Gluten-Free Apple Pie

Turn classic apple crumb pie into a gluten-free-friendly dessert with this easy gluten-free flour crust. Serve the warm pie with vanilla ice cream for an extra-special treat.

Prep Time:
45 mins
Additional Time:
2 hrs 45 mins
Total Time:
3 hrs 30 mins
10 servings



  • 1 ¼ cups gluten-free all-purpose flour blend

  • ¼ teaspoon salt

  • 6 tablespoons cold unsalted butter, cut into small chunks

  • 2-3 tablespoons ice water


  • 8 cups thinly sliced peeled Granny Smith apples (4 to 5 apples, about 1 1/2 pounds)

  • ½ cup packed light brown sugar

  • 1 tablespoon lemon juice

  • ½ teaspoon ground cinnamon

  • 1 tablespoon cornstarch


  • ½ cup gluten-free rolled oats (see Tip)

  • ¼ cup gluten-free all-purpose flour blend

  • 3 tablespoons packed light brown sugar

  • ½ teaspoon ground cinnamon

  • 2 tablespoons cold unsalted butter


  1. To prepare crust: Combine 1 1/4 cups gluten-free flour blend and salt in a large bowl or food processor. Cut in 6 tablespoons butter using a pastry blender, two knives or by pulsing in the food processor until pebble-size pieces form. Add ice water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is just starting to clump together. Pat the dough into a 5-inch disk. Lightly flour a large sheet of plastic wrap and wrap the dough in it. Refrigerate for at least 1 hour and up to 2 days. Remove from the refrigerator about 15 minutes before rolling out.

  2. Preheat oven to 400 degrees F.

  3. To prepare filling: Combine apples, 1/2 cup brown sugar, lemon juice and cinnamon in a large bowl. Let stand for at least 10 minutes. Add cornstarch and toss to coat.

  4. Unwrap the dough, keeping the plastic underneath. Lightly flour the dough and place another large piece of plastic wrap on top. Roll out the dough to a 12-inch round. Remove the top sheet and gently invert a 9-inch pie pan in the center of the dough. Slide your hand under the dough and quickly flip the dough into the pan. Remove the plastic. Trim and patch the dough so there is an even overhang all the way around. Patch any cracks with the extra dough. Fold the dough over so there is a double-thick crust around the edges and crimp. Mound the filling and accumulated juices into the crust.

  5. Bake the pie for 20 minutes.

  6. Meanwhile, prepare topping: Combine oats, gluten free flour blend, brown sugar and cinnamon in a medium bowl. Cut in butter with a pastry blender, two knives or your fingers.

  7. After 20 minutes, reduce the oven temperature to 350 degrees F. Sprinkle the topping over the pie and continue baking until the apples are soft and the topping is lightly browned, about 40 minutes more. Cool for at least 1 hour before serving.


To make ahead: Prepare dough (Step 1) and refrigerate for up to 2 days.

Equipment: 9-inch pie pan (not deep-dish)

People with celiac disease or gluten-sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition Facts (per serving)

261 Calories
10g Fat
43g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size 1 slice
Calories 261
% Daily Value *
Total Carbohydrate 43g 16%
Dietary Fiber 4g 13%
Total Sugars 24g
Added Sugars 12g 24%
Protein 3g 6%
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 24mg 8%
Vitamin A 318IU 6%
Vitamin C 4mg 5%
Folate 1mcg 0%
Sodium 64mg 3%
Calcium 37mg 3%
Iron 1mg 6%
Magnesium 5mg 1%
Potassium 105mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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