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Just because you’re gluten-free doesn’t mean you can’t have a flakey delicious homemade apple pie! The whole family will love this one gluten-free or not.

As far as the best gluten-free apple pie – so it’s the only gluten-free apple pie I’ve ever had, but I HAVE had plenty of apple pie in my time and this was amazing apple pie gluten-free or not! This recipe makes 2 crusts which you’ll need for the top and bottom. This was our first time trying lattice and it’s definitely harder with the gluten-free dough but we made it work and know that we can roll it a bit thinner next time!

This recipe does take a little time but is the perfect opportunity to make some Fall memories with the family. You can get the crusts ready ahead of time and keep the dough in the freezer until you’re ready to bake. This works best if you’re baking with little ones!

The Best Gluten Free Apple Pie!

Recipe by Allison WakenCourse: Dessert, Holiday, Recipes


Prep time




Cooking time



A flakey delicious classic gluten free apple pie. It takes a bit of patience and time but totally worth the wait and a great way to make some Fall memories with the family.


  • The Crusts
  • 3/4c butter, cold

  • 2 cup gf pastry flour mix which is made with 2 parts white rice flour (I like sweet thai rice flour from our Asain market) , 2/3 part potato starch, 1/3 part tapioca starch

  • 1 tsp xanthan gum

  • 1/4 tsp salt

  • 1/4 tsp baking powder

  • 1/2 cup (4.5 ounces) cream cheese, cold

  • 5 Tbsp ice water

  • The Filling
  • 6 c of apples- cored, peeled, and thinly sliced (a combination of most apples will do – we like Honeycrisp)

  • 3/4 c sugar

  • 1 Tbsp corn starch

  • 1 tsp ground cinnamon

  • Pinch or 2 of nutmeg

  • 1 tsp lemon juice

  • 2 Tbsp cold butter

  • Extra sugar and cinnamon for sprinkling on top of the pie


  • For the Crusts
  •  Cut the butter into small (about 3/4-inch) cubes. Place in a plastic freezer bag and freeze for 30 minutes. Place the flour mixture, xanthan gum, salt, and baking powder in a plastic freezer bag and freeze for 30 minutes.
  • Place the flour mixture in a food processor and pulse for a few seconds until combined.
  • Cut the cream cheese into pieces and add it to the food processor. Pulse for a few seconds until the mixture resembles coarse meal.
  • Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea.  Add the ice water and pulse until the butter is in tiny pieces or starting to work into the dough. The mixture will be crumbly and won’t hold together at this point. Don’t worry!
  • Divide the mixture in 2 and place in 2 separate plastic freezer bags. 
  • Kneed and press the dough together until it combines and sticks together fairly well. Flatten it into a disc and freeze it for a bit, or refrigerate it overnight.
  • To Roll Out the Dough
  • Place a disc of cold dough on a piece of parchment paper.
  • Dust lightly with rice flour (or leftover pastry mix) and place another piece of parchment paper on top – gently roll into a circle large enough to hang over the edges of your pie pan. DO NOT try and make it perfect you’ll drive yourself crazy. Just press and roll until its large enough. If it cracks, press it back together. You don’t have to baby this dough and it will take some handling.
  • Gently take off the top piece of parchment paper and invert the crust onto your pie pan. It will crack and mess up – no worries just press it back together!  
  • Once you’ve filled your bottom crust with the filling you can place the top crust and pinch the edges to seal.
  • Filling
  • Preheat oven to 400F
  • Place sliced apples in a bowl.
    Combine sugar, spices, salt, and starch with a fork. Set aside 2 Tbsp of sugar mixture and pour the rest over the sliced apples.
    Sprinkle the lemon juice over the top and stir until combined.
  • Let sit for 15/20 minutes while you roll out your dough.
  • Sprinkle the reserved sugar mixture into the bottom of your pie shell in the pie pan.
  • Pour the apple mixture over the top.
  • Thinly slice the cold butter and place it over the apples.
  • Add the top crust, pinching the edges together to seal.
  • Sprinkle a bit of cinnamon and sugar on the top and slit the top with a knife a few times to allow steam to escape
  • Bake at 400 degrees for about 45-50 minutes or so. Your crust will be golden brown and your delicious center will be bubbly.
  • If you notice that the edges are getting too brown before the rest is done just cover them with some foil.
  • Allow to cool before serving, the filling won’t be fully set until it’s given time to cool.


  • If you’re using a deeper pie dish you may want to make 1.5x the filling and fill it up good! It will settle some as it cooks and you want there to be lots of delicious filling. You can use the leftover filling for ice cream or apple crisps!

Let me know how it works out for you! This is my “go to” homemade crust for the holidays. If you are looking for something a little easier I love the Wholly Wholesome pie crust you can pick up on Amazon if you have Fresh or Whole Foods delivery or you can pick them up at Trader Joe’s too!


Allison Waken is the founder, writer, photographer, and content creator of All for the Memories and All for the Boys.

1 Comment

  1. Thanks for sharing this great recipe, I tried this recipe last week for my guest, they really liked.