There’s no wrong time of year to treat yourself to this egg and dairy-free Deep Dish Gluten-Free Apple Pie!
It’s always pie time.
In my humble opinion, one can never have too many pie recipes. Slowly I’m building my repertoire of gluten-free pies, and my family is thoroughly enjoying it. Some of our favorites so far are…
- Paleo Honey Orange Pumpkin Pie in the Instant Pot
- Personal Pan Paleo Apple Pie
- Paleo No-Bake Maple Pumpkin Pie
- Gluten-Free Rhubarb Apple Pie
- Grain-Free, Honey-Sweetened Pumpkin Pie
- Chocolate Pumpkin Pie
They’re all 100% gluten-free, 100% delicious, and 100% family-approved! And this Deep Dish Gluten-Free Apple Pie was no exception.
My family is full of apple-lovers – I’ve never had them turn down an apple of any kind, and I’ve never had them turn down any apple-ified dish I’ve made, either. They drooled while I chopped the apples for this pie, they drooled while I put it together, they drooled while they waited oh-so patiently for it to bake. And then came the moment of truth:
“This is delicious, Mom!” – my 8-year old.
“Three hundred thumbs up! Wait, no, three THOUSAND thumbs up for the crust!” – my 6-year old.
I guess it’s a winner when you get three thousand thumbs up. I wasn’t even aware that was possible…
Only one draw-back.
Anyway, you get the point. This pie is delicious. The only down-side is, it’s rather hard to get a pie out of a deep dish and have it still looking gorgeous enough to photograph… and I had to share it. Yeah, life is hard. I also didn’t have any vanilla ice cream to go with it, which would’ve been fabulous. 😉
Want more delicious gluten-free apple recipes in your arsenal? Of course you do! Check out these tasty favorites from my family…
- Grain-Free Maple Apple Cobbler
- Apple Almond Granola
- Rustic Cranberry Apple Galette
- Apple Pie Smoothie Bowl
- Apple Pie Popsicles
- Walnut Almond Apple Crisp
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Deep Dish Gluten-Free Apple Pie
Free from gluten, eggs, dairy, and refined sugar.
- 1 Single Crust Pie Pastry (recipe below)
- 2-3 macintosh or golden delicious apples, depending on how big they are
- 3-4 tablespoons honey
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- pinch of cloves
Prepare crust and stick in the fridge. Preheat the oven to 350.
Slice apples thinly. Place in a large bowl and drizzle with honey. Stir well to coat evenly.
Combine spices and sprinkle over honey coated apples, stirring while sprinkling to coat.
Let set about 5 minutes to encourage the juices to come out.
Remove the dough from the fridge and divide in two, making sure one ball is about one-third larger than the other.
Place smaller piece back in the fridge, and place the larger one between two sheets of plastic wrap. Roll out until thin and fit into 2-quart sized casserole dish. Be sure to work quickly, or the dough will become soft and stick to EVERYTHING.
Add apple filling, making sure to leave about 1/2 inch of pastry above the filling.
Remove other half of pastry from the fridge and roll out between two pieces of plastic wrap. Fit over filling and press extra edges down over top.
With a sharp knife, make a few slashes in the top for steam to escape.
Bake for 15 minutes, then cover with foil and bake another 35-40 minutes, or until filling is bubbly and your kitchen smells amazing.
Single Crust Pie Pastry
Free from gluten, eggs, dairy, and refined sugar.
- 1/2 cup tapioca flour
- 1/2 cup brown rice flour
- 1 tablespoon flax meal
- 1/2 teaspoon guar gum
- 1/4 teaspoon Himalayan salt
- 1/3 cup lard or butter, if you can do dairy (please note coconut oil does not work)
- 1 tablespoon honey
- 1/4 cup cold water
In a large bowl, whisk together dry ingredients.
Using a pastry cutter, cut in lard until pea-sized crumbs appear.
Drizzle honey over mixture and stir in using a fork.
Slowly add water, stirring as little as possible, until a ball forms. (Not all the water may be necessary.)
Smoosh pastry into a ball, wrap with plastic wrap and refrigerate until firm (about 20-30 minutes).
Wow, that looks absolutely awesome — agree on the three thousand thumbs up 😉
And maybe this can be made in small dishes for individual size servings as a workaround for getting it out and still looking photogenic. Although I honestly think it’s quite photogenic as it is — I’m sold 🙂
Haha! Thanks, Audrey. 🙂 Good thinking on the individual servings. I needed an excuse to go thrifting anyway. 😉
The photos of this pie are fab, the close-ups just make me want to reach through the screen!
Haha! Thanks, Minela! 🙂
Deep dish apple pie just seems so American! I feel patriotic just looking at it! Yum!
Well, whatever I can do to help. 😉 Thanks for stopping by, Kari!
If it gets 6 thumbs up, then it must be good! Apple pie is such classic comfort food, I love that you put a healthy spin on it! Thanks for sharing at the link up today!
Glad to share, K! Thanks so much for stopping by. 🙂
Thank you for sharing this delicious recipe at Bloggers Brags Pinterest Party! Great photos also!
Thanks so much, Sinziana! 🙂
You doesn’t love apple pie? Sounds wonderful. Thanks for sharing on Real Food Fridays. Pinned & twitted.
Thanks so much, Marla! It definitely is a family favorite over here. 😉
Your Apple Pie is just beautiful and looks delicious! Your post is awesome and thanks so much for sharing with Full Plate Thursday.
Thanks so much, Helen!
I made this, maybe my apples weren’t the right apples, but they are the same I use for fresh eating and my husband’s glutinous and full sugar pies…but I didn’t feel it was quite sweet enough. I ALSO BUTCHERED MY CRUST, very first time making gluten-free crust. I’m going to try using my swerve brand brown sugar instead of the honey next time and see how it works out. Crust tasted ok, it was just way too thick in areas and too thin in others. Thank you so much for sharing your knowledge.
I hope it works better for you next time, Victoria! I know gf crusts can be rather annoying to work with… Please do come back and let me know if it works well with brown sugar instead of honey, I’ve never tried it that way!
This looks awesome, Raia. Thanks for sharing it on Waste Not Want Not Wednesday, I’ve pinned it 🙂
Glad to share! Thanks for stopping by, Danielle!
these recipes made me grin and so happy to find so much on one page. Yippee.
Oh, wow. Not that this needs to wait that long… but I’m mentally flagging this one for thanksgiving! Not being able to eat holiday pie is always so sad to me! Glad there’s amazing options!
I hope you enjoy it if you remember, Gloria. 😉 Gluten-free pies are a must for the holidays!
GAAAAH this looks SO good! I can’t wait to apple pick this fall and make this pie. Thank you for creating a GF treat with no refined sugar! So glad I found your blog – following on social media. Can’t wait to see more!
I’m so glad you approve, Chrissa! 🙂 Thanks so much for following; I hope you enjoy the recipes. 🙂
I have made many apple pies and even a regular one uses more than two or three apples even if they are a good size. It seems you would need a lot more to fill a two quart deep dish.
You can definitely use more if you need to, Kath! I just wrote down what I used. 🙂
This is a great recipe, easy to follow. I used a local flour combo and it works great. Can I make several portions of crust and freeze them? Thanks
Hmm… I’ve never tried freezing it, Lisa. I hope it works for you if that’s what you ended up doing! I’m so glad you enjoy the pie!
I have friends that are gluten free and it is always a challenge coming up with a yummy dessert option that they can enjoy when they visit. This looks perfect and I would serve it with some homemade vanilla ice cream.
It’s definitely delicious with ice cream on top! I hope your friends enjoy it!
That texture on the crust looks perfect! This pie sounds incredible with all those warming spices.
What a gorgeous pie! You would really never guess that it’s gluten free! Saving this for Thanksgiving for sure!
Thanks, Michelle! I hope you get to enjoy it. 🙂
this looks so good! I love apple pie
Me, too Rebecca! Thanks. 🙂
I have a question regarding the pie crust- how do you think a vegan butter would work?
I just asked a question regarding using vegan butter and noticed I had a typo in my email address. So asking again!
Hm… I’ve never worked with vegan butter before, so I can’t really say. But if you’ve successfully used vegan butter in a pie crust before (or could find another gf crust that uses it) then I would guess it would work just fine. 🙂 It’s a fairly standard crust.
Want to use your galeta pie crust recipe, but for a regular 2 crust pie. Do I double the recipe for 2 crusts
I have never done that before, but I would suppose it should work. 🙂