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Gluten-Free Cranberry and Apple Pie

[1]Free of: Gluten and all top allergens.
For version with wheat flour, click here [2].

Filling Ingredients

Topping Ingredients


  1. Pre-heat oven to 375° F. For the filling, combine all ingredients in a large bowl, then pour into pie shell.
  2. To make the topping, place all ingredients in a bowl and mix with fingertips until mixture resembles bread crumbs.
  3. Spread topping over fruit filling and bake 35-40 minutes, until topping and crust are golden.

Gluten-Free Pie Crust

Free of: Gluten and all top allergens



  1. Combine all dry ingredients in a large bowl. Add remaining ingredients and mix together with fingers until dough forms.
  2. Place dough between two rice-floured sheets of wax paper. Roll pastry out to the size of your pie shell. Remove top layer of paper and turn pastry into pie shell. Press into shell firmly and trim or crimp edges.

For traditional flour recipe, click here [3].

Recipe by Simon Clarke
Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To subscribe, click here [4].