This simple, delicious gluten free apple pie recipe makes a traditional homemade dessert that tastes just like the ones my mother used to make. The crust is flaky, and the filling is loaded with sliced fresh apples and just a little raw sugar.
I often made this pie or Gluten Free Butter Tarts for guests and took them to share at potluck dinners, when we were doing that sort of thing. I serve them to everyone, but make sure that those who need to eat gluten free know they're available. It's makes them very happy!
What You'll Need
- Apples - Many kinds of apples are good in apple pie. I used Royal Gala this time.
- Lemon Juice - The acid keeps the apples from turning dark. It also adds a certain freshness to the flavour. If you don't happen to have a lemon on hand, substitute a little white or apple cider vinegar.
- Cinnamon - Ceylon cinnamon, or "true cinnamon" is the best choice.
- Sugar - I used raw cane sugar, but coconut sugar would also work well. These are less processed than regular white or brown sugars.
- Crust - This is my much loved gluten free pie crust that people don't know is gluten free unless I tell them!
How to Make Healthy Gluten Free Apple Pie
Peel, core, and slice some apples.
Toss them with sugar, cinnamon, and lemon juice.
Roll out a bottom crust. Place it in a pie plate. Then spread the filling into it.
Roll out a top crust and set it over the filled pie. Trim the edges and crimp them together with the upper edges of the bottom crust to seal them together.
Bake the pie until the crust is golden and the filling is tender.
Recipe FAQ's and Tips
Ambrosia, Cortland, Crispin, Gala, Golden Delicious, Honeycrisp, Ida Red, Jonagold, McIntosh, Northern Spy, Red Prince, and Spartan are all recommended by the Ontario Apple Growers for making apple pie.
We keep leftover apple pie in the refrigerator for a few days, but there's rarely any left after two or three!
To make this pie gluten free, you’ll need to use Gluten Free Pie Crust. Make sure the oven has fully preheated before you put the pie in. The sudden blast of heat is important to make the little bubbles of fat pop and turn into flakes of crust. If the oven were only warm, the crust would just sort of melt and turn heavy rather than flaky.
More Gluten Free Pie Recipes
Gluten Free Apple Pie
- Rolling Pin
- 9-inch pie plate
- 2 crusts gluten free pie crust
- 4 cups apples (5 or six apples) peeled, cored, and sliced
- juice of ½ lemon
- ½ cup (125 g) raw sugar (turbinado)
- 1 teaspoon (2.64 g) ground cinnamon
- Preheat oven to 425° F (218° C).
- Toss apple slices with lemon juice as you slice them. Then toss them together with sugar and cinnamon. Let that sit while you roll out the pastry for the crust.
- Roll out a bottom pie crust and line the bottom and sides of a 9-inch (23cm) pie plate with it. Scoop in the apple mixture, and top it with second crust. Pinch it around the edges, and poke a few slits in the top crust to allow steam to escape.
- Bake it at 425° F (218° C) for 10 minutes. Reduce the heat to 350° F (177° C). Continue to bake for 30 minutes, or until apples are tender when poked with a knife through a slit.
- Letting the sliced apples sit with sugar and lemon juice gives the sugar time to dissolve nicely.
- Starting the pie out in a hot oven helps the crust to be crisp and flaky. Turning the heat down keeps it from burning while the filling cooks.