Gluten Free Apple Pie
A simple Gluten Free Apple Pie made from the best of summer’s apples. Lightly sweetened fruit is folded into a tender, flaky gluten-free crust.
Easy Gluten Gree Apple Pie Recipe
I made summer’s traditional Gravenstein apple pie last week, choosing to sweeten it with coconut sugar and folding the apples between a surprisingly flaky oat flour crust. I adapted my favorite crust recipe from the Fannie Farmer Cookbook to include gluten-free oat flour after remembering that in simple recipes oat flour can perform very similarly to wheat flour. It is a perfect companion to apples and the baking pie filled our kitchen with the good smells of oat and apples and cinnamon.
I’m forever fiddling with pie crusts and I’ll never claim that one is the best or superior to any other. However, this one hooked me with its ease of assembly and solitary single origin gluten-free flour. I love the flavor and texture of oat flour and when paired with buttery it gave me the crust I was hankering for. I’ll try it with coconut oil as well, because it would be so helpful to have a simple vegan gluten-free crust. If you can’t do oats, sorghum flour by weight is a very good substitute. This recipe makes enough for a double crust 9-inch pie and freezes great.
What You’ll Need
See the recipe card at the end of this post for the full ingredient amounts.
Crust
- Oat Flour – Use gluten-free oat flour
- Sugar – Coconut sugar or cane sugar
- Salt
- Butter – Unsalted butter
- Ice Water
Filling
- Apples – Use a good baking apple like Granny Smith or Gravenstein
- Sugar – Brown sugar or coconut sugar
- Ground Spices: Cinnamon and nutmeg
- Salt
How to Make Gluten Free Apple Pie
Make Crust
- Make the crust: In a large bowl, whisk together the oat flour, coconut sugar, and salt. Cut in the butter with a fork or your hands until the flour is crumbly and the butter is well integrated. Using a fork, stir in the water a little bit at a time (you may not need all of it) until the dough holds together. Knead it with your hands until it can form a smooth ball, then divide the ball in half, press each half into a disk, wrap in plastic wrap, and rest in the fridge at least a half hour.
Make Pie
- Heat the oven and prepare the pan: Preheat oven to 425 degrees F. Rub a pie pan with butter and have a baking sheet ready.
- Make the filling: Whisk together the coconut sugar, cinnamon, nutmeg, and salt in a small bowl, then mix lightly through the apples. Roll out half of the pie crust and fit it into the bottom of the pan. Pile in the apples. Place top crust on pie, crimp the edges, and cut a few vents in the top.
- Bake the pie: Place pie on a baking sheet, place in the oven and bake for about 50-60 minutes or until the crust is lightly browned, apples are cooked through, and the filling is bubbling.
- Cool the pie: Remove pie from the oven, place on a wire rack, and let cool completely, at least 2 hours, so the filling can set. Serve warm or at room temperature. Pie will keep, covered in the fridge, for up to 5 days.
Substitution Options
- Oat flour – Sub sorghum flour
- Coconut sugar – Sub cane sugar
Gluten-Free Apple Pie
Ingredients
Crust
- 4 cups/350 g gluten-free oat
- 2 tsp coconut sugar
- ½ tsp fine sea salt
- 1 cup unsalted butter cold
- 8+ tbsp ice cold water
Filling
- 3 ½ lbs apples of choice, peeled, cored, and sliced
- ¼-½ cup coconut sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp fine sea salt
Instructions
Make Crust
- In a large bowl, whisk together the oat flour, coconut sugar, and salt. Cut in the butter with a fork or your hands until the flour is crumbly and the butter is well integrated. Using a fork, stir in the water a little bit at a time (you may not need all of it) until the dough holds together. Knead it with your hands until it can form a smooth ball, then divide the ball in half, press each half into a disk, wrap in plastic wrap, and rest in the fridge at least a half hour.
Make Pie
- Preheat oven to 425℉. Rub a pie pan with butter and have a baking sheet ready.
- Whisk together the coconut sugar, cinnamon, nutmeg, and salt in a small bowl, then mix lightly through the apples.
- Roll out half of the pie crust and fit it into the pan. You may need to use your hands to help press it in. Pile in the apples. Roll out the remaining dough and place the top crust on the pie, crimp the edges, and cut a few vents in the top.
- Place pie on a baking sheet, place in the oven and bake for about 50-60 minutes or until the crust is lightly browned, apples are cooked through, and the filling is bubbling.
- Remove pie from the oven, place on a wire rack, and let cool completely, at least 2 hours, so the filling can set. Serve warm or at room temperature. Pie will keep, covered in the fridge, for up to 5 days.
Hi – Yes, I have updated it! It’s a two-crust pie … I left out that step. I think I need to update this whole post, but for now, the recipe is updated. Thank you!
Hi! Can you please clarify your directions regarding the bottom layer of pie crust? Should it be pre baked? Or does an oat flour crust not lend itself well to a bottom layer and skip it entirely? Thank you!