Classic Apple Pie

Ingredients

• 1 packagedouble-crust gluten-free pie crust mix (or your favourite gluten-free pie crust dough recipe)
• 1.36 kg (3 pounds)apples, peeled and thinly sliced
• 30 ml (2 tablespoons)fresh lemon juice
• 100 g (1/2 cup)granulated sugar
• 110 g (1/2 cup), lightly packedlight brown sugar
• 30 g (1/4 cup)cornstarch or tapioca starch/flour
• 4 g (1 1/2 teaspoons)ground cinnamon
• 1.2 g (1/2 teaspoon)ground nutmeg
• 0.5 g (1/4 teaspoon)ground cloves
• 3 g (1/2 teaspoon)kosher or fine sea salt
• 1 large, at room temperatureegg
• 15 ml (1 tablespoon)cream or milk
• 30 g (2 tablespoons), cubed and coldunsalted butter
• To tastecoarse sugar, for garnish

Instructions

1. 1

   Chill the crust

   Prepare the gluten-free pie crust as directed on its packaging, then chill it for 1 hour.

2. 2

   Coat the apples

   Put the thinly sliced apples in a large bowl and toss them with the lemon juice.

3. 3

   Mix the spices

   In a separate medium or small bowl, whisk together the granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, cloves and salt, breaking up any lumps.

4. 4

   Season the filling

   Add the sugar and spice mixture to the apples and gently mix until they are coated. Set aside.

5. 5

   Prepare egg wash

   Beat the egg in a small bowl, whisk in the cream and set aside until needed.

6. 6

   Line the dish

   Roll out half of the chilled crust and fit it into a deep-dish pie plate, leaving an overhang. If desired, brush the base with some of the egg wash.

7. 7

   Layer the apples

   Arrange the apples in even layers in the crust rather than tipping them in all at once. Flat layers help the pie hold its shape and reduce air pockets.

8. 8

   Add butter

   Pour any liquid remaining in the apple bowl over the layered apples, then scatter the cubed butter on top.

9. 9

   Seal the pie

   Roll out the remaining crust and place it over the filling. Gently press it down so it rests on the apples, join and crimp the crust edges to seal, and trim excess crust first if needed.

10. 10

    Heat the oven

    Preheat the oven to 230°C (450°F), with a rimmed baking sheet on the centre rack. Set aside a piece of parchment paper or foil large enough to cover the baking sheet.

11. 11

    Chill the pie

    Refrigerate the assembled pie for 30–45 minutes before baking to firm up the butter in the crust.

12. 12

    Vent and glaze

    Take the pie from the fridge and brush the top and crust with egg wash. Cut several deep, wide slits in the top crust to vent the filling, then sprinkle with coarse sugar if desired.

13. 13

    Start baking

    Carefully place the parchment paper or foil on the hot baking sheet, then set the cold pie on top. Bake on the centre rack at 230°C (450°F) for 10 minutes.

14. 14

    Lower the heat

    After 10 minutes, reduce the oven temperature to 175°C (350°F) and bake for a further 45–80 minutes. If the crust is getting too brown, cover the pie loosely with aluminium foil.

15. 15

    Check the filling

    The pie is ready when the filling bubbles at the edges and through the vents, the apples are soft when tested with a knife, and the centre reaches at least 79°C (175°F). For best results, let it bubble for at least 5–10 minutes before taking it out of the oven.

16. 16

    Cool before serving

    Cool the pie on a wire rack for at least 4 hours so the filling can set. Serve at room temperature or chilled.

What is classic apple pie?

Apple pie is a familiar American dessert of sweetened, spiced apples baked between pastry crusts. This version uses a gluten-free double crust and a filling thickened with cornstarch or tapioca starch.

Layering the slices rather than piling them loosely makes for a more even filling. The top crust is vented so steam can escape as the apples cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 3g protein, 63g carbs, 14g fat.

The apples and sugars provide most of the carbohydrates, while the crust and butter contribute much of the fat. The egg and pastry add some protein; serve a slice with unsweetened yoghurt and fresh fruit for a more balanced plate.

Choosing apples and spices

Apples: Choose apples that keep some structure during baking and slice them thinly so they soften evenly. The lemon juice coats the slices before the sugar mixture is added.

Spices: Cinnamon, nutmeg and cloves bring warmth without making any one spice dominate. Whisk them thoroughly with the sugars, starch and salt to spread them evenly through the filling.

Building a stable filling

Starch: Cornstarch or tapioca starch thickens the juices released by the apples. Mix it with the dry ingredients first to help avoid pockets of powder.

Layers: Arrange the apples in flat, even layers and pour over any liquid left in the bowl. Pressing the top crust gently against the apples also limits empty spaces beneath it.

Keeping the crust flaky

Cold pastry: Chill the assembled pie for 30–45 minutes before it goes into the oven. This firms the butter in the crust, which helps it bake into distinct, flaky layers.

Hot start: Beginning at 230°C (450°F) gives the crust an initial burst of heat. Reducing the oven to 175°C (350°F) then gives the filling time to cook through.

How to tell when it is done

Bubbling: Look for filling bubbling at the edges and through the vents, not just a browned top. Let it bubble for 5–10 minutes before removing the pie so the filling has time to cook.

Softness: A knife should pass easily into the apples, and the centre should reach at least 79°C (175°F). If the crust darkens before the filling is ready, tent it with foil.

Cooling and serving

Set time: Leave the pie on a wire rack for at least 4 hours before slicing. This gives the thickened apple juices time to settle and makes portions easier to lift.

Serving: Enjoy it at room temperature or chilled. A slice also works well with a spoonful of cream or a scoop of ice cream.

Recipe notes & tips

• Slice the apples to a consistent thickness so they soften at a similar rate.
• Whisk the starch thoroughly with the sugars and spices before adding it to the apples.
• Layer the apple slices evenly rather than tipping them into the crust in one pile.
• Make the vents wide enough that they are unlikely to close as the crust bakes.
• Use foil to shield the crust if it browns before the filling is bubbling.
• Allow the full 4 hours of cooling before cutting if you want neater slices.

Variations

• Use tapioca starch: Swap it for the cornstarch to thicken the apple juices.
• Adjust the spice: Add a little more cinnamon or leave out the cloves to suit your taste.
• Add a crumb topping: Replace the top pastry with a gluten-free crumble topping.
• Serve with cream: Add a spoonful of cream or a scoop of ice cream alongside each slice.
• Try mixed apples: Combine different baking apples for a varied balance of sweetness and tartness.

Common mistakes to avoid

• Lumpy filling mix: Whisk the starch and spices into the sugars before adding them to the apples.
• Gaps beneath the crust: Layer the apples evenly and gently press the top crust onto them.
• Sealed top crust: Cut several deep, wide vents so steam can escape during baking.
• Overbrowned pastry: Tent the pie with aluminium foil while the filling finishes cooking.
• Runny slices: Wait at least 4 hours for the pie to cool and the filling to set.
• Undercooked apples: Check that the slices are soft and the filling bubbles before taking the pie out.

How to store

Once cool, cover the pie and keep it refrigerated; use within 3–4 days. Reheat individual slices in a low oven until warmed through, or serve chilled.

Frequently asked questions