Gluten Free Apple Pie

A beginner-friendly gluten-free apple pie with a flaky homemade crust and juicy brown sugar apple filling flavored with cinnamon, cardamom, and lemon.

Course Dessert

Cuisine American

Keyword gluten free apple pie, gluten free vegan apple pie, easy gluten-free apple pie, gluten free apple pie recipe, homemeade gluten free apple pie

Prep Time 25

Cook Time 40

Total Time 1 5

Servings slices

Calories 358kcal

Author Jamie Monkkonen

Ingredients

2 gluten free pie crusts (1 double-crust recipe)
7 medium apples , peeled, 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 ground cinnamon
½ teaspoon ground cardamom (or more cinnamon, or ¼ teaspoon nutmeg + 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 (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.
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: Cool completely, then cover and refrigerate for up to 4 days.

Pie pan: I tested this recipe in a metal pie pan. Metal heats more quickly than glass and helps the bottom crust brown and crisp. If you use glass, the bake time may vary.

Top crust: A lattice top allows more steam to escape for slightly firmer apples. A full top crust creates a softer, more syrupy filling.

Dairy-free/vegan: Use the dairy-free option in my Gluten-Free Pie Crust recipe.

Serving: Serve warm or at room temperature with vanilla ice cream, dairy-free whipped cream, pumpkin spice whipped cream, or dairy-free gelato.

Nutrition