Gluten-Free Apple Pie


This apple pie with gluten-free crust is foolproof using my easy hacks for a crisp pie crust, perfectly cooked apples that are neither liquidy or mushy, and a golden double lattice crust. I will teach you, step-by-step!"

– Mamagourmand


Gluten-Free Flour Sugar | Butter Sour Cream | Cinnamon Apple Cider Vinegar Apples | Light Brown Sugar Lemon Juice | Cornstarch Vanilla Extract | Allspice Nutmeg | Milk | Egg

In a food processor, pulse together the dry ingredients and then add butter.

Let's Make It!

In a small bowl, whisk together water, sour cream and vinegar. Then add to the food processor and pulse. Wrap the dough and refrigerate.

In a large dutch oven, combine all of the filling ingredients and make the pie filling. Saute until apples are slightly softened.

Roll out the the bottom crust, then add the pie filling. Top with a lattice crust or another rolled out crust on top.

Bake for 60-70 minutes. Allow it to cool for at least 3 hours before slicing.

How do I get the bottom crust crispy?

Preheat the oven with a metal baking sheet. Place the pie directly on the metal sheet to bake, which conducts more heat to the bottom crust.

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