Occasional Treats

Apple Pie :: Gluten, Egg, & Nut Free

October 12, 2014

Apple Pie
Last weekend we headed out to the apple orchard by our home and brought home a couple bushels of beautiful Michigan apples.

Apple Pie
The girls had a ball, and while they absolutely inhale fresh apples right out of the basket, I decided we could all use a little pie in our lives that weekend after all the hard work we put into batching up applesauce and apple breakfast bars for the freezer.

Apple Pie :: Gluten, Egg, & Nut Free
If you happen to have a source for pastured lard, I would highly recommend trying it in the next pie crust you make. Butter works fantastic on it’s own, but there is just something about that crust with some lard in there – even do a combo of both – you won’t be disappointed!

Apple Pie
It is worth the apple peeling and coring time for such a special fall treat with your family. Get the kids in on it – or let them sit up at the counter and eat the peels falling off all the apples 😉 That memory will never leave them – nor will the apple pie they remember making with their family!

Apple Pie

Gluten-Free Apple Pie

The perfect sugary crust around fall's best bounty. Whether you pick your own apples or stop at the farmstand, turn some into this amazing dessert.
Prep Time15 minutes
Cook Time40 minutes
Chill2 hours
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: gluten-free apple pie, gluten-free apple pie recipe, gluten-free pie crust
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com



  • ½ cup tapioca flour
  • ½ cup white rice flour
  • 1 cup brown rice flour
  • ½ cup sorghum flour
  • ½ tsp xanthan gum
  • 1 ½ sticks cold butter or pastured lard
  • about ¼ cup cold water


  • 3 lbs apples peeled, cored, and sliced
  • 1 TB cinnamon
  • 1/4 tsp ground all spice or cloves
  • ½ - ¾ cup organic pure cane sugar or coconut sugar
  • ¼ cup organic corn starch or arrowroot
  • Juice of 1 lemon about 2 TB


  • Combine all the flours and xanthan gum in your food processor, or whisk in a large bowl.
  • Pulse or cut in the chilled butter until it is pea sized, and slowly add the water until you can pinch it together and feels plyable.
  • Roll the dough into a ball, cover with plastic wrap, and let the dough chill in the refrigerator for an hour or 2.
  • Meanwhile, you can make the apple filling. Combine the apples, spices, lemon juice, and sugar in a sauce pan and start to bring to a simmer.
  • Simmer until the apples have cooked down but still have a bite to them – about 10-15 minutes, then stir in the corn starch to thicken.
  • When your dough has chilled, take it out, knead it for a minute to make it plyable to your warm hands, divide it in half (one for the bottom and one for the top of the pie), and then roll out the bottom pie crust on a floured surface (I use rice flour).
  • Put the rolled out crust in the bottom of your pie plate, crimp the sides, and use a fork to poke holes in the bottom of the crust.
  • Pour the apple filling into the pie crust.
  • Roll out the second ball of dough and either cover completely, or make a lattice top.
  • Brush the top crust with butter and sprinkle pure cane sugar.
  • Bake the pie on a cookie sheet at 425 degrees for 15 minutes, then reduce the heat to 350 degrees for 25 min. Let cool completely before cutting so it can “set”.

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site! Please know I would never personally recommend any product I wouldn’t use on my own family.


  • I like to let the pie cool in the fridge so it goes faster to “set” 😉 When that thing comes out of the oven everyone wants it right away!
  • You can make the pie filling, and/or the dough ahead of time if you want!
  • The dough gets pretty hard after a couple hours in the fridge so if you make the dough way ahead of time you will want to pull it out onto the counter to warm up and get plyable before you roll it out.
  • Here is the kind of cinnamon I like to use in my kitchen.
  • If you have never treated yourself to a simple pie plate for your home – go for it! I know we only make pies a few times per year, but it is worth having something nice to present them in!
  • Looking for more ways to use up your apples? Try this simple baked applesauce (no peeling!), and these apple harvest breakfast bars!

This post was shared at The Homestead Barnhop, Real Food Wednesday, & Allergy Free Wednesday!

You Might Also Like


  • Reply Emily @ Recipes to Nourish October 12, 2014 at 5:55 pm

    Looks so good! I can’t wait to have apple pie soon. Beautiful photos too! Pinned it.

  • Reply Real Food Baking Made Easy - Raising Generation Nourished October 22, 2014 at 6:15 am

    […] be having week in and week out, I choose to skip the xanthan. For items like birthday cakes and pies that we have once or twice a year, I use […]

  • Reply 100+ Gluten Free Thanksgiving Recipes - Recipes to Nourish November 12, 2015 at 6:06 am

    […] Apple Pie {Gluten, Egg + Nut Free} from Raising Generation Nourished  […]

  • Reply 33 Apple Recipes • Hilary Bernstein December 27, 2015 at 11:11 pm

    […] Apple Pie from Raising Generation Nourished […]

  • Reply Top 5 Essential Oils For Cooking | Traditional Cooking School August 1, 2016 at 9:03 am

    […] apple and pumpkin pies! […]

  • Leave a Reply

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.