Cooking and Serving: 26 minutes | 8 slices pie
Ingredients
How to make gluten free apple pie | Expert tips for success | Ingredient swaps and crust options
Description
Prep Time: 25 minutes | Cook Time: 1 hour hr | Total Time: 26 minutes | Servings: 8 slices pie
Ingredients
How to make gluten free apple pie
Expert tips for success
Ingredient swaps and crust options
Instructions
SECRETS TO THE PERFECT PIE
This Dutch-style GF apple pie skips the top crust in favor of a thick, crisp.
brown sugar crumble—like the best part of a coffee cake—and that’s part of why.
it bakes up so beautifully.
It starts with a sealed, parbaked bottom crust to keep the base crisp. The.
apples are sliced thin so they soften fully in the oven, no precooking needed,.
and we leave behind some of their juices to prevent a soggy crust.
The crumble holds its shape because it’s chilled fully before baking. Each layer.
finishes baking at the same time, so every slice comes out with a tender apple.
filling, a golden bottom crust, and a crisp, buttery topping.
Freshly baked pie in a white ceramic pie dish, with a golden crust and crisp,.
baked pie in a white ceramic pie dish, with a golden crust and crisp, browned.
INGREDIENTS EXPLAINED
Overhead view of apples, gluten free flour, sugars, butter, and spices arranged.
view of apples, gluten free flour, sugars, butter, and spices arranged on a gray.
This pie has three components: crust, filling, and crumble topping. The.
ingredients overlap a bit, but each one plays a distinct role:.
Unsalted butter – Brings together the flour and sugar in the topping and adds.
moisture, richness, and buttery flavor.
Gluten free pie crust – Use my flaky gluten free pie crust recipe, parbaked.
and sealed with egg white so it doesn’t absorb moisture from the filling. You.
can also use a store-bought crust, if you can find one you like.
Apples – Granny Smith apples are tart, firm, and hold their shape. You can.
mix in a few sweeter apples like Honeycrisp or Gala for balance. If you begin.
with 2 1/2 pounds of whole apples, you should have about 2 pounds (32 ounces).
prepared sliced apples.
Granulated sugar – Sweetens both the filling and topping, and helps the.
crumble crisp in the oven.
Light brown sugar – Adds color, moisture, and caramel flavor to the topping.
Cinnamon – Essential for that cozy apple pie flavor in both the filling and.
topping. The more you use, the more bite it has and darker the topping color.
Nutmeg – Optional, but freshly grated nutmeg brings warmth and complexity.
Use a microplane or the finest holes on a box grater to grate a whole dried.
Salt – A pinch in the filling and topping balances sweetness and sharpens.
Gluten free flour blend – Adds structure to the topping (and to the pie.
crust). Be sure to use something with xanthan gum so the crumble doesn’t melt.
into the filling during baking. I like Better Batter’s original blend,.
Nicole’s Best Multipurpose (with 1/2 teaspoon xanthan gum added), and Bob’s.
Red Mill 1-to-1 with an additional 1/8 teaspoon xanthan gum.
HOW TO MAKE GLUTEN FREE APPLE PIE
Follow along with my step apple pie in your own kitchen.
This recipe comes together in 3 parts: the bottom pie crust, the crumble.
topping, and the apple filling.
MAKE AND PARBAKE THE CRUST.
Start . Roll it out, shape.
it into an 11-inch round, and drape it over the rolling pin to transfer it to a.
9-inch deep dish pie plate, then crimp the edges. Dock the bottom with a fork to.
prevent puffing, then chill for 10 minutes in the freezer.
Line the chilled pie crust with baking paper, and fill it with ceramic pie.
weights or dried beans to keep the bottom from puffing up and the sides from.
falling. Partially bake the crust at 375°F for 10 minutes.
Pro tip: If you don’t have pie weights, you can use dried beans or lentils.
instead. Just save them afterward for baking use only, not cooking.
Remove the weights, brush the crust with egg white to seal and keep the crust.
crisp, and bake for 3 more minutes to set the crust and keep it from absorbing.
moisture and becoming soggy.
Shaped and parbaked crust in a white ceramic dish.
and parbaked crust in a white ceramic dish.
MAKE THE CRUMBLE TOPPING.
Whisk together the gluten free flour blend with xanthan gum, brown and white.
sugars, cinnamon, optional nutmeg, and salt. Stir in melted butter until the.
mixture is clumpy and moist.
Pro tip: The more ground cinnamon you use, the darker the topping will be.
Chill the mixture until very firm—this step is essential. A firm topping holds.
its shape in the oven instead of melting into the filling.
Brown sugar, cinnamon, and flour mixture stirred together in a metal mixing bowl.
with a metal mixing spoon.
sugar, cinnamon, and flour mixture stirred together in a metal mixing bowl with.
a metal mixing spoon.
Coarse, sandy raw brown crumb topping mixture in a bowl with a spoon.
sandy raw brown crumb topping mixture in a bowl with a spoon.
PREPARE THE FILLING.
Peel, core, and slice your apples thinly so they soften in the oven without.
precooking. Toss with sugar, cinnamon, and salt, then let the apples sit briefly.
to release excess juice.
When you’re ready to assemble, leave that liquid behind. Too much juice leads to.
Freshly peeled and cored, thinly sliced green apples in a large metal mixing.
peeled and cored, thinly sliced green apples in a large metal mixing bowl.
Same apple slices tossed with sugar and cinnamon, ready to be added to the pie.
apple slices tossed with sugar and cinnamon, ready to be added to the pie crust.
Layer the sliced apples (without any extra juice) evenly in the parbaked crust.
It will look full—apples shrink as they bake. Break the chilled topping into.
large irregular clumps with a fork and scatter over the apples.
Bake at 350°F for 45 minutes, until the topping is golden and the apples are.
fork-tender. Check around 30 minutes—cover the crust edges with foil if they.
Unbaked apple pie filled with seasoned apples and topped with a crumb mixture.
apple pie filled with seasoned apples and topped with a crumb mixture.
Fully baked pie with a crisp browned crumble topping, just out of the oven.
baked pie with a crisp browned crumble topping, just out of the oven.
COOL BEFORE SLICING.
Let the pie cool at room temperature for at least 1 hour. This helps the filling.
set and keeps the slices clean when you cut into it. You can heat up individual.
slices in the toaster oven at 300°F if want a warm slice with melty vanilla ice.
The finished recipe with a wedge-shaped slice removed to reveal the tender.
finished recipe with a wedge-shaped slice removed to reveal the tender spiced.
USE THE RIGHT APPLES
Granny Smith apples are my favorite here—they’re tart, firm, and hold their.
shape well. You can mix in sweeter firm apples like Honeycrisp, Gala, Empire,.
McIntosh, or Cortland for a more nuanced flavor. Avoid soft apples like Red or.
Golden Delicious, which tend to break down and turn mushy.
Pro tip: If you’re unsure whether your apples are firm enough, stir 1 to 2.
tablespoons of tapioca or arrowroot (or cornstarch in a pinch) into the filling.
SLICE THE APPLES THIN
The key to skipping the stovetop step is slicing the apples thinly and evenly.
Thin slices bake through at the same time as the crust and topping—no precooking.
PARBAKE THE CRUST—AND SEAL IT.
Parbaking (which just means partially baking) creates a head start for the crust.
so it doesn’t absorb too much moisture. Brushing it with egg white helps seal it.
even more. Don’t skip the egg wash and pre-bake!
LEAVE THE LIQUID BEHIND
Once your apples are tossed with sugar, cinnamon, and salt, allow them to sit so.
they release some juice. Leave that liquid behind when you add the apples to the.
crust. It’s the easiest way to keep the crust from turning soggy.
LET IT COOL BEFORE SLICING
Even once it’s baked, the pie needs time to set. Let it rest at room temperature.
for at least 1 hour before slicing to allow the juices to settle and reabsorb.
CHILL THE CRUMBLE TOPPING
Don’t skip the chilling step. A firm crumble mixture holds its shape in the oven.
and gives you those bakery-style nuggets of buttery crisp topping. If you’re.
short on time, use the freezer to speed things up.
Parbaked pie crust filled with apple slices and covered with a generous layer of.
crumb topping, ready to go in the oven.
pie crust filled with apple slices and covered with a generous layer of crumb.
topping, ready to go in the oven.
DAIRY FREE
Replace the butter in both the crust and the topping with a combination of half.
vegetable shortening (like Crisco or Spectrum) and half vegan butter (such as.
Melt or Miyoko’s). That mix gives you the right balance of structure and flavor.
EGG FREE
The egg white helps seal the crust before baking. If you need an alternative,.
brush the crust with milk, cream, melted butter, or even aquafaba instead.
STORE BOUGHT PIE CRUST
Don’t feel like making crust from scratch? Use a frozen gluten free pie crust.
you like. Dock it with a fork, brush with egg white, and bake it straight from.
frozen as instructed for the homemade crust in the recipe.
DOUBLE CRUST PIE
Prefer a classic double crust pie? Just double the crust recipe. Use one half.
for the base and the other for the top. Skip the crumble topping, roll out the.
second crust, seal and crimp the edges, cut a few vents in the top, and bake as.
Overhead view of a slice of gluten free apple pie on a plate next to the full.
pie in its baking dish.
view of a slice of gluten free apple pie on a plate next to the full pie in its.
MAKE AHEAD
Assemble the whole pie—raw filling and topping included—in the parbaked crust,.
then wrap it tightly in freezer-safe plastic wrap. Freeze for up to 2 months.
Bake directly from frozen, adding a few extra minutes as needed.
STORAGE
Store leftover slices or a fully baked, cooled pie in an airtight container in.
the refrigerator for up to 3 days. Let sit at room temperature before serving,.
or reheat at 300°F until warmed through. For best texture, sprinkle slices.
lightly with water before gently reheating to refresh the topping and filling.
GLUTEN FREE APPLE PIE RECIPE
Prep Time: 25 minutes mins.
Chilling and cooling time: 1 hour hr 30 minutes mins.
Total Time: 2 hours hrs 55 minutes mins.
gluten free apple pie.
This Dutch-style gluten free apple pie skips the top crust in favor of a thick,.
buttery crumble topping. With a parbaked bottom crust and thinly sliced apples,.
it bakes up crisp on the bottom, tender in the center, and golden on top—no.
Notes
* Rolling Pin for the pie crust
* Porcelain weights or dried beans (enough to fill the crust)
* 1 recipe gluten free pie crust
* egg white, for brushing
FOR THE CRUMBLE TOPPING
* 1 cup (140 g) all purpose gluten free flour blend
* ½ teaspoon xanthan gum, (omit if your blend already contains it)
* ⅓ cup (73 g) packed light brown sugar
* ¼ cup (50 g) granulated sugar
* 2 teaspoons ground cinnamon
* ½ teaspoon freshly grated nutmeg, optional
* ¼ teaspoon kosher salt
* 8 tablespoons (112 g) unsalted butter, melted and cooled
* 2 ½ pounds Granny Smith apples (or other tart and firm apple), (from about
5 large apples) peeled, cored and sliced thin
* ½ cup (100 g) granulated sugar
* 2 teaspoons ground cinnamon
* ¼ teaspoon kosher salt
* Grease lightly a 9-inch deep dish pie plate and set it aside.
MAKE & SHAPE THE CRUST
* Prepare the pie crust according to the recipe instructions through Step 6 of
the second set of instructions in that recipe, titled “Smooth out the chilled
* Preheat your oven to 375°F.
* Place the dough on a lightly floured piece of unbleached parchment paper,
dust lightly with flour, and roll into an 11-inch round, about 3/8-inch
* Roll the pie crust loosely on the rolling pin and then unroll it over the
* Press the pie crust gently into the bottom and up the sides of the pie plate
and, with kitchen shears, trim the crust so that only 1/4-inch of excess is
overhanging the plate.
* Tuck the 1/4-inch of excess under itself, and crimp the edge gently all the
way around the crust. Pierce the bottom of the pie crust with the tines of a
fork and place the pie plate in the freezer to chill for 10 minutes.
PAR-BAKE THE PIE SHELL
* Remove the pie plate from the freezer and place a large piece of unbleached
parchment paper in the center of the crust. Place enough pie weights or dried
beans to fill the pie crust, on top of the paper.
* Tip: No pie weights? Use dried beans or lentils instead, and store them
afterward for reuse as weights only.
* Place the pie plate with the weights in the center of the preheated oven and
* Remove the pie plate from the oven, and remove and set aside the paper and
pie weights. Brush the bottom and sides of the crust with the egg white, and
return the pan to the oven.
* Bake for another 3 minutes, and remove from the oven. Reduce the oven
temperature to 350°F.
MAKE THE CRUMBLE TOPPING
* In a medium-sized bowl, place the flour, xanthan gum, brown sugar, granulated
sugar, cinnamon, nutmeg and salt, and whisk to combine, working out any lumps
* Add the melted butter, and mix to combine well.
* Place the bowl in the refrigerator or freezer to chill for at least 10
minutes or until very firm.
* In a large bowl, place the prepared apple slices and toss with the sugar,
cinnamon and salt. Allow to sit briefly to let the apples release some juice.
* When the pie crust has finished baking, transfer the sliced apple filling to
the pie crust, leaving behind any rendered liquid from the apples.
* Remove the crumble topping from the refrigerator and break up into large
chunks with a fork. Scatter the topping all over the top of the pie in an
even layer. Press gently on the crumble topping to ensure that it adheres to
* At this point, the unbaked, assembled pie in the parbaked pie crust can be
covered securely and frozen until ready to use.
* Just bake from frozen according to the rest of the recipe directions. You may
need to add a few minutes to the final baking time.
* Place the pie in the center of the preheated oven and bake for 45 minutes, or
until the crumble topping is evenly golden brown and the apple filling is
bubbling around the edges.
* If necessary to prevent the edges from burning, cover the crust with foil
during the final 15 minutes of baking.
* Remove the pie from the oven and allow to cool completely (about 1 hour)
before slicing and serving.
Use a deep-dish pie plate (at least 1.5 inches deep) so there’s enough room for
all the filling. Glass or porcelain hold heat a bit better than metal which can
speed up the baking time. If you’re not using metal, you can begin checking for
doneness around 40 minutes to be safe.
In the topping, use a high-quality all purpose gluten free flour blend with a
finely ground rice flour, like Better Batter original, Nicole’s Best
multipurpose (with ½ teaspoon xanthan gum), or Bob’s Red Mill 1-to-1 (blue bag)
with an added ⅛ teaspoon xanthan gum.
For DIY blends, see the All Purpose Gluten Free Flour Blends page
Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 166mg | Potassium: 173mg | Fiber:
5g | Sugar: 42g | Vitamin A: 429IU | Vitamin C: 7mg | Calcium: 30mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
What’s the difference between a Dutch apple pie and a traditional apple pie?
A Dutch apple pie (also called an apple crumb pie) has a buttery crumble topping
instead of a top crust. A traditional apple pie uses a double crust—one on the
bottom and one on top. Both versions are fruit-forward, unlike a custard-based
pie like gluten free pumpkin pie
and perfect for a gluten free holiday dessert.
What’s the best pie pan to use?
Use a deep dish pie plate that’s at least 1.5 inches deep. Shallow pans won’t
hold all the filling or crumble topping. I’ve tested this pie in ceramic, glass,
and metal pie plates—all work well, but glass and ceramic retain heat better and
brown the crust more evenly.
What if I only have a shallow pie pan?
Reduce the apple filling to 1.5 pounds of apples, and you may not be able to use
all of the crumble topping. The baking time may be about 5 minutes shorter, so
Can I use a store-bought gluten free pie crust?
Yes—just prepare it from frozen just as directed in the recipe. You’ll still get
a crisp base without making a homemade crust.
Can I prepare the pie crust in advance?
Yes! Prepare the pie crust according to the recipe instructions through step 5,
chilling the unshaped wrapped crust, and keep it in the refrigerator for up to 5
days. Let it sit at room temperature for a bit before you shape it, though, or
Why did my bottom crust get soggy?
This usually happens when the crust isn’t parbaked long enough—or isn’t sealed
properly with egg white. It can also happen if you use soft apples or include
too much juice from the filling. Always leave behind the extra liquid before
Can I make this with a different fruit?
Yes—firm pears work well. Peaches or nectarines can also be used, but they’ll
need extra thickener like tapioca starch since they have less pectin than
What’s the best way to prepare apples for pie?
First peel the apples with a vegetable peeler, then slice in quarters, core each
or mandoline works well—apple peelers can waste too much fruit close enough to the flesh, so I skip them.
Can I use a different type of topping?
Yes—if you prefer a double crust, skip the crumble and top the pie with a second
crust. See the instructions above for how to make a Double Crust Pie. Just
remember to cut vents in the top to let steam escape. You can also use the
oat-based crumble from my gluten free apple crisp