This Scrumptious Apple Pie with a Gluten-Free Buttery Crust is a seasonal hit! The perfectly crisp crust, paired with a cinnamon-spiced apple filling, is simply out of this world.
The Hidden Gluten in Apple Pie
Did you know that most apple pies aren’t gluten-free? It’s not just the crust—many pie fillings aren’t safe for those avoiding gluten! Surprising, right? Most apple pie recipes sneak in a few tablespoons of flour for thickening. So next time you indulge in what you think is a gluten-free apple pie (crust included), but still feel like you’ve been “glutened,” you’ll know why!
The Origins of The Apple Pie
Apple pie’s rich history stretches back centuries. This American classic can actually be traced to 14th-century England, where the dish was made with unsweetened apples, figs, raisins, and pears wrapped in a pastry shell. As settlers brought the recipe to America, it quickly became a beloved dessert, thanks to the abundance of apple varieties in the New World. While we often think of apple pie as a symbol of American tradition, it’s really a delightful blend of European culinary heritage and American spirit.
Why Apple Pie Is a Staple American Dessert
Apple pie holds a special place in American culture—it’s more than just a dessert; it’s an icon of comfort, nostalgia, and tradition. The phrase “as American as apple pie” reflects just how deeply this dish is tied to the country’s identity. Apples were easy to grow and widely available, making apple pie a household staple for generations. Today, it’s a go-to dessert for holidays like Thanksgiving and the Fourth of July. Its warm, sweet, and spiced flavors are like a cozy hug from home, making it a timeless crowd-pleaser at any gathering.
The Apple Pie Crust
Okay, I get it—you could just buy a pre-made gluten-free pie shell, slap a second one on top for a makeshift pie crust, and call it a day. If you go this route, I recommend using The Main Pie Co‘s shell – in the south we can find it at Sprouts or The Fresh Market.
But if you’re after that buttery, crisp, latticed pie crust dream, you’ve come to the right place.
Tackling Gluten-Free Pie Dough
Let’s be real—gluten-free dough can be tricky. I won’t lie and say it’s easy, but I’ve got a trick to help. Tape down some parchment paper on your countertop, dust it with gluten-free flour, and roll out your dough on top. This way, even if the dough sticks a little (and it probably will), you can easily lift and transfer it without a hassle. Keeping the dough chilled is key! Trust me, the effort is worth it for this seasonal treat.
Fill it With Love and Cornstarch
Did you know many apple pie fillings contain flour? The flour helps thicken the filling by absorbing excess liquid, but in gluten-free baking, it’s a bit trickier. Since different gluten-free flour blends vary in their thickening abilities, I opt for cornstarch for consistency. Cornstarch is reliable, with no surprises! I use 2 tablespoons of cornstarch, but if you’re using a blend like King Arthur’s Gluten-Free Measure for Measure Flour, you might need up to 4 tablespoons.
Choosing the Best Apples
Not all apples are created equal when it comes to pie. The best apples for baking hold their shape and offer a balance of sweet and tart flavors. Granny Smith apples are a classic choice for their tartness, which contrasts beautifully with the pie’s sweetness. Honeycrisp apples, known for their firm texture and juicy flavor, are another favorite. For a more complex flavor, mix varieties like Golden Delicious, Braeburn, or Pink Lady. This combination gives you a delicious balance of sweetness, tartness, and texture—no mushy apples here! Personally, I love using Honeycrisp.
Tips and Tricks to Pie Baking
Make-Ahead Tip:
Everyone knows pie is best fresh out of the oven. But to save time, you can prep the components in advance! Roll out your dough, line the pie pan, and refrigerate it. Cut your lattice strips and layer them between sheets of parchment paper in the fridge. Peel and slice the apples, then toss them in a little lemon juice to prevent browning. You can even cook the filling on the stove and store it in the fridge. Each element will last up to three days before you’re ready to assemble and bake.
How to Serve:
Serve your pie with ice cream, whipped cream, or both! Classic vanilla ice cream is a favorite, but if you’re feeling adventurous, vanilla with a caramel swirl adds an extra touch of decadence.
Reheating Tip:
The best way to reheat apple pie is in the oven. Preheat your oven to 350°F and bake the pie for about 10 minutes if it’s chilled, less if it’s at room temperature. If the crust starts to brown too much, just cover the top with foil to prevent over-caramelizing.
What?! More Great Recipes…!!!
Scrumptious Apple Pie with a Gluten Free Buttery Pie Crust
Ingredients
GF Buttery Pie Crust
- 2 Cups Gluten Free Flour Blend I use King Arthur Measure for Measure
- ½ Cup Arrowroot Flour
- ½ Cup Cornstarch
- 1-1/2 tsp Himalayan Pink Salt ½ tsp of Sea Salt or Table Salt
- 2 Tbsp Granulated White Sugar
- 1-¼ Cups of Salted Butter 2.5 sticks
- ¾ Cup Iced Water
Eggwash
- 1 Large Egg
- 2 Tbsp Water
- 2 Tbsp Turbinado Sugar Sugar in the Raw
Apple Pie Filling
- ½ Cup Salted Butter
- ¾ Cup Granulated White Sugar
- ½ Cup Brown Sugar
- 2 Tbsp Cornstarch
- ¼ tsp Himalayan Pink Salt
- 1 tsp Vanilla Extract
- 7 Cups Apples Peeled and Sliced Thin 7 Apples
- 2 tsp Ground Cinnamon
- 1 tsp Ground Ginger
Instructions
GF Buttery Pie Crust
- Combine Dry Ingredients in a food processor and pulse until the ingredients are mixed. Next add the butter in tablespoon sized pieces and continue pulsing until your mixture is homogeneous.
- Add the iced water and pulse just until mixed.
- Remove the dough and split it in half. Keep one half refrigerated while you work the other half.
- Place the dough on floured parchment paper. (Easiest if you tape the parchment corners with some painters tape.
- Sift flour on top of the dough and roll the dough flat to approximately a 11inx11in square. Add more flour as needed to keep your rolling pin from sticking.
- Using a pizza wheel or knife, make a circle approximately 11in in diameter.
- Grease a 9 inch pie pan with butter and press the circular dough into your pie pan.
- Remove the second half of the dough from the fridge, again flour the parchment and top of the dough and roll the dough into a second 11in sheet.
- Fill with the apples and pie filling.
If latticing:
- Using a knife or pizza cutter, cut 10 1x11in strips. Lay 5 strips evenly across the pie horizontally. Using the other 5 strips, interlace the strips vertically going over and under the horizontal strips until all dough strips are used.
- Cut off any overhanging dough and pinch the sides evenly with your fingers or serving fork prongs sealing the dough together.
If full covered crust:
- Cut a 10 inch in diameter circle using a knife or pizza cutter. Then cut 8 teardrop shaped holes evenly around the dough, about 2 inches from the edge.
- Place the dough circle over the filled pie pan and seal the edges by either pinching with your fingers or pressing with the prongs of a serving fork.
Eggwash:
- Combine the egg and water and mix together.
- After brushing the eggwash on the pie crust, sprinkle on the turbinado sugar.
Apple Pie Filling
- In a medium sized saucepan, melt your butter, then combine the granulated and brown sugar, salt, cinnamon, and ground ginger. On medium heat, whisk together, then slowly add the cornstarch and whisk it in until it’s fully combined.
- Bring the mixture to a simmer and let it simmer for approximately a minute, then whisk in the vanilla.
- Turn off the heat and add the apples. Once combined, pour the mixture into your dough lined pie pan.
Baking the Pie:
- Place the pie on the middle rack of a preheated 400°F oven and bake for 7 minutes. Reduce the temperature to 350°F and continue baking for approximately 30 minutes. Your crust should be golden brown and the apple filling should be bubbling.
- Remove the pie from the oven and let it sit for 45 minutes to an hour before slicing into it.
- Enjoy!
Really good, I made it for Thanksgiving and my friends and family raved over it.