NOW 20% off selected gluten free & organic products

Shop now

Gluten Free Apple Pie

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.

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • PASTRY
  • 200g FREEE Plain White Flour
  • 100g butter
  • 8 tbsp cold water
  • flour for dusting
  • FILLING
  • 400g apple, sliced
  • 50g sugar, granulated
  • pinch of ground clove
  • 1 tbsp Demerara sugar
  • water for brushing

Pastry

  1. Rub a little butter around the inside of a 20cm/8” round pie dish and pre-heat the oven.
  2. Put the flour and butter into a large bowl.
  3. Use a fork or pastry blender to work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  4. Stir in the water to make a slightly sticky dough.
  5. Cover the pastry dough and leave it to rest for 15 minutes.
  6. Cut off a third of the dough and leave it to continue resting.
  7. Dust the work surface with flour and roll the larger piece of pastry into a 25cm/10” circle, OR roll it out between two pieces of parchment OR simply press it into the baking dish using your fingers.
  8. Carefully transfer the pastry to the prepared dish or simply press it into place in the dish using your fingers.
  9. Cut away any pastry that hangs over the edge of your dish.

Filling

  1. Peel, core and slice the apples into a bowl, stir in the granulated sugar and clove.
  2. Tip the apple into the prepared pastry case.
  3. Dust the work surface with flour and roll the remaining pastry into a 20cm/8” circle OR roll it out between two pieces of parchment.
  4. Lift the pastry circle onto the filled pie, removing the parchment.
  5. 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.
  6. Brush the top of the pie with water, using it to seal any cracks that may appear.
  7. Sprinkle the Demerara sugar over the top of the pie.
  8. Using a sharp knife, carefully make some cuts in the pastry top to allow steam to escape during cooking.
  9. Bake for 45-50 minutes until the pasty is crisp.

Equipment

20cm/8” round pie dish, pastry brush, mixing bowl and pastry blender

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

45-50 minutes
Really nice recipe. My first attempt at gluten free/dairy free pastry. Very pleased with the result.
By Mrs Jan Walton
05 Apr 2015
Very nice recipe and quick and easy too! Many thanks for sharing!
By Mrs christina Russell
02 Mar 2015

Write a review

Find a recipe

Ingredients

Change Quantities:
  • PASTRY
  • 200g FREEE Plain White Flour
  • 100g butter
  • 8 tbsp cold water
  • flour for dusting
  • FILLING
  • 400g apple, sliced
  • 50g sugar, granulated
  • pinch of ground clove
  • 1 tbsp Demerara sugar
  • water for brushing

You may also like

Our Story

Going gluten free in the 70s...

Learn More
Cookie settings