Apple pie is a really nostalgic bake for me, as my nan would always make it for me when I was growing up. I can’t believe it has taken me this long to write up my gluten free apple pie recipe!

With a golden shortcrust pastry shell, sprinkled with demerara sugar for a lightly toffee-flavoured crunch, and a soft sweet and sharp apple filling. This is a classic dessert for the cooler months, and one we never grow tired of. It’s comfort food at its best.

Serve your gluten free apple pie warm with custard, ice cream or cream. Or tuck into a cold leftover slice, with a big dollop of Greek yoghurt on top, it’s reeeeally good!

Can I Use Other Fruit?

Yes go for it! You could add blackberries to the apples for a delicious autumnal mix. Try a cherry or blueberry pie, or whatever you fancy.

You may need to stew the fruit first if you are using a more watery fruit, to reduce the water content in the filling. No one wants a soggy bottom!

How About a Dairy Free Version?

Easily done, simply use a plant-based butter and milk to make the pastry (and for the egg wash). A lot of my followers make a dairy free version of my shortcrust pastry. Lots have recommended Flora as a good butter alternative when making it.

How Do I Reheat Any Leftovers?

If you want to reheat leftover pie, simply warm it in the oven for about 15 minutes at 160C. This ensure that pastry stays lovely and crisp, rather than going soggy in the microwave.

Gluten Free Apple Pie Recipe

This recipe makes one large apple pie, which will serve up to 8 people. It’s best enjoyed warm, with custard, ice cream or cream. However, it keeps well after baking and is lovely cold too (I like it with a dollop of Greek yoghurt).

You will find lots of step by step photos underneath this gluten free apple pie recipe, to give you a visual guide. For any other help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at

If you enjoy this gluten free apple pie, please leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.

Thanks so much! Laura xxx

Gluten Free Apple Pie
Yield: Serves 8

Gluten Free Apple Pie

Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes

Easy homemade gluten free apple pie, with a golden shortcrust pastry shell and soft apple filling. Best enjoyed warm with ice cream, cream or custard.


For the shortcrust pastry

  • 360g (12.7oz) gluten free plain flour (I used Doves Farm)
  • 1.25 tsp (1.5 US tsp) xanthan gum
  • 1.5 tbsp (1.75 US tbsp) caster sugar
  • 190g (6.7oz) unsalted butter, chilled
  • 1 large egg + 1 egg yolk (US 1 extra large egg + 1 yolk)
  • 2-3 tbsp water (3-4 US tbsp)

For the filling

  • 700g (1.5lb) cooking apples (bramley are ideal), peeled, cored and sliced into thin 2cm pieces (weight after peeling and coring)
  • 25g-50g (1-2oz) caster sugar, depending on how sweet you like it. 25g is my preference, for a slightly tarter filling
  • 1 tsp (1.5 US tsp) cinnamon or all spice (optional)
  • 1 tbsp (1.5 US tbsp) cornflour

To finish

  • 1 egg
  • 1 tsp milk
  • 1 tbsp demerara sugar (optional)


  1. Sift the flour, xanthan gum and sugar into a large mixing bowl. Stir to combine.
  2. Grate the chilled butter into the bowl (use the large grater setting on a cheese grater) and toss the butter strands through the flour with a spoon. Once the butter is coated with flour, use your finger tips to rub the butter into the flour until you have a coarse breadcrumb-like texture.
  3. Beat the egg and egg yolk - add to the bowl. Stir through with the spoon.
  4. Add 2 tbsp water (you may not need the third) and use your hands to bring the ingredients together to form a nice ball of dough. It should come away from the sides of the bowl and the dough will be smooth and pliable. If it is still a bit crumbly, add the third tbsp water and work to combine.
  5. Take a large piece of greaseproof paper (approx 40cm long) and place the ball of dough on the waxed, non-stick side. Press it down gently with your hands to form an oval shape a couple of cm thick. Now fold the paper over to cover the other side of the dough and then fold the edges over so that you have a nice little dough parcel. Now place into the fridge to chill for 30 minutes.
  6. While it's chilling, prepare the pie filling. Simply place the sliced apples in a bowl, sprinkle the sugar, cinnamon/all spice and corn flour over the top of the apples. Give everything a really good stir around, to fully combine, then set aside.
  7. Also prepare your pie dish (I use a 26cm 2.1 litre stoneware pie dish for the pie in photos, however a 24cm dish would be ideal - smaller is also fine, you may just have some spare pastry at the end). No greasing or lining is needed, unless you have a particularly rough or tricky dish.
  8. Unwrap the chilled dough and place the greaseproof paper on your worktop. Use a rolling pin to roll the pastry out quite thin, about 3mm thick, in a large circular shape - wide enough to completely cover the pie dish base and sides. You may or may not need to use a little flour to stop your rolling pin sticking to the dough - or you can also lay a sheet of cling film over the top of the pastry while you are rolling it.
  9. Gently flip the greaseproof paper and dough over onto the pie dish, then carefully peel the greaseproof off.
  10. Tuck the pastry into the dish, pressing down to completely cover the base, sides and lip of the pie dish. Use a sharp knife to slice off the excess pastry. Any breaks in the pastry can be easily patched up, simply press the dough back together. Set the offcuts aside for a moment as you'll use these to make the pie lid.
  11. Tip the pie filling into the pie dish, levelling the apples to be as flat on top as possible.
  12. Roll the remaining pastry out into a circular pie lid shape and place on top of the pie and over the edges of the pie dish. Cut off any excess (which you can use as decoration), then gently crimp the pastry around the lip of the pie dish with a fork (see images below).
  13. Cut a small cross in the centre to allow any steam to escape during cooking, then decorate the pie as you wish. Make the eggwash with the egg and milk (whisk together) then brush a light layer of it over the top of the pie (you won't use it all). Then sprinkle the top of the pie with demerera sugar.
  14. Pop the pie into the oven to bake for 45 minutes at 175C (fan). Once baked, either enjoy straight away or it'll stay quite warm for an hour or so after cooking. Serve with custard, cream or ice cream!

    For more delicious bakes, why not try some of my other gluten free recipes:

    Happy Baking! Laura xxx