Gluten Free Apple Pie
Apple pie is one of those desserts that feels almost impossible to give up, and this version proves you absolutely don't have to. The filling is loaded with nearly three pounds of fresh apples, warmly spiced with cinnamon and nutmeg, brightened with a splash of lemon juice, and thickened with cornstarch so every slice holds together beautifully. The real triumph here is the double crust, built from a gluten free flour blend and cold butter using the same technique as a traditional pastry — rolled between parchment sheets and patched with your fingers wherever it cracks, which it does forgivingly. Xanthan gum gives the dough the structure that wheat gluten would normally provide, and a full hour of chilling makes it workable enough to roll thin and crimp into a proper edge. An egg wash brushed over the top gives the finished pie that deep golden color and a satisfying shatter when you cut through it. The pie bakes on a preheated baking sheet so the bottom crust cooks through, and a two-stage oven temperature ensures the filling bubbles and sets without burning the crust. Serves 8, and it slices cleanly once it's had time to cool — worth every minute of the wait.
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Learn more →Ingredients
8 servings
For the crust
- 2 ½ cups gluten free flour blend
- 1 tbsp granulated sugar
- 1 tsp xanthan gum (omit if your flour blend already contains it)
- 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
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.
- 2
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.
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