Gluten Free Apple Galette

This Gluten Free Apple Galette is similar to an apple pie with a buttery crust with thinly sliced juicy apple, but easier to put together! It’s the perfect dessert to serve during the holidays or a fun weekend baking project to celebrate the fall season! It’s made using unrefined sweeteners and uses the BEST gluten-free crust.

A whole gluten free apple galette
Gluten-Free Apple Galette Recipe

This Gluten Free Apple Galette is everything you want in an apple dessert for fall: juicy cinnamon apples with just the right hint of spice encased in a buttery pastry. It’s like a classic apple pie without all the work of baking it in a pie dish! We turned to our favorite pie dough that uses almond and tapioca flour and butter.

A galette is very similar to an apple pie, but a bit more rustic in appearance. It also can feel less intimidating to make a galette vs. a pie, and you don’t need a pie tin! The pie crust holds all that apple filling all on its own. This is the quintessential fall dessert to make (or this, or this)!

A gluten free apple galette with ice cream on itIngredients Needed

For this recipe we used these tools:

paleo apple dessert for fall sliced upTips for Making Gluten Free Pie Crust:

  1. Get all of the ingredients prepared before you begin: Measure out the dry ingredients, cut the butter and make sure it is chilled and crack the egg with the honey in a bowl.
  2. Don’t over-process the dough: Once it has come together stop running the food processor.
  3. Wrap it up! Wrap the dough tightly in plastic wrap, either in 1 or 2 disks, depending on if you are making a double batch.
  4. Let it chill! The longer this dough chills, the better. It’s best to let it sit overnight, but at a minimum it needs 4 hours.

A bite of a gluten free apple galetteTips for Making the Perfect Apple Galette

  1. Make the crust 1-2 days ahead of time.
  2. To roll it out we suggest using plastic wrap. Place a piece of plastic wrap down, then place the dough on top, then place another piece of plastic wrap and roll out between the two. We don’t normally tend to suggest using plastic for anything, but with this dough it really works out better on plastic vs. parchment. If you don’t own plastic wrap (we don’t blame you!) parchment paper can work too. Wax paper might work as well, but we did not test that.
  3. 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.
  4. When peeling and slicing the apples, squeeze apples with lemon juice to prevent browning.
  5. You do not need to make any fancy design when placing the apples inside of the pie crust! But if you want to you can place the apples in concentric circles, overlapping slightly, to look like a flower. Using parchment as aid, fold plain crust border up over apples, pinching any cracks in crust.
  6. Place the rolled out pie dough on a piece of parchment for baking. When folding up the crust around the apples, use the parchment paper as an aid. Pinch together any cracks that form.
  7. You can brush the pie crust with an egg wash made from an egg whisked with a splash of water. Sprinkle the crust with raw sugar, if desired for improved texture and taste!

A Guide To Apples

If you like this apple recipe, check out these others:

Watch the video:


Apple Galette

Total Time 0:00

Ingredients

    Crust

    Filling

    Directions

    1. Preheat oven to 350ºF.
    2. In a food processor combine almond flour, tapioca flour, cold butter and sea salt.
    3. Add in raw honey, and egg (not the additional egg yolk) and process until combined.
    4. Transfer dough into the refrigerator for up to 24 hours, refrigerate as long as possible- 6-8 hours minimum.
    5. Remove and roll out between two sheets of parchment paper* until about 12 inches.
    6. In a bowl, combine apple filling ingredients and toss until completely coated.
    7. Place filling in the center of your dough and carefully fold the sides up**
    8. Whisk together one egg yolk, then brush crust with egg yolk mixture and sprinkle with optional coconut sugar or organic turbinado sugar
    9. Bake for about 40-45 minutes or until crust is crispy and golden
    10. Remove and let cool before slicing

    Recipe Notes

    • *Don't roll out too too thin
    • **Use additional tapioca flour on your fingers if the dough gets a little sticky when working with it
    Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Gluten Free Blueberry Pie

    This Gluten Free Blueberry Pie is the perfect dessert to serve at a backyard summer party or potluck! It’s juicy and sweetened just right (using unrefined sweeteners) and will be a hit with everyone! It’s gluten-free, with dairy-free options and can be made with either fresh or frozen blueberries. Let’s get baking!

    Slice of blueberry pie gluten freeGluten Free Blueberry Pie Recipe

    It’s PIE SEASON! And this Gluten-Free Blueberry Pie does NOT disappoint! And nothing says Independence Day like digging into the juiciest blueberry pie, and maybe having it topped with a little bit of ice cream won’t hurt either! This blueberry pie is so delicious, perfectly balanced and made gluten free and without any refined sweeteners. We know you’re going to love this one! You can make it festive for the holiday with decorative stars and and stripes, or you can just top it with a double crust and it will still look beautiful.

    Here’s what you need:

    • 2 batches of gluten-free use either the almond flour pie crust or the oat flour pie crust
    • Frozen or fresh blueberries
    • Tapioca starch
    • Maple syrup
    • Coconut sugar
    • Lemon zest
    • Cinnamon
    • Salt
    • 1 egg, for egg wash (optional)
    • Raw sugar, optional

    gluten free blueberry pie filling

    Tips for baking this Gluten Free Blueberry Pie:

    1. Make the crust 1-2 days ahead of time. Check out this gluten-free almond flour crust recipe and this gluten and nut free oat flour recipe to figure out which one you’ll want to use!
    2. Roll the crust out ahead of time. Place the bottom crust in a tin and cover with plastic and chill until ready to use. Place the top crust on a parchment lined baking sheet, and cover with plastic wrap and chill until ready to use. 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 make the stars and stripes design, or weave a lattice, do so on a piece of parchment paper.
    3. You can make the blueberry pie filling ahead of time, up to 2 days.
    4. 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.

    stars and stripes for blueberry pie decoration

    How to Decorate for the 4th of July

    To make this into a stars and stripes pie you’ll need a star shaped cookie cutter or stamp and either a pizza wheel or a knife to make the stripes. Make sure your pastry is chilled when you are are working with it. If at any point the dough is too soft, place it in the refrigerator to chill for about 10-15 minutes.

    1. Roll out dough.
    2. Using a pizza wheel cut 6 strips of dough. Place them on the pie evenly, using scissors to cut them to the correct size in order to make the stripes of the flag. Don’t forget to leave a space in the upper left corner.
    3. Stamp out 8-12 stars, depending on the size of your cookie cutter and place them in the upper left corner.

    gluten free pie crust rolled out

    Other Ways to Decorate it

    You could also top this pie with:

    • a plain double crust with a few holes cut into it for steam to escape
    • a lattice; use bigger strips of pastry for this gluten free crust. See this post for more information on making a lattice.
    • a crumble topping! Use this recipe for making a crumble topping.

    gluten free blueberry pie on a cooling rack

    We used these kitchen tools in this recipe:

    If you like this pie recipe, check out these others:

    Slices of gluten free blueberry pie

    Gluten-Free Blueberry Pie

    Prep Time 00:10 Cook Time 00:50 Total Time 1:00 Serves 8-10

    Ingredients

    Directions

    1. Make pie crust. Choose between our gluten-free almond flour crust or gluten-free oat flour crust.
    2. In a large pot, add 4 cups blueberries, tapioca, maple syrup, coconut sugar, lemon zest, cinnamon and salt. Cook over medium heat, stirring frequently until the blueberries are cooked and thickened up, about 5-8 minutes. Set aside to cool briefly. Add in the remaining cup of frozen blueberries to help the pie cool down faster.
    3. Pre-heat oven to 375ºF.
    4. Between two sheets of parchment, roll out 1 batch of dough to fit the size of a 9 inch pie tin and place in the pie tin.
    5. Roll out remaining dough disk to 10" circle, either to stamp our design to make the stars and strips pie or top the pie with a double crust, making sure to poke some slits into the crust to let steam escape.
    6. Pour the slightly cooled blueberry pie filling into the pie and either place American flag design or top with 2nd crust and seal it.
    7. If you'd like to egg wash the pie, whisk together egg and a splash of water and brush on to the crust. If desired top with raw sugar.
    8. Bake in the preheated oven for 40 minutes in the lower-middle oven rack, or until the crust is is light golden all over. If the edges are cooking too quickly cover them with foil.
    9. Let the pie cool completely before serving.
    Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    How to Make a Gluten-Free Pie Crust

    This nut-based Gluten Free Pie Crust is buttery and so delicious! It uses almond flour and tapioca flour and it is great for both savory and sweet pies and is so easy to work with. It’s gluten and grain free, with option for a dairy-free alternative.

    Gluten free pie crust disksGluten Free Pie Crust

    This gluten free and grain free pie crust has been on the Lexi’s Clean Kitchen website (and book) for some length of time, but we’ve never taken it out of the various recipes and singularly focused on how to make it, and shared all the tips we can in one spot. So we’re doing that now to talk all about how to make this buttery and delicious crust! It uses our trusted blend of almond flour and tapioca flour and it’s made quickly in the food processor. It can be used in sweet pie recipes, such as Apple Pie, or savory recipes such as Spring Vegetable Quiche or other fun projects like Pop Tarts or Hand Pies!

    Here is what is in this Classic LCK Gluten Free Crust

    • Almond flour
    • Tapioca flour
    • Salt
    • Butter (can sub ghee or coconut oil, but we prefer the taste of grass-fed butter by far)
    • Egg
    • Honey

    Ingredients for gluten free pie crust

    Tips for Making Gluten Free Pie Crust:

    1. Get all of the ingredients prepared before you begin: Measure out the dry ingredients, cut the butter and make sure it is chilled and crack the egg with the honey in a bowl.
    2. Don’t over-process the dough: Once it has come together stop running the food processor.
    3. Wrap it up! Wrap the dough tightly in plastic wrap, either in 1 or 2 disks, depending on if you are making a double batch.
    4. Let it chill! The longer this dough chills, the better. It’s best to let it sit overnight, but at a minimum it needs 4 hours.

    gluten free pie crust recipe in food processor

    Tips for Rolling Out Pie Dough

    1. Make sure your dough is thoroughly chilled first: this is the best tip we can offer! This dough is hard to work with when it is warm.
    2. To roll it out we suggest using plastic wrap. Place a piece of plastic wrap down, then place the dough on top, then place another piece of plastic wrap and roll out between the two. We don’t normally tend to suggest using plastic for anything, but with this dough it really works out better on plastic vs. parchment. If you don’t own plastic wrap (we don’t blame you!) parchment paper can work too. Wax paper might work as well, but we did not test that.
    3. Work quickly when rolling, or working with the dough. If it warms up and becomes hard to work with just place it in the refrigerator to cool back down and then begin again. This is especially true in the summer if your home is hot.
    4. If you are making a standard 9″ pie, roll the dough out into an 11″ circle. Then take off the top piece of plastic or parchment, place the pie tin on top of the dough and invert the rolled dough into the dish. Then you can crimp the crust if you desire.

    Parbaking gluten free pie crust recipeWhat is par-baking?

    Par-baking a pie crust means that you will partially or fully bake the pie crust before placing in the filling. Each recipe you use for the filling will indicate whether or not you need to par-bake the filling, but typically if the pie filling is going to be cooked for long periods of time (like fruit fillings) you do not need to parbake. But if you are making a pie such as a custard or even a no bake filling you’ll want to partially to fully bake the pie crust.

    We don’t recommend baking this pie crust at a temperature higher than 350ºF so if you are using this pie crust in place of a regular wheat crust in another pie recipe you might have to adjust the temperature so this crust doesn’t burn.

    Can you make this dough ahead of time?

    Yes, the dough can be made up to 5 days ahead of time. Wrap it tightly in plastic wrap twice. We do not recommend freezing this dough.

    Gf pie crust in pie pan

    For this recipe we used these tools:

    Check out these pie recipes:


    Gluten-Free Pie Crust

    Prep Time 00:10 Cook Time 00:00 Inactive Time 06:00 Total Time 06:10 Yields 1-2 batches

    Ingredients

    For a single crust

    For a double crust

    Directions

    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 egg and honey and process until the dough comes together.
    3. Shape dough into one or two round disks (depending on if you are making a double crust), wrap tightly in plastic wrap and transfer to refrigerator until cold, at least 4 hours or overnight. 

    To Roll Out Dough:

    1. Between two sheets of parchment or plastic wrap, 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. If you are making a double crust, 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. If at any point the dough feels difficult to work with, place in the refrigerator until the butter is chilled.
    3. Bake pie as directed per chosen recipe.
    Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Gluten Free Pumpkin Pie (Nut-Free, Too!)

    This Gluten Free Pumpkin Pie is smooth and creamy (without any cream) with just the right note of spice. It’s made using our nut-free and gluten-free crust that is so simple to put together! It’s the quintessential fall pie, destined to be the star of your holiday dessert table!

    Gluten free pumpkin pie on a plate

    Gluten Free Pumpkin Pie

    Thanksgiving is coming and I think you’d be hard pressed to find a Thanksgiving dessert table without a Pumpkin Pie on it. We’re excited to share our Gluten Free Pumpkin Pie recipe with you today, introducing our new NUT-FREE crust that so many of you have been asking for. If you don’t need to be nut-free and would rather avoid oats, feel free to use our classic pie dough, found here. The pie filling is dairy-free (but the crust isn’t as we use butter, but we offer a few subs in the notes) and the pumpkin flavor really shines through in the filling!

    Whole gluten free pumpkin pie

    How to Make Gluten Free Pumpkin Pie

    Typically our crust recipe, featured in our Gluten Free Apple Pie recipe, among others, uses almond flour as the base. So many of you have reached out to ask for a replacement because of nut allergies so we worked hard bringing you this nut-free crust. You may have noticed that we don’t develop a lot of recipes that use gluten-free mixes and flour blends because we love to be able to control what is added to our food. While they certainly have their place in the gluten-free world, here at LCK we would rather start with one type of gluten-free flour and build a recipe off of that to minimize what is added to our food.

    Usually, that is almond flour first and foremost, so we really had our work cut out for us when we began developing a nut free crust for you. We started working on nut-free recipes by switching over the Best Paleo Bread to the best Nut-Free Bread using a 1-1 sub with store-bought oat flour. It worked so well we knew we wanted to start there.

    After we got the proportions down, we needed to adjust the moisture level since oat flour can suck liquid up (like oatmeal does). For this recipe we found that adding in the right level of salt, maple syrup, and egg and a touch of water did the trick. In the future we are going to experiment with adding in different spices and flavors with this crust to see if it works in other recipes, but for now we are super happy with how this works for our Gluten Free Pumpkin Pie.

    Gluten free pie dough in the food processor

    How To Make Gluten-Free Pie Crust

    The best part about this crust is that it is SO EASY to put together. The dough comes together in a food processor in a few minutes. Just make sure that you don’t overprocess the dough: Once it has come together stop running the processor. After it’s made you CAN roll out the dough right away, which we love. This is unusual for pie crusts, that usually need to wait to rest and firm up. We found it easiest to roll the dough between two sheets of plastic. Normally we shy away from plastics, but in this crust it really is easiest if you use that vs. parchment paper. But if you don’t keep plastic in your home (we get it!), parchment will do in a bind!

    We really loved working with this dough and found it simple. It should look similar to the photo above. We worked with this dough over a dozen times and have always found it super simple to work with, but we’ve gotten some feedback that some people making the dough found it wet. After testing it some more, while we never have been able to accidentally make a wet dough when following the recipe,  we’ve discovered that oat flour is a bit difficult to measure out properly in the cup measurement because sometimes it is more densely packed in the bag than others. For fool proof measuring you can weigh out the oat flour instead. If you find your dough a bit more wet than the above photo add in oat flour a tablespoon at a time until it feels workable.

    Blind Baking the Pie Crust

    Once the dough is rolled out, invert into the pie pan right way and parbake the crust to ensure no soggy bottoms! If you’d rather wait to roll the crust you can store the pastry, wrapped in plastic,  in the refrigerator for two days, but let it warm up a tiny bit before rolling (about 5-10 minutes depending on how warm your kitchen is). Once you have par-baked the pie you MUST bake it with the filling immediately after. If you wait in between par-baking and filling the shell there is a chance the crust can crack a bit. It’s not the end of the world if it does, as the pie will still bake up alright, but it’s an easy mistake to avoid by making sure you par-bake the crust and bake the filling together without waiting in between those two steps. If it does crack a bit, which we did see happen in testing if we waited in between par-baking and filling, the slight cracks magically came back together the next day.

    Blind baking gluten free pie dough

    Tips for Rolling Out Dough and Baking

    1. Don’t overwork the dough in the food processor! Once it “comes together” stop! Take it out.
    2. You can roll the dough right away! The oat flour crust works best when it is made, rolled and baked all at the same time. Luckily it really doesn’t take too much time! If you need to make the pie in steps it is better to make the dough ahead of time (up to 2 days) and then let it warm up a bit before rolling. But you must par-bake and bake the filling all at once.
    3. Don’t over whip the eggs in the filling. Whisk the eggs until they are combined with the filling. One classic mistake people make when baking pumpkin pie is to over whisk the eggs. This creates air in the custard and can lead to the custard rising too quick and then falling or cracking.
    4. Want to avoid a big crack in the filling? Don’t overbake the pie! Your pumpkin filling (or custard) should be just starting to set up when you take it out of the oven. The edges of the filling should be slightly puffy, but the center should still wiggle. The pie will continue cooking after it has come out of the oven and sets up in the refrigerator. Don’t worry if you do get a crack, it won’t affect the flavor but it is prettier without it.
    5. Cool the pie completely before placing in the refrigerator, and then let it set up completely in the refrigerator before slicing, at least 3 hours.

    Slice of gluten free pumpkin pie

    For this recipe we used these tools:

    Like this gluten free holiday recipe, check out these others?

    Watch the video:


    Gluten Free Pumpkin Pie

    Prep Time 00:25 Cook Time 01:00 Total Time 01:25 Serves 8

    Ingredients

    For the Nut-Free Gluten-Free Crust

    For the Pumpkin Pie

    Directions

    1. Pre-heat oven to 350ºF.
    2. In a food processor combine oat flour, tapioca flour, salt, and cold butter and pulse until the butter is broken down into pea-sized pieces.
    3. In a small bowl whisk egg, water and maple syrup together. With the food processor running, add egg mixture and process until the dough just comes together.
    4. Roll out your dough immediately: Place dough on a large piece of plastic wrap and top with another piece of plastic wrap. Roll out into a 12" circle and take off the top piece of plastic. Invert into a 9" pie pan and crimp the edges. If desired, brush with egg wash for a more golden crust, but this is not necessary.
    5. Par-bake the pie crust by placing a piece of parchment inside the crust and fill with pie weights (or dried beans or rice). Place in the oven and bake for 10 minutes.
    6. Meanwhile make the filling by combing all the filling ingredients and whisk to combine.
    7. Once par-baked remove the pie weights and parchment paper and pour the filling into the shell and bake in a preheated 350 degree oven for 50 minutes, or until the filling is set on the edges but still slightly wobbly in the middle (see note). If crust is browning too quickly cover it with foil.
    8. Let cool briefly, about 1 hour before placing in the refrigerator to continue to set for another 3 hours.

    Recipe Notes

    1. Make sure to read over the posts for tips and tricks on how to make the BEST Pumpkin Pie.
    2. We tested this with homemade oat flour made in a high-speed blender and do not recommend using this. We had much better results using store-bought (gluten-free) oat flour.
    3. If you find that your pastry is on the wetter side, add in a bit more oat flour until it feels workable. Oat flour can be a bit tricky to measure out because sometimes it is densely packed in the container, and sometimes not. For a foolproof way to measure weigh it out instead of using a cup measurement.
    4. Take care not to overcook the pie. The edges of the pie filling should be set and barely puffy until about 3" in and the rest of the pie will still be wobbly. It will continue to cook and set as it cools. If the pie is overcooked it will crack, which is not the end of the world, but would be visually more appealing without it.
    5. We decorated this Pumpkin Pie with some leaf cut-outs. If you'd like to do this too you will need to make a second batch of dough. Simply double the ingredients and make the same way in a large food processor. Roll out on a sheet of parchment and using a cookie cutter, cut out the leaves and place on a parchment lined baking sheet. Bake separately while parbaking the crust.
    6. If you don't tolerate oats, check out are classic pie crust recipe here.
    Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    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

    If you like this pie recipe, check out these others:

    Gluten Free Apple Pie

    Prep Time 00:40 Cook Time 01:00 Total Time 01:20 Serves 10

    Ingredients

    For Crust

    For Filling

    Directions

    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.

    Recipe Notes

    1. 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.
    2. 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.
    3. We recommend a mix of apples such as gala and granny smith.
    4. 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.
    5. 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.
    Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!