Gluten free apple pie is one of those desserts that transcends holidays. It’s a staple from a fourth of July BBQ to the Thanksgiving table – it’s one of those feel good family favorites that leaves you with all the warm, cozy vibes.
This gluten free apple pie is a Dutch-style pie with the sweet crumble on top. Personally I think it’s better and less-fussy than a rolled out pie crust topping but if you want to experiment with a crust topping, have fun with it!
If you love baking, you have to check out this round up for 50+ gluten free desserts! From brownies to cookies, you’re bound to find a new favorite!!
This gluten free apple pie is
- Sweet and cinnamon-y
- Crisp and juicy
- Topped with a delicious crumble
- Made with an almond flour pie crust
- Naturally sweetened with coconut sugar and agave nectar
Ingredients you’ll need for this gluten free apple pie
For the almond flour pie crust
Almond Flour. I love using blanched almond flour because it’s super-fine and a really pretty pastry color.
Unsalted Butter. I go for unsalted because then you can control how salty your pie is. If you only have salted butter it’s ok, just leave it out below! If you don’t want to use butter you can try vegan butter, ghee or refined coconut oil!
Agave Nectar. Adds some sweetness to the crust! Try honey or maple syrup if you don’t have agave.
Egg. I’ve tried making this recipe without an egg but the egg really holds this crust together!
Salt. To bring out the sweet apple flavor!
For the gluten free apple pie filling
Apples. I used Honey Crisp apples but you can use whatever apples you like! Try some Granny Smith, Gala, Pink Lady or Golden Delicious!
Coconut Sugar. This is going to sweeten up the apple filling! If you don’t have coconut sugar, you can use brown sugar or your favorite granular sweetener.
Arrowroot Flour. We’re just using a little bit to help this filling come together! It’ll soak up some excess wetness and help everything hold together.
Cinnamon. Because apple pie and cinnamon just goes together!
Salt. Brings out all the flavor flav!
How to make gluten free apple pie:
Make the crust
Place the almond flour, butter, agave, egg, and salt in a large bowl. Use your hands to fold all the ingredients together, squeezing the butter to incorporate it into the dough.
Grease a pie dish with butter or your favorite cooking spray.
Use damp hands to press the crust into the pie dish.
Once you get the crust evenly pressed into the bottom and sides, you can crimp the top edges with your fingers or press it with a fork. Bake the crust for 10 minutes and then pull it out of the oven and set aside until the filling and topping are ready.
Make the sweet apple filling
While the crust is baking, peel and slice the apples. You want to make thinner apple slices, about 1/4 – 1/8 inch thick.
In a large bowl, whisk together the coconut sugar, arrowroot flour, cinnamon and salt.
Add the apple slices to the bowl and use a rubber spatula to fold until the apple slices are coated with the cinnamon-sugar mixture. Set aside.
Make the crumble topping
Place the almond flour, butter cubes, and agave nectar in a large bowl.
Use your hands to fold all the ingredients together, squeezing the butter to incorporate it into the crumble. Once you get a crumbly mixture, set aside.
Assemble and bake:
Transfer the apples into the pie crust and top with the crumble. Cover the pie with aluminum foil and bake for 30 minutes, removing the foil for the last 10 minutes.
Allow the pie to come to room temperature before cutting into it. Top with ice cream and whipped cream if desired!
More pie recipes to try
- Gluten Free Pumpkin Pie Squares
- No Bake Key Lime Pie
- Gluten Free Pecan Pie
- Chocolate Ganache Pie
- Raspberry Pecan Crust Pie
Recipe
Gluten Free Apple Pie
Gluten Free Apple Pie is the perfect dessert to add to your holiday table! So flavorful and delicious, it’ll soon be a family favorite!
Ingredients
Crust:
- 2 cups blanched almond flour
- 2 tablespoons unsalted butter, cold and cut in cubes
- 2 tablespoons agave nectar
- 1 egg
- 1/2 teaspoon salt
Apple Filling:
- 2 1/2 lbs. Fuji apples
- 1/2 cup coconut sugar
- 2 tablespoons arrowroot flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Crumble Topping
- 2 cups blanched almond flour
- 2 tablespoons unsalted butter, cold and cut in cubes
- 2 tablespoons agave nectar
Instructions
Make the crust:
- Preheat oven to 350F.
- Place the almond flour, butter, agave, egg, and salt in a large bowl.
- Use your hands to fold all the ingredients together, squeezing the butter to incorporate it into the dough.
- Grease a pie dish with butter or your favorite cooking spray.
- Use damp hands to press the crust into the pie dish.
- Once you get the crust evenly pressed into the bottom and sides, you can crimp the top edges with your fingers or press it with a fork.
- Bake the crust for 10 minutes and then pull it out of the oven and set aside until the filling and topping are ready.
Make the filling:
- While the crust is baking, peel and slice the apples. You want to make thinner apple slices, about 1/4 – 1/8 inch thick.
- In a large bowl, whisk together the coconut sugar, arrowroot flour, cinnamon and salt.
- Add the apple slices to the bowl and use a rubber spatula to fold until the apple slices are coated with the cinnamon-sugar mixture. Set aside.
Make the crumble topping:
- Place the almond flour, butter cubes, and agave nectar in a large bowl.
- Use your hands to fold all the ingredients together, squeezing the butter to incorporate it into the crumble. Once you get a crumbly mixture, set aside.
Assemble and bake:
- Transfer the apples into the pie crust and top with the crumble.
- Cover the pie with aluminum foil and bake for 30 minutes, removing the foil for the last 10 minutes.
- Allow the pie to come to room temperature for 3 – 5 hours before cutting into it.
- Top with ice cream and whipped cream if desired!
Tips
- Allow the pie to cool for 3 – 5 hours to avoid the pie falling apart too much when you cut into it.
- This pie can sit at room temperature for a few hours. But, it’s best to cover with foil or plastic wrap and store in the fridge until you’re ready to eat it.
Nutrition Info:
- Serving Size: 1 slice
- Calories: 257
- Sugar: 27.3g
- Sodium: 345mg
- Fat: 13.1g
- Saturated Fat: 4.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 33.4g
- Fiber: 3.5g
- Protein: 4g
- Cholesterol: 36mg
Enjoy!! xo
If I were to turn this into a mix of this pie and a Dutch Apple Pie, what would would suggest for the topping? I can’t wait to try this recipe🙌
Yay! I’m so happy you loved it! The pie crust can get a bit oily. I haven’t perfected an alternative way to prevent this, if I adjust the recipe, I’ll definitely let you know! xo