Gluten Free Apple Pie

This easy beginner-friendly Gluten-Free Apple Pie is sweet, tart, juicy, and buttery, with hints of brown sugar and lemon.

Course Dessert

Cuisine American

Keyword gluten free apple pie, gluten free vegan apple pie

Prep Time 25

Cook Time 40

Total Time 1 5

Servings slices

Calories 358kcal

Author Jamie

Ingredients

2 gluten free pie crusts (double crust)
7 medium apples , peeled and cored and cut into ¼ inch slices (1300 grams after coring and peeling)
⅓ cup brown sugar , lightly packed (70 grams)
3 tablespoons gluten-free all purpose flour
½ lemon , juiced and zested
1 teaspoon cinnamon
½ teaspoon cardamom (or more cinnamon, or a split of ¼ teaspoon nutmeg plus ¼ teaspoon allspice)

Instructions

Preheat: Preheat the oven to 350 degrees F.
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.
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.
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 - Alternatively, place the rolled out piece of dough over the pie so it is completely covered. Pinch and smooth the edges together. Then cut a few slits in the top to allow steam to come out.
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.

Notes

Storage: Allow leftover gluten-free apple pie to cool to room temperature. Then cover with plastic wrap or place the remaining pie in an airtight container for up to 4 days.

Apple Varieties to Avoid: According to The Food Network's best baking apples, Gala, Fuji, and Red Delicious apples can make a pie crust soggy because of their extra water content. I haven't tried them myself, and enjoyed Envy apples and Honeycrisp apples in my recipe trials.

Nutrition