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Gluten-Free Apple Pie

Course: Dessert
Cuisine: American
Keyword: apple pie, dessert, gluten-free, pie
Servings: 8
Calories: 243kcal


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