Gluten free apple pie has layers and layers of sweet saucy apples with a flaky and golden crust. Vegan adaptable!
Gluten free apple pie!
A flaky and golden, sneakily gluten free crust is topped with crunchy bits of course sugar that pop in your mouth and hugging the best apple filling of cinnamon-y saucy apples baked until tender and juicy. This is Fall baking at it's finest!
Reasons to love this recipe:
- Flaky, buttery crust. Warm saucy apples. What's not to love!?
- It's gluten free and easily made vegan
- You can save time and use a store bought crust!
Ingredients & Substitutions:
- A double batch of our Gluten Free Pie Crust - or use another homemade recipe or swap in a store bought crust.
- Apples - try a variety of sweet and tart apples for the best flavor! See more details below.
- Lemon juice - to keep the apples from browning. Or use apple cider vinegar.
- Sugar - you can also use organic cane sugar, coconut sugar, or maple sugar!
- Cinnamon - or pie spice.
- Brandy - bourbon is also delicious! Or omit entirely.
- Vanilla extract - use the real stuff for best flavor!
- Egg - for an egg wash to help the crust get golden brown. Or try one of the vegan swaps listed below.
- Turbinado Sugar - gives the crust a nice sweet crunch but can be omitted if you'd like.
How to make gluten free apple pie:
Pie Crust: If making your own crust, start now. Most recipes need 1 hour to chill before using. Or make your crust the night before to save time!
Prep apples: Peel your apples if you choose and slice them into thin ⅛th-¼ inch slices. Immediately toss with lemon juice to prevent browning.
Make the filling: Toss the sugar, flour, cinnamon, optional brandy, and vanilla with the apples. Keep tossing until the apples are evenly coated.
Assemble: Fit a 9 inch pie plate with a bottom crust. Pour in the apples and make sure they are evenly distributed. Top with your second pie crust (options on this below!), brush with egg wash, sprinkle with sugar, and bake for 45 minutes to 1 hour. The crust will be golden and the apples very tender. Let cool for 10-15 minutes before serving. Enjoy!
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Can I make this apple pie vegan?
Easily! The only thing keeping this pie from being vegan is the egg wash. You can use one of the options below for golden brown crust without the eggs:
- mix 1 tablespoon vegan mayo with 2 tablespoons water. Brush on the pie and bake. I promise it will not taste like mayo, but the oils and sugar in vegan mayo are helpful in achieving a golden crust.
- brush on sweetened non-dairy milk, like almond or soy.
What are the best apples to use in pie?
For the best pie, I like to choose a variety of apples. At least one tart variety and one sweet. This creates complex flavors that keep you coming back bite after bite!
Here are some common sweet apples:
- Jonagold - my favorite!
- Golden Delicious
- Gala
- Fugi
- Honeycrisp
- Ambrosia
- Envy
And some common tart apples:
- Granny Smith
- Pink Lady
- Braeburn
- McIntosh
- Jonathan
- Empire
- Cortland
I like to choose 50% of the apples from the sweet column and 50% from the tart.
To peel or not to peel?
The decision is yours! Some people swear by peeled apples in pie, and this method has a slight edge in the final texture of the pie. I tend to save time and skip the peeling step. Both yield great results.
Can I use a different crust?
You can absolutely use a different crust. For this pie I used our classic Gluten Free Pie Crust. You could swap it out for a wheat crust or store bought crust - they have both gluten free and regular crusts available at most stores.
Regardless of the crust, you want to make sure you have two full crusts. One for the bottom of the pie and one for the top. If you're using our gluten free crust recipe, you'll need to double the quantity. Double check other pie recipes and if purchasing crust, make sure the package has enough for two crusts - or buy two, if needed.
Top crust options:
When it comes to the top crust, we have options!
You can use a second whole crust, like this. Roll out the crust, place it on-top of the apples in one large sheet. Trim off excess and crimp the edges together. Brush with egg wash, sprinkle with course suger, and slice a few slits so steam can escape. Bake as directed.
Or make a lattice. This post here does the best job of describing the method. Feel free to use as many or as few lattice pieces as you'd like.
Lastly, you can roll out the top crust and use festive cookie cutters to cut out shapes. Lay these on top of the apples, placing them close together without overlapping. Egg wash, sprinkle with course sugar, and bake! Here's a visual example.
Or, skip the second crust all together and use the topping for this Dutch Apple Pie. Delicious!
Leftover Gluten Free Apple Pie?
You can sore leftover pie for 3-5 days in the fridge! Wrap the pie in plastic wrap, or slice the remaining pie and place it in a lidded container. Store in the fridge.
To reheat, microwave for 60-90 seconds until warm. Adjust based on your microwave output.
More Fall baking recipes!
- Dutch Apple Pie (Gluten Free)
- Paleo Mini Pecan Pie Cookies
- Gluten Free Pumpkin Bread
- Pumpkin Caramel Chocolate Cups
Gluten Free Apple Pie
- Prep Time: 1 hour 20 minutes
- Cook Time: 60 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8-12 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Gluten free apple pie has layers and layers of sweet saucy apples with a flaky and golden crust. Vegan adaptable!
Ingredients
- 2 batches of Gluten Free Pie Crust - or use another homemade recipe or swap in a store bought crust.
- 2 ½ lbs. apples, peeled, if desired and cut into ⅛th-¼ inch slices
- 1 tablespoon lemon juice OR apple cider vinegar
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon brandy, optional
- 2 teaspoons vanilla extract
- 1 egg, whisked with 1 tablespoon water
- 1 tablespoon turbinado sugar, optional
Instructions
- Add the apples to a bowl and toss with the lemon juice.
- Add in the sugar, flour, cinnamon, optional spirits, and vanilla. Toss well.
- Add the apple mixture to a 9-inch pie plate fitted with a gluten free crust. Top the apples with the second pie crust.
- Bake 375 for 20 minutes. Reduce heat to 350 and bake for 45 minutes to one hour. Let cool for 10 minutes before slicing. Enjoy!
Notes
Sugar: you can also use organic cane sugar, coconut sugar, or maple sugar.
Brandy: you can also use bourbon or dark rum.
For a vegan pie, replace the egg wash with one of the following: 1 tablespoon vegan mayo with 2 tablespoons water. Brush on the pie and bake OR brush on sweetened non-dairy milk, like almond or soy.
Nutrition
- Serving Size: ⅛th pie
- Calories: 507
- Sugar: 25g
- Sodium: 153mg
- Fat: 33g
- Saturated Fat: 8g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
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