

Gluten Free Apple Pie
About this recipe:
A delicious apple pie with short, tender pastry and lots of juicy apple filling. We like to add a little ground clove although you could use a couple of whole cloves, a pinch of cinnamon, or simply leave out the spice.
Equipment:
20cm/8β round pie dish, pastry brush, 2 x mixing bowls and pastry blender
Ingredients:
Pastry
200g FREEE Plain White Flour
25g icing sugar
Β½ tsp FREEE Xanthan Gum
100g butter
1 egg
1-2 tbsp cold water
butter, for dish
flour, for dusting
Filling
400g apples, slices
50g granulated sugar
pinch of ground clove
1 tbsp demerara sugar
water, for brushing
Method:
180°C, Fan 160°C, 350°F, Gas 4
Pastry
- Rub some butter around the inside of a 20cm/8β round pie dish and pre-heat the oven.
- Measure the flour, icing sugar and xanthan gum into a bowl, stir to combine and sieve it into a mixing bowl.
- Cut the butter into small cubes and add them to the bowl.
- Using a fork or pastry blender to work them together until the mixture resembles breadcrumbs. Avoid using your fingers for this.
- Break the egg into the bowl and stir in the water to make a slightly sticky dough.
- Cover the pastry dough and leave it to rest for 15 minutes.
- Cut off a third of the dough and leave it resting.
- Dust the work surface with flour, put the large piece of dough in the middle and sprinkle it with flour.
- Roll out the pastry into a circle 5cm/2β larger than your dish and lift it into the dish OR simply press it into place in the dish using your fingers.
- Cut away any pastry that hangs over the edge of your dish.
Filling
- Peel, core and slice the apples into a bowl, stir in the granulated sugar and ground clove.
- Tip the apple into the prepared pastry case.
- Dip a finger in some water and run it around the outside of the pastry case.
- Dust the work surface with flour and roll the remaining pastry into a 20cm/8β circle.
- Lift the pastry circle onto the filled pie.
- Cut away any pastry that hangs over the edge of your dish and press a fork into the edges of the pastry around the circumference.
- Brush the top of the pie with water, using it to seal any cracks that may appear.
- Sprinkle the demerara sugar over the top of the pie.
- Using a sharp knife, carefully make some cuts in the pastry top to allow steam to escape during cooking.
- Bake for 45-50 minutes until the pastry is crisp.
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Bernadette
This is a family favourite and our go to Apple pie recipe that everyone can eat and enjoy
Reviewing: Gluten Free Apple Pie
Alison McCarthy
Made this a few times now and itβs become a family favourite, great recipe - thanks for sharing
Reviewing: Gluten Free Apple Pie
Mrs Jan Walton
Really nice recipe. My first attempt at gluten free/dairy free pastry. Very pleased with the result.
Reviewing: Gluten Free Apple Pie
Mrs christina Russell
Very nice recipe and quick and easy too! Many thanks for sharing!
Reviewing: Gluten Free Apple Pie