There is nothing quite like the aroma of a freshly baked apple pie wafting through the kitchen to make a house feel like a home. For those of us living with Celiac disease or gluten sensitivities, finding a pie that rivals the traditional version in both flaky texture and robust flavour can be a challenge. This recipe changes that.
By combining a meticulously crafted filling with our signature gluten free crust, we’ve created a dessert that is indistinguishable from the original. Whether you are hosting a family gathering or simply craving a slice of nostalgia, this gluten free apple pie filling is the dependable, crowd-pleasing recipe you’ve been searching for.
Gluten Free Apple Pie Filling Recipe
Ingredients
- 1 double pie crust recipe linked below
- 2 ¼ lbs Granny Smith Apples peeled and cored
- 1 ½ teaspoons Cinnamon
- 8 tablespoons unsalted butter
- 3 tablespoons all-purpose gluten free flour
- ¼ cup water
- 1 cup granulated sugar
- 1 egg
- 1 tablespoon water
Instructions
- Make the pie crust recipe and chill per instructions while preparing the filling.1 double pie crust recipe
- Preheat oven to 425˚F
- Melt butter in a medium saucepan over medium heat8 tablespoons unsalted butter
- Whisk in 3 Tbsp gluten free flour then simmer for 1 minute, whisking constantly3 tablespoons all-purpose gluten free flour
- Whisk in 1/4 cup water, 1 cup sugar and bring to a boil1/4 cup water, 1 cup granulated sugar
- Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat
- Peel, remove cores and thinly slice apples and place them in a large bowl2 1/4 lbs Granny Smith Apples
- Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine1 1/2 teaspoons Cinnamon
- Pour the sauce over the apples and stir to coat the apple slices
- Sprinkle your work surface with gluten free flour and roll out bottom pie crust to a 12" diameter circle
- Wrap it around your rolling pin to transfer to pie dish
- Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges
- Roll second crust into an 11" round and place on top of apple pie filling
- Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture1 egg, 1 tablespoon water
- Bake at 425˚F in the center of the oven for 15 minutes
- Reduce the heat to 350˚F and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents
- Rest at room temp 1 hour before serving
Nutrition Details
Recipe Notes
Did you enjoy this gluten free recipe?
Let us know how it was in the comments below!The Secret to a Perfect Gluten Free Apple Pie
Creating a superior gluten free apple pie requires attention to two main components: the structural integrity of the crust and the moisture balance of the filling. Many gluten free pies fall victim to being either too dry or overly soggy. To prevent a “soggy bottom,” we use a pre-thickened filling method. By simmering the butter, sugar, and gluten free flour into a syrup before adding it to the apples, we ensure the juices are already stabilized. This technique results in a glossy, thick sauce that clings to the fruit rather than pooling at the bottom of the dish.
Selecting the Best Apples
The foundation of any great pie is the fruit. While many varieties exist, the Granny Smith remains the gold standard for baking. Its firm texture holds up under high heat, ensuring your pie doesn’t turn into applesauce. Its natural tartness also provides a necessary contrast to the sweet sugar glaze. If you prefer a more complex flavour profile, try a “50/50 split” by mixing Granny Smith with Honeycrisp or Braeburn apples. This blend offers a balance of tartness and honey-like sweetness that adds depth to every bite.
Mastering the Apple Pie Crust
Working with gluten free dough can be intimidating because it lacks the elasticity provided by wheat protein. The key to success is temperature. Keep your butter and water ice-cold. If the dough becomes too soft or sticky while you are rolling it out, don’t hesitate to pop it back into the refrigerator for 10–15 minutes. Using a high-quality all-purpose gluten free flour blend, preferably one that includes xanthan gum, is essential for achieving those coveted flaky layers. When transferring the dough to your pie plate, rolling it gently around a well-floured rolling pin is the safest way to prevent tearing.
Tips for a Beautiful Golden Finish
To give your pie a professional, bakery-style look, the egg wash is a step you shouldn’t skip. Brushing the top crust with a simple mixture of one egg and a tablespoon of water helps the crust brown evenly and provides a beautiful sheen. For an extra touch of texture and sweetness, sprinkle a bit of coarse turbinado sugar over the egg wash before placing the pie in the oven.
Serving and Storage
While it is tempting to slice into the pie as soon as it leaves the oven, patience is a vital ingredient. Allowing the pie to rest for at least an hour, or ideally until it reaches room temperature, is critical. This cooling period allows the starches in the filling to set, ensuring you get clean, beautiful slices. Serve your pie ala mode with a scoop of premium vanilla bean ice cream or a dollop of fresh whipped cream for the complete experience.
Frequently Asked Questions About This Recipe
Yes! Simply substitute the unsalted butter with a high-quality vegan butter stick (ensure it is the kind meant for baking, not a tub spread).
If you notice the edges of your crust are browning too quickly while the center is still pale, loosely cover the edges with a pie shield or a ring of aluminum foil halfway through baking.
This recipe works best with a 1-to-1 or measure for measure gluten free all-purpose flour. If your blend does not contain xanthan gum, add 1/2 teaspoon to the flour used in the filling.
Absolutely. You can prepare the apple mixture and store it in an airtight container in the refrigerator for up to 24 hours before baking.
Store your apple pie at room temperature for up to two days, covered loosely. For longer storage, keep it in the refrigerator for up to five days.
Yes. You can freeze the pie either before or after baking. If freezing before, bake directly from frozen, adding about 15–20 minutes to the total baking time.
Such a great flavor! I doubled the recipe and used a whole bag of Granny Smith apples(9 apples). I used it with some Phyllo pastry to make an apple strudel. It was amazing!!
I have made this a few times, and everyone has absolutely loved it!
I followed this exactly as written. Was a big hit. Very tasty. Will definitely be using again.
This is so easy a delicious I’ll never buy canned again. Just make large batches when Apple’s are i n season and freeze.
This was my first time to make Apple Pie Filling. Had lots of Apples, so I thought beings I had everything on hand I would give this a try.
I’m here to say, this is the Best Ever. I doubled the recipe, and glad I did. I now have enough to use some and freeze the rest. I always used can Pie Filling, and thought that was the best. It’s good, but not always on hand. Now I know what Good Pie Filling Is. Thanks ever so much.
I have not made pie fillings many times however I do enjoy baking and I wanted to thank you for this recipe it was very good
Tried this recipe for an Apple Pie for Easter and it was super easy to make and tasted way better than the bought apple pie filling!
Will definitely be making again
Absolutely simple and amazing. First time doing it and was just amazed at how delicious this was!!!
I’ve made this recipe before and it always turns out great!
This recipe was used for a gifted pie for a sick friend. She called me to GUSH about the filling, and ask for the recipe. I did add raisins, before boiling the filling and they plumped up nicely. I would HIGHLY recommend this recipe to everyone; it is the best one I’ve ever tried and I’m 74 years old!
yummiest apple filling ive made!
Outstanding!!!
I love this filling recipe. I have used it for the mass amount of apples my backyard apple tree produced this year and also used peaches from my moms trees with the same recipe. love it both ways.
I made this recipe several times and love it.
Very easy, quick and delicious!
So so simple and delicious!
Delicious and easy. I’m not much of a cook but this was easy. My husband loved it and mother approved. Now that’s an accomplishment
This makes the best apple pie filling ever.
Fabulous flavour!
This is a keeper recipe for me. I have been making apple pie for years, and this one is way better than the one I have been using. Thank you
A sweet and delicious apple pie filling!
My go-to apple filling recipe for my cupcakes. Super easy, delicious and doesn’t use too much butter
Absolutely delicious
I use this recipe to make apple puff pastries (makes about 9, 3″x3″) with some apple left over. It’s absolutely delicious. My husband will put some caramel sauce on it with vanilla ice cream.
Made this twice and it came out GREAT both times. Quadrupled the recipe this last time and froze it. Makes a great apple cobbler!! YUM!
I never leave reviews/comments for recipes I try.. but THIS…. this one was soooo good! And soo easy! If you need apple pie filling for anything, try this recipe, you won’t regret it! Thank you for the recipe, definitely a keeper!
I love using this apple pie filling as a topping with ice cream or yogurt.
was perfect for our Chrstmas dessert!
Great recipe, i really enjoyed trying it
Delicious pie filling
Very good i like it