Gluten Free Apple Pie {Dairy Free}

Want a pie that you can serve to guests and they'll never know it's gluten free?! This is that pie! Served warm from the oven, this gluten free apple pie will have everyone asking for seconds. Plus it's dairy free too. They'll love the classic flavor of this delicious pie, you'll love that it's perfect for beginners pie makers!

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Note from Christine about this recipe: I am not a pie making expert so if I can make this pie (successfully!) then you can too, just be sure to follow the recipe - tips and all. And if you like easy pies - check out this pumpkin one next!

Why this recipe is the best!

This apple pie recipe ranks as one of the absolute best for a few reasons but the top reason has to be how reliable it is. It is THE RECIPE for inexperienced pie makers! Even if you've been making pies for ages, this is a consistently delicious recipe every time you make it. But for any newcomers... it's PERFECT.

Here are just a few other things to love about this recipe:

• It's dairy free (if you use the pie crust recipe here)
• It's easy to prep
• It's as delicious warm as it is cold
• It stores very well

Overall just an ideal recipe, especially if you're new to making pies. (Also check out my holiday cookbook, perfect for all your holiday baking!)

Pie making pro tips

Not comfortable making pies or pie crust? Then read on - I'll share tips that will ensure a successful dessert every time. And even if you've made thousands of pies, check out the tips below for this unique recipe...

1. Use a traditional pie crust

The kind you want is this homemade, dairy free pie crust or opt for a storebought crust. Steer clear of graham cracker crusts (although I have a delicious one!) or any kind of other cookie crust. This recipe was developed using the flakey style crust. It works the best!

2. Make the crust ahead of time

There are more tips in the pie crust recipe, but for for the easiest pie prep, make the pie crust first. Then you'll roll out the first half of it for the pie plate. And then roll out the second half and just cover it with a damp towel. I recommend doing it this way so you don't have to stop and roll out crust after you've mixed the filling ingredients. It just dirties another surface while you're in the middle of the recipe!

3. Slicing the apples

Depending on the size of your Granny Smith's you may use 6 apples or maybe even less. The first thing is to peel the apples, something like this potato peeler works wonderfully. Then, using a sharp knife, slice the apples into ¼ inch or smaller, slices. 6 cups of apples will give you a pie that's not overflowing, but just enough. I would recommend 7 cups, just to have a bit extra volume.

4. Crust topping trick

After the apples are ready and in the bottom crust and the butter is placed, it's time to top it with the second crust. The easiest way I've found to do this without it breaking is to use the wax paper as a guide. Take the entire piece of paper and quickly flop it over onto the filled pie. You'll have to work quickly as it can break otherwise. Then just peel the paper back. This is the same idea as in this English muffin recipe and these cassava flour tortillas.

How to make this recipe

Ingredients & substitutions

The ingredients list is just 10 items (including the egg wash), so once you have these ready, it will come together in no time. As always, make sure the flour and sugars are at room temperature (check out my baking class for more on why this is important). Below are the specifics of what I used and any substitution that would work in place of it:

Double crust pie - I used this recipe and would highly recommend it for a dairy free pie. Alternatively, you could use a pie crust mix like this one also.

Granulated sugar - Sugar is a very important part of the pie. I used the Imperial brand because that's what I had, but any brand of granulated sugar should work fine. I have not tested a sugar substitute in this pie.

Brown sugar - The brown sugar is equally important. I used the Imperial brand of brown sugar. I would not recommend substituting this as it contributes to that thick delicious filling.

Gluten free flour - I use my gluten free flour blend here but my other go-to for things like these pumpkin cookies and these lemon blueberry muffins is King Arthur Measure for Measure.

Cinnamon, nutmeg, ginger - I used the McCormick brand because they are always great quality. These are essential spices, I would not recommend leaving them out or substituting them.

Apples - Granny Smith's work the best in this recipe. But the Cortland or Honeycrisp varieties would work equally well.

Lemon juice - Realemon was the brand I used. I would not recommend substituting this.

Vegan butter - Country Crock sticks work wonderfully here. But Earth Balance would be another option. I have not tested other options like coconut oil or shortening.

Egg - I used an organic egg for the egg wash. Something like JUST egg would be an alternative to it.

Mixing & prep

Follow these steps for the best apple pie:

In a small bowl, mix the sugars, flour and spices (steps 1 & 2 in the image above). In a large bowl, add the apples and toss with lemon juice (step 3). Then add the sugar mixture and mix well (step 4).

Place the apples in the prepared pie crust (step 5) and dot with small cubes of butter (step 6).

Topping with the crust

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Working quickly, flip the second half of the pie crust (rolled according to these instructions) over the apples. Seal it well and cut 3 slits in the top of the pie for ventilation. Brush it with the egg and sprinkle lightly with cinnamon-sugar mixture.

Baking

Before placing the pie into the oven curl pieces of foil around the edges to prevent premature browning.

Bake at 375F for 25 minutes then remove the foil and bake for an additional 20 minutes.

Serve and enjoy!

FAQ's

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