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5 from 1 vote

Gluten-Free Apple Pie

This deep dish double crusted Gluten-Free Apple Pie is crammed full of the best seasonal apples. Perfectly seasoned with a touch of cosy spice.
Prep Time1 hr
Cook Time45 mins
Chilling time3 hrs 30 mins
Course: Dessert
Cuisine: British
Servings: 10 people
Calories: 469kcal

Ingredients

Apple filling

  • 2 lemons juiced (about 50ml)
  • 2 bramley apples about 400g, or any cooking apple
  • 4 granny smith apples about 500g
  • 75 g light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • teaspoon freshly grated nutmeg
  • 25 g tapioca starch
  • 2 tablespoons gluten-free breadcrumbs

Double crust pie pastry

  • 160 g cassava flour
  • 145 g oat flour
  • 85 g almond flour
  • 30 g ground flaxseeds
  • 145 g unsalted butter directly from the fridge
  • 115 g caster sugar
  • 3 eggs medium, lightly beaten
  • 1 tablespoon whole milk optional

Egg wash

  • 1 egg medium, beaten
  • 2 teaspoons whole milk
  • 2 teaspoons demerara turbinado sugar for sprinkling on top

Instructions

Apple filling

  • Pour the fresh lemon juice into a large mixing bowl. Then prepare the apples by coring, peeling, and thinly slicing them. Drop each apple slice into the lemon juice as you go and stir them in.
  • Prepare the seasoning by combining the sugar, cinnamon, ginger and nutmeg in a small bowl. Sprinkle this seasoning over the apples and stir it all together until the apple slices are coated.
  • Rest the apple slices for at least 3 hours (and up to 6 hours) in the fridge.
  • Start making your pastry 1 hour before you wish to assemble and bake your pie.

Double crust pie pastry

  • In a large mixing bowl whisk together the cassava flour, oat flour, almond flour and flaxseeds.
  • Slice the butter very thinly directly from the fridge and add to the flour.
  • Rub the mixture between fingertips until roughly shorn. It’s okay that the butter is still in largish pieces.
  • Whisk in the caster sugar.
  • Make a well in the centre of the dry mixture and pour in the beaten eggs.
  • Bring the dough together using a wooden spoon at first, if you like, but switch to using your hands for the final gathering.
  • Turn the shaggy pastry out onto a clean work surface and knead for about two minutes until the dough comes together into a smooth ball which is no longer sticky. If the dough is still too dry and crumbly then add a little extra milk.
  • Split the dough into two even halves and roll into two balls. Flatten the balls slightly to make two thick round discs. Wrap each one in baking parchment and place in the fridge for 30 minutes - 1 hour to chill before rolling out.

Pie assembly

  • Cut two large pieces of baking parchment, 2½ inches wider than the size you need to roll the pastry out to.
  • Place one of the chilled pastry discs between the parchment sheets.
  • Using a long rolling pin roll out the pastry into a round until it is about 5mm thick.
  • Peel away the baking parchment and use the rolling pin to lift the pastry and drape it over the pie dish.
  • Fit the pastry into the pie dish, patching up any cracking with excess pastry. Place the pie dish in the fridge whilst you roll out the second pastry disc in exactly the same way.
  • Bring your apple filling out of the fridge after you have rolled out the second disc. Toss the tapioca starch into the apple filling until totally absorbed.
  • Sprinkle the breadcrumbs on the pastry base into an even layer then spoon over the apple slices, layering them so that there are minimal gaps. Once the pie has been filled then pour all the apple filling juices over the top as well.
  • Drape the second disc of pastry carefully over the top of the pie. Press the edges of the pastry together then cut away the excess pastry to just beyond the pie dish. Roll the edges up together towards the pie to form a round ridge, make sure there are no gaps in the pastry. You can leave the edge of the pie like this or crimp it together using your fingers.
  • Make two 2-3cm slits in the centre of the pie lid using a sharp knife then place in the fridge for 30 minutes to chill.

Baking the pie

  • Pre-heat the oven to 190°C / 170°C fan / gas mark 5.
  • Make the egg wash by whisking the egg with the milk.
  • Remove the pie from the fridge and brush the egg wash over lightly, making sure excess liquid does not gather in the creases of the pie which will make the crust unstable once cut. Sprinkle the Demerara sugar over the surface of the pie.
  • Place in the centre of the oven on the middle shelf and bake for 45 minutes when the pastry is golden.
  • Remove from the oven and allow the pie cool for at least 30 minutes on a wire rack before cutting to serve.

Video

Notes

Gluten-free flour substitutions

  • Cassava flour. Can be substituted for sweet rice flour (aka glutinous rice flour).
  • Oat flour. Can be substituted for buckwheat flour or sorghum flour.
  • Almond flour. Can be substituted for sunflower seed flour.
  • Ground flaxseed. Can be substituted for ground chia seeds.

Pie dish

This recipe uses a 20cm glass pie dish which is 20 x 16 x 3.9cm.

How to store

Store a baked pie for up to 3 days in the fridge.

How to freeze

Allow the pie to cool completely then carefully lift out of the pie dish, using a palette knife to ease off the edges if needed. Flash freeze the whole pie uncovered for 1 day until frozen then double wrap it in cling film and aluminium foil or a ziplock bag. The pie will freeze well for up to 2 months.
Defrost overnight at room temperature before re-heating.

How to re-heat

Re-heat in the oven at 200°C / 180°C / gas mark 6 for 15-20 minutes.

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 slice of pie, assuming the pie is cut into 10 servings. 

Nutrition

Calories: 469kcal | Carbohydrates: 67g | Protein: 8g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 36mg | Potassium: 272mg | Fiber: 6g | Sugar: 33g | Vitamin A: 526IU | Vitamin C: 17mg | Calcium: 93mg | Iron: 3mg