This post may contain affiliate links. See our disclosure policy.
Gluten Free Apple Pie is loaded with tasty apples, scrumptious cinnamon and a buttery crumb topping to die for! A favorite for all your friends and family!
Featured with this Recipe
Three cheers for pie season! No matter the occasion, every guest at your holiday table deserves a slice of pie, regardless of dietary restrictions. And this Gluten-Free Apple Pie recipe is truly the best we’ve ever tasted. Plump, juicy spiced apples baked underneath a thick, buttery crumble topping in a pie pan is going to change the way you think about anything gluten free ever again. No need to give up on apple pies just because you can’t have gluten.
Ingredients in Gluten Free Apple Pie
In this recipe you won’t find any unusual or hard to find ingredients. Just wholesome, tasty apples and delicious crust ingredients to make the very best gluten free apple pie you’ve ever tasted. Here’s what you need:
Gluten-Free Pie Crust Recipe
Let’s be real here for a minute: most traditional gluten-free crusts and pastry crusts made with GF flours just aren’t that tasty. Sad but true. There just don’t seem to be any deliciously edible alternatives. So our solution? Use a gluten free graham cracker crust. The flavors of the buttery crust complements the rich apple filling and brown sugar crumb topping so well, and it won’t get as dry as a pastry-type crust. Trust me, you won’t even miss the pastry style crust. Try our Perfect Graham Cracker Crust recipe and just substitute gluten-free graham crackers instead of regular.
- Gluten Free Graham Cracker Crust (use gluten-free graham crackers instead of regular graham crackers) or purchase a gluten free graham cracker crust
Apple Pie Filling
Unlike most apple pie fillings, this Apple Pie Filling is thickened with cornstarch instead of flour and flavored with warm spices. The cornstarch and other glaze ingredients are brought to a boil and the apples are cooked in the glaze until they start to soften before putting the filling into the crust. The filling thickens even more and the apples cook to perfection in the oven.
- Tart apples (I use a combination of Granny Smith Apples and Honey Crisp)
- Apple juice
- White sugar
- Brown sugar
- Ground nutmeg
The best part of a Dutch Apple Pie, in my humble opinion, is the crumb topping on top of the pie. This delicious streusel topping is made with brown sugar, oats, butter and cinnamon, and tastes much like the topping of a gluten-free apple crisp. This gorgeous crumble topping really is the star of this apple pie!
- Brown sugar
- Quick oats
- Butter, softened
How to Serve Gluten Free Apple Pie
- First, make sure the apple pie is fully baked and cooled to room temperature before serving. Usually it takes about an hour of cooling on a wire rack for it to set.
- Next, use a sharp knife to slice the pie into even portions in the pie dish. I can usually get six to eight decent sized pieces out of each pie.
- Then, place each slice on a clean pie plate. When serving anything gluten free, you want to make sure to use dedicated plates for those options to avoid cross-contamination.
- Finally, garnish the pie with all sorts of options: a giant scoop of vanilla ice cream, a dollop of whipped cream, a sprinkle of cinnamon or powdered sugar for extra flavor and decoration.
- Serve to your guests while the pie is still warm. The combination of the sweet, slightly spiced apples and the buttery crumb topping is always a crowd pleaser.
Each type of pie is stored slightly differently, depending on its shelf life and how long you want to keep it around to serve. For gluten free apple pie leftovers, store your pie in an airtight container or cover it with plastic wrap or aluminum foil. It is best to keep it in the fridge for up to a week for optimum freshness. Reheat individual slices in the microwave or place in the oven before serving. You can freeze this whole pie, too. Keep it tightly covered and store in the freezer for up to two months. Allow it to thaw in the refrigerator before heating and serving.
Frequently Asked Questions
Yes, it is a dough pie crust not a crumb crust but it would definitely work for this pie.
If flour is being used for a dough you can substitute it for a cup for cup gluten-free flour blend. I like the Namaste flour you can find at Costco. If flour is being used as a thickener you can substitute it for cornstarch, tapioca starch, or rice flour.
You want to add cornstarch to the filling before it cooks. Make sure it is well blended in to a mix or fully blended into a small amount of liquid before adding to the filling mix.
You would need to sub out the butter in this recipe for a dairy free or vegan butter.
No intricate lattice top of pie dough here. No double crust. We use a homemade pie crust that has been pre cooked in the oven for the bottom crust. The top crust is a crumb crust, similar to a gluten-free Dutch apple pie. This pie is quick and simple but extremely good!
READ NEXT: Thanksgiving Pies and Desserts
More Gluten Free Desserts
Don’t be put off by the two words Gluten and Free. There are beautiful dessert options for those needing a little less gluten in their diets. Try some of these:
How to Make Gluten Free Apple Pie
Gluten Free Apple Pie
- 1 9 inch Gluten free graham cracker crust (click for recipe or purchase a gluten free graham cracker crust)
Apple Pie Filling
Apple Pie Filling
- Peel, core, and slice apples into thin, uniform slices, about ¼ inch thick. As you are slicing the apples, toss them in a bowl with apple juice (enough to cover the apple slices) to prevent browning.
- Once the apples are all sliced, drain the apples in a colander placed on top of a bowl. Save the apple juice.
- In a large sauce pan, whisk the dry ingredients together – the sugars, cornstarch, cinnamon, salt, and nutmeg.
- Add 1 ½ cups apple juice (use the apple juice used to cover the apple slices) to the dry ingredients. The mixture will be thick, but as the sugars melt, it will thin out.
- Bring to a boil, stirring with a whisk until it reaches the consistency of a thick glaze. Whisk in a little more apple juice if it becomes too thick.
- Stir drained apple slices into the glaze.
- Cover and reduce heat to medium-low. Cook until the apples just start to soften and become limp. Stir every couple of minutes. This should take about 5-7 minutes.
- Pour hot apple filling into the graham cracker crust. Do not overfill the pie crust. Leave space for the crumb topping.
- Using your fingers, crumble all ingredients together until butter is mixed through the dry ingredients.
- Sprinkle crumb mixture evenly over the pie filling.
- Bake for 35 minutes.
- 6 medium tart apples is equivalent to about 3 pounds of apples.
- Serve with warm with vanilla ice cream.
- Try drizzling on a little caramel.
Love this recipe?
We want to hear from you! Please leave a review.