Ready to make the best homemade gluten-free apple pie? All you need is an exceptionally flaky gluten-free pie dough, a juicy deep-dish apple filling, and the tips shared here! My double crust apple pie is foolproof thanks to two hacks you won’t find in most recipes – a temperature and baking sheet trick for an impossibly flaky, never soggy bottom crust, and starting the filling on the stovetop first to bake in unison with the crust – never mushy or watery.

a slice of apple pie on a white plate with ice cream on top.

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Secrets to The Best Gluten-Free Apple Pie Recipe

The very first pie recipe I made was a homemade apple pie. I remember the extremely vague directions my mom gave me – make a homemade crust, slice apples, mix with a little sugar, lemon juice, and cinnamon, top with another crust and bake.

Miraculously it did turn out, but had two things going for me. I already knew how to make pastry dough. Plus, it wasn’t gluten-free, which means it was a lot harder to mess up!

Now that I’ve fine tuned my entire collection of foolproof gluten-free pie recipes, I’m ready to roll all that experience into one knock-out, stellar gluten-free apple pie. We’ll avoid of all common shortfalls – lackluster pastry, soggy bottom crust, mushy apples, or a liquidy, watery filling.

Apples contain a lot of moisture. For a GF apple pie crust, this can be especially problematic. Gluten-free starches don’t absorb extra moisture well, which is why bottom GF pie crusts are typically limp or soft.

Fortunately, the fix (borrowed from my perfect homemade gluten-free pumpkin pie) is all about concentrating heat to the bottom. Simply place the pie directly on a hot, preheated baking sheet to bake. The heat from the metal conducts up towards the bottom crust, so it becomes golden and crisp as the apples bake to perfection.

For a perfectly cooked gluten-free apple pie filling it’s best to slightly soften the apples and thicken the filling first, before pouring it into the crust. With the sauce already thickened, less moisture seeps into the crust as it bakes.

Whether you are intimidated by making a from scratch apple pie, or looking for some easy next level baking tips to up your pie game, I got you. Let’s walk through it together.

I am relatively new to gluten free baking AND I have never been great at making pie crusts. I had very little confidence that this recipe would turn out.I was absolutely shocked when it was the very best apple pie I’ve ever made! My whole family (even those who aren’t gluten-free) raved about this crust. Thank you for sharing this recipe!!

—AJ
close up of the lattice crust.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Start with the perfect crust

Blend together the gluten-free flour, sugar, and salt. Add the chilled butter and process until evenly dispersed throughout. If you don’t have food processor, no problem. The recipe below walks you through how to make it by hand too.

Whisk together the ice water, vinegar, and sour cream. Add that to the flour / butter mixture and pulse until the dough comes together in small, wet clumps.

Divide the dough onto two large sheets of plastic wrap and flatten into a thick 1″ disk. Wrap tightly and refrigerate for at least 1 hour. Now you can start on the filling.

the gluten-free flour mixed with butter.
Mix in the butter until well incorporated and evenly dispersed.
the gluten free pie dough mixed together in a food processor.
Add the liquids and blend until the dough starts to clump together.

Secret to just right apple filling

Instead of throwing freshly sliced apples into a pastry shell, partially cook the apples for jump start. That way the apples come out tender with thickened sauce as soon at the same rate the crust takes to bake.

In a large pot, combine the apples, sugars, butter, spices, salt, and lemon juice. Cook, stirring occasionally, for 15 minutes. The apples should be slightly softened, but not breaking down or losing their shape.

To thicken the sauce, mix together cornstarch with water. Pour into the apples and cook for another 2 minutes. Remove from heat and cool completely before adding the pie shell.

apple pie filling in a dutch oven.
Partially cook the apples and thicken the juices before baking.

Roll out bottom crust

Use a pastry rolling bag (so much easier to work with!), or place the chilled dough between two large sheets of parchment paper. Use a rolling pin to press and spread out down from the middle out. Roll out into a circle slightly larger than your pie dish, about 11-12 inches. 

pie crust rolled out in a pastry bag.
Use a pastry bag for easy rolling and transfer.
the crust shaped into a pie dish.
Unzip the bag and transfer the crust to the pie dish. Press along bottom and sides.

How To Make Gluten-Free Lattice Crust

While a lattice crust requires a few extra steps, it’s actually easy to pull off and looks so impressive! However, if you want to save time and still enjoy an impressive from-scratch apple pie, I included an option for a double (top) crust in the recipe card below.

sliced pie crust for the lattice top.
Slice the top crust into 12 strips.
one row of lattice laid across the top.
Lay 6 strips across the top, with shorter on ends, longer in middle.
lattice being formed on pie.
Fold back 3 strips and lay 1 across edge.
Lattice continued to be shaped.
Alternate laying strips back until they have all been placed.
unbaked pie with decorative edge.
Fold the top and bottom edges under and then flute with a decorative edge.
overhead of the apple pie with sliced apples next to it.
For a shiny, crackly top crust brush the top crust with an egg wash and sprinkle with coarse sugar before baking.

Baking Tips for Crispy Bottom Crust (Not Soggy)

For an apple pie, especially a deep dish variety, I wanted to make sure the pastry holds up to the filling. This requires a little extra finesse when making an apple pie with a gluten-free crust.

GF pastry dough has a harder time absorbing fat, which is where the common problems of dense crust or soft bottom layers comes from. Fortunately it’s not hard to rectify this problem using the easy tricks below!

  • Be sure the pie is well chilled before going in the oven. Freezing for 15 minutes before does the trick. It’s important to bring the fat (butter) back down to a cold temp before baking.
  • While the oven is preheating, place a metal baking sheet in the oven, which the pie will sit on to bake. The extra heat from the pan reflects into the crust, making it crisp.
  • For best results use a deep dish metal pie pan, rather than glass or ceramic. When coupled with the heated baking sheet, you are guaranteed great results.
  • Start at a high oven temperature for first half of baking time. With the cold butter, hot metal baking sheet and pie dish, it crisps the crust quickly. Finishing baking at a slightly lower temp.
  • Use a silicone pie shield to protect the outer crust. While we are using excess heat to crisp the bottom and sides, you do not want the edges to become overly browned and tough.
a slice of pie with a fork next to it, close up of the crust.
Dare I say better than Gramma’s vintage recipe? Made completely from scratch, but deceptively gluten-free.

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

a slice of apple pie on a white plate with ice cream on top.
5 stars (4 ratings)

No-Fail Gluten-Free Apple Pie with Flakiest Crust

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 8
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 2 hours 45 minutes
Ready to make the best homemade gluten-free apple pie? All you need is an exceptionally flaky gluten-free pie dough, a juicy deep-dish apple filling, and the tips shared here! My double crust apple pie is foolproof thanks to two hacks you won't find in most recipes – a temperature and baking sheet trick for an impossibly flaky, never soggy bottom crust, and starting the filling on the stovetop first to bake in unison with the crust – never mushy or watery.
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Ingredients
 

Gluten-Free Lattice Crust

Gluten-Free Apple Pie Filling

Equipment

Instructions
 

Gluten-Free Crust

  • Place the cubed butter in the freezer for 10 minutes. Mix together the cold water, sour cream, and vinegar in a small bowl. Place the liquids bowl in the refrigerator until you are ready to use.
    2 sticks unsalted butter, 5 tablespoons ice water, 3 tablespoons sour cream, 3 teaspoons apple cider vinegar
  • FOOD PROCESSOR: Pulse flour, sugar, and salt together until mixed.
    BY HAND: Whisk dry ingredients in medium-sized bowl. 
    2 ½ cup PLUS ⅓ cup gluten free flour, 3 teaspoons sugar, 1 teaspoon salt
  • FOOD PROCESSOR: Process the butter into the flour mixture until well incorporated, evenly dispersed, and without large chunks.
    BY HAND: Use a pastry blender, fork, or fingers to cut and knead butter into the dough until it is well incorporated throughout.
  • FOOD PROCESSOR: Add the liquids to the food processor and pulse until the flour becomes moistened and small dough clumps appear. If dough doesn't start to come together, add a touch more cold water. 
    BY HAND: Add half the liquids and knead with fingers or a fork. Pour in the remaining liquids. Knead until the dough starts to come together and the liquids are well mixed with flour.
    TIP: To check if you have enough liquid, clump and flatten a small bit of dough. If it doesn’t stick together, is crumbly, or breaks apart easily, add a small dash of ice water. Pulse a few times and recheck. If the dough is too wet or sticky, add a dash of flour. Pulse a few times and recheck.
  • Divide the dough between 2 large sheets of plastic wrap and flatten into a thick 1" disk. Wrap tightly and refrigerate for at least 1 hour or freeze for 30 minutes.

Apple Pie Filling

  • While the pie dough is chilling, prepare the filling. In a large Dutch oven or pot, combine the apples, sugars, butter, spices, salt, and lemon juice.
    5 pounds apples, cored, peeled, and ¼" slices, ⅓ cup granulated sugar, ⅓ cup packed light brown sugar, 3 tablespoons butter, 1 ½ tablespoons lemon juice, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon ground nutmeg, ⅛ teaspoon salt
  • Cook over medium heat, uncovered, stirring occasionally for 15 minutes. The apples should be slightly softened, but not breaking down or losing their shape.
  • In a small bowl mix together the cornstarch with 2 tablespoons water. Pour into the apple mixture and cook for another 2 minutes, or until thickened. Remove from heat and stir in the vanilla.
    2 tablespoons cornstarch, 2 teaspoons vanilla extract
  • At this point the filling will have to completely cool before transferring to the pie crust. Either let it sit out for 1 hour, or for quicker cooling, transfer to a baking sheet and place in the refrigerator.

Shaping Crust and Baking

  • Preheat the oven to 400ºF. Place a baking sheet, lined with parchment paper or foil, on the middle rack. The baking sheet heats, along with the oven, to place the pie on. The metal conducts the heat better, which makes a crisp bottom crust. The foil or parchment catches drips, saving you clean up!
  • To roll the pie dough, lay a large piece of parchment paper on your workspace. Place one unwrapped dough disc in middle and place same sized sheet on top. Alternatively, use the pastry rolling bag pictured in the post. Use a rolling pin to press and spread out down from the middle out. Roll out into a circle slightly larger than your pie dish, about 11-12 inches. 
  • Remove the top paper, and invert onto pie dish. Press the dough to fit securely against the pie plate. Remove the second paper. Tip: If the dough warmed while rolling, it may be trickier to take the paper off. If this happens, leave the paper on, and stick the whole thing in the fridge for 5-10 minutes. Once the crust is chilled again it's much easier to pull off the paper.
  • Pour the cooled pie filling in the bottom crust and place the pie in the fridge while you repeat the rolling process with the top crust.

How to Make Lattice Crust

  • Roll out the second disc into a 12-inch circle. If using the pastry rolling bag, invert the rolled crust onto a piece of parchment paper for cutting. Use a pizza cutter or knife to slice the dough in twelve 1-inch strips. Lay 6 strips, evenly spaced, across the pie. Use the shorter strips at the ends, longer strips towards the middle.
  • Fold back 3 alternating strips almost all the way off of the pie. Take one unsused strip and lay it right against where the strips are folded back. Return the strips back over the pie so they cover the strip just placed.
  • Fold back the other 3 vertical strips. Take another usused strip and lay it against where the strips are folded back. Return the vertical strips back over it. You will start to see the woven pattern. Repeat process with remaining strips.
  • Fold the excess dough edges under, sealing the lattice crust strips with the bottom crust. Use your finger and thumb to make a decorative edge. Freeze the pie for 15 minutes before baking.

How to Make a Double Crust

  • Roll out the second disc into a 12-inch circle. Invert the crust on top of the filling. If necessary, trim the edges so there is an even ½ inch overhang all around the edges. Seal the top and bottom edges together, tucking under, and then use your finger and thumb to make a decorative edge. Freeze the pie for 15 minutes before baking.

Baking Instructions

  • After the pie has chilled in the freezer, brush on the egg/milk mixture on the top crust and edges to make a shiny crust. Sprinkle with the optional coarse sugar. If using a double crust, cut 3-4 slits in the top for steam to escape.
    eggwash: 1 egg whisked with 1 tbsp milk, optional coarse sugar
  • Use a pie shield to protect the edges or shield with strips of foil circled around. Place the pie directly on the heated baking sheet. Bake for 35 minutes.
  • Leave the pie in the oven, but lower the temperature to 375℉. If the crust is becoming too browned, loosely tent a piece of foil over the top. Continue to bake for 30-40 minutes, or until the juices start to bubble throughout the vents.
  • Cool the pie on a wire rack for at least 3 hours before slicing. This allows enough time for pie to cool and the sauce to set. It's best served the same day or see recipe notes for make-ahead tips.

Notes

Recommended Apples
Golden Delicious (preferred variety), Honeycrisp, Granny Smith (very tart, so may want to pair with something else), Jonagold, Braeburn, Pink Lady
Make-Ahead and Storage Tips
For maximum flakiness, enjoy the day it is made. The crust becomes softer after 24 hours as it absorbs the moisture from the apples.
When storing leftovers, leave at room temperature and loosely tent foil over the top, not securely, so moisture can escape. Enjoy within 3 days, but the crust will became softer on days 2 and 3.
For a make-ahead apple pie, follow the recipe for assembly until right before baking. Freeze until solid and then wrap securely with plastic wrap and foil. Return to freezer up to 2 months.
When ready to serve, bake directly from frozen, do not thaw. Unwrap the pie and bake as directed with the preheated baking sheet. Once the oven temperature is lowered, it will required about 10-20 minutes additional baking time. Be sure the edges are covered with a pie shield and foil loosely tented over the top.
 
Calories: 629kcal, Carbohydrates: 93g, Protein: 6g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 553mg, Potassium: 342mg, Fiber: 12g, Sugar: 50g, Vitamin A: 1007IU, Vitamin C: 14mg, Calcium: 74mg, Iron: 2mg
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