Gluten-Free Apple Pie

Total Time Prep: 25 min. Cook: 1 hour
Yield 8 servings
Test Kitchen Approved
Learn how to bake a homemade gluten-free apple pie from scratch so everyone can enjoy a great dessert. It's time to bake!

Ingredients

  • 1/2 cup white rice flour
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca flour
  • 1/2 cup potato starch
  • 1/4 teaspoon salt
  • 6 tablespoons cold butter, cubed
  • 1 large egg, lightly beaten
  • 1 tablespoon cider vinegar
  • 3 to 4 tablespoons ice water
  • FILLING:
  • 7 cups thinly sliced peeled apples
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter
  • 1 large egg yolk
  • 1 tablespoon water

Directions

  1. In a large bowl, mix the first 5 ingredients; cut in butter until crumbly. Stir in egg and vinegar. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
  2. Preheat oven to 425°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, mix sugar, cornstarch, cinnamon and nutmeg; add to apple mixture and toss to coat.
  3. On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Whisk egg yolk and water; brush over top. Bake 15 minutes.
  4. Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-45 minutes longer. Cool on a wire rack.

Nutrition Facts

1 piece: 392 calories, 13g fat (8g saturated fat), 77mg cholesterol, 177mg sodium, 69g carbohydrate (35g sugars, 3g fiber), 3g protein.

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