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Gluten-Free Apple Pie

By Holly Darnell, RD

August 31, 2023

Fall is right around the corner and apples are in season. In other words, it’s time to make an apple pie, right?

This time, check out this apple pie recipe that uses your own gluten-free flour blend, plus Ancient Nutrition’s own Multi Collagen Protein as well as Herbal Cider Vinegar. It makes it the healthiest yet still delicious slice of apple pie you’ll ever taste.

Apple Pie Ingredients

This gluten-free apple pie begins with the standard apple pie apple: Granny Smith. With less fruit sugar than other types, it’s one of the best apples.

In addition, apples contain a diverse family of phytonutrients, including polyphenols and carotenoids. Studies have linked their consumption with a reduced risk of many conditions, including benefits for both the brain and the heart.

The best gluten-free flour mix for this apple is brown rice flour, potato starch, tapioca flour and xanthan gum. You can also use a store-bought Paleo flour.

For the fats, go with grass-fed butter or vegan butter. When saturated fat is obtained from healthy sources in moderation, like grass-fed butter, it provides the body much-needed fuel and helps with blood sugar stability.

Product-wise, the Herbal Cider Vinegar tincture goes into the crust for a nice tangy taste. It combines apple cider vinegar and a regenerative blend of antioxidant-filled superfood ingredients.

The Multi Collagen Protein is used in the filling and gives you 10 types of collagen to help support your skin, joints and gut.

How to Make Gluten-Free Apple Pie

First you’ll want to make up the gluten-free flour (or use a Paleo flour from the store). Mix together one-and-a-half cups brown rice flour, half-cup potato starch, one-quarter cup tapioca flour, and one teaspoon xanthan gum in a bowl. Put in an airtight container and store in a dry place until you’re ready to use.

For the crust, add in the gluten-free flour mix, salt, sugar and whisk in a bowl to combine. Work in the butter using a dough cutter until the mixture is evenly crumbly and butter is in pea-sized pieces.

If using a food processor, place flour, sugar and salt into the bowl of the food processor and pulse a few times to combine. Add butter and pulse until butter is pea-sized and mixture is crumbly. 

Add vinegar and whisk to combine. Add in ice cold water and mix or pulse until combined. Place the dough between your fingertips and the dough should stick together. If the dough is too wet, add in flour one-quarter cup at a time.

Divide the dough into two pieces and form two disks. Cover with plastic wrap and refrigerator for 30 minutes.

Next make the filling. Peel, core and slice seven Granny Smith apples. In a large bowl, add apples, lemon juice, coconut sugar, gluten-free flour, arrowroot flour, sea salt, cinnamon, nutmeg, allspice and the Multi Collagen Protein. Stir until fully combined. 

Add in vanilla extract and apple juice and stir until everything is incorporated and apples are fully coated.

Spray a nine-inch pie plate with coconut oil and set aside. Sprinkle a work surface with gluten-free flour and roll out the bottom of the pie crust to a 12-inch diameter circle and trim the edges so that no dough overhangs. Wrap it around the rolling pin and transfer it to the nine-inch pie plate. Add apple filling and top with cold, diced butter. 

Roll out the remaining pastry to a 12-inch circle. Place carefully on top of the apple mixture and pinch to seal the two crusts. 

For extra shine, brush the top with an egg wash. Whisk one egg and one tablespoon water in a small bowl. Brush over the top of the pie and cut four slits in the pie, to allow steam to escape. Preheat the oven at 425 F. Chill the pie in the refrigerator while the oven is preheating, about 10 minutes.

Place the pie in the oven and cook for 10 minutes. Place a parchment or aluminum lined baking pan below the apple pie to catch any potential drippings from the pie.Take the pie out of the oven and allow it to rest on a cooling rack. Reduce the oven to 375 and allow the oven to come to temperature, about 10 minutes.

Put the pie back in the oven and bake for 40 minutes. Check halfway through and if the crust begins to brown, cover with aluminum foil. 

The pie should be golden brown and the filling will be bubbling through the vents. Allow to cool for one hour before slicing.

The pie can be covered and left out at room temperature for 1–2 days. It can be covered and stored in the refrigerator for up to four days.

Other Healthy Desserts

• Lemon cheesecake bars

• Lemon lavender cupcakes

• Mexican chocolate cake with cinnamon buttercream

• Matcha cake pops

• Flourless chocolate cake

• Lemon tart

• Coconut chocolate mousse

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.