Tender apples do all the heavy lifting here, sliced thin and tossed with cinnamon, nutmeg, and a bright hit of lemon juice before they're piled into a flaky, golden crust. The gluten free flour blend rolls out beautifully once chilled, patching easily if it cracks, so you end up with a crimped, vented top crust that bakes up deeply golden and bubbling at the seams. A sprinkle of coarse sugar on top adds a satisfying crunch to every slice, and letting the pie rest for a full hour before cutting means the filling sets into neat, jammy wedges instead of a runny mess. This is the kind of pie that fills the kitchen with cinnamon-apple smell and disappears fast at the table. It's a genuinely solid choice for a dairy free dessert spread, whether you're baking for a holiday or just craving a classic slice.
About FigFig 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 →8 servings
In a large bowl, whisk together the gluten free flour blend, 1 tbsp granulated sugar, xanthan gum (if using), and 1 tsp 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.
Drizzle in 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 its shape without crumbling but not feel wet or sticky. You may need anywhere from 6 to 8 tablespoons.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
