Gluten Free Apple Pie

4.34 from 12 votes

This Gluten Free Apple Pie has all the markings of the classic apple pie we know and love: buttery flaky pastry crust, a warm, gooey filling made with soft, juicy apples, and a perfect lattice top! It’s made using unrefined sweeteners and the best gluten-free crust for a Fall dessert everyone will love!

Prep Time40

Cook Time1

Course: Dessert

Cuisine: Gluten-free

Keyword: gluten free apple pie

Method: Baking

Servings:

Author: Lexi

Ingredients

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

Instructions

To Make Pie Crust:

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.
Add in eggs and honey and process until the dough comes together.
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:

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.
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)
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.
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:

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.
Let cool at least 1 hour before serving, but best to wait at least 4 hours.

Notes

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.

Nutrition