Free Printable: Low Carb & Keto Food List

• My Gluten Free Apple Pie Recipe Is Golden, Latticed, And Naturally Sweet
• Ingredients & Substitutions
• How To Make Gluten Free Apple Pie
• My Tips For The Perfect Pie
• Gluten Free Apple Pie (Warm Spiced Filling) Recipe card
• Recipe Reviews

My Gluten Free Apple Pie Recipe Is Golden, Latticed, And Naturally Sweet

This gluten free apple pie has been one of my proudest baking moments this year. Yes, it’s got fresh apples, a buttery double crust, and all the warm spices I love. Yes, it skips the gluten and refined sugar. But what really made me happy was the lattice top that actually held up. Here’s why I think you’ll love it too:

• Golden, crisp lattice-top crust – I was surprised how well it held up, and how pretty it looked. I’m much better at baking things that taste good than ones that look good, so this was a pleasant surprised. If I can do it, so can you!
• Sweet spiced apple filling – If you liked my new healthy apple crisp , you’ll love this warm, thick apple pie filling. It fills my kitchen with the fall smell of apples, maple, cinnamon, and other warm spices. I had to resist eating it right out of the pot!
• Better for you, but still dessert – While it’s not lighter on calories, my gluten free apple pie recipe has all natural ingredients, no refined sugar, nearly 8 grams of fiber, and more than 10 grams of protein per slice. At the same time, this definitely tastes like a treat!

I highly recommend topping this pie with a scoop of vanilla ice cream and/or a dollop of whipped cream , but it’s delicious on its own, too. It’s the perfect addition to your spread of Thanksgiving recipes or Christmas recipes this fall. Grab some apples and make it with me!

Ingredients & Substitutions

Here I explain the best ingredients for my gluten free apple pie recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Apples – I love Honeycrisp apples here (and shoutout to my home state Minnesota, where they’re from!), because they hold their shape well when baked and don’t release too much water. Granny Smith apples are good too, though I usually add a little powdered Besti to balance the tartness. Softer apples, like McIntosh, release too much liquid and make the filling runny, so I avoid those. See my healthy apple crisp recipe for other apples that work well in baking.
• Crust – I developed my gluten free pie crust recipe specifically for this gluten free apple pie, and it works beautifully to make the lattice crust. You’ll need my signature gluten-free flour blend ( blanched almond flour , tapioca flour , and coconut flour ), eggs , butter , honey (I use I prefer Wholesome Yum Zero Sugar Honey ), vanilla , and salt . Feel free to use any favorite crust recipe you love. If you want to use my almond flour pie crust instead, you’ll need to add a little gelatin (bloomed in water, like I do in my keto apple pie ) to make it sturdy enough for the top crust, and it’ll still be too fragile to make a lattice.
• Maple Syrup – I use my Wholesome Yum Zero Sugar Maple Syrup to sweeten the apple filling naturally, without refined sugar. It adds a subtle maple flavor that goes so well with the apples. If you’re not sugar free, regular maple syrup works too.
• Tapioca Flour – This thickens the filling and I like that it’s a resistant starch. Cornstarch works, it’s just not my favorite.
• Unsalted Butter – For richness in the filling. I like unsalted so I can control the salt myself, but you can use salted and omit the extra salt below.
• Lemon Juice – Just a splash keeps the apples from browning and brightens the flavor of the filling.
• Spices – I use a mix of ground cinnamon , cardamom , ginger , nutmeg , a little sea salt , and a dash of vanilla extract . Together they give that cozy, warm spice flavor that makes the whole kitchen smell amazing.

How To Make Gluten Free Apple Pie

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

Make The Gluten Free Pie Dough

• Make the dough. Double the gluten free pie crust recipe here so you have enough for both the top and bottom, then split it into two portions.
• Press the bottom crust. Press one half into the bottom and sides of your pie pan. ( I use this one .) I find it helpful to form a disc first, then push out and up the sides. Cover and pop it in the fridge until you’re ready to fill it.
• Roll the top crust. Roll out the other half between parchment until it’s a little bigger than your pan. Chill this one as well. I do this on a cutting board so that it doesn’t fall apart in the fridge.

Make Gluten Free Apple Pie Filling

• Peel and slice the apples. I use this super sharp peeler and this slicer , both pictured below. This slicer makes it so much faster to prep the apples! It cuts them all the same ideal thickness (1/2 inch at the widest part of each wedge and much thinner at the narrow part), plus it has this bottom attachment so the slices don’t get stuck.
• Cook until soft. Melt the butter in a Dutch oven or large pot. Add the apples, lemon juice, spices, and salt. Cook until the apples start to get tender.
• Thicken the filling. Whisk the tapioca flour with a little water to make a slurry. Stir it into the apples along with the maple syrup, and keep stirring until the apple mixture thickens.
• Finish and cool. Take the filling off the heat, stir in the vanilla if you’re using it, and let it cool.

Assemble & Bake:

• Assemble the pie. Pour the cooled filling into the chilled bottom crust and spread it out. Add the top crust, either flat with a few slits or as a lattice, and seal the edges. I crimped my pie crust edges before filling, but you can do this after adding the top crust, too.
• Bake until golden. Pop the gluten free apple pie into the oven, and bake until the crust is golden and the filling is bubbling. I cover the top partway through, so it doesn’t get too dark.

My Tips For The Perfect Pie

• Keep both the top and bottom crust chilled until right before you fill them. The cold dough is much easier to handle. I always make the crust first, then the filling, in that order.
• Roll out the top crust very thin. These flours are “heavier” than wheat flour and can taste overwhelming if your crust is very thick. This applies to the bottom crust too, but I notice a too-thick lattice the most.
• Yes, this gluten free pastry dough is less sturdy than one with wheat flour. You may not be able to fully fold back strips to form a lattice crust, but I’m always able to weave them gently without completely folding back. If any fall apart, I just press them back together. Or just do a solid rolled crust with vents on top to avoid having to weave.
• A marble rolling pin makes rolling the top crust easier. It stays cool, so the dough doesn’t warm up as fast, and doesn’t stick. I love mine!
• Feel free to peel and slice your apples the day before. Although they brown a little, I’ve confirmed it doesn’t impact the final result. You can toss in a little lemon juice to reduce browning, but not too much or it can change the flavor. However, if you prefer no browning at all, peel them fresh.
• A Dutch oven is easier to use for the filling compared to a skillet. I was losing pieces over the side too easily with a skillet, even a deep one. I have and love this Dutch oven with enameled coating , but a regular pot works if that’s what you’ve got.
• To make the cooked filling cool faster, you can spread it on a cold platter or rimmed sheet pan. It cools so much quicker than leaving it in the hot pot!
• These amounts fit perfectly in my 9-inch shallow pie pan . If yours is a deep dish, multiply the recipe by 1.5X.
• After pouring the filling into the bottom crust, work quickly to add the top crust. You want to transfer the gluten free apple pie to the oven as fast as possible to avoid a soggy crust, and also your top crust will be hard to work with if it sits at room temperature for too long and gets warm. Make that pretty top while it’s still cold! Speaking of the top…
• Venting the top crust is crucial to prevent exploding or a soggy crust. I love making a lattice crust for this purpose — it’s so pretty! — but cutting slits in a flat rolled crust will also work.
• Do not slice the pie until it’s cooled completely. This is very important to set the filling. If you like a warm pie (like I do), you can reheat it after cooling.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 doubled recipe Gluten free pie crust (we’ll use half for the base and half for the top) ▢
• 2 tbsp Unsalted butter ▢
• 2 lb Apples (cored, peeled, and sliced 1/4 inch thick; ~6 cups) ▢
• 1 tbsp Lemon juice ▢
• 1/2 tbsp Cinnamon ▢
• 1/4 tsp Ground cardamom ▢
• 1/4 tsp Ground ginger ▢
• 1/4 tsp Ground nutmeg ▢
• 1/4 tsp Sea salt ▢
• 1/2 cup Maple syrup (I use my Wholesome Yum Zero Sugar Maple Syrup ) ▢
• 1 tbsp Tapioca flour (or cornstarch) ▢
• 1 tsp Vanilla extract (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Gluten Free Apple Pie Crust:

1. Make the gluten-free pie dough here , doubling all the ingredients so that you have enough for a top and bottom crust. Divide the dough.
2. Press the bottom crust: Press half the dough into the bottom of a shallow 9-inch pie pan , going up the sides for the bottom crust. Cover with plastic wrap and place in the fridge until ready to bake.
3. Roll the top crust: Place the other half of the dough on a piece of parchment paper and roll out into a circle, a couple inches larger than the size of the pan. Cover with plastic wrap (on a large cutting board is the easiest way) and place in the fridge until ready to bake.

Apple Pie Filling:

1. In a large Dutch oven or pot over medium heat, melt the butter. Add the apples, lemon juice, cinnamon, cardamom, ginger, nutmeg, and salt. Cook for about 10 minutes , stirring every couple of minutes, until the apples are starting to soften but are not extremely soft yet.
2. Meanwhile, in a small bowl, whisk the tapioca flour with a tablespoon of water, to make a slurry.
3. Once the apples start to soften, add the maple syrup and tapioca flour slurry to the pan. Cook and stir constantly for 2-3 minutes , until thickened.
4. Remove the filling from heat. Stir in the vanilla extract, if using.
5. Let the filling cool to room temperature.

Assemble & Bake:

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Pour the cooled filling into the chilled bottom crust in the pie pan, and spread evenly.
3. Place the top crust over the pie and cut slits in the center to vent. Alternatively, you can cut strips and place them on top in a criss-cross pattern. Press the edges of the top and bottom crust together to seal, and crimp if you like.
4. Bake the pie for about 10 minutes , until the edges (both the side edges and lattice edges) are just barely golden.
5. Reduce the oven temperature to 350 degrees F (177 degrees C). Bake for 10 more minutes , until the top is golden all over, then cover the top with foil. Continue baking for 15-20 minute s, until the filling is bubbly.
6. Remove the gluten free apple pie from the oven. Cool completely before serving, at least 2-3 hours.

Did You Like It?

Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.

Maya’s Recipe Notes

Serving size: 1/12 of the entire recipe

• Tips: Check out my recipe tips above to help you handle the crust with confidence, get the best texture in your filling, and bake a gluten free apple pie that looks and tastes amazing.
• Storage: This pie keeps well in the fridge for up to 2-3 days. It can last a few days longer, but the crust starts to get soggy.
• Meal prep: You can prep ingredients ahead by making the crust dough and slicing the apples a day in advance. I sometimes even bake the whole pie the day before.
• Reheat: I like to warm slices in the oven for that fresh-baked feel, but a quick zap in the microwave works too.
• Freeze: Wrap it tightly in plastic and foil, or store slices in freezer-safe containers. It will keep for 3-4 months. Thaw in the fridge overnight.
• Note on nutrition info: I used the entire bottom crust and 2/3 of the top crust dough for the nutrition calculation, because a significant amount of the top gets cut away.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Gluten Free Apple Pie

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Gluten Free Apple Pie (Warm Spiced Filling)

My gluten free apple pie has a buttery crust, naturally sweetened apple filling, and lattice top. A cozy fall dessert made lighter!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/gluten-free-apple-pie/

Ingredients

• 1 doubled recipe Gluten free pie crust (we’ll use half for the base and half for the top)
• 2 tbsp Unsalted butter
• 2 lb Apples (cored, peeled, and sliced 1/4 inch thick; ~6 cups)
• 1 tbsp Lemon juice
• 1/2 tbsp Cinnamon
• 1/4 tsp Ground cardamom
• 1/4 tsp Ground ginger
• 1/4 tsp Ground nutmeg
• 1/4 tsp Sea salt
• 1/2 cup Maple syrup (I use my Wholesome Yum Zero Sugar Maple Syrup )
• 1 tbsp Tapioca flour (or cornstarch)
• 1 tsp Vanilla extract (optional)

Instructions

Gluten Free Apple Pie Crust:

1. Make the gluten-free pie dough here , doubling all the ingredients so that you have enough for a top and bottom crust. Divide the dough.
2. Press the bottom crust: Press half the dough into the bottom of a shallow 9-inch pie pan , going up the sides for the bottom crust. Cover with plastic wrap and place in the fridge until ready to bake.
3. Roll the top crust: Place the other half of the dough on a piece of parchment paper and roll out into a circle, a couple inches larger than the size of the pan. Cover with plastic wrap (on a large cutting board is the easiest way) and place in the fridge until ready to bake.

Apple Pie Filling:

1. In a large Dutch oven or pot over medium heat, melt the butter. Add the apples, lemon juice, cinnamon, cardamom, ginger, nutmeg, and salt. Cook for about 10 minutes , stirring every couple of minutes, until the apples are starting to soften but are not extremely soft yet.
2. Meanwhile, in a small bowl, whisk the tapioca flour with a tablespoon of water, to make a slurry.
3. Once the apples start to soften, add the maple syrup and tapioca flour slurry to the pan. Cook and stir constantly for 2-3 minutes , until thickened.
4. Remove the filling from heat. Stir in the vanilla extract, if using.
5. Let the filling cool to room temperature.

Assemble & Bake:

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Pour the cooled filling into the chilled bottom crust in the pie pan, and spread evenly.
3. Place the top crust over the pie and cut slits in the center to vent. Alternatively, you can cut strips and place them on top in a criss-cross pattern. Press the edges of the top and bottom crust together to seal, and crimp if you like.
4. Bake the pie for about 10 minutes , until the edges (both the side edges and lattice edges) are just barely golden.
5. Reduce the oven temperature to 350 degrees F (177 degrees C). Bake for 10 more minutes , until the top is golden all over, then cover the top with foil. Continue baking for 15-20 minute s, until the filling is bubbly.
6. Remove the gluten free apple pie from the oven. Cool completely before serving, at least 2-3 hours.

Maya’s Recipe Notes

Serving size: 1/12 of the entire recipe

• Tips: Check out my recipe tips above to help you handle the crust with confidence, get the best texture in your filling, and bake a gluten free apple pie that looks and tastes amazing.
• Storage: This pie keeps well in the fridge for up to 2-3 days. It can last a few days longer, but the crust starts to get soggy.
• Meal prep: You can prep ingredients ahead by making the crust dough and slicing the apples a day in advance. I sometimes even bake the whole pie the day before.
• Reheat: I like to warm slices in the oven for that fresh-baked feel, but a quick zap in the microwave works too.
• Freeze: Wrap it tightly in plastic and foil, or store slices in freezer-safe containers. It will keep for 3-4 months. Thaw in the fridge overnight.
• Note on nutrition info: I used the entire bottom crust and 2/3 of the top crust dough for the nutrition calculation, because a significant amount of the top gets cut away.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)