Gluten-Free Apple Pie

This gluten-free apple pie recipe has a flaky homemade crust and a juicy brown sugar apple filling flavored with cinnamon, cardamom, and lemon. It's beginner-friendly and can easily be made dairy-free or vegan with dairy-free butter.

My beginner-friendly shortcut is to pre-cook the sliced apples in the microwave before filling the crust. This gives the apples a head start on softening, so the filling finishes baking at the same time as the crust without requiring a separate stovetop step.

This recipe uses my easy Gluten-Free Pie Crust and I recommend making it ahead of time to simplify the process. With vegan butter, it is easily vegan, dairy-free, and allergy-friendly.

I tested the pie with Honeycrisp and Envy apples, and you can use either a lattice top for slightly firmer apples or a full top crust for a softer, more syrupy filling.

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• Recipe Overview: Gluten-Free Apple Pie
• Why this recipe works
• Key Ingredients & Substitutions
• How to Make Gluten-Free Apple Pie
• Tips for the best pie
• Gluten-Free Apple Pie Recipe FAQs
• More Gluten-Free Pie Recipes
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• 💬 Comments

Why this recipe works

• Pre-cooking the apples simplifies the bake. I microwave the sliced apples before filling the crust so they begin softening before the pie goes into the oven.
• The filling stays simple. Brown sugar, lemon, cinnamon, and cardamom give the apples plenty of flavor without requiring a long spice list.
• Cardamom gives the pie a different flavor from classic cinnamon-nutmeg versions. I especially like it when serving apple pie alongside pumpkin pie, where the usual warm-spice profiles can otherwise taste similar.
• You can control the apple texture with the top crust. In my testing, a lattice lets more steam escape and leaves the apples with a little more bite; a full top crust traps more steam and creates a softer, more syrupy filling.

Key Ingredients & Substitutions

This easy gluten-free apple pie recipe uses only 7 ingredients.

Gluten-Free Pie Crust

I use my Easy Gluten-Free Pie Crust, a beginner-friendly roll-out crust that works well for double-crust pies and lattice tops. Make the crust ahead of time and chill it before assembling the pie. For a dairy-free or vegan pie, use the tested dairy-free buttery-stick option.

Apples

I tested this pie with Honeycrisp and Envy apples. Both soften nicely while still retaining enough structure for distinct apple slices.

Other firm baking apples should also work, but sweetness and moisture can vary by variety.

If you love cooking with apples, also try my Apple Crumble Without Oats, Scalloped Apples, and Gluten-Free Apple Coffee Cake.

Cardamom

I use cinnamon and cardamom instead of the more traditional cinnamon-nutmeg-allspice combination. Cardamom gives the apples a warm, slightly floral flavor that helps this pie taste distinct from gluten-free pumpkin pie on a holiday dessert table.

If you don't have cardamom, use additional cinnamon or substitute ¼ teaspoon nutmeg plus ¼ teaspoon allspice.

Brown Sugar

Brown sugar gives the filling a deeper caramel-like sweetness. Granulated sugar can be substituted if needed.

Gluten-Free Flour

I use Bob's Red Mill Gluten-Free 1-to-1 Baking Flour to thicken the apple juices.

You'll also need fresh lemon for the zest and juice.

See the recipe card for full quantities.

How to Make Gluten-Free Apple Pie

1. Preheat: Preheat the oven to 350 degrees F.
2. Apples: Microwave - Add the apple slices to a large microwaveable bowl. Microwave on high for 5 minutes. Stir and microwave for another 5 minutes. 
   Dutch Oven - Alternatively, you can cook the apple slices on the stove in a Dutch oven. Set over medium high heat, with the lid partially covering, and stir frequently until the apple slices begin to soften. This takes about 5-10 minutes.
3. Filling: To the apples, add the brown sugar, gluten-free flour, lemon zest and juice, cinnamon, and cardamom. Mix until well combined. Pour the apple pie filling into the prepared bottom crust. Arrange the slices so they make an even layer.
4. Top Crust: Lattice top - Create a lattice top using a pie wheel, pizza cutter, or sharp knife to cut the rolled out top crust into thick ribbons of dough. Then weave the pieces over and under each other. 
   Completely covered (full crust) - Alternatively, place the rolled out piece of dough over the pie so it is completely covered. Pinch and smooth the edges together to seal. Then cut a few slits in the top to vent steam.
5. Bake: Place the pie pan on a baking sheet. Then bake on a rack in the bottom third of the oven for 40-50 minutes, or until the pie crust is lightly golden brown. If you think the top crust is browning too quickly, loosely tent aluminum foil over the top to prevent over-browning. Allow to cool for at least 30 minutes before serving.

Hint: I bake the pie pan on top of a baking sheet to catch any juices or butter that leak from the pie while baking. It's a great way to keep your oven clean!

Gluten-Free Apple Pie Recipe FAQs

More Gluten-Free Pie Recipes

When you make this recipe, please leave a rating and review below. I always appreciate the feedback! ❤️

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