Irresistible Gluten-Free Classic Apple Pie with Lattice Top

Name: Irresistible Gluten-Free Classic Apple Pie with Lattice Top
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 1/2 cups gluten-free all-purpose flour; 1 tsp salt; 1 cup cold unsalted butter, cubed; 6-8 tbsp ice water; 6 medium apples, peeled and sliced; 3/4 cup granulated sugar; 2 tbsp lemon juice; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 tbsp gluten-free cornstarch; 1 egg, beaten (for egg wash)

Author: mira belle

Published: September 22, 2025

There’s something magical about pulling a gluten-free classic apple pie with lattice top out of the oven – the golden crust, the scent of cinnamon and butter filling the kitchen, and that first peek at those perfectly woven strips. I still remember my first attempt at gluten-free baking years ago (let’s just say it was…crumbly), but this pie changed everything. The secret? A buttery, flaky crust that holds together beautifully, and a filling that strikes just the right balance between tart apples and warm spices. That lattice top isn’t just pretty – it lets the apple filling bubble up in the most tempting way, promising a slice that’s as delicious as it is gorgeous.

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Gluten-Free Classic Apple Pie with Lattice Top Ingredients

Gathering the right ingredients is half the battle when making this beauty, so let me walk you through everything you’ll need. First up – the crust. You’ll want 2 1/2 cups of gluten-free all-purpose flour (my favorite blend has tapioca and rice flour) and 1 teaspoon salt to balance the flavors. The magic happens with 1 cup of cold unsalted butter – I cut mine into tiny cubes and pop them back in the fridge because cold butter equals flaky layers. Don’t forget 6-8 tablespoons of ice water – I keep a glass of water with ice cubes nearby to measure as I go.

For that irresistible filling, grab 6 medium apples (I use a mix of Granny Smith and Honeycrisp – peeled and thinly sliced), 3/4 cup granulated sugar, and 2 tablespoons lemon juice to keep the apples bright. The spice blend is simple but perfect: 1 teaspoon cinnamon and 1/4 teaspoon nutmeg. A tablespoon of gluten-free cornstarch thickens the juices beautifully. Last but not least, have 1 beaten egg ready for that golden lattice top shine!

How to Make Gluten-Free Classic Apple Pie with Lattice Top

Okay, let’s get baking! This might look fancy with that gorgeous lattice top, but trust me – it’s easier than you think. Just follow these steps, and you’ll have a showstopper pie that no one will believe is gluten-free!

Preparing the Gluten-Free Pie Crust

First things first – preheat your oven to 375°F (190°C). Now, grab that chilled butter from the fridge (cold hands make the best pie crust, my grandma always said). In a large bowl, whisk together your gluten-free flour and salt. Then comes the fun part – use a pastry cutter or your fingers to work that cold butter into the flour until it looks like coarse crumbs with some pea-sized bits remaining. Here’s my trick: sprinkle the ice water one tablespoon at a time, mixing gently with a fork just until the dough comes together. Don’t overmix! Divide it into two discs, wrap in plastic, and chill for at least 30 minutes – this prevents shrinking and makes rolling easier.

Making the Apple Filling

While the dough chills, let’s make that irresistible apple filling. Peel and slice your apples about 1/4-inch thick – I like them thin enough to soften but thick enough to keep some texture. Toss them in a big bowl with sugar, lemon juice, cinnamon, and nutmeg. The lemon juice keeps the apples from browning and adds brightness. Here’s the secret: sprinkle the cornstarch over the apples last and toss gently – this coats the apples evenly so your filling thickens perfectly without clumps. Let this sit while you roll out the crust so the apples release some juice.

Assembling and Baking the Lattice Top

Roll out one dough disc on a lightly floured surface (I use more gluten-free flour) until it’s about 12 inches across. Carefully transfer it to your pie dish, letting the edges hang over. Fill with your apple mixture – pile it high because it’ll settle as it bakes! Now for the lattice: roll out the second disc and cut 10-12 strips about 3/4-inch wide. Weave them over the filling, alternating directions and folding back every other strip as you go. Trim the edges, crimp them together prettily, and brush the lattice with that beaten egg for golden perfection. Bake for 45-50 minutes until bubbling and golden brown. Resist cutting into it right away – let it cool for at least 2 hours so the filling sets properly!

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Tips for the Perfect Gluten-Free Classic Apple Pie with Lattice Top

After making this pie more times than I can count (and learning from all my mistakes), I’ve picked up some game-changing tips you’ll love. First – apple selection matters! Mix tart Granny Smith with sweeter varieties like Honeycrisp or Fuji for balanced flavor. About 2-3 types give you that perfect sweet-tart harmony.

To prevent a soggy bottom crust (every baker’s nightmare), I sprinkle a tablespoon of gluten-free flour or almond meal on the bottom crust before adding the filling – it soaks up extra juices. Another trick? Bake your pie on the bottom oven rack for the first 15 minutes to crisp the base.

When making the lattice, keep those dough strips cold – I pop them back in the fridge for 10 minutes if they get too soft. And here’s my golden rule: let the pie cool completely (yes, the full 2 hours!) before slicing. The filling thickens as it cools, giving you clean slices instead of apple soup.

Last pro tip: if your crust edges brown too quickly, make a simple foil shield – just tear strips and wrap them around the crimped edges after 30 minutes of baking. Your lattice will stay picture-perfect!

Gluten-Free Classic Apple Pie with Lattice Top Variations

Once you’ve mastered the basic recipe, try these fun twists! For crunch, sprinkle chopped pecans or walnuts between the apple layers – they toast beautifully during baking. Love warm spices? Add 1/4 teaspoon cardamom or allspice to the filling for extra depth. Going dairy-free? Swap the butter for cold coconut oil in the crust – just keep everything chilled. For a caramel twist, drizzle 2 tablespoons of gluten-free caramel sauce over the apples before adding the lattice. And in fall? Try mixing in 1/2 cup fresh cranberries for a tart surprise!

Storing and Reheating Your Gluten-Free Classic Apple Pie

Here’s the good news – this pie keeps beautifully! At room temperature, it’ll stay fresh for about 2 days (just cover it loosely with foil). For longer storage, pop it in the fridge where it’ll last up to 5 days. Want to freeze it? Wrap cooled slices tightly in plastic wrap, then foil, and freeze for up to 3 months – perfect for unexpected guests!

When reheating, I swear by the oven method: place slices on a baking sheet at 350°F (175°C) for 10-15 minutes until warmed through. The microwave works in a pinch (20-30 seconds per slice), but the crust won’t stay as crisp. Pro tip: sprinkle a few drops of water on the lattice before reheating to keep it from drying out!

Gluten-Free Classic Apple Pie with Lattice Top FAQs

Q1. Can I use store-bought gluten-free pie crust instead?
You absolutely can! While homemade tastes amazing, a good quality store-bought gluten-free crust works in a pinch. Just look for one with butter in the ingredients – it makes all the difference in flavor and texture. Roll it out slightly thinner since pre-made crusts tend to be thicker.

Q2. How do I prevent my gluten-free crust from crumbling?
The secret is in the chilling – don’t skip that 30 minute fridge time! Also, handle the dough as little as possible once the water’s added. If it does crack when rolling, no worries – just patch it with extra dough and keep going. The lattice top hides any imperfections beautifully.

Q3. Why did my lattice strips break when weaving?
This usually means the dough got too warm. Pop those strips back in the fridge for 10 minutes to firm up. And don’t make them too thin – 3/4-inch wide strips hold their shape best. If one does break? Just press the ends together – it’ll bake together perfectly.

Q4. Can I make this pie ahead of time?
Yes! The unbaked pie freezes wonderfully for up to 3 months – just wrap it tightly in plastic wrap first. When ready to bake, add 10-15 extra minutes to the cooking time. You can also prep the dough and filling separately up to 2 days in advance.

Nutritional Information

Just a quick note – these numbers are estimates since apple sizes and exact ingredients can vary slightly. But here’s the general breakdown per slice of this glorious gluten-free classic apple pie with lattice top: 320 calories, 48g carbs (including 4g fiber and 25g sugar), and 14g fat (8g saturated). Not bad for a dessert that tastes this indulgent!

Now it’s your turn – grab those apples and let’s bake some memories! I’d love to see your beautiful lattice creations, so snap a photo and share it with me when you do. Happy baking!