Classic apple pie made gluten and dairy free! Cinnamon spiced baked apples layered between flaky, and tender pastry. No one will ever guess this apple pie recipe is gluten and dairy free. Guaranteed to be a new family favourite!
Classic apple pie made gluten and dairy free. Cinnamon spiced baked apple slices, layered between a delicious, tender and flaky pie crust. What’s not to love?!
To make this apple pie recipe gluten free and dairy free, I use my extra flaky and tender gluten-free double pie crust recipe. No one will ever guess this pie crust is allergy friendly.
It’s perfect for the holidays! And sure to please everyone, whether they have dietary restrictions or not!
If you love the taste of apple pie, but are looking for something that requires a little less time and effort, try my gluten-free apple galette. All the deliciousness of a pie, but a little less effort!
Ingredients
- gluten-free double pie crust, dough
- apples
- brown sugar
- gluten-free flour, all-purpose blend
- cinnamon
- salt
- non-dairy butter stick
- egg
- granulated sugar
See recipe card for quantities.
Ingredient Notes
Pie crust dough: For this recipe use my gluten-free double pie crust recipe, that’s both gluten and dairy free. It makes a wonderfully flaky and tender crust, that’s also easy to work with.
Apples: Use any apple variety that’s good for baking, according to your taste preference. If you’re here in Ontario, some local varieties to try include, Northern Spy, Cortland, Crispin, Idared, Jonagold and McIntosh. For more information, refer to the Ontario Apple Growers Apple Usage Guide. You can also use Granny Smith.
Instructions
- Preheat oven to 400°F (200°C). In a small bowl, combine the brown sugar, gluten-free flour, cinnamon and salt.
- Peel apples and chop into ½” cubes or ¼” inch slices. Toss the cut apples in the brown sugar mixture.
- Cover a flat surface with wax paper and dust with gluten-free flour. Turn out one portion of the pie dough onto the wax paper. Sprinkle the top of the dough with more gluten-free flour and place a second sheet of wax paper on top. Rolling from the centre outwards, between the two pieces of parchment paper, roll the dough into a roughly 12” circle. Remove the top piece of wax paper. Trim any rough edges. Carefully flip the rolled dough into the pie plate and peel off the back sheet of wax paper.
- Pour the apple mixture into the crust and dot the top with the non-dairy butter cubes.
- Between two pieces of wax paper, roll out the second portion of pie crust dough into a roughly 12” circle. Remove the top piece of wax paper. Trim any rough edges. Carefully flip the rolled dough onto the top of the pie and peel off the back sheet of wax paper. Tuck edges under and crimp or flute as desired. In a small bowl, whisk together the egg and water to make the egg wash. Using a small pastry brush, brush the top of the pie with egg was and sprinkle the top of the pie with granulated sugar. Cut small vents into the top of the pie.
- Bake for 15 minutes. Reduce the oven temperature to 350°F (180°C) and bake for an additional 50 minutes, or until the pie is golden brown and the apple filling is bubbling. Remove from oven and set on a wire rack to cool. Serve warm or at room temperature.
Top Tips for Perfect Gluten-Free Apple Pie
- Roll out between wax paper – the dough is a little wetter/sticker than traditional wheat-based pastry. I find it easiest to roll it out between two pieces of wax paper to prevent sticking. It also makes it easier to transfer the dough into the pie plate. Once rolled out, remove the top piece of wax paper and then flip it into the pie plate, remove the second piece of wax paper and then gently press the dough down into the pie plate.
- Don’t stress about cracks – gluten-free dough is more delicate and not as elastic as compared to a traditional wheat-based version. When removing the wax paper or transferring to the pie plate, it might stick, and cracks might happen, but if they do, don’t stress. This dough is rather pliable, just pinch and seal to patch up any cracks and no one will be the wiser.
- Prevent over browning - if your pie isn’t finished baking, but the top is starting to brown too much, tent with aluminum foil to prevent from over browning.
- Make ahead – the pie crust dough can be made up to 2 days in advance and refrigerated. The pie itself can be made a day before and baked the day of. Prepare the pie, but don’t add the egg wash or sugar, wrap well and refrigerate. When ready to bake, brush on the egg wash and sprinkle with sugar and bake as normal. The unbaked pie can also be frozen (be sure to use a metal or aluminum pie plate, not glass). Wrap the unbaked pie well and freeze for up to 1 month. Bake from frozen.
- Serve warm – and topped with vanilla ice cream!
Storage
The pie is best served the day it is baked. Keep any leftovers loosely covered at room temperature for up to 2 days.
Recipe Card
Gluten-Free Apple Pie (Dairy Free)
Classic apple pie made gluten and dairy free! Cinnamon spiced baked apples layered between flaky, and tender pastry. No one will ever guess this apple pie recipe is gluten and dairy free. Guaranteed to be a new family favourite!
Ingredients
- 1 gluten-free double pie crust, dough (note 1)
For filling
- 7 cups baking apples, peeled and cubed or sliced, approximately 6 - 8 large apples (note 2)
- ½ cup brown sugar
- ¼ cup gluten-free flour, all-purpose blend (note 3)
- 2 teaspoon cinnamon
- ¼ teaspoon salt
- 2 tablespoon non-dairy butter stick, cut into small cubes (note 4)
Egg wash
- 1 egg
- 1 teaspoon water
- 1 tablespoon granulated sugar, optional
Instructions
- Preheat oven to 400°F (200°C). In a small bowl, combine the brown sugar, gluten-free flour, cinnamon and salt.
- Peel apples and chop into ½” cubes or ¼” inch slices. Toss the cut apples in the brown sugar mixture.
- Cover a flat surface with wax paper and dust with gluten-free flour. Turn out one portion of the pie dough onto the wax paper. Sprinkle the top of the dough with more gluten-free flour and place a second sheet of wax paper on top. Rolling from the centre outwards, between the two pieces of parchment paper, roll the dough into a roughly 12” circle. Remove the top piece of wax paper. Trim any rough edges. Carefully flip the rolled dough into the pie plate and peel off the back sheet of wax paper.
- Pour the apple mixture into the crust and dot the top with the non-dairy butter cubes.
- Between two pieces of wax paper, roll out the second portion of pie crust dough into a roughly 12” circle. Remove the top piece of wax paper. Trim any rough edges. Carefully flip the rolled dough onto the top of the pie and peel off the back sheet of wax paper. Tuck edges under and crimp or flute as desired. In a small bowl, whisk together the egg and water to make the egg wash. Using a small pastry brush, brush the top of the pie with egg was and sprinkle the top of the pie with granulated sugar. Cut small vents into the top of the pie.
- Bake for 15 minutes. Reduce the oven temperature to 350°F (180°C) and bake for an additional 50 minutes, or until the pie is golden brown and the apple filling is bubbling. Remove from oven and set on a wire rack to cool. Serve warm or at room temperature.
Notes
Note 1: I recommend using my gluten-free double crust pie crust recipe. Make the pie crust dough according to the recipe directions, steps 1 through 5.
Note 2: Use any apple variety that’s good for baking, according to your taste preference. If you’re here in Ontario, some local varieties to try include, Northern Spy, Cortland, Crispin, Idared, Jonagold and McIntosh. You can also use Granny Smith.
Note 3: Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. See Baking with Gluten-Free Flour for more information.
Note 4: If you don't require the pie to be dairy free, you can use regular salted butter instead.
Top tips
- Roll out between wax paper – the dough is a little wetter/sticker than traditional wheat-based pastry. I find it easiest to roll it out between two pieces of wax paper to prevent sticking. It also makes it easier to transfer the dough into the pie plate. Once rolled out, remove the top piece of wax paper and then flip it into the pie plate, remove the second piece of wax paper and then gently press the dough down into the pie plate.
- Don’t stress about cracks – gluten-free dough is more delicate and not as elastic as compared to a traditional wheat-based version. When removing the wax paper or transferring to the pie plate, it might stick, and cracks might happen, but if they do, don’t stress. This dough is rather pliable, just pinch and seal to patch up any cracks and no one will be the wiser.
- Prevent over browning - if your pie isn’t finished baking, but the top is starting to brown too much, tent with aluminum foil to prevent from over browning.
- Make ahead – the pie crust dough can be made up to 2 days in advance and refrigerated. The pie itself can be made a day before and baked the day of. Prepare the pie, but don’t add the egg wash or sugar, wrap well and refrigerate. When ready to bake, brush on the egg wash and sprinkle with sugar and bake as normal. The unbaked pie can also be frozen (be sure to use a metal or aluminum pie plate, not glass). Wrap the unbaked pie well and freeze for up to 1 month. Bake from frozen.
- Serve warm – and topped with vanilla ice cream!
- The pie is best served the day it is baked. Keep any leftovers loosely covered at room temperature for up to 2 days.
Nutrition
Serving: 1 sliceCalories: 404kcalCarbohydrates: 48gProtein: 5gFat: 24gCholesterol: 32mgSodium: 343mgFiber: 6gSugar: 24g
Nutritional information shown is an estimate only.
See full disclaimer here. Tried this recipe?Mention @bakeinbalance or tag #bakeinbalance!
Leave a Comment