Gluten-Free Apple Pie

Our friend Mark Murphy shared this fantastic recipe for Gluten-Free Apple Pie with us! Mark is an amazing designer, curator– and now a 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. In addition, he mentioned that using raw sugar was essential to his process.

An old fashioned apple pie with flowers in the background
Warm Gluten-Free Apple Pie

How to Make a Crust for this Gluten-Free Apple Pie

As for the crust, we have chosen to use white rice flour for the crust, but you can use pretty much any gluten-free flour like almond, coconut, brown rice, or buckwheat. Our friend, Joyce Wallace, often recommends a combination of gluten-free flours. In fact, she has seen more success with a combination of flours rather than using just one.

Although gluten-free dough can require a little more work than traditional dough, the result is worth the effort. When done properly, you won’t be able to tell the difference. Be prepared to experiment with this recipe to learn about gluten-free baking, especially if you have not yet mastered pie crust.

Gluten Free Apple Pie
Fresh Gluten-Free Apple Pie scene with crisp apples and flowers.

As always, we encourage you to play with your food

A combination of spices, lemon, and honey is just wonderful for the filling! 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 and fun rustic effect but adds to the flavor as well.

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 with the apples
  • serve with vanilla cashew milk ice cream
Gluten Free Apple Pie

Gluten-Free Apple Pie

Course: Dessert
Cuisine: American
Keyword: apple pie, dessert, gluten-free, pie
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 yummy apple pie, tag us on Instagram. We love to see what you chef up!