There’s no wrong time of year to treat yourself to this egg and dairy-free Deep Dish Gluten-Free Apple Pie!
This post contains affiliate links, FYI.
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
- and Grain-Free, Honey-Sweetened Pumpkin Pie
National Pi Day
I usually don’t just up and make an apple pie (though maybe that’s not a bad idea), but since today is National Pi Day, why not? 😉 So I joined a few of my fellow gluten-free bloggers and put together this Deep Dish Gluten-Free Apple Pie for Pi Day.
You should head over and check out their recipes, too! Gluten-Free Peanut Butter Pie from Flippin’ Delicious, Grain Free White Chocolate Matcha Pie from The Joyful Foodie, Gluten-Free Coconut Cream Pie from What the Fork Food Blog, 4 Gluten-Free Pies from Ivy’s Garden Food, Gluten-Free Lemon Meringue and Gluten-Free Tomato Bacon Quiche from Gluten-Free Mama, Gluten-Free Pink Lemonade Pie from The Baking Beauties, Gluten-Free Chocolate Bar Pie from There is Life After Wheat, and Gluten-Free Vegan Strawberry Pop Tarts from Allergy Free Alaska.
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. 😉
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!
- 1 crust pastry (recipe below)
- 2-3 macintosh or golden delicious apples, depending on how big they are
- 3-4 T. honey
- 1 t. cinnamon
- 1/4 t. ginger
- 1/8 t. nutmeg
- pinch of cloves
- Prepare crust and stick in the fridge. Preheat the oven to 350.
- Slice apples thinly. I like to quarter them, then cut the quarters in half and slice into short little triangle-ish pieces.
- 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 half, making sure one ball is about one-third larger than the other.
- Place smaller half back in the fridge, and place the larger half 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.
- 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).
Want more delicious gluten-free apple recipes in your arsenal? Of course you do! Check out these tasty favorites from my family…