A gluten-free apple pie needs two things – a nice flaky pie crust and some tasty apples. Below are directions for a wonderful gluten-free crust and an easy apple filling. All you need to do is find some good apples.

I love using homegrown apples. The ones you pick off trees in your yard or get at a farmer’s market. Lacking that, I’ll go for a good mix from the store. My favorites are Winesap and Braeburn, but I’ll settle for a mix of Granny Smith, Honeycrisp and whatever else looks good.

Gluten-free apple pie.

Put your butter in the freezer for about 10 – 20 minutes before you start your piecrust. You don’t have to do this but it does make it easier to grate the butter.

Piecrust Ingredients:

  • 1 C butter, chilled
  • 1¼ C white rice flour
  • ¾ C potato starch
  • ½ C tapioca flour
  • 1 t xanthan gum
  • ½ t salt
  • 1 egg
  • 1 T vinegar
  • 2 – 3 T cold water

Pie Filling Ingredients:

  • About 6 – 7 large apples or 8 – 10 medium apples
  • ½ – ¾ C sugar (depending on tartness of apples and also your preference)
  • 1 T potato starch
  • 1 T white rice flour
  • Optional: 1 t cinnamon

Preheat oven to 375 degrees.

Pie Crust Instructions:

Grated butter.

Grate butter. If you don’t have a food processor or grater, cut the butter into very small slices. Again, freezing for a short time beforehand helps.

Whisk together white rice flour, potato starch, tapioca flour, xanthan gum, and salt in a separate bowl.

Add grated butter to flour mixture and gently toss with your hands until the butter is coated with the flour mix.

Crumbly butter and flour mixture for gluten-free pie crust.

Once you have it coated, rub the butter and flour mixture together with your fingers until you have a coarse and evenly crumbly mixture.

Mix the egg and vinegar together and then use a fork to combine with the butter and flour mixture.

Dough with just enough liquid in it.

Now, mix with your hands and add the water one tablespoon at a time until the dough just barely sticks together.

Rolling out the gluten-free pie crust.

Put half the dough between layers of plastic wrap and use a rolling pin to roll it out to about ⅛-inch thick. I don’t measure it. I just roll it out until it’s about the right size for my pie dish.

Putting the bottom of the pie crust in the dish.

Peel off the top layer of plastic. Put your hand under the pie dough and gently flip it into the dish.

Pie Filling Instructions:

Peel and slice apples. Whisk together sugar, white rice flour, and potato starch (and cinnamon if you like). Pour sugar mixture over apples and toss gently to coat.

Put the apples in your pie dish. Roll out your second half of the pie dough using the same method as above. Lay on top of pie and trim off the edges. Pinch edges together or use the tines of a fork.

Cutting foil for the top of the pie.

I fold a piece of foil in fourths and cut the center out. Then I drape it over the pie for the first 30 minutes of baking. This will keep the pie crust edges from getting too brown.

Pie with foil cover to prevent edges from getting too brown.

I also put another pan under my pie dish to keep the pie from leaking in the oven.

Bake your gluten-free apple pie at 375 degrees for 75 – 80 minutes or until a toothpick slides easily into apples.

Slice of gluten-free apple pie.

Enjoy!

p.s. Looking for another baked apple recipe? Try my Gluten-Free Apple Crisp.