Gluten-Free Apple Pie

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This fantastic recipe for Gluten Free Apple Pie was shared with us by our friend Mark Murphy! Mark is an amazing designer, curator– and now chef, who knew?!

Recipes like this without gluten are perfect for anyone eating a wheat or gluten-free diet, especially those with celiac disease, which causes gluten intolerance. Mark wisely chose our Spring Honey for this recipe. He also mentioned that using raw sugar was important to his process.

Making a Crust for this Gluten-Free Apple Pie

For the crust, we have chosen to use a white rice flour but you can use pretty much any other gluten free flour, like almond, coconut, brown rice, or buckwheat. Our friend Joyce Wallace often recommends a combination of Gluten-Free Flours, as she has seen more success with a combination rather than using one.

Gluten free doughs can require a little more work than traditional dough, but the results are worth the effort. When done properly, you won’t be able to tell the difference. Be prepared to experiment on this recipe to get to know gluten-free baking if you have not yet mastered pie crust.

Gluten Free Apple Pie

As always, we encourage you to play with your food

And for the filling, a combination of spices, lemon and honey are just wonderful! When placing the apples in the shell and creating the top shell or lattice, allowing some of the apples to peak out of the top shell (to carmelize) creates a messy but rustic effect, but ads to the flavor.

Feeling something a little different? To change up this pie, why not try these suggestions:

  • replace half of the apples with sliced pears
  • mix blackberries in with the apples
  • serve with vanilla cashew milk ice cream
Gluten Free Apple Pie

Gluten-Free Apple Pie

Course: Dessert
Cuisine: American
Servings: 8
Calories: 243kcal

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For the Filling

  • 1/8 tsp. vanilla gluten-free
  • pinch kosher salt ground
  • 1/2 tsp. lemon zest
  • 1 tbsp. lemon fresh squeezed
  • 1/4 tsp. bourbon optional or water
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 tbsp. Waxing Kara Honey
  • 2/3 c raw sugar
  • 2 large Pink Lady apples
  • 2 large Honeycrisp apples
  • 1/2 c apple juice juiced from apple peels and cores

For the Crust

  • 3/4 c White Rice Flour
  • pinch kosher salt ground
  • 1/4 tsp. Baking Powder
  • 1/4 c Unsalted Butter
  • 1 Large Egg Slightly Beaten


For the Filling

  • Mix the vanilla, salt, lemon zest, lemon, bourbon, cinnamon, nutmeg, honey and sugar
  • Cut the apples in 1/8 thickness uniformly, and save all cores and skins.
  • Place the cut apples into your pie filling mixture.
  • Place the apple parts in the juicer, and juice.
  • Add 1/2 cup of apple juice to the pie filling mixture.
  • Mix the apple slices and entire mixture together, then let soak for 20 mins.

For the Crust

  • A few tricks: Refrigerate your rolling pin, mixing bowl for crust, and pie pan or dish. Before putting the pie pan or dish in the refrigerator, grease with butter or coconut oil.
  • Makes One Pie Crust. Double the recipe for a top and bottom crust.
  • Mix flour, salt, baking powder in one bowl.
  • Mix egg with butter.
  • Add egg with butter mixture to the dry ingredients and mix by hand.


  • If you choose top and bottom traditional pie shell, the bottom can be rolled out and cut into quarters prior to placing in the pan or dish.
  • To prepare your pie crust for rolling, leave your dough out for 10-15 minutes, rolling and pressing both sides of the dough with your hands. A French pastry roller yields best results.
  • Keep a small container of cold water handy to seal crust, and correct any imperfections in the crust; dabbing fingers in cold water and slowly smoothing dough into a smooth surface.
  • When working the bottom crust, dough will reform easily with smoothing pressure of your fingers. Be patient, however, as gluten free dough requires slow and steady smoothing, and a well floured surface, pastry rolling pin, and wooden spatula.
  • Pour your Gluten Free Apple Pie filling into the dish.
  • For the top crust, cutting the dough into strips offers a no fuss solution.
  • Bake at 400 degrees for 20-30 mins or 325 degrees for 60 to 90 minutes, depending on pie thickness.
  • Let the pie cool for an hour to an hour and a half. If you desire a firmer pie, refrigerate after pie has cooled for 2 hours.
  • Drizzle Eastern Shore Honey on top crust modestly for subtle honey flavor. Honey crisps the pie crust and offers a wonderful alternative to traditional pie recipes that call for egg mixtures to be brushed on outer shell.


Serving: 1slice | Calories: 243kcal | Carbohydrates: 45g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 11mg | Potassium: 152mg | Fiber: 2g | Sugar: 29g | Vitamin A: 255IU | Vitamin C: 5.4mg | Calcium: 23mg | Iron: 0.3mg

Happy baking! If you make this gluten free apple pie, tag us on Instagram. We love to see what you chef up!

About the Author


Kara waxes about the bees, creates and tests recipes with her friend Joyce, and does her best to share what she’s learned and continues to learn about the bees, honey, ingredients we use and more.

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