Recipes, Special Diets on October 18, 2013 by

Amazing Gluten Free Apple Pie

What is it about apple pie that we find so comforting? The creamy, yet slightly crunchy texture of apples blended with spicy cinnamon and salty butter all piled inside a flakey, buttery crust is magically capable of transporting us to a different time. A time of school bells and piles of autumn leaves, of steaming mugs of hot cocoa and cheering at football games, of Grandma’s house and hayrides. I love apple pie, but it has to be really good and use just the right type of apples. The wrong apples will be soggy or too crisp. Granny Smith are a perfect pie apple—sweet, sour, lightly crisp—just the thing for the most amazing apple pie you’ve ever had. The crust has to be perfect, too, otherwise it’s a total waste of time. Luckily, as I mentioned before, our new Gluten Free Pie Crust Mix is both super easy and absolutely delicious. The pies I’ve made with it have turned out beautifully. We hope you will enjoy our recipe for Amazing Gluten Free Apple Pie. Not gluten free? No problem! Simply use your favorite pie recipe or give ours a whirl, you might be pleasantly surprised that gluten free does not mean “different” or “weird” anymore.P.S. You can enter to win a bag of our new pie crust mix here and find it on sale on our website at 25% off through October here.

Amazing Gluten Free Apple Pie
Amazing Gluten Free Apple Pie
Recipe by Matt Cox
  • 1 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared
  • 4 lbs Granny Smith Apples (about 8 apples), peeled and cored
  • 1/2 cup plus 1 Tbsp Sugar
  • 1 Tbsp fresh Lemon juice
  • Zest from 1 Lemon
  • 1/4 tsp Salt
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • 1 egg White, or 1/8 cup Milk
Prepare pie crusts according to basic instructions. Keep dough disc for top crust refrigerated. Roll out bottom crust and place in 9-inch pie pan. Place pan in refrigerator.Preheat oven to 425° F.

Cut apples into 1/4-inch slices and place in a large bowl. Add 1/2 cup sugar, lemon juice, lemon zest, salt and spices. Stir to coat.

Remove pie pan from refrigerator. Pour apple mixture into pie shell.

Remove dough for top crust from refrigerator. Roll out top crust and place over filling. Trim dough edges, leaving 1/2-inch overhang. Tuck overhanging dough beneath itself. Flute or crimp with a fork to seal. Cut three slits in top crust. Place pie in freezer for 10 minutes if dough is very soft and sticky. Brush top crust lightly with egg white or milk and sprinkle with 1 Tbsp sugar.

Bake on center rack for 25 minutes at 425° F. Reduce temperature to 375° F, place a baking sheet on lower rack and bake for 30-35 minutes more, until crust is golden brown and juices are bubbling. Remove from oven and cool on wire rack for at least 1 hour before serving.

Makes one 9-inch pie.


Kristin Benini says:

As long as it’s not mincemeat, it’s my favorite!

Chris Paull says:

I made gluten free pie crust last fall using Bob’s All Purpose Baking Flour and it came out pretty good. I have that flour on hand and want to make another gluten free pie using that flour. But I can’t find the recipe I printed. I thought I had used a recipe from Bob’s site, but all the recipes I see there now use the Pie Crust Mix. I need a “from scratch” pie crust recipe using Bob’s All Purpose Flour!

Hi Chris,

I think you’re looking for this one: Easy as Pie Crust:

Phillip says:

Made this recipe tonight. I found the Bob’sRedMill GF crust mix on clearance and decided to try it out.

I substituted Gala apples w/ half coconut oil, half butter.

This was in fact my 1st pie from scratch and it came out wonderfully.

I had to use more water in my crust than the recipe called for but I may have not accurately measured the oil. It was a pain in the ass at first but it formed a reasonable dough soon enough.

(I did end up rolling it out with a glass bottle and my fingers. It was fragile and tended to break but I learned that I could re-roll it if necessary. Patience was key. Crust was worth it)

We are so happy to hear this, Phillip! So glad you enjoyed your first pie from scratch.

Alice says:

This was my first time using the GF pie crust mix, and it was a little challenging. The cashier at Bob’s store told us to follow the directions exactly, which I think I did, but the dough was so dry and crumbly, it was nearly impossible to roll. We ended up just kind of plopping all the crumbly dough bits into the pan and pressing it into some semblance of shape. We scrapped the top crust because we couldn’t roll it at all. I made a quick crumb topping instead. It was really good, but I wish the crust wasn’t so frustrating.


I’m so sorry to hear that. It sounds like you may have needed more liquid in the crust. I’m glad it worked out and we hope you’ll give it another shot sometime.

Rachelle says:

This would have to be the grossest apple pie I’ve made. Too tart, too mushy, and the pie crust lacks flavour. Maybe skipping the lemon juice and zest would have helped with the tartness and to help prevent a mushy pie shorter amount of time in the oven. What a waste of time and money. 🙁


I’m so sorry to hear this. I am not sure why it was so tart and mushy. I’m going to email you directly to make this right.

Linda says:

Can I make the pie in advance? I’d like to make a double crust gluten free apple pie the day before I plan to serve it? Will it store well? Can it sit out overnight? Will it need to be covered?

Yes, you can make this a day in advance. It should be fine sitting out overnight, though we do recommend covering it.

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