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Easy Gluten-Free Apple Pie, unbaked on a sheet pan.

Easy Gluten-Free Apple Pie

You want to use a tart baking apple, like Granny Smith for this recipe. If you use a soft apple, it's hard for the pie to hold it's shape.
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6
Author Elizabeth Barbone GlutenFreeBaking.com


For the Crust

  • 1 cup finely ground white rice flour (4 ounces; 113 grams)
  • 1/4 cup sweet rice flour (1 ounce; 28 grams)
  • 1/4 cup tapioca starch (1 ounce; 28 grams)
  • 2 tablespoons granulated sugar (3/4 ounce; 25 grams)
  • 3/4 teaspoon salt
  • 1 stick butter, chilled and cut into six pieces (1/2 cup; 4 ounces, 113 grams)
  • 1/4 cup water, cold (2 ounces; 56 grams)

For the Filling

  • 3 medium Granny Smith apples, peeled, cored and sliced into 1/4-inch slices (about 3 1/2 cups)
  • 2 tablespoons cornstarch (1/2 ounce; 14 grams)
  • 1/4 cup granulated sugar (1 3/4 cup; 50 grams)
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon ground cinnamon
  • Extra granulated sugar for sprinkling


  1. For the Crust: In the bowl of a food processor, combine white rice flour, sweet rice flour, tapioca starch, granulated sugar and salt. Pulse to combine. Add butter. Pulse to combine until no large pieces of butter remain and mixture resembles coarse breadcrumbs, about 8 to 10 one-second pulses.
  2. Add water and run food processor just until mixture comes together in a ball, about 5 seconds.
  3. Turn dough out onto a lightly white rice floured counter. Pat into a round and wrap tightly in plastic wrap. Chill two hours or overnight.
  4. To Assemble the Galette: Adjust oven rack to middle position and preheat oven to 425°F.
  5. Remove dough from refrigerator. Allow it to sit on the counter for 10 minutes. Meanwhile, in a large bowl, stir apple slices and cornstarch together with a wooden spoon. Be sure all apple slices are lightly dusted with cornstarch. Add sugar, lemon juice and ground cinnamon. Stir to combine.
  6. Place dough onto an 16.5 x12.5-inch piece of parchment. Generously white rice flour top of dough. Roll dough into a 12-inch circle. Slide parchment and dough onto a rimmed baking sheet.
  7. Pile filling into center of crust, leaving a 3-inch border around filling. Fold dough border over apple filling; dough will pleat as you do this. The dough will not cover the filling completely; the center remains uncovered. (You can always slide your hand under the parchment paper and lift it to help you fold the dough onto the apples.) Generously sprinkle granulated sugar on edge of crust.
  8. Bake for 15 minutes. Reduce oven temperature to 350 degrees F. Bake for an additional 20 minutes or until crust is golden brown and filling bubbles.
  9. Remove pan from oven. Allow galette to cool on the pan before transferring to a serving plate.