When I was a kid, my grandma made the best apple pie I’d ever tasted. Every Thanksgiving, that warm, spicy smell of baked apples and cinnamon filled her kitchen, and I couldn’t wait to sneak a slice before dinner.
But, as I got older and realized gluten didn’t love me back, I thought those pie days were gone.
That’s when I decided to recreate her magic—this time with a gluten-free crust that’s just as flaky and a filling that’s rich with the flavor of rum-soaked raisins, crunchy nuts, and tart-sweet apples.
Trust me, one bite and you’ll feel like family too.
Tips
- Apple choice: Granny Smiths are great for tartness, while Honeycrisps add sweetness. Mix for the best of both worlds.
- Nut alternatives: Allergic to nuts? Swap them for sunflower or pumpkin seeds for a similar crunch.
- Dairy-free option: Use chilled coconut oil or vegan butter for the crust.
Serving Suggestions
Slice warm and serve with a dollop of whipped cream or a scoop of vanilla ice cream. For a healthier twist, pair it with unsweetened Greek yogurt. Garnish with a sprinkle of cinnamon for a cozy, festive vibe.
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Grandma’s Gluten-Free Rum Raisin Nut Apple Pie
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A nostalgic twist on a classic apple pie, made gluten-free with a buttery crust, boozy raisins, and crunchy nuts. Perfect for holidays or anytime you want a slice of home.
Ingredients
For the gluten-free crust:
- 2 ½ cups gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1 Baking Flour)
- 1 tsp xanthan gum (skip if your flour blend already has it)
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 4–6 tbsp ice water
For the filling:
- 3 large apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- ½ cup raisins
- ¼ cup dark rum (or apple cider for a non-alcoholic option)
- ½ cup chopped walnuts or pecans
- ½ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For assembly:
- 1 egg, beaten (for egg wash)
- 1 tbsp sugar (for sprinkling)
Instructions
1. Prep the raisins:
In a small bowl, soak the raisins in rum for about 30 minutes. This step gives them a plump, boozy sweetness. If skipping alcohol, soak in apple cider instead.
2. Make the crust:
Mix the flour, xanthan gum, and salt in a large bowl. Cut in the cold butter with a pastry cutter or your hands until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough just holds together. Split it into two discs, wrap in plastic, and chill in the fridge for at least an hour.
3. Prep the filling:
In a large bowl, toss the apples with the soaked raisins (drained), walnuts, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Make sure every apple slice is coated.
4. Roll out the crust:
On a floured surface, roll out one disc of dough and fit it into a 9-inch pie pan. Leave an inch overhang. Add the apple mixture evenly, packing it down slightly.
5. Add the top crust:
Roll out the second dough disc and place it over the filling. Trim and crimp the edges to seal. Cut a few small slits on top for steam to escape. Brush the crust with beaten egg and sprinkle with sugar.
6. Bake:
Preheat the oven to 375°F. Place the pie on a baking sheet (to catch drips) and bake for 50-60 minutes, or until the crust is golden and the filling is bubbling. Let it cool for at least an hour before slicing to set the filling.
Notes
For a nut-free version, replace nuts with seeds. Non-alcoholic? Soak raisins in apple cider instead of rum.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
