Vegetarian Gluten Free Apple Pie

Total time2 hr 40 min

Prep time45 min

Cook time55 min

Layers of tender, crisp apple slices get tossed with cinnamon, nutmeg, and a bright touch of lemon juice, then tucked between two flaky, golden crusts that shatter perfectly with each bite. The filling bubbles up through the vented top as it bakes, turning glossy and thick while the edges crimp into that classic bakery-style finish. A sprinkle of coarse sugar on top adds just the right crunch against the soft, spiced fruit underneath. Letting it rest for a full hour before slicing is the secret to clean, picture-perfect wedges every time. This one bakes up into a showstopping dessert that fits easily into a vegetarian spread, whether it's for a holiday table or a weeknight treat.

About Fig

Fig 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 →

Ingredients

8 servings

For the crust

2 ½ cups gluten free flour blend
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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!