Gluten-Free Cheese Crusted Apple Pie

Gluten-Free Cheese Crusted Apple Pie

From Dr. Jean Layton of Gluten-Free Doctor Recipes

When I first saw Martha Stewart’s cheddar crusted apple pie, I wanted one, just had to convert it using a ratio of course. I really like to add an herbal note to apple pie so the thyme made its way into the mix. Feel free to eliminate if you don’t like. Enjoy!

Makes 4 servings.


Crustgluten-free cheese crusted apple pie

  • 1/4 cup sorghum flour
  • ¼ cup raw buckwheat flour (grind from green groats in a clean coffee grinder)
  • ¼ cup millet flour
  • ½ cup tapioca starch
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter
  • ½ cup shredded cheddar cheese
  • 1 egg
  • 1 tablespoon honey


  • 4 small granny smith apples- peeled and sliced
  • 1/4 cup organic cane sugar
  • 1/2 teaspoon cornstarch or tapioca flour
  • 1/8 teaspoon thyme (optional)


1. In a mixing bowl, combine all the flours and the salt. (I typically just put the flours into my stand mixer bowl, run it for a minute or so to combine the flours.)

2. Add the shredded cheese and cut the butter into the flour mixture till it forms small crumbs.

3. Add the honey and large egg.

4. Let the mixer run until well combined.

5. Wrap the dough in plastic and chill for at least 1 hour before rolling out.

6. In a separate bowl, stir together the filling ingredients. Set aside.

7. Preheat oven to 400 degrees.

8. Place one fourth of the dough between plastic and roll to to ¼ inch thickness.

9. Place gently into tart pan using the plastic wrap to manipulate it into the crevices.

10. Trim the edges to even them out with the outer edge of the pan.

11. Re-roll the scraps for decorative top cut outs or lattice work.

12. Add apple slice mixture.

13. Top with lattice or cut outs.

14. Bake for 10 minutes then reduce oven temperature to 350 degrees.

15. Bake 8-10 minutes more until the apple slices are tender and the crust is browned.


If you like the idea of herbs in your apple pie, try rosemary too. I switch back and forth between the two.

Realize that this dough incorporates the fat in both the butter and the egg yolk. And since the egg is in the dough, there is no need to brush the crust with egg for browning.

If you would like to make this into a typical sliceable pie, just divide the dough into slightly unequal halves. Roll the smaller portion to 1/4 inch thickness and place into the pie pan. Add the apple mixture (I up the number of apples to 6 and increase the sugar by 1 tablespoon) then top with the larger portion also rolled out to 1/4 inch.

Place the pie on a cookie sheet to bake.

Make sure to cut vents or leave areas uncovered so the apples moisture can escape. Bake 10 minutes at 400 degrees then 1/2 hour at 350 degrees.

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