Gluten Free Apple Pie

Happy October! With the temperatures cooling down (a little) this past weekend, it’s beginning to look and feel like fall in Athens. Getting into the fall spirit, I decided to make a homemade gluten free apple pie.

If you’re like me, you’re not a gourmet chef. You lack baking experience, and the task of making any pie from scratch seems daunting, intimidating and like a genuine recipe for disaster. I made this apple pie with unsure hands and a hesitant but hopeful spirit. I’m here to tell you that if I can do it, truly anyone on earth can do it.

So cast your fears aside and feel the full force of fall with this gluten free homemade apple pie recipe.


  • Five medium to large apples (I used a combination of honey crisp and melrose)

For the crust:

  • Two tbs of honey
  • One tsp of salt
  • Two 2/3 cups of gluten free baking flour
  • Three and 1/2 sticks of butter
  • Two cups of water

For the filling:

  • 1/2 cup of sugar
  • 1/2 cup of brown sugar
  • 1/4 cup of water
  • Two tbs lemon juice
  • One tsp of cinnamon
  • One tsp of nutmeg


Making the crust:

I know this may be the intimidating part, but this recipe uses few ingredients and steps to make a flaky and buttery gluten free crust!

Step 1: Combine gluten free flour, salt and honey in a mixer. Mix for 10 seconds.

Step 2: Cut the butter into thin slices and add to blended dry ingredients. Mix until butter clumps are pea sized or smaller. Don’t let the mix become totally blended. At this stage it should still look very powdery and not like dough.

Step 3: Stir in water by hand, using a fork to fluff the mixture.

Step 4: Remove from mixer and place on a flour dusted counter. Use your hands to kneed the dough into two equally sized balls.

Step 5: Flatten the dough balls, and wrap in plastic wrap. Put in fridge for one hour.


Preparing the filling:

Step 1: While dough is chilling, peel your apples.

Step 2: Coring the apples: Simple cut around the apple core and thinly slice apples.

Step 3: Place apples in a large bowl and coat them with lemon juice.

Step 4: Bring sugar, brown sugar and water to a boil.

Step 5: Add cinnamon and nutmeg to filling and let simmer for two minutes.

Step 6: Coat apples with the filling.


Completing the pie:

Step 1: Preheat oven to 425 degrees.

Step 2: After dough is chilled you will need to roll each ball out on a flour dusted counter top to be about 1/4 thick.

Step 3: Use one of the rolled dough balls to form the bottom pie crust by placing it in the bottom of the pie plate and forming the crust around the edges.

Step 4: Dump your coated apples into the pie plate.

Step 5: Cut the second half of your rolled dough into one inch strips to create the lattice top. Then drape the strips over the pie, half vertically and half horizontally, in an over and under fashion to create a beautiful lattice top.

Step 6: Pinch the edges of the pie to form a crust before placing it in the oven to bake for 40 minutes. Let the pie sit for at least an hour so that the inside can solidify.

And there you have it! An apple pie from scratch made easy (and slightly healthier with the gluten free crust). I topped my slice with a scoop of Ben and Jerry’s new non-dairy caramel almond brittle “nicecream” and a pinch of cinnamon. Top to your heart’s desire and enjoy your warm, fall inspired masterpiece (: