Gluten-Free Apple Pie Recipe
Updated Apr 24, 2019, Published Oct 22, 2018
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This gluten-free apple pie recipe has a filling that’s just the right combination of tart and sweet. You’ll only need six simple gluten-free ingredients to make this classic apple pie recipe. The gluten-free apple pie can easily be made dairy-free, and you can even bake a pie crust that is egg-free too!
Gluten-Free Apple Pie Recipe
This gluten-free apple pie recipe has a filling that’s just the right combination of tart and sweet. You’ll only need six simple gluten-free ingredients to make this classic apple pie recipe. The gluten-free apple pie can easily be made dairy-free, and you can even bake a pie crust that is egg-free too!
Ingredients
- 6 Granny Smith apples, , peeled, cored and sliced into ¼-inch pieces
- 2-3 tablespoons gluten-free flour blend of choice
- 1 teaspoon cinnamon
- 2/3 cup sugar
- 2 tablespoons unsalted butter or dairy-free alternative, , melted
- 2 gluten-free pie crusts, , one partially baked
Instructions
- Preheat oven to 325 degrees.
- Place apples into a large mixing bowl.
- In a separate bowl, combine gluten free flour mix, cinnamon and sugar, mixing until it's a uniform color. Sprinkle mixture over the apples and combine gently until apples are evenly coated.
- Mound apples into partially baked gluten free bottom crust. Drizzle butter over the fruit.
- Top filling with second gluten free pie crust and crimp edges to seal.
- Brush top crust with egg wash. Or brush with high-protein milk of choice and sprinkle with sugar.
- Bake gluten fee pie in preheated oven for one hour or until fruit is tender and crust is golden brown. If pie needs to bake longer, cover it lightly with foil to prevent over-browning.
Nutrition
Calories: 395kcalCarbohydrates: 61gProtein: 3gFat: 16gSaturated Fat: 5gCholesterol: 7mgSodium: 206mgPotassium: 194mgFiber: 4gSugar: 30gVitamin A: 160IUVitamin C: 6.3mgCalcium: 20mgIron: 1.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Written by Karen Robertson, originally published in Gluten Free & More.
