This gluten-free apple pie captures the classic elements: a buttery, flaky crust, thinly sliced apples and warm cinnamon — plus one extra touch that makes it irresistible: browned butter. This upgraded version is perfect for holidays or whenever you want to use up extra apples.
Gluten Free Brown Butter Apple Pie
I first discovered apple pie after moving to Ireland when a friend baked one for us — it was unforgettable. Growing up in Sri Lanka we rarely baked with fruit; apples were usually eaten raw and considered a treat. In the fall, however, fruit is abundant and it’s the perfect time to bake.
After a weekend of apple picking I made sautéed apples for porridge and apple chia pudding, and still had plenty left. My kids will gladly have pie for lunch, dinner or a snack, so this recipe has quickly become a family favorite.
If you want one reliable apple pie recipe in your repertoire, this is it.
Pie Crust
This gluten-free crust has all the best qualities of a classic pie crust: buttery, flaky and sturdy enough to work with. It uses a gluten-free flour blend and includes xanthan gum to provide structure where gluten would normally. If your blend does not contain xanthan gum, add 1 teaspoon to the flour.
To improve texture I combine the gluten-free flour with a little coconut flour and an egg. The coconut flour helps absorb moisture during baking and the egg helps bind and strengthen the dough so you can roll it out, cut shapes or even weave a lattice top if you like. If you make a lattice, keep the strips slightly wider than usual for easier handling.
You can also simply roll the top crust and cut slits to let steam escape if you prefer not to weave.
Brown Butter Apple Pie Filling
The secret here is browned butter. After the apples have released their juice, the butter is browned in a small pan, the strained apple juice is added and everything is reduced to a glossy syrup. That brown butter syrup is spooned over the apples before the pie is covered, adding rich, nutty depth to the filling.
I like to use a mix of apples — Granny Smith for tartness and Gala or Jonagold for sweetness — so the finished pie has balanced flavor and texture. A mix of tart and sweet apples works best in pie.
Tips to Make Gluten-Free Pie Baking Easier
- Roll the dough between parchment paper or cling film to prevent sticking.
- Chill the dough — I usually chill it twice: once before rolling and again before weaving the lattice.
- You can prepare the crust ahead of time and refrigerate or freeze it.
- If you weave a lattice, do it on parchment paper and invert the finished lattice onto the pie for easier handling.
If you prefer regular all-purpose flour, substitute the gluten-free flour and coconut flour with 3 cups of all-purpose flour.
Recipe
Gluten Free Brown Butter Apple Pie
Pin Recipe
Ingredients
Pie Crust
- 2 1/4 cup (275 grams) gluten free flour
- 1/2 cup (55 grams) coconut flour
- 3/4 cup (180 grams) cold butter cut into cubes
- 2 tbsp sugar
- 1 egg
- 1 tbsp white vinegar
- 1/2 cup water
- pinch of salt
Apple Pie Filling
- 5 to 6 apples peeled, cored and sliced
- 2 tbsp lemon juice
- 1/2 cup raw cane sugar
- 4 tbsp butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 tsp cornstarch
Instructions
To Make the Pie Crust
- In a food processor combine gluten-free flour, coconut flour, salt and cold chopped butter. Pulse until the butter is broken into small pieces.
- Add the egg and vinegar, then slowly add the water while the machine runs. Process until the dough comes together.
- Turn the dough onto a floured surface, divide into two portions and flatten into disks. Wrap each disk in cling film and refrigerate about 1 hour.
To Make the Filling
- Mix the sliced apples with lemon juice and sugar in a bowl. Set aside for 1 hour, then strain the apples and reserve the juice.
- In a small saucepan, brown the butter over medium heat. When it turns golden-brown, add the reserved apple juice and simmer until it reduces to a syrup. Remove from heat and stir in vanilla extract.
- Sprinkle the cornstarch and cinnamon over the apples and toss to combine.
To Assemble and Bake
- Preheat the oven to 400°F (200°C).
- Roll one disk of chilled dough between parchment papers to fit an 8-inch deep-bottom pie pan. Remove one sheet of parchment and invert the dough into the pan.
- Fill the pastry-lined pan with the apple mixture and spoon the brown butter syrup over the apples.
- Roll out the remaining dough. For a lattice, cut into 7–8 strips, weave on parchment and invert onto the filling. Or use the rolled dough to fully cover the pie and cut several slits for steam to escape.
- Seal the edges and crimp or press with a fork for a decorative edge. Brush the top with an egg wash and sprinkle with cane sugar.
- Bake at 400°F for 15 minutes, then reduce the oven to 375°F (190°C) and bake for about 40 minutes more. If the top browns too quickly, tent with foil.
- Allow the pie to cool for at least an hour before slicing.
Notes
- If your gluten-free flour mix doesn’t contain xanthan gum, add 1 teaspoon to the flour.
- You can refrigerate the pie for up to 3 days. Warm slightly before serving.
- To make this with all-purpose flour, use 3 cups of AP flour for the crust.
DID YOU MAKE THIS?
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