Gluten Free Apple Crisp Pie

Apple Crisp Pie

When you can’t decide between apple pie and apple crisp, make an Apple Crisp Pie for the best of both worlds! Use Carol’s Perfect Pie Crust recipe or a store-bought gluten-free pie crust for this recipe.

5 from 2 votes
Gluten Free Apple Crisp Pie
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Apple Crisp Pie

Prep Time25 mins
Cook Time45 mins
Cooling time2 hrs
Total Time3 hrs 10 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 435kcal


For the pie:

  • 1 (9-inch) Gluten-Free Perfect Pie Crust
  • 2 pounds apples, peeled and sliced (see notes)
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ¼ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 tablespoons gluten-free cornstarch

For the topping:

  • ¾ cup gluten-free all-purpose flour blend
  • ½ teaspoon xanthan gum (omit if your flour blend contains it)
  • cup granulated sugar
  • cup light brown sugar
  • ¼ teaspoon kosher or fine sea salt
  • ½ cup gluten-free old-fashioned oats
  • ½ cup unsalted butter or dairy-free buttery sticks, cubed and cold


  • Preheat the oven to 350°F and place the pie crust in a 9-inch deep-dish pie pan. Decorate or crimp the crust, as desired, and place in the refrigerator while you make the filling.
  • In a large bowl, combine the sliced apples, orange zest, lemon zest, lemon juice, brown sugar, cinnamon, nutmeg, and cornstarch. Mix well and set aside while you make the crumb topping.
  • To make the topping, add the flour, xanthan gum, sugars, salt, and oats to the bowl of a stand mixer fitted with the paddle attachment. Mix to combine.
  • Add the cubed butter and mix on low to incorporate until the dough starts to come together.
  • Transfer the apples to the pie crust, spreading them evenly in the crust. Crumble the topping over the apples.
  • Place the baking dish over a rimmed baking sheet (in case the apples bubble over) and bake for 45-60 minutes or until the topping is browned/crisp and the apples are bubbling. Use a pie shield or piece of foil placed around the edges to prevent your crust from burning, if necessary.
  • Cool the pie at least 2-3 hours before serving. Serve warm with vanilla ice cream or homemade whipped cream.


  • I used a mixture of 3 Granny Smith, 1 Honey Crisp, and 1 Golden Delicious, but any combination of baking apples will work. You’ll need about 5 apples, more or less, depending on the size, just be sure to use 2 pounds.
  • This pie can be made a day ahead. Bake the pie as directed, then cool completely. Refrigerate once cooled. Warm in the oven before serving or serve it cold or room temperature.


Nutrition Facts
Apple Crisp Pie
Amount Per Serving
Calories 435 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g45%
Cholesterol 31mg10%
Sodium 188mg8%
Potassium 185mg5%
Carbohydrates 66g22%
Fiber 5g20%
Sugar 36g40%
Protein 4g8%
Vitamin A 416IU8%
Vitamin C 7mg8%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Apple Pie Apples Crisp Fruit Crisp Pie Shay Lachendro
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  1. Sonya
    November 5, 2020

    Made it gf, df, sf, and it turned out great! I used Gala apples so I baked It about an hour. Flaky crust and great flavor in the apple filling. Keeper recipe!

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