Gluten Free Easy Apple Pie

Total time2 hr 25 min

Prep time30 min

Cook time55 min

Sliced apples simmer down with cinnamon, nutmeg, and a bright squeeze of lemon juice until the whole filling turns thick, glossy, and deeply spiced. That mixture gets tucked between two rolled rounds of dough, crimped tight and slit to let the steam escape as it bakes. A brushed-on egg wash and a scatter of coarse sugar give the top crust that deep golden, shatter-crisp finish everyone fights over. The apples cook down slowly on the stovetop first, so every slice holds its shape instead of turning to mush once you cut in. It's the kind of pie that fills the kitchen with cinnamon and butter-crust smell long before it's ready to eat, and it's a genuinely solid choice for a gluten free dessert table. Let it cool fully before slicing so the filling sets up into clean, bakery-style wedges.

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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, 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 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 tbsp lemon juice
2 tbsp unsalted butter, cut into small pieces

For the egg wash

1 large egg, beaten
1 tbsp milk
1 tbsp coarse sugar (optional)

Instructions

1
Make the crust: In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the cold butter cubes and use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Drizzle in ice water 1 tbsp at a time, stirring with a fork after each addition, until the dough just holds together when pinched — you will likely need 6–8 tbsp total. Do not overwork.
2
Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.

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