Gluten-free apple pie is filled with fragrant, spiced apples in a buttery, tender gluten-free pie crust. This classic, old-fashioned recipe is a perennial favorite at my house.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 20 minutes
- 1 recipe Gluten Free Pie Dough – Enough for a 2- crust pie (see recipe link below)
- 7 cups, peeled Grannie Smith apples, sliced 1/4″ thick- about 2 1/2 pounds
- 3/4 – 1 cup sugar (if using a tart variety of apple, use more sugar)
- 2 tablespoons sweet rice flour OR tapioca flour
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 tablespoons cubed butter
- Prepare one recipe of Gluten Free Pie and Tart Dough. This recipe yields enough dough for a 2-crust pie. Roll out half of dough according to recipe instructions and place in a 9-inch pie plate.
- Combine sugar, amaranth, arrowroot OR cornstarch, cinnamon, nutmeg and salt in a large bowl and use a whisk to thoroughly blend ingredients.
- Add sliced apples and gently coat apples with sugar mixture.
- Pour apples into dough-lined pie plate and distribute them evenly.
- Dot the top of the apples with cubed butter.
- Place top crust over the apples. Press edges to seal dough and use your favorite method to flute the edges (pressed with fork tines, etc.). Cut or poke several small vents in the top of the pie crust.
- Bake for 50-60 minutes, until top is golden brown and apples are tender.
- Check frequently. If edges brown too quickly, place a strip of foil around the edge to prevent burning.
- Allow pie to cool for several minutes before cutting.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Author Information: Teri Gruss, MS
About.com Guide to Gluten-Free Cooking
Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. Teri has written numerous health and nutrition articles for the popular website naturalnews.com and was a founding member and moderator of nutritioncircle.org, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member.
Email Teri Gruss, MS here.