Gluten Free Apple Pie

This Gluten Free Apple Pie has all the markings of the classic version we all know and love: a buttery crust with thinly sliced juicy apples laced with cinnamon and nutmeg. It’s the perfect pie to serve during the holidays or a fun weekend baking project to mark the fall season! It’s made using unrefined sweeteners and uses the BEST gluten-free crust.

gluten free apple pie almond flour

Gluten Free Apple Pie

If you must know how to make one pie out there, THIS IS THE ONE. We knew when we were planning our apple recipes for this month that we had to include a Gluten Free Apple Pie because it is such an iconic American dessert, and for good reason! Apple pie is a must-make during the fall season: at least once!

This recipe is definitely staying true to what we believe is a classic apple pie with juicy cinnamon and spice apples encased in a buttery pastry. We turned to our favorite pie dough that uses almond and tapioca flour and butter. If you are dairy free and are looking for a substitute for the butter in the crust, palm shortening or a non-dairy butter can work but it alters the flavor of the crust a bit. We also use tapioca flour in the filling to thicken the pie.

We use a combination of gala and granny smith apples in this pie, but if those aren’t available check out this apple guide to figure out which apples are best for baking.

almond flour pie crust with butter

TIPS to make pie baking easy peasy:

  1. Make the crust 1-2 days ahead of time.
  2. Roll the crust out ahead of time. Place the bottom crust in a tin and cover with plastic. Place the top crust on a parchment lined baking sheet, and cover with plastic wrap. This ensures it doesn’t dry out. You can do this a day ahead or a few hours ahead of time. It also makes it easier to work with the crust since it’s already cold. If you are choosing to weave a lattice do so on a piece of parchment paper. When ready to place on the top crust of the pie simply invert the lattice from the parchment on to the filled pie.
  3. When peeling and slicing the apples, squeeze apples with lemon juice to prevent browning.
  4. When placing the apples inside of the rolled out dough, make sure to pack them in tightly! This reduces the chance that the filling will shrink when baking and leave a gap between the apples and top crust.
  5. Make sure the crust is cold when rolling it out and working with it. If it’s getting too warm and melty, place it back in the refrigerator for 10-15 minutes.
  6. Make the whole pie a day ahead of time! You can leave it at room temperature, covered, for 24 hours. Simply place in the oven at 350 for about 10-15 minutes to warm up, if desired.

almond meal tart crust

We chose to weave a lattice to top our apple pie, to show it can be done with gluten-free crust, but it is totally not necessary. You can simply place a rolled out crust on top with a few slits for steam to escape, or you could roll out the crust and stamp a few decorative designs or apple cut outs on it. If you do want to do a lattice, it’s easier with this crust if you use bigger strips of pastry. And, I may sound like a broken record here but make sure your pastry is cold while you are working with it! We definitely had to place the pastry back in the refrigerator at least once between the rolling out the pastry and weaving the lattice. So when in doubt, chill the pastry for 10 minutes and you’ll have an easier time.

We used these kitchen tools in this recipe:

apple pie recipe

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Gluten Free Apple Pie

Gluten Free Apple Pie

This Gluten Free Apple Pie has all the markings of the classic version we all know and love: a buttery crust with thinly sliced juicy apples laced with cinnamon and nutmeg. It’s the perfect pie to serve during the holidays or a fun weekend baking project to mark the fall season! It’s made using unrefined sweeteners and uses the BEST gluten-free crust.

  • Author: Lexi
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour and 20 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Cuisine: Gluten-Free



For Crust:

  • 2 cups (192g) almond flour
  • 2 cups (240g) tapioca flour / starch
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, cold, cut into cubes
  • 2 eggs
  • 1 tablespoon honey

For Filling:

  • 8 small to medium apples, peeled, cored and sliced thin
  • 1 tablespoon lemon juice
  • 3/4 cup coconut sugar
  • 3 tablespoons tapioca flour / starch
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (fresh, if you can)
  • 1/4 teaspoon ground ginger
  • egg wash (see note)
  • coarse raw sugar


To Make Pie Crust:

  1. In a food processor combine almond flour, tapioca flour, salt and cold butter and pulse until the butter is broken down into pea-sized pieces.
  2. Add in eggs and honey and process until the dough comes together.
  3. Shape dough into two round disks, wrap in plastic wrap and transfer to refrigerator until cold, at least 4 hours or overnight.

To Prepare Crust and Filling:

  1. Preheat the oven to 350ºF. Remove one dough disk from the refrigerator (leave the other chilling). Between two sheets of parchment, roll out dough to fit the size of a 9 inch pie tin, about a 12 inch circle. Removing one sheet of parchment and invert the pie dough into your tin.
  2. To make the filling: In a large mixing bowl combine the sliced apples, lemon juice, coconut sugar, tapioca, vanilla, salt and spices and toss until combined. Spoon apple mixture inside pastry lined tin and place back in refrigerator while rolling out the top crust. (See note)
  3. Roll out the remaining dough disk to an 11″ circle. If you are making a lattice, cut the dough into 8 or 10 strips (depending on your lattice ability!) and weave the lattice on a sheet of parchment.
  4. Remove chilling filled pie from refrigerator and either invert lattice on to the top of the pie, or place the whole rolled pastry on top. Seal the pastry pieces together, and crimp the crust, if desired. If covering the pie make sure to slice in a few holes to let the pie vent. If at any point during the process of making a lattice or placing on the pastry the pie crust gets too warm and is difficult to work with place in the refrigerator on sheet tray until cool enough to handle 10-15 minutes.

To Bake Pie:

  1. Brush crust with egg wash, and coarse sugar, if using and place on a rimmed baking sheet and bake until apples are tender and filling is bubbly, about 1 hour. If crust is browning too quickly, tent with aluminum foil.
  2. Let cool at least 1 hour before serving, but best to wait at least 4 hours.


We use a deep dish 9″ pie plate to make our pies and fit about small to medium apples. If you pie pan isn’t a deep dish, you may want to use 1-2 less apples.

When placing the apple mixture inside, try to leave as little space as possible between apple slices by moving them around a bit to help them fit as tightly as possible. This makes sure you can pack in as much apple flavor in your pie, and so that your apple filling doesn’t sink during baking.

We recommend a mix of apples such as gala and granny smith.

To make an egg wash mix together 1 egg and 1 teaspoon of water until completely combined. An egg wash leaves the pie crust shiny. It can be omitted if desired.

Once baked the pie can remain at room temperature, covered, for about 24 hours. Any longer than this and it should be stored in the refrigerator and briefly warmed up, if desired, before serving.


  • Serving Size: 1 piece of pie
  • Calories: 410
  • Sugar: 33g
  • Sodium: 637mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Carbohydrates: 55g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 89mg

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October 3, 2018

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47 Responses

    1. You can sub in palm shortening for the butter, if you need it to be dairy free. Or if you use a butter substitute product we’ve heard that works too.

  1. You say use tapioca starch in your recipe, but mention using tapioca flour in the instructions…….which is it?

  2. Hi there,
    In the ingredients list should it read “tapioca flour” under the crust section? I’m confused by the directions that state to mix the flours together, but in the ingredients it says 2 cups of “tapioca starch.” Thanks!

    1. We do not recommend freezing this dough raw or cooked. But you can make the apple pie up to 2 days ahead of time. Store covered in the refrigerator and gently reheat at 300 in the oven until it’s crisp again.

  3. This crust is unreal!! perfectly flaky! I made it for work Thanksgiving and no one could believe it was gluten free! Definitely let it sit as long as possible before cutting into it, next day is even better!

    Thanks Lexi!

    5.0 rating

  4. I bought all the ingredients and prepared the dough the day before as suggested. Now that I am preparing to make the pie tomorrow, I see that in step 2, you say that after filling the pie, to place it in the refrigerator while rolling out remaining dough. Then step 4 says to remove chilling filled pie from oven and place the second layer on top. At what point was the pie supposed to be put in the oven? This is not clear.

    1. Hi Linda! Kelli here, part of the LCK team. Thanks for catching that typo. I’ve updated it, it should say refrigerator instead of stove! Good luck with your pie!

  5. I’m also wondering about substituting the almond flour. Any idea if any other gluten free flours would work? I’m guessing not coconut flour. But maybe oat flour? Or a flour blend- I think Bobs Mill makes one.

  6. Your instructions call for adding the egg and honey. Is the other egg for the egg wash or do you add 2 eggs in making the dough.

  7. Well shoot I hope that isn’t detrimental. I thought that may be the case but because I wasn’t sure I didn’t add it and the dough has already sat in the fridge overnight. Too late to add right?

  8. I made the dough as the recipe instructed and it doesn’t roll out… Night before Thanksgiving and I’m now making a gluten full flour pie for my guests. Thanks anyway

    1. Hi Mandy–It’s hard to tell what went wrong on your end without more information. What happened when you tried to roll it out? This pie crust is a tried and true recipe–with hundreds of people making it successfully (and we’ve made it dozens and dozens of time). We’d love to help you troubleshoot if you can give us more information. – Kelli

  9. Unfortunately, this recipe was a huge flop for me, particularly the crust. I followed the instructions to the letter and the dough was sticky, wouldn’t roll out, and was a failure when said and done. I ended up stretching it with my hands and throwing it over the top of my apples with a small amount covering the bottom of my pie plate to form a makeshift base. I appreciate the recipe, but I’ll be searching elsewhere for my next gluten -free attempt.

    1.0 rating

    1. Lilo, it can be so disappointing if a recipe doesn’t go to plan. Sorry that happened for you. We’d love to help you troubleshoot what happened for you as this gluten-free pie crust is a tried and true recipe that hundreds have made successfully. Did you follow the recipe exactly and did you read through the tips for rolling out the dough? We have a whole post dedicated to it: – Kelli

  10. Definitely the best gluten free apple pie recipe. Mine turned out perfect! Nobody could tell its gluten free. Thank you! ???

    5.0 rating

  11. Hi there, My good friend made this pie and it was amazing. So delicious and loved the crust. Was wondering if I could blind bake the crust to make pumpkin pie? Thoughts?

  12. Thank you for the quick reply about blind baking. I just made the dugh and waiting for it to chill. I think I may have overmixed it. Will that cause any issues?

  13. Well, I am one of those people for whom the crust didn’t come out right. Yet I followed the instructions, using raw organic butter, almond meal, organic tapioca flour/starch, an egg and honey, and got a dough that looked promising: I could see the pea size pieces of butter in it. However, after baking, the crust ended up more like a « pâte sablée » or a crumble than a flaky pastry dough. It fell apart. I wonder if tapioca starch was the best option (maybe cassava flour would have done a better job, although I doubt it) and if using an electric oven rather than a gas one was a mistake. I also used a thick Pyrex type dish. I did like the use of tapioca starch in the filling. Finally, a note on the proportions: with only HALF of the amounts I had plenty of dough to make an 8” size apple pie. I don’t believe I will be making this crust again.

    2.0 rating

    1. Hi Joelle! I’m sorry this didn’t work out as you expected. It does sound like something went wrong if the crust fell apart! Is there a chance one of the flours was mismeasured? Though I can’t imagine an electric oven made a difference, except if the oven wasn’t hot enough! I’m also curious to hear how you had too much dough, as we’ve never had that happen. Did you make a double-crust pie?

  14. Hi again! I used half the amounts, in other words (I took notes) 96g almond meal, 120g tapioca starch, 1/2 tsp salt, 120g butter, 1 egg and 1/2 TBSP honey. I pulsed as directed and, as I said, the dough looked good. I baked at 175°C for an hour or so. I did make a double crust pastry, as a matter of fact it was my first attempt at making a lattice pattern! Pulsing to get pea-size butter pieces was a good idea. Even though I am not planning to make this dough again, I am saving the technique for future attempts. I understand you feel disappointed at my failure, but I really cannot figure where I went wrong. Maybe my palate was expecting something else? Anyway, I can see that other people enjoyed this recipe, so don’t worry about me ?

  15. This was a great recipe and so delicious. I tried the lattice pattern and chilling it as suggested was key!

    4.0 rating

  16. This is the second time I’ve tried this recipe and the crust is a bit of a challenge to work with, but keeping it chilled certainly helps! But my crust is very dark…even if I cover with some foil. It tastes good, not burnt, but definitely looks overdone.
    Also, do you have any advice using frozen apples. We have a wonderful apple tree and freeze a lot of apples in the fall, so I like using those apples in my pies.

    5.0 rating

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