Gluten-free Apple Pie

Gluten-free Apple Pie

Apple pie are one of my go to desserts during the fall season.  Going Apple picking and getting a bunch of apples that you have to use up is quite easy.  I usually assemble ( not bake) 3-4 apple pies and freeze them for whenever I want a homemade dessert that can feed a crowd.

Here are a list desserts that I make with farm apples during this time of year:

* Apple Pie

* Apple Crisp

* Apple sauce

* Apple pancakes

*Apple Butter

I just made this apple pie that is to die for! I used Ina Garten’s Deep-Dish Apple Pie recipe but changed a few of the ingredients because I wasn’t making a “deep-dish” pie and I made the pie crust using Pamela’s bread mix.( You can also use Pamela’s Artisan Blend All-Purpose Flour Blend to make the crust)  It came out great!



4-5 apples, peeled, cored and sliced thin

1 lemon, zested

1 orange, zested

1 tablespoons freshly squeezed lemon juice

1 tablespoon freshly squeezed orange juice

1/2 cup sugar, plus 1 tbs to sprinkle on top of pie crust

1/4 cup gf flour

1/2 tsp salt

3/4 ground cinnamon

pinch of nutmeg

1/8 teaspoons ground allspice

Gluten-free pie crust

1 egg beaten with 1 tbs water, for egg wash


Preheat the oven to 400 degrees F.

Combine the apple slices in a bowl with zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice. Set aside.

Roll out the pie dough between two wax papers and drape it over a 9 or 10 inch pie pan to extend about 1/2 inch over the rim. ( If it’s hard to roll out and drape over the pie pan then you can just press the dough on to the pie pan with your hands )

Brush the dough with some of the egg wash.

Fill the pie pan with the apples. Place the second crust over the apples by draping over gently with your hands and since it most likely to break apart in some places just use your fingers to fill in some holes. Crimp the 2 together with your fingers or a fork.  Brush the top of the crust with egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Using aluminum foil, cover just the edges of the pie. This way the edges don’t burn or get done quicker then the rest of the pie.

Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve Warm with some ice cream and whipped cream.




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