Gluten-Free Apple Pie Recipe – Old-Fashioned Gluten-Free Apple Pie

Gluten Free Works Author Teri Gruss

gluten free apple pie recipe

Gluten-free Apple Pie with Ice Cream Topping. Photo: istockphoto

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



Preheat oven to 425°

  1. 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.
  2. Combine sugar, amaranth, arrowroot OR cornstarch, cinnamon, nutmeg and salt in a large bowl and use a whisk to thoroughly blend ingredients.
  3. Add sliced apples and gently coat apples with sugar mixture.
  4. Pour apples into dough-lined pie plate and distribute them evenly.
  5. Dot the top of the apples with cubed butter.
  6. 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.
  7. Bake for 50-60 minutes, until top is golden brown and apples are tender.
  8. Check frequently. If edges brown too quickly, place a strip of foil around the edge to prevent burning.
  9. 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 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 and was a founding member and moderator of, 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.

About Teri Gruss, MS

Teri Gruss, MS


  1. complaints are not on target…each of us needs to focus on what works for ourselves. For many Gf folk the\is works just fine. Sorry this does not work for you.

    I found that removal of offending foods is only half the solution healing the gut with probiotic fermented food is the other half. Heal the gut and the problems start to go away. Sure it takes 2-3years but It is possible. I’m doing it.

  2. While I sympathize with the above poster, I have to say, this is a dessert. So if you have to avoid simple carbs, eat less-involved sweets like pies and cakes, which involve lots of simple carbs. Another idea is to find less-simple carbs as replacements, like gluten-free oatmeal and oat flour. And sweeten your pie with either frozen apple juice concentrate (the sugars in apples are said to be of a longer polymer so may be digested more slowly) or stevia.

  3. Man this has a ton of simple simple carbs!!! Celiacs often have leaky gut syndrome and one of the worst issues for that is simple carbs….sometimes carbs at all are problematic.

    If you want to have less issues…than the leaky gut and candida issue must be addressed and this recipe, even in small doses would cause a lot of issues.

    I believe that the core idea for us that have any kind of gut issue is to get our guts better and start eating in a more healthy manner….not just trading wheat for gluten free carby foods. While this is better than store bought….it surely isn’t what I would call a healthy food.

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