This gluten-free apple pie features a perfectly cooked apple pie filling and a flaky, golden gluten-free crust. This easy homemade recipe is a timeless classic, perfect for any occasion!
3-4poundsapplesAbout 8 apples; Honeycrisp, Granny Smith, Golden Delicious, or combination of these.
¾cupbrown sugar
2Tablespoonslemon juice
1 ½teaspooncinnamon
½teaspoonnutmegor apple pie spice
¾teaspoontable salt
¼cupwhite granulated sugar
2Tablespoonscornstarch
1teaspoonvanilla extract
Egg Wash
1largeegg
1Tablespoonwater
Turbinado sugarfor sprinkling on the top crust.
Instructions
Make the Pie Crust
Follow your recipe's instructions to make the pie dough and chill it.
Roll out one piece of dough to line a 9-inch pie plate with the bottom crust.
Roll the remaining dough for the top crust on a piece of parchment paper, creating a lattice if desired. Keep the top crust on the parchment for easy transfer to the top of the pie.
Chill both crusts while you prepare the filling.
Make the Filling
Peel, core, and dice the apples.
In a large sauté pan, melt butter over medium heat and add apples, brown sugar, lemon juice, cinnamon, nutmeg, and salt. Cook for 5-7 minutes, stirring frequently.
Sprinkle granulated sugar and cornstarch over the apples. Cook for an additional 2-3 minutes until the filling thickens.
Remove from heat and stir in the vanilla. Let filling cool completely before assembling the pie.
Assemble the Pie
Preheat the oven to 350°F and place a rimmed baking sheet on rack in lower third of the oven.
Remove the chilled dough from the refrigerator.
Spread the cooled apple filling evenly into the prepared pie crust.
Gently position the lattice top over the filling, using parchment paper to assist, if necessary. Then, carefully remove the parchment by pulling it from beneath the top crust.
Roll the edges of the pie up and over the lattice and crimp as desired.
In a small bowl, beat an egg with a tablespoon of water, and brush the egg wash over the lattice crust.
Sprinkle turbinado sugar evenly over the egg-washed lattice crust.
Place the pie on the preheated baking sheet and bake at 350°F for 45-60 minutes, or until the center of the filling is bubbling and the top is golden brown. Use aluminum foil as needed to prevent over-browning.
Notes
Use a 9-inch pie plate; for deep dish, use about 4 pounds of apples.
Work with chilled dough for ease. If your dough becomes hard to work with, put it back in the refrigerator to chill.
Ensure your filling is at least room temperature or colder before filling the crust.
Cover crust edges with foil when lightly golden; leave lattice exposed until it is properly browned.
If a lattice top seems challenging, simplify by using a rolled top crust, cut a few vents to allow steam to escape.