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Gluten Free Apple Pie

Take your regular apple and turn it gluten free! Flakey and crusty with a ooey gooey easy apple filling. You won't be able to tell the difference.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Keyword: Paleo, Vegetarian
Servings: 8


For Pie Crust

  • 1 cup unsalted butter make sure it is chilled, and cut into small pieces
  • 2 cup gluten free all purpose 1:1 flour Bob's Red Mill makes a good one, or try Bulk Barn
  • 1 tbsp arrowroot powder or tapioca starch
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/4 cup ice water

For Filling

  • 6 apples
  • 2 tbsp arrowroot flour or tapioca starch
  • 2 tsp cinnamon
  • 1/2 lemon juiced
  • 1 egg beaten (for egg wash)


  • Preheat oven to 400*F (204*C).

For the Crust

  • Using a food processor, blend the flour, arrowroot powder, butter, salt, and sugar using the pulse function. The mixture will look like coarse breadcrumbs.
  • Start adding the ice water a tablespoon at a time and pulse until the mixture starts to come together. Make sure not to over mix.
  • Separate the dough into two portions. Roll or spread the first half evenly into a pie plate. Then make the filling.

Apple Pie Filling

  • Peel and chop the apples and mix with the rest of the filling ingredients in a large bowl. If you feel the apples are too tart, you can add a couple of tablespoons of sugar to sweeten the filling.

Assemble the Pie

  • Pour the pie filling into the crust.
  • Roll out the other half of the dough or use your hands to flatten and spread over top of the pie.
  • Beat 1 egg and use a pastry brush to brush the egg wash on top of the pie. This will help it get nice and golden brown.
  • Bake for 45 minutes. Or until the apples are softened and filling is bubbling.
  • Allow the pie to cool for at least 10 minutes before cutting into it. Serve warm, preferable with some vanilla ice cream or coconut cream!