Gluten Free Apple Pie

Hello Adventurers!

As I said to you last week I wanted to make a lot more pies, you know because I don’t need to lose weight or anything hahaha!  So, I thought that I would start with a scrummy, yet simple,Gluten Free Apple Pie.  Let’s get going!


Pie Filling:

140g Caster Sugar, plus extra for sprinkling

1 tsp Ground Cinnamon 

900g Bramley Cooking Apples, peeled, cored and sliced (weighed then prepare)



200g Gluten Free Plain Flour

2 tbsp Caster Sugar

110g Butter, cold

4 – 6 tbsp Water

1 free-range egg, beaten



Measuring Spoons

Chopping Board


Apple Corer

Small Knife

Large Mixing Bowl x 2

Wooden Spoon/Spatula


22cm Round Pie Dish


Baking Paper

Rolling Pin

Pastry Brush




Pie Filling:

Measure out all of your ingredients.

On your chopping board, peel, core and slice your apples.

In your first large mixing bowl, mix together your caster sugar and ground cinnamon until well combined.

Now, using a wooden spoon or a spatula (your choice as to what you prefer) mix your apple slices into your sugar cinnamon mix.

Once this is all done, using your ladle, add your pie filling into your pie dish and set off to the side.

Don’t worry if it over flows the top of the pie dish, this is supposed to happen.


Measure out your ingredients.

Mix together your flour and sugar.

Place your butter in your mixing bowl, followed by your flour mixture completely covering the butter.

Rub together until it resembles breadcrumbs.  Don’t over rub, I did this and it started to come together, stop before this point!

Add your water and, with a knife, cut the water into your dough.  It may seem wet but don’t worry, it will solidify in the freezer.  Bring your pastry together until it resembles a ball of dough.

Wrap your pastry in baking paper and place your pastry into the freezer for 30 minutes, it doesn’t matter if it is a bit longer.

Take your pastry out of the freezer and unwrap it.

Cut out another piece of baking paper, sprinkle some flour on the baking paper and place your pastry on top, or flour the top of your pastry, hands and rolling pin.

Roll out your pastry.  To check that it is the right size, hover your pie dish over your rolled out pastry, try rolling your pastry so that there is excess on all sides of your pie dish.


All Together:

Preheat your oven to 200C/180 Fan/Gas 6.

Brush the rim of your pie dish with your beaten egg, your egg wash.

Using the baking paper that your rolled pastry is on, carefully flip your pastry on top of your pie dish.

Now, carefully pull off the baking paper.

Cut off any excess pastry.

With your excess pastry you can either not use it or you can, like me, use it to make some leaf shapes to go on the top of your pie.

Make a few holes, or make an ‘x’ shape in the centre of your topping and add your leaf shapes, if you made them.

Egg wash the top of your pie, with your pastry brush lightly so that the pastry doesn’t break, then sprinkle on some caster sugar.

Now, place in the oven, cooking for thirty-five to fourty minutes.  If you find that your pastry or the pastry edge becomes too brown, you can cover it with foil.

Serve hot and enjoy!

I hope you love this recipe as much as I do!  Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, so you can show me your lovely creations!  Please share this post with your friends and family if you think that they will enjoy it!  Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!


Remember be brave, be happy, be kind, be you!

See you next time…


Inspiration from:




One Pack:




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