The Best Gluten-Free Apple Pie You’ll Ever Taste

Step 1: Make the Crust

1. In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if using), and salt.
2. Add the cold butter cubes and cut them in using a pastry cutter or your hands until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Don’t overwork it!
4. Divide the dough into two balls, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

1. Toss the apple slices with sugar, brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla in a large bowl. Let it sit while you roll out the crust—this draws out the natural juices.

Step 3: Assemble the Pie

1. Preheat your oven to 375°F (190°C).
2. Roll out one dough disc on a floured surface to fit your 9-inch pie pan. Transfer the crust to the pan and press it in gently.
3. Pour the apple mixture into the crust, spreading evenly.
4. Roll out the second dough disc and place it on top of the filling. Seal the edges and crimp decoratively. Cut a few small slits on top to allow steam to escape.
5. Brush the top crust with beaten egg and sprinkle with sugar for a golden, sparkling finish.

Step 4: Bake

1. Place the pie on a baking sheet to catch any drips and bake for 50 minutes, or until the crust is golden and the filling bubbles.
2. Let it cool for at least 2 hours before slicing (I know, it’s hard to wait, but it helps the filling set!).