Categories: BakingDessertsrecipes

Apple pie (gluten and dairy free)

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My gluten and dairy free apple pie is a perfect dessert for all the family, especially during the winter months! It combines a homemade shortcrust pastry with warm cinnamon apples and is really easy to make, with no blind baking required! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.

Frequently Asked Questions

Which butter do you use for the the cake?

I use the Stork Original Baking Block which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, I always prefer to use a hard dairy free butter block instead of a soft spread for baking.

Which tin do you use?

To make my apple pie I use a 20cm non stick loose bottom tart tin.

Which flour do you use for the cake? 

For this recipe, and the majority of my bakes, I use the FREEE Gluten Free plain Flour which works really well in gluten free baking. You will also need add xanthan gum, I use the FREEE xanthan gum for all of my gluten free baking.

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Apple pie (gluten and dairy free)

Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Servings 10 slices

Ingredients

For the pastry

  • 300 g gluten free plain flour
  • 1 and 1/2 tsp xanthan gum
  • 1/4 tsp salt
  • 2 tbsp granulated sugar
  • 175 g dairy free butter (I use the 'Stork perfect for baking gold packet')
  • 1 medium egg
  • 3-4 tbsp cold water

For the filling

  • 675 g granny smith apples
  • Juice of 1/2 a lemon
  • 80 g caster sugar
  • 1 tbsp gluten free plain flour
  • 1.5 tsp ground cinnamon
  • 1 egg (for an egg wash)

Instructions

Make your pastry

  • To a large mixing bowl add plain gluten free flour, xanthan gum, sugar and salt. Mix well.
  • Add your cold cubed butter and rub in with a fork until it starts to look like breadcrumbs. 
  • Add your egg and mix in using a table knife. 
  • Add water 1tbsp at a time and mix well until it starts to form a dough (you will need around 3-4 tbsp water).
  • Knead until smooth and then wrap in clingfilm and leave in the fridge for atleast an hour. 

Make the filling

  • Whilst the pastry chills core, peel and slice your apples. Toss with caster sugar lemon, cinnamon and flour until coated. Set aside.

Assemble the pie

  • Pre heat your oven to 200°C. Remove your pastry from the fridge and cut off a third. Set aside for the top of the pie. Roll out the remaining dough on a floured surface so that it is big enough to fit your pie dish then carefully line the dish with the rolled out pastry. Trim off any excess pastry from the edges.
  • Spoon the apple mixture into the pie dish. 
  • Roll out the remaining pastry so that it is slightly bigger than the pie dish and carefully lay over the top of the apple mixture, pressing the edges together so that the pie is sealed. If needed, brush the edges with a little water to help seal the pastry.
  • Cut 4 slits in the top of the cake so that the steam can escape, brush the pie with a beaten egg and sprinkle over a little sugar 
  • Bake 45 minutes  until the pie is golden brown and cooked through. 

Notes

Best served warm but can be kept in the fridge for up to 48 hours after baking. 

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

*Please note, this post contains affiliate links.

Alice Wiggins

View Comments

    • Hi! Yes this pastry is very versatile and can be used for lots to things. I have a mince pie recipe on my Instagram page at the moment too. Alice x

    • Hi - Xanthan gum is used in gluten free baking to help bind it together, if you leave to out of this recipe the pastry will be very crumbly and fall apart. Alice

  • My dough was really sloppy even after chiling in fridge. Any hints? I added more flour

    • Hi Julie,
      That's strange - you may just need to add more flour when rolling it out. It shouldn't be sloppy - you may have added slightly too much water. Alice

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Published by
Alice Wiggins
3 months ago

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