If you are looking to impress with a dessert that’s both stunning and scrumptious, then this Gluten-Free Apple Pie a la Mode with Lattice Top Recipe is exactly what you need. This pie combines the warm, cozy flavors of tart Granny Smith apples with a perfectly golden, crisp lattice crust crafted from nourishing almond and arrowroot flours. Paired with a scoop of creamy vanilla ice cream, each bite offers a delightful contrast of textures and tastes that feel like a warm hug on a chilly evening. Whether you’re hosting a dinner party or simply want a comforting treat, this gluten-free classic will quickly become your new favorite.
Ingredients You’ll Need
The magic of this recipe starts with simple, wholesome ingredients that come together beautifully to create the perfect harmony of flavor and texture. Each component plays an essential role, from the flours giving the crust its tender flakiness to the spices that bring the filling alive with rich and comforting notes.
- 2 cups almond flour: The nutty flavor adds depth and creates a tender crust.
- 2 cups arrowroot flour / tapioca starch: Provides structure and elasticity for the gluten-free crust.
- 1 teaspoon salt: Enhances all the flavors without overpowering.
- 1 cup butter or vegan butter cold, cubed: Creates that flaky, golden crust we all crave.
- 2 eggs: Helps bind the dough and adds richness.
- 2 tablespoons maple syrup: A subtle sweetness that balances the crust perfectly.
- 6 Granny Smith apples peeled and sliced: These tart apples hold their shape beautifully and offer a vibrant contrast to the sweet filling.
- 1 cup coconut sugar or brown sugar: Adds a deep, caramel-like sweetness to the filling.
- 3 tablespoons arrowroot flour / tapioca starch: Thickens the filling to that perfect, luscious consistency.
- 1 teaspoon ground cinnamon: Brings warm spice that complements the apples perfectly.
- ½ teaspoon ground nutmeg: Adds a subtle layer of spice for an extra cozy touch.
- 2 tablespoons butter or vegan butter melted: Incorporates richness into the filling.
- 1 tablespoon lemon juice: Brightens the filling and balances the sweetness.
- 1 teaspoon vanilla extract: Adds a lovely aromatic warmth.
- 1 pinch salt: Balances the flavors in the filling.
- 1 large egg for egg wash: Gives the pie crust its inviting golden shine.
- 1 tablespoon milk: Helps the egg wash adhere evenly.
- 1 teaspoon coconut or brown sugar for sprinkling: Adds a touch of sparkle and crunch on top.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Gluten-Free Apple Pie a la Mode with Lattice Top Recipe
Step 1: Prepare the Gluten-Free Pie Crust
Start by combining the almond flour, arrowroot flour, and salt with cold cubed butter in your food processor. Pulse until the mixture resembles coarse pea-sized crumbs. This step is crucial to ensure your crust achieves that perfect flaky texture. Slowly add the eggs and maple syrup, pulsing until the dough begins to come together. Shape the dough into two discs, wrap them, and chill them in the fridge for at least two hours—overnight is even better for firm, easy-to-roll dough.
Step 2: Make the Filling
In a large bowl, toss your peeled Granny Smith apples with coconut or brown sugar, arrowroot flour, cinnamon, nutmeg, melted butter, lemon juice, vanilla extract, and a pinch of salt. This mixture will create a beautifully spiced, thick filling that’s just the right balance of tart and sweet.
Step 3: Roll Out the Bottom Crust and Fill
Remove one dough disc from the fridge and roll it out between two sheets of parchment paper to avoid sticking. Aim for a circle about 12 inches in diameter to fit your 9-inch pie plate with some overhang for sealing. Carefully transfer this to the pie plate and press it gently into place. Pour the filling evenly into the crust, then refrigerate to keep everything chilled as you prep the lattice top.
Step 4: Create the Lattice Top
Roll the second dough disc out to approximately 11 inches. Cut it into 8 to 10 thick strips. Weave the strips over and under on a clean piece of parchment paper to form a classic lattice design. If the dough becomes too soft at any point, pop it in the fridge for 10 minutes to firm up. When your lattice is woven, carefully invert it onto the filled bottom crust and press the edges to seal. Crimp for that lovely homemade look.
Step 5: Bake to Golden Perfection
Whisk together egg and milk for your egg wash, then brush this all over the lattice top before sprinkling with a pinch of sugar. Place the pie on a baking sheet to catch any drippage and bake in a preheated 350°F oven for 1 hour. The crust should turn a gorgeous golden brown while the filling bubbles. If the crust starts browning too fast, tent it with foil. Let the pie rest for at least an hour before slicing to let the filling set.
How to Serve Gluten-Free Apple Pie a la Mode with Lattice Top Recipe
Garnishes
Nothing complements this pie quite like a generous scoop of vanilla ice cream melting into the warm filling. For a little extra flair, sprinkle some finely chopped toasted pecans or a dusting of cinnamon on top of the ice cream to add crunch and spice. A drizzle of caramel sauce elevates this into dessert heaven.
Side Dishes
Pair your Gluten-Free Apple Pie a la Mode with Lattice Top Recipe with a cup of freshly brewed coffee or a smooth spiced chai latte for a cozy treat. On more indulgent occasions, serve alongside a dollop of whipped cream infused with a hint of vanilla or bourbon for a wonderful adult twist.
Creative Ways to Present
For a visually stunning presentation, serve slices on rustic wooden boards or colorful ceramic plates. Garnish the plate with fresh apple slices or edible flowers to delight your guests’ eyes as well as their taste buds. If you’re adventurous, try a mini version of the pie baked in individual ramekins to share at gatherings.
Make Ahead and Storage
Storing Leftovers
Your delicious pie can sit out at room temperature for up to one day, perfectly fine for enjoying the same evening or next day. For longer storage, refrigerate the pie in an airtight container or covered with foil for up to 5 days to keep it fresh and flavorful.
Freezing
To freeze, wrap the unbaked pie tightly with plastic wrap and foil or place it in an airtight container. Freeze for up to two months. Allow it to thaw in the fridge overnight before baking. Alternatively, bake the pie fully, cool it completely, then freeze slices wrapped in plastic and foil — wonderful for quick treats anytime.
Reheating
Warm up pie slices gently in a 300°F oven for about 15 minutes to revive that freshly baked texture. Avoid microwaving as it can make the crust soggy. Reheating with a scoop of ice cream on the side creates a delightful contrast once again.
FAQs
Can I use different types of apples in this pie?
Absolutely! While Granny Smith apples are perfect for their tartness and firm texture, you can mix in other varieties like Honeycrisp or Fuji to add sweetness and complexity.
Is the crust suitable for vegans?
Yes, you can substitute the butter with vegan butter and the eggs with flax eggs or another binder of your choice for a vegan-friendly crust.
How do I prevent the lattice top from browning too fast?
If you notice the crust getting too dark, loosely cover the pie with aluminum foil halfway through baking to protect it while the filling cooks through.
Can I prepare the filling a day ahead?
Yes, making the filling the day before allows the flavors to meld wonderfully. Just keep it covered in the fridge and assemble the pie when ready to bake.
What if I don’t want to make a lattice top?
You can simply roll out the second dough disc and lay it over the filling, cutting slits for steam to escape. Brush with egg wash and sugar for a beautiful golden crust.
Final Thoughts
This Gluten-Free Apple Pie a la Mode with Lattice Top Recipe is truly a showstopper that brings together the nostalgic charm of homemade apple pie with a thoughtful gluten-free twist. The lattice design not only looks spectacular but also delivers that satisfying, flaky bite every pie lover dreams of. Next time you want to make a dessert that feels both comforting and impressive, give this recipe a try—you’ll be amazed at how easily it wins hearts and taste buds alike.
PrintGluten-Free Apple Pie a la Mode with Lattice Top Recipe
This gluten-free apple pie a la mode features a perfectly woven lattice top crust made from almond and arrowroot flours, filled with tart Granny Smith apples spiced with cinnamon and nutmeg. Served warm with vanilla ice cream, this dessert combines a crispy, tender crust and a sweet, aromatic filling for a delightful treat ideal for any occasion.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Total Time: 6 hours (including 4 hours cooling and chilling time)
- Yield: 10 slices
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American, North American
- Diet: Gluten Free
Ingredients
For double pie crust:
- 2 cups almond flour
- 2 cups arrowroot flour / tapioca starch
- 1 teaspoon salt
- 1 cup butter or vegan butter replacement, cold, cut into cubes
- 2 eggs
- 2 tablespoons maple syrup
For filling:
- 6 Washington State organic Granny Smith apples, peeled and sliced
- 1 cup coconut sugar or brown sugar
- 3 tablespoons arrowroot flour / tapioca starch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons butter or vegan butter replacement, melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 pinch salt
For egg wash:
- 1 large egg, lightly beaten
- 1 tablespoon milk
- 1 teaspoon coconut sugar or brown sugar
Instructions
- Make the gluten free pie crust: In the bowl of a food processor, pulse together the almond flour, arrowroot flour, salt, and cold cubed butter until the mixture resembles pea-sized crumbs. Gradually add the eggs and maple syrup and pulse until the dough begins to clump together into a ball. Remove the dough and form into two round discs. Wrap each in plastic wrap and chill in the refrigerator for at least 2 hours or overnight for best results.
- Prepare the apple pie filling: In a large bowl, combine the peeled, sliced Granny Smith apples, coconut or brown sugar, arrowroot flour, ground cinnamon, and nutmeg. Toss to evenly coat the apples. Add melted butter, lemon juice, vanilla extract, and a pinch of salt, stirring well to incorporate all ingredients.
- Prepare the bottom layer of pie: Remove one dough disc from the fridge. On a flat working surface covered with parchment paper, place the dough disc, cover with another parchment sheet, and roll into a thin circle about 12 inches in diameter to fit a 9-inch pie pan. Remove the top parchment and transfer the dough on the bottom parchment by inverting it into the greased pie pan, allowing the edges to hang over. Gently nestle the dough into the pan and fill with the apple filling. Place the pie in the fridge to chill while preparing the top crust.
- Prepare lattice pie top: Roll out the second dough disc between two sheets of parchment paper to about 11 inches in diameter. For a lattice top, cut the dough into 8 to 10 thick strips. Weave these strips over a sheet of parchment paper to create a lattice or arrange cut shapes to cover the pie fully. If the dough softens, chill the strips or pie top in the refrigerator for 10 minutes to firm it up. Once woven and chilled, invert the lattice onto the filled pie and seal the edges by crimping with fingers.
- Bake the apple pie: Preheat the oven to 350°F (175°C). In a small bowl, whisk the egg and milk to make an egg wash. Brush the lattice top crust with this mixture and sprinkle with coconut or brown sugar. Place the pie on a baking sheet to catch drippings and bake for 1 hour until the crust is golden brown, the filling bubbly, and apples fully cooked. If the crust browns too quickly, cover loosely with foil. Allow the pie to rest for at least 1 hour before slicing.
- Serve a la mode: Serve slices of the gluten-free apple pie warm with a scoop of vanilla ice cream for the perfect classic dessert experience.
- Storage: The pie can be kept at room temperature for 1 day or refrigerated for up to 5 days.
Notes
- To ensure easier handling and shaping, chill the dough as needed if it softens during prep.
- Use parchment paper during rolling and transferring the dough for effortless shaping and cleanup.
- If the crust starts browning too fast while baking, tent the pie loosely with foil to prevent burning.
- Arrowroot flour can be substituted with tapioca starch in equal amounts.
- For a vegan option, substitute butter with a firm vegan butter and eggs with a suitable egg replacer, noting texture differences.
- Best served warm with vanilla ice cream for that classic apple pie a la mode experience.
