Gluten Free Berry and Apple Pie
Celebrate summer with this apple pie (and a berry pie variation for my low FODMAP friends)!
If you follow me on Instagram, you probably noticed a lot of pies floating around on my stories recently. It was Marc’s birthday last week, and since pie is his absolute favorite dessert, I spent all day making him a pie (and making a mess in the process… obviously) because I love him.
Hopefully if you’re looking at this pie recipe you already know, but I need to be frank here: pies are a lot of work. And so I’ve made it a tradition for the past few years to make pies just twice a year: pumpkin pie in the fall, and this funny-looking apple/berry pie combo in the summer. I posted the pumpkin pie recipe ages ago, so I figured it was high time I shared my summer pie recipe!
I’m sure you’re wondering what’s up with this weird half and half pie situation. I’m going to blame it on Marc again — you see, he always wants apple pie in the summer, but of course apples are very high in FODMAPs! And I’m not about to spend all day making something that I can’t enjoy, plus berry pie is my favorite kind of pie. So over the years, we’ve perfected the art of making a pie that’s half apple and half berry. You of course don’t have to do this — you can just take the recipe below and double either of the fillings to make a berry or apple pie — but it’s also fun to have options!
The pie crust is the same tried and true crust from my pumpkin pie, which I adapted from Alana at The Bojon Gourmet. I’ve been using it for years and it’s the absolute best pie crust recipe (never mind that it’s also 100% gluten free!). I also adapted both the berry and apple fillings from her book, Alternative Baker. My pies aren’t anywhere as photogenic as hers, but they are still delicious! 😋
The trickiest part of this pie is clearly constructing the wall to separate the different fillings. Especially if you’re sensitive to FODMAPs — you don’t want apple juices sneaking into your berry side! The key is to make it tall enough so you have enough dough to press securely into the bottom and sides of the pie, creating a seal. Then when you pre-bake the crust, push your pie weights up to the wall to keep it upright. But don’t worry too much about getting it perfect — I can assure you that I’ve messed it up plenty of times in the past and the pies are still just as good. 😉
Alright! Let’s eat some pie!
(bonus: you get this ridiculous-looking peace sign pie situation after you’ve eaten a slice of each 😂)
Berry and Apple Pie Recipe
- 1 Gluten Free Pie Crust (see notes and/or instructions)
- ½-¾ box strawberries
- ½ box blueberries
- Zest from half a lemon
- ¼ lemon juiced
- 1 tablespoon sugar
- 1 ½ tablespoons cornstarch or tapioca starch I used tapioca
- Pinch salt
- 2 medium apples I usually do one granny smith and one honeycrisp
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch or tapioca starch
- 1 tablespoon rum or bourbon optional
- ½ teaspoon ground cinnamon
- Pinch salt
Crumble (for apple pie)
- ¼ cup oat flour
- 3 tablespoons brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- 3 tablespoons butter
- ¼ cup walnut pieces optional
For the crust
- Follow directions in this pie recipe all the way through step 13 (getting ready to pre-bake the crust). If you're making a half and half pie, reserve the scraps to make your wall. Roll out the extra dough to slightly longer than your pie plate is wide, and slightly taller than your pie as well. Press the "wall" into the bottom and sides of your pie crust to create a tight seal.
- Cut the parchment paper so that it fits each half of the crust, and make sure you spread your pie weights up to the wall to keep it from falling over. If you have actual pie weights, great! But I usually use pennies or rice (I used rice for this pie and it worked great).
- Bake the crust at 400°F for 20 minutes with the parchment paper. Remove the parchment and weights and cook for another 8-12 minutes, until the bottom is dry and slightly toasty. Reduce the oven temp to 375°F (if you’re using a pizza stone, leave it in the oven).
For the berry filling
- Wash berries, and hull and quarter strawberries. Place the berries in a medium bowl and add the lemon zest and juice, sugar, cornstarch, and salt. Toss gently to combine, and then set aside.
For the apple filling
- Peel apples, cut off the core, and slice them about ¼ inch thick. Place the apple slices in a medium bowl and gently toss with maple syrup, lemon juice, starch, cinnamon, salt, and liquor if using. Set aside to soak up the juices while you prepare the rest of the pie.
Make the crumble
- Combine flour, sugar, cinnamon, nutmeg, and salt in small bowl and whisk to combine. Cut butter into small pieces and then use a pastry cutter or your hands to work the butter. Keep crumbling everything together until it looks like a coarse meal. Stir in walnuts if using. Cover and refrigerate until ready to use.
Bake the pie
- Spoon the berry filling into one half of the pie. Place apple slices into the other half, overlapping them so they're packed tightly. Sprinkle the crumble over the apple half. If you have any pie dough scraps left over, you can cut them up and place them over the berry half.
- Place the pie on the pizza stone or baking sheet and bake at 375°F for 40 minutes. If the pie isn't done after 40 minutes, reduce oven to 350 and bake for another 10-15 minutes, until both sides are bubbling — especially the berries.
- Allow the pie to cool at least 2 hours to let the fruit set. Pie is best served slightly warm (you can warm it in the oven again if you like), and can be stored in the refrigerator for up to a week.