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Gluten-Free Apple Pie

This gluten-free apple pie is sure to be a hit at any Holiday gathering. I used two Trader Joe's gluten-free pie crusts for the bottom and to make a beautiful lattice design on top!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: Gluten-Free
Servings: 8 Slices
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Ingredients

  • 6 Medium Apples - Peeled, cored, sliced, and cut into half circle pieces
  • 3/4 Cup Brown Sugar
  • 3 Tablespoons 1-to-1 Gluten-Free Flour Blend - I like Bob's Red Mill
  • 1 Tablespoon Pumpkin Pie Spice - (or just cinnamon)
  • 1/2 Tablespoon Cinnamon
  • 1 Lemon - Juiced and zested
  • 3 Tablespoons Salted Butter
  • 1 Egg + 1 Tablespoon Water - For egg wash

Instructions

  • Take two pre-prepared gluten-free pie crusts (such as Trader Joe's) out of the freezer and thaw on the counter for about 20 minutes.
  • Peel, core, and cut six (6) medium apples into thin half circles. Certain types of apples work better for pies. I used Honeycrisp apples for this recipe.
  • Add apples to a large bowl and pour the juice and zest of one lemon over the apples to fully coat them. This will help to prevent browning.
  • In a separate bowl, whisk together the brown sugar, gluten-free flour, pumpkin pie spice, and cinnamon.
  • Pour this dry mix over the apples and completely coat the apples.
  • Heat the apple mixture over medium heat on the the stovetop for about 10 minutes to help the apples soften up a bit before baking. Note: Make sure all the juices from the bowl make it into the pot! Remove from heat and let cool a bit while you work on the pie crust.
  • Remove the other pie crust from the tin it came in. Roll the dough into a ball. Lay out parchment paper on the counter. Flour the paper and the rolling pin. Roll out the dough into an approximately 9-inch circle. Cut the dough into 1-inch strips. You'll need about 10 strips.
  • Layer apples into the pie crust (keep the pie crust in it's disposable tin it came in). Once again, make sure all the juices from the pot make it into the pie.
  • Cube 3 tablespoons of cold salted butter and scatter over the top of the apples.
  • Brush egg wash along the edge of the pie crust. An egg wash is just one egg plus one tablespoon water whisked together.
  • Place the dough strips in a lattice design on top of the apples.
  • Remove excess crust along the edge of the pie. Finger pinch the lattice strips with the bottom pie crust.
  • Sprinkle the top of the pie with a little extra cinnamon and sugar!
  • Place the pie in it's disposable tin on a baking sheet (to prevent spillage) bake in a 375 degree oven for about 45 minutes until golden brown and bubbly.
  • Let the pie cool completely before cutting and serving.