spice mellow into something warm and homey, exactly what a great apple pie should taste like. This one is a solid pick for a gluten free dessert table, no shortage of flavor or that classic bakery-style crust.

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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 dairy free 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
2 tbsp cornstarch
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 tbsp lemon juice
1 tbsp dairy free butter

For the egg wash

1 large egg, beaten
1 tbsp granulated sugar

Instructions

1
Whisk together the flour, 1 tbsp sugar, and 1 tsp salt in a large mixing bowl. Add the cold dairy free 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 pieces of butter still visible.
2
Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — it should not be sticky or wet. Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 1 hour.

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