Gluten-Free Old Fashioned Apple Pie
Updated Sep 30, 2025, Published Nov 17, 2023
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A Timeless Dessert for Fall
There’s something magical about a classic apple pie—the scent of cinnamon and baked apples, the golden crust, the moment you cut the first slice. This Gluten-Free Old Fashioned Apple Pie brings all of that nostalgia, without the gluten. It’s the dessert that feels like home, especially during crisp autumn evenings, holiday dinners, or weekend baking sessions.
With a balance of sweet and tart apple filling, a flaky gluten-free crust, and a subtle twist of apple cider vinegar to enhance flavor, this version becomes a standout on any dessert table. It’s the showstopper dessert you’ll want to bake again and again.
Table of Contents
Why This Version Shines
- Classic flavor, allergy-friendly formula — All the warmth of old fashioned apple pie, made accessible for those avoiding gluten.
- Flaky, dependable crust — Designed to hold up under the filling without getting soggy.
- Brightened filling — A dash of apple cider vinegar adds depth, helps with texture, and makes the apple flavor pop.
- Perfect for seasonal moments — Think Thanksgiving tables, cozy dinners, or autumn get-togethers.
If you love pies, take a peek at our pie collection
What You’ll Need
To set yourself up for success, here are the components you’ll want prepped and ready:
- Gluten-free flour blend — for both crust and filling binder
- Butter or solid shortening — to achieve flakiness
- Sugar & brown sugar — for sweetness and caramel depth
- Apples — a mix of tart and sweet varieties gives best results
- Marukan Organic Apple Cider Vinegar — for brightening and texture
- Spices — cinnamon, nutmeg, maybe a pinch of clove
- Salt, vanilla, and lemon juice — to round out flavors
- Egg wash or sugar sprinkle (optional) — for a golden top crust
Helpful Tips
- Chill your crust before blind-baking or filling—it helps with flakiness and prevents shrinkage.
- Use firm apples that hold shape (e.g., Granny Smith, Honeycrisp) rather than softer ones that turn mushy.
- Bake low and slow — tent with foil if the crust browns too quickly.
- Let it cool — wait a couple of hours before slicing so the filling sets nicely.
- Serve with care — a scoop of vanilla ice cream (or dairy-free alternative) or a pour of warm caramel makes each slice even more indulgent.
FAQs
Can I make it ahead of time?
Yes — bake the pie a day in advance and warm gently before serving. Store leftovers covered at room temperature or refrigerated.
Can I freeze it?
Absolutely. Freeze fully baked (and cooled) slices or the whole pie, wrapped tightly. Thaw and warm before serving.
Is it possible to make it dairy-free?
Yes! Substitute butter with a vegan/butter alternative that works in baking. Creaminess and texture may shift slightly, so test a small batch first.
How do I prevent a soggy bottom crust?
Pre-bake (blind bake) the bottom crust slightly, or line it with parchment and fill just before the final bake. Also, ensure your filling isn’t overly wet.
A slice of Gluten-Free Old Fashioned Apple Pie is more than dessert—it’s a celebration of fall memories, warm kitchens, and gathering around the table. With the right crust and a flavorful apple filling, this version holds its own among tradition.
Looking for more cozy desserts? Explore our Dessert Section, or see our full list ofGluten-Free Recipes for sweet inspiration.
Crust
Ingredients
- 1 cup unsalted butter or solid vegetable shortening
- 4-8 tablespoons water
- 2 ½ cups gluten free flour blend
- 4 tablespoons sugar
- 2 teaspoons kosher or fine sea salt
- 2 teaspoon Marukan Organic Apple Cider Vinegar
Instructions
- Cut the butter into ½ inch pieces and place in the freezer for 15–30 minutes.
- Add ice cubes to the water so it becomes very cold.
- In the bowl of a food processor, combine flour, sugar, and salt. Pulse several times to combine. Add butter and vinegar and pulse until the mixture resembles a course meal with some pea-sized pieces of butter. With the machine running, add water, a little at a time, until the mixture starts to clump together. If you squeeze some of the mixture in your hand and it holds together, you have enough water.
- Divide the dough into two equal pieces, form into disks, wrap in plastic wrap, and refrigerate for 1 hour. Can be made several days in advance.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Filling
Ingredients
- 2 ½ – 3 pounds apples, , peeled, cored, and sliced into ¼ inch thick slices
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup gluten-free flour blend
- 2 tablespoons Marukan Organic Apple Cider Vinegar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher or fine sea salt
- 1 egg, , beaten
- 2 tablespoon coarse sugar
Instructions
- Combine apples, sugars, four, vinegar, vanilla, cinnamon, nutmeg, and salt in a large mixing bowl. Let sit while rolling out the pie crusts.
- Remove the crusts from the refrigerator and let sit for about 10 minutes. Roll one of the doughs out between two sheets of waxed or parchment paper into a 12-inch circle. Transfer to a 9-inch pie pan and crimp the edges.
- Stir apples and spoon into the pie crust. Roll the second pie crust between two sheets of waxed or parchment paper into an even thickness of about ¼ inch. Cut out the dough into shapes using large cookie cutters (smaller shapes tend to brown too fast) and layer on top of the apple filling. Brush the top with beaten egg and sprinkle with coarse sugar. Refrigerate the pie for 30 minutes.
- Preheat oven to 400°F. Bake pie for 20 minutes then reduce the oven temperature to 350°F and bake another 40 minutes or until the filling is bubbly and the crust is golden brown. If the crust is browning too fast, tent loosely with foil.
- Let pie cool at least two hours before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
