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My Gluten Free Apple Pie Recipe Is Golden, Latticed, And Naturally Sweet
Ingredients & Substitutions
How To Make Gluten Free Apple Pie
My Tips For The Perfect Pie
Gluten Free Apple Pie (Warm Spiced Filling) Recipe card
Recipe Reviews

My Gluten Free Apple Pie Recipe Is Golden, Latticed, And Naturally Sweet

Maya holding gluten free apple pie with a lattice top.

This gluten free apple pie has been one of my proudest baking moments this year. Yes, it’s got fresh apples, a buttery double crust, and all the warm spices I love. Yes, it skips the gluten and refined sugar. But what really made me happy was the lattice top that actually held up. Here’s why I think you’ll love it too:

Golden, crisp lattice-top crust – I was surprised how well it held up, and how pretty it looked. I’m much better at baking things that taste good than ones that look good, so this was a pleasant surprised. If I can do it, so can you!
Sweet spiced apple filling – If you liked my new healthy apple crisp, you’ll love this warm, thick apple pie filling. It fills my kitchen with the fall smell of apples, maple, cinnamon, and other warm spices. I had to resist eating it right out of the pot!
Better for you, but still dessert – While it’s not lighter on calories, my gluten free apple pie recipe has all natural ingredients, no refined sugar, nearly 8 grams of fiber, and more than 10 grams of protein per slice. At the same time, this definitely tastes like a treat!

I highly recommend topping this pie with a scoop of vanilla ice cream and/or a dollop of whipped cream, but it’s delicious on its own, too. It’s the perfect addition to your spread of Thanksgiving recipes or Christmas recipes this fall. Grab some apples and make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my gluten free apple pie recipe, what each one does, and substitution options. For measurements, see the recipe card.

Apples – I love Honeycrisp apples here (and shoutout to my home state Minnesota, where they’re from!), because they hold their shape well when baked and don’t release too much water. Granny Smith apples are good too, though I usually add a little powdered Besti to balance the tartness. Softer apples, like McIntosh, release too much liquid and make the filling runny, so I avoid those. See my healthy apple crisp recipe for other apples that work well in baking.
Crust – I developed my gluten free pie crust recipe specifically for this gluten free apple pie, and it works beautifully to make the lattice crust. You’ll need my signature gluten-free flour blend (blanched almond flour, tapioca flour, and coconut flour), eggs, butter, honey (I use I prefer Wholesome Yum Zero Sugar Honey), vanilla, and salt. Feel free to use any favorite crust recipe you love. If you want to use my almond flour pie crust instead, you’ll need to add a little gelatin (bloomed in water, like I do in my keto apple pie) to make it sturdy enough for the top crust, and it’ll still be too fragile to make a lattice.
Maple Syrup – I use my Wholesome Yum Zero Sugar Maple Syrup to sweeten the apple filling naturally, without refined sugar. It adds a subtle maple flavor that goes so well with the apples. If you’re not sugar free, regular maple syrup works too.
Tapioca Flour – This thickens the filling and I like that it’s a resistant starch. Cornstarch works, it’s just not my favorite.
Unsalted Butter – For richness in the filling. I like unsalted so I can control the salt myself, but you can use salted and omit the extra salt below.
Lemon Juice – Just a splash keeps the apples from browning and brightens the flavor of the filling.
Spices – I use a mix of ground cinnamon, cardamom, ginger, nutmeg, a little sea salt, and a dash of vanilla extract. Together they give that cozy, warm spice flavor that makes the whole kitchen smell amazing.

Labeled recipe ingredients: Apples, gluten free pie crust, maple syrup, vanilla, lemon, tapioca flour, cinnamon, nutmeg, ginger, cardamom, and salt.

How To Make Gluten Free Apple Pie

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Make The Gluten Free Pie Dough

Make the dough. Double the gluten free pie crust recipe here so you have enough for both the top and bottom, then split it into two portions.
Press the bottom crust. Press one half into the bottom and sides of your pie pan. (I use this one.) I find it helpful to form a disc first, then push out and up the sides. Cover and pop it in the fridge until you’re ready to fill it.
Roll the top crust. Roll out the other half between parchment until it’s a little bigger than your pan. Chill this one as well. I do this on a cutting board so that it doesn’t fall apart in the fridge.

Make Gluten Free Apple Pie Filling

Peel and slice the apples. I use this super sharp peeler and this slicer, both pictured below. This slicer makes it so much faster to prep the apples! It cuts them all the same ideal thickness (1/2 inch at the widest part of each wedge and much thinner at the narrow part), plus it has this bottom attachment so the slices don’t get stuck.
Cook until soft. Melt the butter in a Dutch oven or large pot. Add the apples, lemon juice, spices, and salt. Cook until the apples start to get tender.
Thicken the filling. Whisk the tapioca flour with a little water to make a slurry. Stir it into the apples along with the maple syrup, and keep stirring until the apple mixture thickens.
Finish and cool. Take the filling off the heat, stir in the vanilla if you’re using it, and let it cool.

Apples cut and peeled on a cutting board.

Assemble & Bake:

Assemble the pie. Pour the cooled filling into the chilled bottom crust and spread it out. Add the top crust, either flat with a few slits or as a lattice, and seal the edges. I crimped my pie crust edges before filling, but you can do this after adding the top crust, too.
Bake until golden. Pop the gluten free apple pie into the oven, and bake until the crust is golden and the filling is bubbling. I cover the top partway through, so it doesn’t get too dark.

Lattice strips placed on top of apple filling.

My Tips For The Perfect Pie

Keep both the top and bottom crust chilled until right before you fill them. The cold dough is much easier to handle. I always make the crust first, then the filling, in that order.
Roll out the top crust very thin. These flours are “heavier” than wheat flour and can taste overwhelming if your crust is very thick. This applies to the bottom crust too, but I notice a too-thick lattice the most.
Yes, this gluten free pastry dough is less sturdy than one with wheat flour. You may not be able to fully fold back strips to form a lattice crust, but I’m always able to weave them gently without completely folding back. If any fall apart, I just press them back together. Or just do a solid rolled crust with vents on top to avoid having to weave.
A marble rolling pin makes rolling the top crust easier. It stays cool, so the dough doesn’t warm up as fast, and doesn’t stick. I love mine!
Feel free to peel and slice your apples the day before. Although they brown a little, I’ve confirmed it doesn’t impact the final result. You can toss in a little lemon juice to reduce browning, but not too much or it can change the flavor. However, if you prefer no browning at all, peel them fresh.
A Dutch oven is easier to use for the filling compared to a skillet. I was losing pieces over the side too easily with a skillet, even a deep one. I have and love this Dutch oven with enameled coating, but a regular pot works if that’s what you’ve got.
To make the cooked filling cool faster, you can spread it on a cold platter or rimmed sheet pan. It cools so much quicker than leaving it in the hot pot!
These amounts fit perfectly in my 9-inch shallow pie pan. If yours is a deep dish, multiply the recipe by 1.5X.
After pouring the filling into the bottom crust, work quickly to add the top crust. You want to transfer the gluten free apple pie to the oven as fast as possible to avoid a soggy crust, and also your top crust will be hard to work with if it sits at room temperature for too long and gets warm. Make that pretty top while it’s still cold! Speaking of the top…
Venting the top crust is crucial to prevent exploding or a soggy crust. I love making a lattice crust for this purpose — it’s so pretty! — but cutting slits in a flat rolled crust will also work.
Do not slice the pie until it’s cooled completely. This is very important to set the filling. If you like a warm pie (like I do), you can reheat it after cooling.