Who says gluten-free means giving up on the joy of pie? Not us! Dive into our roundup of 18 Delicious Gluten-Free Pie Recipes that promise to delight your taste buds without the gluten. From flaky crusts to creamy fillings, these pies are perfect for any occasion—be it a cozy family dinner or a festive gathering. Get ready to bake your way to happiness, one slice at a time!
Gluten Free Apple Pie
Nothing says home like the aroma of apple pie baking in the oven, and this gluten-free version ensures everyone can enjoy a slice of comfort.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 4-6 tablespoons ice water
- 6 cups thinly sliced apples (about 6 medium)
- 3/4 cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons cornstarch
Instructions
- Preheat oven to 375°F. In a large bowl, mix 1 1/2 cups gluten-free all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold unsalted butter until mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until dough comes together. Divide in half; shape into disks. Wrap and chill for 30 minutes.
- In another bowl, toss 6 cups thinly sliced apples with 3/4 cup granulated sugar, 2 tablespoons lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 2 tablespoons cornstarch until well coated.
- Roll out one dough disk to fit a 9-inch pie plate. Transfer dough to plate; trim edges. Add apple mixture. Roll out second disk; place over filling. Trim, seal, and flute edges. Cut slits in top.
- Bake at 375°F for 45-50 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.
The secret to this pie’s irresistible texture? A buttery, flaky gluten-free crust that holds up beautifully to the juicy, spiced apple filling.
Tip: For an extra glossy finish, brush the crust with a little beaten egg before baking.
Gluten Free Pumpkin Pie
This Gluten Free Pumpkin Pie is a dreamy, spiced dessert that’ll have everyone asking for seconds, with a crust so flaky no one will guess it’s gluten-free!
Ingredients
- 1 1/4 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
- 1 can (15 oz) pumpkin puree
- 3/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup evaporated milk
Instructions
- Preheat oven to 375°F. In a bowl, mix 1 1/4 cups gluten-free all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon sugar. Cut in 1/2 cup cold unsalted butter until mixture resembles coarse crumbs. Gradually add 3-4 tablespoons ice water, stirring until dough forms. Press into a 9-inch pie plate.
- In a large bowl, whisk together pumpkin puree, 3/4 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. Beat in 2 large eggs, then gradually stir in 1 cup evaporated milk until smooth.
- Pour filling into crust. Bake at 375°F for 40-45 minutes until center is set. Cool on a wire rack.
The secret to this pie’s irresistible texture? The gluten-free crust bakes up just as tender and flaky as traditional versions, making it a foolproof crowd-pleaser.
Tip: For an extra smooth filling, blend the pumpkin mixture in a food processor before adding to the crust.
Gluten Free Pecan Pie
Who says you can’t enjoy a decadent pecan pie just because you’re gluten-free? This recipe delivers all the rich, buttery goodness without the gluten, making it a must-try for anyone looking to indulge guilt-free.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 4-6 tablespoons ice water
- 3 large eggs
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 1/2 cups pecan halves
Instructions
- Preheat your oven to 350°F. In a large bowl, mix 1 1/2 cups gluten-free all-purpose flour with 1/2 teaspoon salt. Cut in 1/2 cup chilled, diced butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Press into a 9-inch pie plate.
- In another bowl, whisk 3 large eggs, then stir in 1 cup light corn syrup, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 2 tablespoons melted butter, and 2 teaspoons vanilla extract until smooth. Fold in 1 1/2 cups pecan halves. Pour the filling into the crust.
- Bake for 50-60 minutes, or until the filling is set and the crust is golden. Let cool completely before serving.
The secret to this pie’s irresistible texture? The perfect balance of crunchy pecans and a silky, sweet filling, all nestled in a flaky gluten-free crust.
Tip: For an extra flavor boost, toast the pecans before adding them to the filling. It deepens their nutty taste and adds a wonderful aroma to your pie.
Gluten Free Chocolate Pie
Indulge in the rich, velvety goodness of this Gluten Free Chocolate Pie, a dessert that promises to delight without the gluten.
Ingredients
- 1 1/2 cups gluten-free chocolate cookie crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 1/2 cups heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F. In a bowl, mix 1 1/2 cups gluten-free chocolate cookie crumbs, 6 tablespoons melted unsalted butter, and 1/4 cup granulated sugar until well combined. Press the mixture into a 9-inch pie dish, forming an even layer on the bottom and up the sides. Bake for 10 minutes, then let cool.
- In a saucepan, heat 1 1/2 cups heavy cream over medium heat until it just begins to simmer. Remove from heat and add 8 ounces chopped semi-sweet chocolate, 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt. Stir until the chocolate is completely melted and the mixture is smooth.
- Pour the chocolate filling into the cooled crust. Refrigerate the pie for at least 4 hours, or until the filling is set.
The magic of this pie lies in its silky chocolate filling paired with the crunchy, buttery crust, creating a perfect contrast in every bite.
Tip: For an extra touch of elegance, garnish with whipped cream and chocolate shavings before serving.
Gluten Free Cherry Pie
Nothing says love like a homemade cherry pie, and this gluten-free version ensures everyone can enjoy a slice of comfort.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup cold unsalted butter, cubed
- 4-6 tablespoons ice water
- 4 cups fresh cherries, pitted
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F. In a large bowl, whisk together 2 cups gluten-free all-purpose flour and 1/2 teaspoon salt. Cut in 2/3 cup cold unsalted butter until the mixture resembles coarse crumbs.
- Gradually add 4-6 tablespoons ice water, stirring until the dough comes together. Divide into two balls, flatten into disks, wrap in plastic, and chill for 30 minutes.
- Meanwhile, combine 4 cups fresh cherries, 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract in a bowl. Let sit for 15 minutes.
- Roll out one dough disk to fit a 9-inch pie plate. Transfer the dough to the plate, add the cherry filling, then roll out the second disk to cover the top. Seal and crimp the edges, cut slits in the top, and brush with 1 beaten egg.
- Bake at 375°F for 45-50 minutes, until the crust is golden and the filling is bubbly. Cool on a wire rack before serving.
The secret to this pie’s irresistible texture? The perfect balance of juicy cherries and a flaky, buttery crust that holds up without gluten.
Tip: For an extra glossy finish, brush the crust with a little cream before baking.
Gluten Free Lemon Meringue Pie
Who says you can’t enjoy a classic lemon meringue pie just because you’re gluten-free? This version is just as tangy and sweet, with a fluffy meringue topping that’s sure to impress.
Ingredients
- 1 1/2 cups gluten-free flour blend
- 1/2 cup cold unsalted butter, cubed
- 3 tbsp ice water
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 1/2 cups water
- 3 large egg yolks
- 1 tbsp lemon zest
- 1/2 cup fresh lemon juice
- 2 tbsp unsalted butter
- 3 large egg whites
- 1/4 tsp cream of tartar
- 6 tbsp granulated sugar
Instructions
- Preheat oven to 375°F. Combine gluten-free flour blend and cold butter in a food processor until mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, until dough comes together. Press into a 9-inch pie dish and bake for 15 minutes until lightly golden.
- In a saucepan, whisk together 1 cup sugar, cornstarch, and salt. Gradually whisk in 1 1/2 cups water. Cook over medium heat, stirring constantly, until thickened. Remove from heat.
- Beat egg yolks in a small bowl. Whisk in a small amount of the hot sugar mixture, then return all to the saucepan. Cook for 2 more minutes, stirring constantly. Remove from heat; stir in lemon zest, lemon juice, and 2 tbsp butter until smooth. Pour into baked crust.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 6 tbsp sugar, beating until stiff peaks form. Spread over pie, sealing edges to crust. Bake at 350°F for 15 minutes until meringue is golden.
The secret to this pie’s cloud-like meringue? The cream of tartar stabilizes the egg whites, ensuring they stay lofty and light.
Tip: For an extra glossy meringue, use a kitchen torch to lightly brown the peaks after baking.
Gluten Free Blueberry Pie
Nothing says summer like a slice of homemade Gluten Free Blueberry Pie, bursting with juicy berries and wrapped in a flaky, buttery crust.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup cold unsalted butter, cubed
- 4-6 tablespoons ice water
- 4 cups fresh blueberries
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F. In a large bowl, mix 2 cups gluten-free all-purpose flour and 1/2 teaspoon salt. Cut in 2/3 cup cold unsalted butter until the mixture resembles coarse crumbs. Gradually add 4-6 tablespoons ice water, stirring until the dough comes together. Divide in half, shape into disks, and chill for 30 minutes.
- Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming the edges. Chill while preparing the filling.
- In another bowl, toss 4 cups fresh blueberries with 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and 1/2 teaspoon ground cinnamon until well coated. Pour into the chilled crust.
- Roll out the second dough disk and place over the filling. Trim, seal, and crimp the edges. Cut slits in the top for venting. Brush with 1 beaten egg for a golden finish.
- Bake at 375°F for 45-50 minutes, until the crust is golden and the filling is bubbly. Cool on a wire rack before serving.
The secret to this pie’s irresistible appeal? The contrast between the tart blueberries and the sweet, flaky crust, with a hint of cinnamon that ties it all together.
Tip: For an extra glossy crust, brush the pie with a little cream instead of egg wash before baking.
Gluten Free Key Lime Pie
Dive into the refreshing zest of this Gluten Free Key Lime Pie, a perfect blend of tangy and sweet that’s sure to brighten any day.
Ingredients
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 3 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice
- 1 tbsp key lime zest
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F. In a medium bowl, mix 1 1/2 cups gluten-free graham cracker crumbs, 1/3 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for 10 minutes, then let it cool on a wire rack.
- In another bowl, whisk together 3 large egg yolks, 1 can sweetened condensed milk, 1/2 cup key lime juice, and 1 tbsp key lime zest until smooth. Pour into the cooled crust.
- Bake for 15 minutes until the filling is set. Cool to room temperature, then refrigerate for at least 4 hours.
- Before serving, beat 1 cup heavy whipping cream and 2 tbsp powdered sugar until stiff peaks form. Spread over the pie.
The magic of this pie lies in the balance of the creamy filling against the crisp, buttery crust, with the key lime’s vibrant acidity cutting through beautifully.
Tip: For an extra zesty kick, garnish with additional lime zest or thin lime slices before serving.
Gluten Free Peach Pie
Nothing says summer like a slice of homemade Gluten Free Peach Pie, with its flaky crust and juicy, sweet filling. It’s a dessert that’s sure to impress, even without the gluten!
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/2 tsp salt
- 2/3 cup cold unsalted butter, cubed
- 4-6 tbsp ice water
- 6 cups peeled and sliced fresh peaches
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F. In a large bowl, mix 2 cups gluten-free all-purpose flour and 1/2 tsp salt. Cut in 2/3 cup cold unsalted butter until the mixture resembles coarse crumbs. Gradually add 4-6 tbsp ice water, stirring until the dough comes together. Divide in half, shape into disks, and chill for 30 minutes.
- Roll out one dough disk to fit a 9-inch pie plate. Place the crust in the plate and trim the edges. In another bowl, toss 6 cups peeled and sliced fresh peaches with 3/4 cup granulated sugar, 2 tbsp cornstarch, 1 tsp cinnamon, and 1 tbsp lemon juice until well coated. Pour into the crust.
- Roll out the second dough disk and place over the filling. Trim, seal, and crimp the edges. Cut slits in the top crust and brush with 1 beaten egg.
- Bake at 375°F for 45-50 minutes, until the crust is golden and the filling is bubbly. Let cool before serving.
The secret to this pie’s irresistible appeal? The perfect balance of sweet peaches and cinnamon, all wrapped in a buttery, gluten-free crust that’s just as flaky as the traditional version.
Tip: For an extra golden crust, brush the top with a little cream before baking.
Gluten Free Strawberry Rhubarb Pie
Nothing says summer like a slice of Gluten Free Strawberry Rhubarb Pie, with its perfect balance of sweet and tart flavors wrapped in a flaky crust.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 4-6 tablespoons ice water
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, diced
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F. In a large bowl, mix 1 1/2 cups gluten-free all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs.
- Gradually add 4-6 tablespoons ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges.
- In another bowl, combine 2 cups strawberries, 2 cups rhubarb, 3/4 cup granulated sugar, 2 tablespoons cornstarch, and 1 teaspoon vanilla extract. Pour into the crust.
- Bake at 375°F for 45-50 minutes, until the filling is bubbly and the crust is golden. Brush with beaten egg halfway through for a glossy finish.
The magic of this pie lies in the contrast between the juicy, tangy filling and the crisp, buttery crust—a gluten-free treat that doesn’t compromise on texture or taste.
Tip: For an extra flaky crust, freeze the butter cubes before mixing them into the flour.
Gluten Free Banana Cream Pie
Who says you can’t enjoy a creamy, dreamy banana cream pie just because you’re gluten-free? This version is every bit as indulgent as the classic, with a nutty crust that adds the perfect crunch.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup melted coconut oil
- 2 tbsp maple syrup
- 1/4 tsp salt
- 3 ripe bananas, sliced
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F. In a bowl, mix 1 1/2 cups almond flour, 1/4 cup melted coconut oil, 2 tbsp maple syrup, and 1/4 tsp salt until combined. Press the mixture into a 9-inch pie dish, forming an even layer on the bottom and sides. Bake for 10 minutes, then let cool.
- Arrange the sliced bananas over the cooled crust in an even layer.
- In a large bowl, whip 1 1/2 cups heavy cream with 1/4 cup powdered sugar, 1 tsp vanilla extract, and 1/2 tsp cinnamon until stiff peaks form. Spread over the bananas.
- Chill the pie in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the cream to set.
The magic of this pie lies in the almond flour crust, which offers a delightful contrast to the creamy filling and soft bananas.
Tip: For an extra touch of elegance, garnish with a sprinkle of cinnamon or a few banana slices just before serving.
Gluten Free Coconut Cream Pie
Who says you need gluten to enjoy a decadent coconut cream pie? This gluten-free version is just as creamy and dreamy, with a crispy crust that’ll have everyone asking for seconds.
Ingredients
- 1 1/2 cups gluten-free flour blend
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3 tbsp ice water
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup granulated sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup shredded coconut, toasted
Instructions
- Preheat oven to 375°F. In a food processor, combine 1 1/2 cups gluten-free flour blend, 1/2 cup diced butter, 1/4 cup granulated sugar, and 1/4 tsp salt. Pulse until mixture resembles coarse crumbs. Add 3 tbsp ice water, one tablespoon at a time, pulsing until dough comes together.
- Press dough into a 9-inch pie dish, crimping edges as desired. Bake for 15 minutes until lightly golden. Let cool.
- In a saucepan, whisk together 1 can coconut milk, 1/2 cup granulated sugar, 3 tbsp cornstarch, and 1/4 tsp salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat.
- Beat 2 large eggs in a bowl, then gradually whisk in 1/2 cup of the hot coconut mixture. Return all to the saucepan, cooking for 2 more minutes. Stir in 1 tsp vanilla extract and 1/2 cup toasted coconut.
- Pour filling into the cooled crust. Chill for at least 4 hours. Before serving, top with remaining 1/2 cup toasted coconut.
The secret to this pie’s irresistible texture? Toasting the coconut twice—once for the filling and again for the topping—adds a deep, nutty flavor that’s simply unforgettable.
Tip: For an extra crispy crust, blind bake it with pie weights or dried beans before adding the filling.
Gluten Free Sweet Potato Pie
Dive into the cozy flavors of fall with this Gluten Free Sweet Potato Pie, a dessert that promises a silky smooth filling and a perfectly spiced crust in every bite.
Ingredients
- 1 1/2 cups mashed sweet potatoes (about 2 medium)
- 3/4 cup coconut sugar
- 1/2 cup almond milk
- 2 large eggs
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 gluten-free pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 350°F.
- In a large bowl, whisk together the mashed sweet potatoes, 3/4 cup coconut sugar, 1/2 cup almond milk, 2 large eggs, and 1 tbsp vanilla extract until smooth.
- Stir in 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/4 tsp salt until well combined.
- Pour the filling into the gluten-free pie crust, smoothing the top with a spatula.
- Bake for 50-55 minutes, or until the center is set and a toothpick inserted comes out clean.
- Allow the pie to cool completely on a wire rack before serving.
This pie stands out with its rich, velvety texture and a harmonious blend of spices that enhance the natural sweetness of the sweet potatoes without overpowering them.
Tip: For an extra smooth filling, blend the sweet potato mixture in a food processor before adding it to the crust.
Gluten Free Blackberry Pie
Nothing says summer like a slice of homemade blackberry pie, and this gluten-free version ensures everyone can enjoy the sweet, tangy flavors without worry.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup cold unsalted butter, cubed
- 4-6 tablespoons ice water
- 4 cups fresh blackberries
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F. In a large bowl, mix the gluten-free flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Divide into two discs, wrap in plastic, and chill for 30 minutes.
- In another bowl, gently toss the blackberries with sugar, cornstarch, lemon juice, and vanilla extract. Let sit for 10 minutes.
- Roll out one dough disc to fit a 9-inch pie plate. Transfer the dough to the plate, trim the edges, and pour in the blackberry mixture.
- Roll out the second dough disc and place it over the filling. Trim, seal, and crimp the edges. Cut slits in the top for venting. Brush with beaten egg.
- Bake for 45-50 minutes, until the crust is golden and the filling is bubbly. Cool on a wire rack before serving.
The secret to this pie’s irresistible texture? The gluten-free crust bakes up flaky and tender, perfectly complementing the juicy blackberry filling.
Tip: For an extra glossy finish, sprinkle a little sugar over the crust before baking.
Gluten Free Raspberry Pie
Nothing says summer like a slice of Gluten Free Raspberry Pie, bursting with juicy berries and nestled in a flaky, buttery crust.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 4-6 tablespoons ice water
- 4 cups fresh raspberries
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 375°F. In a large bowl, whisk together 1 1/2 cups gluten-free all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs.
- Gradually add 4-6 tablespoons ice water, stirring until the dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges, then chill while preparing the filling.
- In another bowl, gently toss 4 cups fresh raspberries with 3/4 cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract until well combined.
- Pour the raspberry mixture into the crust. Roll out the remaining dough for the top crust, lay it over the filling, and seal the edges. Cut slits in the top, brush with beaten egg, and bake for 45-50 minutes until golden and bubbly.
The secret to this pie’s irresistible appeal? The contrast between the tart raspberries and the sweet, tender crust, all without a speck of gluten.
Tip: For an extra glossy finish, brush the crust with a little cream before baking.
Gluten Free Mince Pie
Who says you can’t enjoy a classic mince pie just because you’re gluten-free? This version is just as festive and flavorful, with a buttery crust that’ll have everyone asking for seconds.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 4-6 tbsp ice water
- 1 1/2 cups mincemeat (store-bought or homemade)
- 1 tbsp powdered sugar, for dusting
Instructions
- Preheat your oven to 375°F and lightly grease a 12-cup muffin tin.
- In a large bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1/2 cup almond flour, and 1/2 tsp salt. Add 1/2 cup cold, cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add 4-6 tbsp ice water, one tablespoon at a time, mixing until the dough comes together. Roll the dough into a ball, wrap in plastic, and chill for 30 minutes.
- Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut out 12 circles to fit the muffin cups, pressing them gently into place.
- Fill each cup with 2 tbsp mincemeat, then cut out smaller dough circles to place on top. Seal the edges with a fork and make a small slit in the center of each pie.
- Bake for 25 minutes until the crust is golden and crisp. Let cool in the tin for 5 minutes, then transfer to a wire rack.
- Dust with 1 tbsp powdered sugar before serving.
The almond flour in the crust adds a nutty depth that pairs beautifully with the sweet-spicy mincemeat, making these pies a standout at any holiday gathering.
Tip: For an extra festive touch, use cookie cutters to shape the pie tops into stars or holly leaves before baking.
Gluten Free Pear Pie
This Gluten Free Pear Pie is a delightful twist on the classic, offering a buttery, flaky crust that everyone can enjoy, no matter their dietary needs.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 2/3 cup cold unsalted butter, cubed
- 4-6 tablespoons ice water
- 4 large pears, peeled and thinly sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 375°F. In a large bowl, mix 2 cups gluten-free all-purpose flour and 1/2 teaspoon salt. Cut in 2/3 cup cold unsalted butter until the mixture resembles coarse crumbs.
- Gradually add 4-6 tablespoons ice water, stirring until the dough comes together. Divide in half, shape into disks, wrap in plastic, and chill for 30 minutes.
- Roll out one dough disk on a floured surface to fit a 9-inch pie plate. Transfer the crust to the plate.
- In another bowl, toss 4 large pears with 1/2 cup granulated sugar, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 tablespoon cornstarch until well coated. Pour into the crust.
- Roll out the second dough disk and place over the filling. Trim and crimp the edges. Cut slits in the top for venting.
- Bake at 375°F for 45-50 minutes, until the crust is golden and the filling is bubbly. Let cool before serving.
The secret to this pie’s irresistible appeal lies in the perfect balance of sweet pears and warm spices, all encased in a gluten-free crust that’s surprisingly flaky and tender.
Tip: For an extra glossy finish, brush the top crust with a little milk or beaten egg before baking.
Gluten Free Mixed Berry Pie
Nothing says summer like a slice of Mixed Berry Pie, and this gluten-free version ensures everyone can enjoy a piece of the season.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 4-6 tablespoons ice water
- 4 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F. In a large bowl, mix 1 1/2 cups gluten-free all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold unsalted butter until mixture resembles coarse crumbs. Gradually add 4-6 tablespoons ice water, stirring until dough forms. Divide in half; shape into disks. Wrap and chill for 30 minutes.
- Roll out one dough disk on a floured surface to fit a 9-inch pie plate. Transfer dough to plate; trim edges. Chill.
- In another bowl, toss 4 cups mixed berries with 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract. Pour into crust.
- Roll out second dough disk; cut into strips. Arrange strips over filling in a lattice pattern. Seal and flute edges. Brush with beaten egg.
- Bake at 375°F for 45-50 minutes until crust is golden and filling is bubbly. Cool on a wire rack.
The lattice crust not only looks stunning but also lets the vibrant berry filling peek through, making every slice as beautiful as it is tasty.
Tip: For an extra glossy finish, brush the crust with a simple syrup after baking.
Conclusion
We hope you’ve enjoyed exploring these 18 delicious gluten-free pie recipes as much as we loved rounding them up for you! Whether you’re gluten-free by choice or necessity, there’s something here for everyone. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and pin this article to your Pinterest board for easy access. Happy baking!