Gluten-Free Apple Pie

Time to get the classic apple pie a revamp! This recipe has all the delectable flavors of the traditional apple pie without gluten and too much sugar. It’s made with natural sweeteners and uses the best blend of gluten-free crust. Perfect for healthy holiday celebrations!

Course Dessert

Cuisine American

Prep Time 40 minutes

Cook Time 1 hour

Total Time 1 hour 40 minutes

Servings servings

Calories 321kcal

Equipment

Food Processor
9-inch Pie Tin
Pastry Brush

Ingredients

For the Crust:

2 cups almond flour
1 cup tapioca flour or tapioca starch
½ teaspoon sea salt
½ cup or 1 stick butter cold, cut into cubes
1 large egg

For the Filling:

5 small apples preferably gala or granny smith, peeled, cored and sliced thin
2 teaspoon lemon juice freshly squeezed
½ cup coconut sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
Egg wash as needed (see notes)

Instructions

To make the pie crust:

Combine all the crust ingredients in a food processor and pulse until the butter is broken down into pea-sized pieces. Be careful not to overprocess it. Beat the egg in a small bowl and add to the mixture. Pulse again for 2 or 3 times.
Shape the dough into two round disks, wrap in plastic wrap, and refrigerate for at least 4 hours or overnight.

To make the pie:

Preheat the oven to 350ºF.
Remove one dough disk from the refrigerator. Roll out the dough between two parchment papers until you come up with a circle that’s about 12 inches in diameter. Place the pie dough into your 9-inch pie tin.
In a large bowl, combine all the filling ingredients. Spoon the mixture into the dough-lined pie tin and refrigerate it while you’re rolling out the other dough.
To make the top crust, take out the second dough disk from the refrigerator and roll it out into the same size as the first one. If you’re making a lattice, slice the dough into 8 or 10 strips and rest the lattice on a separate parchment paper.
Remove the chilled pie from the refrigerator and place the top crust, either as a whole rolled pastry or a weaved lattice. Seal the edges together or crimp the crust if desired. If your top crust is a whole rolled pastry, poke a few holes on top (you can even do it with some designs!) so that the pie can vent while baking.
Brush the crust with egg wash and bake for about 1 hour or until the apples are tender, the filling is bubbly, and the crust is golden brown. Remove from the oven and let it cool for at least 1 hour before serving.

Notes

If you find it difficult to work on your pie crusts, it might be an indication that the dough is too warm. Thus, you may simply refrigerate or freeze your dough for a few minutes until it’s cool enough to handle.
When filling your pie, try your best to fill it as compact as possible, leaving as little space as you could in between the apples. Apples can shrink a little during baking so this process can help prevent a soggy pie.
Egg wash helps in creating a shiny, golden brown pie. You can make an egg wash by simply mixing together an egg and a tablespoon of water.
During baking, if you find the crust browning too quickly, remove it from the oven and cover the pie with aluminum foil.
For the vegan alternative, simply replace the egg with Ener-G Egg Replacer.

Nutrition