This simple, delicious gluten free apple pie is what I often make for guests or take to share at potluck dinners. I serve it to everyone, but make sure that those who need to eat gluten free know it's there. People who eat gluten also enjoy it without realizing how special this pie is!
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Many times I also share Gluten Free Butter Tarts with the general population. Again, they don't know the difference!
How to Make Gluten Free Apple Pie
Lemon juice helps to keep apple slices from turning dark.
Ontario Apple Growers has a handy Apple Usage Guide to show us which apples are best for baking.
How to Keep Sliced Apples from Turning Dark
Tossing the apples with lemon juice as you slice them helps to keep them from turning dark. The lemon juice also adds just a perfect touch of tartness.
However, if by chance someone doesn't tolerate citrus well, as is the case for my husband, I replace the lemon juice with plain white vinegar. It will still keep the apples from turning dark and doesn't adversely affect the flavour.
Just a few freshly peeled and sliced apples make a delicious pie!
Stir sugar and cinnamon with your apple slices and let the mixture sit while you roll out the gluten free pie crust.
Gluten Free Pie Crust
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 flakey.
For the same reason, it’s important to keep the crust chilled. If you roll out the pastry before slicing your apples, set your lined pie plate into the fridge until you’re ready for it.
Gluten Free Apple Pie
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #CathysGlutenFree on Instagram. Enjoy your pie!
Gluten Free Apple Pie
Equipment
Ingredients
- 2 crusts gluten free pie crust
- 4 cups apples peeled, cored, and sliced
- juice of ½ lemon
- ½ cup raw sugar (turbinado)
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 425 F.
- Toss apple slices with lemon juice as you slice them. Then toss together with sugar and cinnamon. Let sit while you roll out the pastry for the crust.
- Roll out bottom pie crust and line a 9-inch (23cm) pie plate with it. Scoop in the apple mixture, and top with second crust. Pinch it around the edges, and poke a few slits in the top crust to allow steam to escape.
- Bake at 425 F for 10 minutes. Reduce heat to 350 F. Continue to bake for 30 minutes, or until apples are tender when poked with a knife through a slit.
Vanessa | Zest & Simmer says
You can never go wrong with a common favourite, apple pie! It’s wonderful that this gluten free version can be enjoyed by all!
Cathy says
I agree! Apple pie is a classic.
Kristen says
Such a great option for those that are gluten-free, I will definitely share this with friends.
Cathy says
Thank you, Kristen! I hope your friends enjoy it.
Leanne | Crumb Top Baking says
That crust looks so flaky! You can't beat a classic apple pie! And great tips on keeping the apples from browning.
Cathy says
Thank you, Leanne!
Elaine says
The best thing about apple pie is that everyone loves it all year long! It's not like pumpkin pie which we usually just have in the fall. And now you've made a beautiful gluten-free pie that everyone gets to enjoy! Thanks Cathy!
Cathy says
Thanks, Elaine! Yes, this is certainly my go-to pie throughout the year.
Renee D Kohley says
Yum yum! Apple pie is my favorite kind of pie! This is so easy too!
Cathy says
I'm glad you like it, Renee! Thanks for stopping by.
Jean says
Apple pie is the best! This looks so perfect for the holidays. I need to try it!
Cathy says
Thank, Jean. I hope you enjoy it!
ChihYu says
I love apple pies. They are perfect for the holiday season!
Cathy says
I couldn't agree with you more!
Terri says
I love apple pie but never knew how to make gluten-free crust! Thanks for this!
Cathy says
You're welcome! I think you'll like this one.