Gluten-Free Double Pie Crust: and the perfect apple filling

If you’ve been on the hunt for the perfect gluten-free double pie crust, you’ve come to the right place! Today we’re going to show you how to quickly (and easily) make a gluten-free double pie crust everyone will love.

The secret? Our Gluten-Free Measure for Measure Flour.

We specifically developed this flour to make gluten-free baking as easy as possible. Rather than working out a funny conversion process, or constantly worrying your recipe won’t turn out, you can use Measure for Measure as a 1:1 substitute for our All-Purpose Flour.

How great is that!?

Apple pie is everyone's dream come autumn. Make it gluten-free with one simple ingredient swap! Click To Tweet

Since we know how much you love your flaky pie crusts, we took special care during the development of our Measure for Measure flour to make sure it worked as the perfect double pie crust. It’s rollable, it’s pliable, it’s flaky — and it’s downright delicious!

Today we’re showing you how to make a Gluten-Free Apple Pie but as with any pie, the sky’s the limit. 
How to make a Classic Gluten-Free Double Pie Crust via @kingarthurflour

To start, we’ll begin by whisking together 2 1/2 cups Measure for Measure Flour and 1 1/4 teaspoons salt in a large bowl.

Add 1/4 cup vegetable shortening and work it into the flour until the mixture is evenly crumbly.

How to make a Classic Gluten-Free Double Pie Crust via @kingarthurflour

Next, cut 10 tablespoons butter into small (about 1/2″) cubes.

Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don’t be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones.

How to make a Classic Gluten-Free Double Pie Crust via @kingarthurflour

Add 6 tablespoons of water, and toss to combine.

Toss with enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather it up and squeeze it in your hand.

Divide the dough into two pieces, one about twice as large as the other. (Your bottom crust has to cover both the bottom and sides of the pan, with enough left over to crimp.Then gather each half into a rough disk. Smooth the disks; it’s OK if they have a few cracks in the surface. Wrap in plastic, and chill for 30 minutes before rolling.

How to make a Classic Gluten-Free Double Pie Crust via @kingarthurflourPrepare the apple filling

While the dough is chilling, we’ll make the filling. Start by putting 8 cups of peeled, cored, and sliced apples into a large bowl, topped with 2 tablespoons of lemon juice. Toss to combine.

In a small bowl, whisk together:

3/4 cup sugar
2 tablespoons Gluten-Free Measure for Measure Flour
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice

Sprinkle this mixture over the apples, and stir to coat them. Stir in 1/4 cup boiled cider (or apple juice concentrate) and 2 teaspoons of vanilla extract (optional).

How to make a Classic Gluten-Free Double Pie Crust via @kingarthurflour

When you’re ready to make the pie, lightly grease a 9″ pie pan that’s at least 2″ deep. This will make serving the pie easier after it’s baked.

Remove the crust from the refrigerator or freezer, leaving it wrapped. Allow it to warm a bit (if it’s been chilled longer than 30 minutes) until it’s softened enough to roll, but still feels cold to the touch.

Place the crust on a floured work surface; our silicone rolling mat and parchment paper are both fine choices. Roll the larger piece of pastry into a 13″ circle. Seeing those big chunks of butter is definitely a good thing!

Transfer it to the prepared pan, and trim the edges so they overlap the rim of the pan by an inch all the way around.

How to make a Classic Gluten-Free Double Pie Crust via @kingarthurflour

Spoon the apple filling into the pan.

Roll out the remaining dough to a 9″ circle. Prick the crust all over with a fork, or slice slits into it with a paring knife This will allow steam to escape. You could also cut decorative vent holes if desired; or weave a lattice. Carefully place the pastry over the apples.

Time to bake our gluten-free apple pie!

Preheat the oven to 425°F.

Roll the overhanging bottom crust up and over the top crust, pinching to seal the two.

For extra crunch and shine, brush the top crust with milk (or an egg white beaten with 1 tablespoon of water), and sprinkle with coarse sugar.

Crimp the edges of the pie, then place it in the refrigerator for 10 minutes to firm up the crust while the oven finishes heating.

Place the pie on a parchment-lined baking sheet. Bake the pie for 20 minutes, then reduce the oven temperature to 375°F and bake for 40 minutes more, until you see the filling bubbling inside the pie (and perhaps dripping onto the parchment). Check the pie after half an hour of baking time, and cover the edges with foil or a pie shield to keep them from browning too quickly, if necessary.

Classic Gluten-Free Double Pie Crust with an Apple Filling via @kingarthurflour

When the pie is done — you should see the filling bubbling vigorously, either around the edges, or via any decorative vents — remove it from the oven.

Cool the pie completely before slicing. This is really important! Cutting any fruit pie that’s still warm is a messy business. The filling continues to thicken as the pie cools, and if you cut it too soon it will run out all over the place. It’s better to bake the pie in advance, cool it completely, then warm each slice as needed after it’s been cut.

Classic Gluten-Free Double Pie Crust with an Apple Filling via @kingarthurflour

Classic Gluten-Free Double Pie Crust with an Apple Filling via @kingarthurflour

Store any leftover pie, lightly covered, at room temperature for several days. Freeze for longer storage.

Classic Gluten-Free Double Pie Crust with an Apple Filling via @kingarthurflour

And we’d love you to try our Gluten-Free Apple Pie, or print the recipeLeave a review and let us know what you think!

Alyssa Rimmer

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She’s been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...


  1. Susan

    Hi Alyssa! (Love your name, by the way!) I know from experience and from double-checking the recipe through the link, that the larger portion of the pie crust goes on the bottom. But if an inexperienced baker sees this post and doesn’t bother to go to the link, he/shr may be unhappy with the results

    1. The Baker's Hotline

      Thanks for looking out for your fellow bakers by pointing that out, Susan. We’ve gone ahead and added some extra language to clarify why the dough is split into two differently sized discs to avoid any confusion. Thanks again and happy baking! Mollie@KAF

  2. Tina Miller

    Is there a way to make this without the top crust? Kind of like a Dutch apple pie with a crumble topping instead?

    1. The Baker's Hotline

      You bet, Tina. We actually love using this technique for gluten-free pies since manipulating the top crust can be challenging. You can make 2/3 of the crust recipe shown here and then prepare the topping from this recipe our Cherry Berry Apple Crumble, using Measure for Measure to replace the all-purpose flour in the topping. It will make a large quantity of streusel, but you can freeze any leftovers to top off your next dessert. Happy GF baking! Kye@KAF

  3. Sue

    Why not a condensed version of the recipe(s) so they can be printed? It would be very helpful.
    I was going to print this but it was about 8 pages with all the photos, etc.

    1. The Baker's Hotline

      Hi Sue, there’s a printer-friendly version of the recipe available right here. Thanks for asking for this — we’ve added it to the bottom of the page so other bakers can find it easily too. Kye@KAF

  4. Flo

    Would like to know of a store that really carries the measure to measure as I’ve been to Meier Walmart and they do not have product. I do not want to pay shipping and I don’t need many other products as I can find them in store near me.

    1. The Baker's Hotline

      Hi Flo, we’re glad to hear you’re eager to put our Measure for Measure Flour to good use! You can enter your zip code into our store locator tool and select the Measure for Measure Flour to see if there are any locations nearby that carry it. We’ll keep our fingers crossed for you. Happy GF baking! Kye@KAF

  5. Michelle

    I’ve made this before, and it was fantastic.
    Do you have a dairy free recommendation? Would Earth Balance be a good substitute for butter?

    1. The Baker's Hotline

      Hi Michelle, Earth Balance Vegan Buttery Sticks work like a charm when it comes to making recipes dairy-free. You can use the same amount to replace the butter in this recipe. Happy baking! Kye@KAF

  6. Carla

    If gluten-free is not an issue, when making the filling can I just substitute regular flour for the gluten-free you recommend, and proceed as instructed, leaving all other ingredients the same? Thanks. And BTW, I often sprinkle a little cinnamon sugar over the top of my apple pie crust, instead of plain sugar. OR I mix it into the crust. Thank you.

    1. PJ Hamel

      Carla, if GF isn’t an issue, then you can definitely substitute all-purpose flour for the flour in the filling — as well as the flour in the crust. Thanks for the tip about the cinnamon sugar — cinnamon and apples go together like bread and butter! PJH

  7. Joan

    Love this for those who can’t have gluten. Recently someone came into the family that we have to consider. Just want to comment that many years ago I found a recipe in a magazine for a grated apple pie with streusel topping. No peeling, just quarter and core, then use the food processor. This would work well for the lady who wanted a one crust pie. I make and freeze 8 or so shells at a time and Thanksgiving pies go quickly with them all made.

  8. Melinda

    Hi! Just curious if King Arthur gluten-free flour could be used just like regular flour in my favorite pie crust recipe?

    1. The Baker's Hotline

      Melinda, our Gluten-Free Flour is primarily intended for use in designed-to-be gluten-free recipes, so we’d suggest using it in our recipe for a gluten-free crust. Measure for Measure, which is the blend we use here, is the one that’s designed to act as a 1:1 sub for the wheat flour in your favorite recipes. For example, the gluten-free version here is a simple conversion of our Classic Double Crust Pie. More questions? Feel free to give us a call at 855-371-BAKE. Mollie@KAF

  9. Debbie

    Could you tell me the content of your Measure forMeasure Flour. I found out I have many food allergies. Wheat is high on the list but So are a lot of other grains. I would be ecstatic if I could use your flour!

    1. The Baker's Hotline

      Debbie, you can view the full product packaging, including the ingredient list for our Measure for Measure Flour here. You can view the full ingredients label for most of our products by clicking on the “Nutrition + Ingredients” link below the orange add to cart button when viewing a product on our website. Happy GF baking! Kye@KAF

  10. Jane Wojciechowkski

    Ever since my husband was diagnosed with celiac’s disease I have been tearing my hair out trying to perfect a recipe for apple pie. Well, this is it! The boiled cider gives the pie a tart flavor which my husband loves. I also mix up the apples I use for the filling; part cortlands and macs. The other problem had always been the crust. I’ve tried gluten free crust mixes and I was extremely disappointed with them. This recipe is delicious. The baker’s hotline helped me on two points: stirring the flour before level measuring and using the maximum amount of water suggested. Thank you and the hotline so much!


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