Gluten-free Apple Pie on a baking rack with apples lying around
Cakes and Cookies

Gluten-free Apple Pie

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Ah – fall season. There is nothing better than these warm, golden days. The leaves turning all kinds of bright orange, yellow, and red. And apples 😍. Apples are so delicious – crunchy, sweet or slightly sour, juicy, and they go with all kinds of baking and recipes. They are one my favorite fruit to use this kind of the year and so, I felt the compelling need to bring you a new recipe: Gluten-free Apple Pie.

Gluten-free Apple Pie on a cake stand

This gluten-free apple pie recipe is a great recipe to make for your Sunday baking or when you are having friends or family coming over. It is delicious, rather rustic (as you can see from the pics) has a slight crunch and is made with the most juiciest, delicious apple filling (of course!!). What kinds of flour do I use for this apple pie gluten-free crust? It is a mix of almond flour (because almonds and apples pair super well), corn flour (adds a bit of crunch which we want in this kind of crust), sorghum flour, and tapioca starch. It all is brought together by a little bit of sweetness in the form of coconut sugar, cinnamon, butter, an egg and some cold water.

Gluten-free Apple Pie being cut on a cake stand with a cake server tugging into the cake

Why do we need an egg in the mix? Because gluten-free apple pie crust (or really any gluten-free dish) does not contain “gluten”. This may be fairly obvious, but the absence of gluten means that it does not bind naturally, but rather needs an ingredient which binds it together. In this instance, this is the egg. By the way – if you are interested, I have an entire gluten-free guide where I go into more details about this and other tips of baking for free when you sign up to my newsletter here. Be sure to check your inbox (or potentially spam), because in Germany you need to opt in twice into the newsletter due to GDPR regulations.

Gluten-free Apple Pie being cut on a cake stand with a cake server tugging into the cake, photographed from above

Why is this Gluten-free Apple Pie good for you?

Apples

Sincerely, I rave about apples often (there are loads of recipes on the blog), but it bears repeating. They say an apple a day keeps the doctor away and there is something true in that. Apples are in season really from mid-July until early November. Each variety tends to be ripe at a slightly different stage. This makes September and October time perfect for apples! By now, you can also get the year-round though. They are high in Vitamin C, copper, and potassium. Apples are also high in an antioxidant called polyphenols (this is next to the vitamin C, which also acts as an antioxidant in the body).

Apple visible with a Gluten-free Apple Pie in the background

The antioxidants found in apples, specifically, have been linked to a lower risk of heart disease by lowering your blood pressure, reducing your “bad” cholesterol levels, and reducing a potential build-up of plaque in your arteries. In addition, the fiber found in apples may also be beneficial for your heart health, as well as your overall health. This type of dietary fiber, called pectin, also acts as an prebiotic in the gut. This means that it largely reaches our gut undigested (because the body cannot digest it – this is a good thing!!). There, is provides an excellent feeding ground for good-gut bacteria. A positive gut microbiome also can have a direct correlation and positive effect on obesity, type 2 diabetes, and cancer (next to the heart health 🤪). By the way, most of the antioxidant and fiber benefits are found in or closely-related to the skin of the apple.

Gluten-free Apple Pie photographed from the side showing the inside of the cake

How can I adjust this Gluten-free Apple Pie recipe to my dietary requirements?

This recipe is vegetarian, and gluten-free. Due to the egg, butter, and almond flour used, this recipe is, sadly, not vegan, paleo, or nut-free.

Gluten-free Apple Pie piece on on a plate with a fork sitting on the side

Similar Recipes on the Blog

There are so many delicious apple recipes on the blog 🍏!! Be sure to also check out the following:

Gluten-free Apple Pie piece on on a plate with some of it on a fork, photographed from above

And there you have it for this week 🤗. I hope you enjoy this rather rustic gluten-free apple pie recipe as much as we do over here. As always, do let me know what you think by either commenting below and/or rating the recipe. You know I love hearing from you!! Happy baking everyone 🍎.

Gluten-free Apple Pie

Recipe by Ann Robejsek
5.0 from 1 vote
Course: Dessert, sweet treatsCuisine: American, gluten-free bakingDifficulty: Medium
Servings

10

servings
Prep time

25

minutes
Baking time

40

minutes
Cooling Time

30

Minutes

This rustic and delicious Gluten-free Apple Pie is perfect for this time of the year. Enjoy with some ice cream alongside your next coffee!

Ingredients

  • For the crust
  • 1 cup (130 gr.) sorghum flour

  • 3/4 cup (90 gr.) almond flour

  • 3/4 cup (150 gr.) corn flour

  • 1/4 cup (32 gr.) tapioca starch

  • 3/4 cup (110 gr.) coconut sugar

  • 100 gr. butter

  • 1 egg

  • 1 tsp cinnamon

  • 1/4 cup (60 ml) water

  • For the filling
  • 750 gr. apples (ca. 4 large ones)

  • 2 tbsp tapioca starch

  • 2 tbsp maple syrup

  • 1/2 tsp cinnamon

How to

  • For the crust
  • In a food processor, kitchen aid, or by hand – add the sorghum, almond, and corn flour, as well as the tapioca starch, and coconut sugar. Stir before adding the butter, egg, cinnamon, and water. Mix well until combined and the dough forms a ball. Wrap the crust dough in cling film and put into the fridge for 30 minutes
  • For the filling
  • Preheat your oven to 180 degrees Celsius (350 Fahrenheit) on top and bottom heat. Take out a round baking form (ca. 22 cm/9 inches) in diameter
  • Wash, peel, and core the apples. Thinly slice the them and add to a bowl. Add the tapioca starch, maple syrup, and cinnamon. Stir well until combined. Set aside
  • To bring the Gluten-free Apple Pie together
  • Take out three pieces of parchment paper. Put one on the bottom and add about 2/3 of the cooled dough. Add another layer on top and roll with a rolling pin a round shape. You want to roll the size of the bottom of the baking form and another 2 – 3 cm (1 inch) on the sides so that the dough comes up to the edges. Add the dough with the parchment paper to the baking form and ensure that it sits nicely in the bottom. Add the apples on top (no need to be picky here or put them into nice shapes). Now, take the remaining 1/3 of the dough and use the remaining two parchment papers in order to roll out the lid. Flip the bottom parchment paper lid on top of the apple pie and combine the edges. If you have too much dough, simply cut a little bit off
  • Add to the oven and bake for 40 minutes until golden on top. The gluten-free apple pie will be done once the crust is golden and is no longer soft. Take out of the oven and let cool completely. Enjoy with a dollop of yogurt, ice cream or this cinnamon sauce I am sure would lovely as well.

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