If you're new to gluten-free baking, maybe you've already had some disappointments with how the flours behave, or misbehave, and are trying to learn how to improve on crumbly consistencies and difficult-to-handle pie doughs. With our collection of gluten-free pies, learn a few simple techniques to make buttery, tender gluten-free pie crusts, to enjoy delectable fruit, custard, and cream-filled pies.
Gluten-free baking can be hard at first, but trial and error are what brought these absolutely delicious and flaky recipes here for you to enjoy. Start by following a proven recipe, as gluten-free flours differ widely in how they respond to the binders, liquids, and leaveners in a recipe, and then mix and match, improvise and make your own once you feel more confident.
01 of 08
This buttery, tender gluten-free pie crust resembles shortbread. It can be used as the base for all types of pies and savory tarts and quiches. A tart pan with a removable bottom makes shaping the pie crust and cutting slices much easier.
Brown rice, sweet rice, and amaranth flour make the base. Xantham gum, eggs and butter bind the dough together. Slightly sweet, this crust can be used for savory pies or dessert pies. Ready in 1 hour and 10 minutes, this crust should be your new go-to baking pie dough.
02 of 08
This wildly popular pie originated in the Florida Keys in the mid-19th century and has since achieved the status of an icon. This gluten-free version could fool even the most ardent connoisseur of the Sunshine State's famous dessert.
As the original recipe calls for, we use Graham crackers, but gluten-free ones, for that milky, buttery crust. Key limes, condensed milk, egg yolks, and lemon zest make a tangy, sweet, and mouthwatering filling. Pour filling in the crust and bake for 10 minutes, refrigerate for 3 hours before serving. Use whipped cream and thinly sliced lemons to decorate.
03 of 08
A perennial favorite, apple pie is an American staple that you don't have to miss out on over the holidays just because you're on a gluten-free diet. Our easy recipe piles fragrantly spiced apples into a buttery gluten-free crust of rice and amaranth flours and arrowroot starch. Classic Granny Smith apples, sugar, cinnamon and butter make a tangy filling. Bake for 1 hour and let cool off a little before slicing.
Add a scoop of creamy vanilla ice cream for an over-the-top a la mode version of this classic pie, or serve with creme fraiche and dusted cinnamon.
04 of 08
This lusciously sweet and tart pie wears a softly peaked meringue crown. Egg yolks, lemon, and butter make the filling, and our signature gluten-free crust contains a delicious eggy custard.
The secret of this pie is to make perfect meringue by using egg whites at room temperature, a clean bowl, and not rushing the process. Take your time with the whites and add the sugar very slowly until your peaks have formed. Standing mixers make the job easy.Continue to 5 of 8 below.
05 of 08
A favorite on the holiday table, this recipe for gluten-free pecan pie makes it easy enough for an ordinary day. An 8- or 9-inch tart pan with a removable bottom results in a nice-looking crimped crust and makes cutting pies much easier.
Chose our favorite gluten-free pie crust or make a gluten-free Graham cracker pie crust for a crispier bottom. The filling is made in no-time in a food processor by simply mixing eggs, sugar, corn syrup, butter, salt, and vanilla with a generous amount of delicious pecans. Prep and bake in 1 hour and 15 minutes.
06 of 08
This lush gluten and dairy-free coconut custard pie revamps the Sothern crustless pie recipes popular back in the day. You need 55 minutes or prep and baking, one mixing bowl and an ungreased pie plate, making the cleanup a real breeze.
The pie base is made out of rice flour and tapioca starch for a fluffy texture. Vanilla paste and coconut milk provide an aromatic touch for a sweet and flavorful treat. This pie is suitable for people living a gluten-free lifestyle and for those with dairy allergies. It does, however, contain eggs, so it's not vegan.
07 of 08
A classic French apple tarte tatin follows the upside-down baking method, which cooks the dessert with the crust on top. You invert it onto a serving platter after it cools, which allows the caramelized apples to set into a gooey but structured layer on top.
The crust is made of amaranth and rice flour, with eggs and butter to make it really crispy and golden brown when baked. The apples cook in butter, cinnamon, and sugar, and are meticulously organized in the tin, covered in the pastry and baked for approximately 20 minutes. Once the pie has had the chance to cool off a little, you can turn it upside-down and decorate with fresh mint. Serve with vanilla ice-cream or whipped cream.
08 of 08
This gluten-free pumpkin pie contains all of the flavor and flakiness of the conventional version, so your gluten-free guests can dig in without fear, and everyone else can enjoy a classic finale to the holiday meal. The sweet and spicy flavor makes it a great treat for any special dinner, so don't wait until the holidays arrive.
This crust uses rice flours and amaranth flour, it's bound with eggs, xantham gum, and eggs, but the filling is as classic as they come with pumpkin, spices, evaporated milk, and vanilla. Plan ahead because you need to chill your dough for one hour before rolling it out, and then blind bake it for 15 minutes. Once you've assembled your pie, bake it for 50 minutes until set. Decorate with whipped cream once it has cooled off.