Gluten-Free Apple Pie

Pie or Tart Dough - makes enough for 1 regular sized pie


  • 4 oz cold butter (or butter substitute)
  • 2 tbsp sugar or rapadura
  • 1 pinch salt
  • ½ cup glutinous rice flour (do not use conventional rice flour - it's too coarse)
  • ½ cup light buckwheat flour
  • ¼ cup tapioca flour
  • ¼ cup teff
  • 1 tsp guar gum
  • ¼ cup buttermilk (or water)
  • ¼ tsp vanilla or almond extract

Apple Pie Filling

  • ¼ cup sugar or rapadura
  • ½ tsp cinnamon (plus other apple pie spices you may like)
  • 2 tbsp tapioca flour
  • 6-7 apples, preferably a mixture of varieties, peeled, cored & sliced
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract


  1. Combine dry ingredients in bowl of food processor. Pulse for about 15 seconds
    Add in cold butter and mix until dough resembles cornmeal. With the processor on, pour in wet ingredients
  2. Turn onto a lightly floured board and knead until the dough forms a ball
  3. Allow the dough to sit for a few minutes so that the water can be absorbed
  4. Meanwhile, make the apple pie filling. Combine dry ingredients. Toss dry ingredients with apples. Add vanilla extract. Allow to sit for at least 20 minutes
  5. Roll out dough to desired shape/size between two sheets of parchment paper or plastic wrap. Place in refrigerator and allow to set for at least 10 minutes. Note: Do not skip this step. The only way to handle the dough is to chill it down, otherwise it will tear. 
  6. Once dough is chilled, remove one side of plastic or parchment and place on top of tart ring or pie tin. Leaving top plastic or parchment on, press the dough into the tin. Remove plastic/parchment and press in dough, making sure to fill in holes
  7. If you are going to use this as a tart shell for a no-bake filling, you can bake this now. Because there is no gluten in the dough, it can be baked right away - no need to rest. Bake in 350º oven until golden, about 15-20 minutes
  8. If you are going to use this as a pie dough, place filling on dough lined shell. Take another piece of similarly rolled-out dough and lay over filling. Crimp edges. It is okay if there are tears in the dough - this dough is very forgiving. Pierce top with knife about 6 times to allow steam to escape
  9. Bake 30-45 minutes in 350º oven or until filling begins to bubble. Allow to cool. Dough maintains firmness after baking and holds together even better over the following 2 to 3 days