A Classic Gluten-Free Apple Pie with a Golden, Flaky Crust

RECIPE

10/12/20263 min read

red apple beside brown pie
red apple beside brown pie

Summary

Makes: 1 × 9-inch double-crust pie
Serves: 8
Total time: ~3½–4 hours

Introduction

Few desserts are as comforting as a warmly spiced apple pie beneath a crisp, golden crust. This gluten-free version preserves the familiar character of the classic dessert while using a carefully balanced flour blend for a tender pastry that holds together beautifully. A mixture of sweet and tart apples provides depth of flavor, while cinnamon, nutmeg, and lemon juice create a fragrant filling without overpowering the fruit.

For the best result, choose firm apples that soften during baking but retain some structure. Macintosh, Honeycrisp, Braeburn, or Pink Lady apples are excellent choices. Allowing the finished pie to cool before slicing is equally important, as it gives the filling time to set and makes serving considerably easier.

Ingredients

🍎 Apple filling

  • 6–7 medium apples

  • 3–4 tbsp maple syrup

  • 1½ tbsp cornstarch or arrowroot powder

  • 1 tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp salt

  • 1 tbsp lemon juice

  • 1 tsp vanilla extract

🥧 Gluten-free crust

  • 1 cup almond flour

  • 1 cup barnyard millet + amaranth + water chestnut flour mix

  • ½ cup certified gluten-free oat flour

  • ½ tsp salt

  • 1 tbsp maple sugar

  • ¾ cup cold unsalted butter, cut into small cubes

  • 1 large egg

  • 2–4 tbsp ice water, as needed

Optional egg wash

  • 1 additional egg, beaten

  • Small sprinkle of maple sugar

Directions

1. Make the crust

  1. In a large bowl, combine the almond flour, besan, millet/amaranth/water chestnut mix, oat flour, salt and maple sugar.

  2. Add the cold cubed butter.

  3. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until you have a crumbly mixture with some pea-sized pieces of butter remaining.

  4. Lightly beat 1 egg in a separate bowl.

  5. Add the egg to the flour mixture and gently mix.

  6. Add 2 tbsp ice water and mix.

  7. If the dough doesn't hold together when you squeeze it, add more ice water 1 tbsp at a time.

    Don't add all 4 tbsp unless necessary. You want a dough that's cohesive but not wet or sticky.

  8. Divide the dough into two equal portions and form each into a disc.

  9. Wrap and refrigerate for 30–45 minutes.

2. Prepare the apples

While the dough chills:

  1. Peel the apples.

  2. Core them.

  3. Slice them about ⅛–¼ inch thick.

  4. Put them into a large bowl.

  5. Add:

    • 3–4 tbsp maple syrup

    • 1½ tbsp cornstarch or arrowroot

    • 1 tsp cinnamon

    • ¼ tsp nutmeg

    • ¼ tsp salt

    • 1 tbsp lemon juice

    • 1 tsp vanilla

  6. Toss everything together thoroughly.

  7. Let the apples sit for 15 minutes.

3. Prepare the bottom crust

  1. Preheat the oven to 400°F (200°C).

  2. Take one dough disc from the refrigerator.

  3. Place it between two sheets of parchment paper.

  4. Roll it into approximately a 12-inch circle.

  5. Remove the top parchment.

  6. Carefully flip the dough into your 9-inch pie pan.

  7. Remove the remaining parchment.

  8. Gently press the dough into the bottom and sides of the pan.

  9. Leave about ½ inch of dough extending past the edge.

Don't worry if it cracks. Just press the dough back together with your fingers.

Chill it

Place the pie pan with the bottom crust into the refrigerator for 15–20 minutes. This firms up the butter and helps the crust maintain its shape.

4. Add the apples

Remove the crust from the refrigerator.

Pour the apple filling into the crust and distribute the apples evenly.

It's okay if the apples look quite high — they'll shrink as they cook.

5. Add the top crust

  1. Take the second dough disc from the refrigerator.

  2. Place it between two sheets of parchment.

  3. Roll it into roughly a 10–12 inch circle.

  4. Remove the top parchment.

  5. Carefully flip the dough over the apples.

  6. Remove the remaining parchment.

6. Seal and shape the edges

This is how you'll get the crust around the sides:

  1. Press the top and bottom crusts together around the entire perimeter.

  2. Trim away excess dough, leaving approximately ½ inch around the edge.

  3. Fold the overhanging dough underneath itself.

  4. Press it down against the rim of the pie pan.

  5. Use your fingers to shape the edge, or use a fork to press around the entire perimeter.

7. Vent the top

Cut 5–6 small slits in the top crust.

This lets steam escape while the apples cook.

8. Egg wash

For a beautiful golden crust:

  1. Beat the additional egg.

  2. Lightly brush it over the top and edges.

  3. Optionally sprinkle a small amount of maple sugar over the top.

9. Chill the assembled pie

Put the entire assembled pie into the refrigerator for another 15–20 minutes.

This step is particularly helpful with gluten-free pastry because it helps the butter firm up before hitting the hot oven.

10. Bake

Place the pie on a baking sheet.

First: 400°F (200°C) — 20 minutes

Then: Reduce the oven to 350°F (175°C).

Continue baking for 30–35 minutes.

The pie is ready when

  • The crust is golden brown

  • You can see the filling bubbling

  • The apples are tender when pierced through one of the vents

If the edges become dark before the center is done, cover just the edges with aluminum foil.

Wait and Enjoy

Let the pie cool for at least two hours before slicing, then serve it with vanilla ice cream, whipped cream, or a light dusting of cinnamon. For an especially inviting presentation, invite guests to guess which apples were used before revealing the recipe. This gluten-free apple pie proves that a dietary adjustment can still produce a richly flavored, celebratory dessert with all the warmth of tradition.