Pick the Perfect Pie:
Our 12 Best Gluten-Free Pie Recipes
It may be the All-American dessert: a warm, fresh-baked pie. Filling? Your choice... and we've got all kinds of options for you. Here, we steer you toward 12 must-try, gluten-free pie recipes.
Over the years, Gluten Free & More has published a book’s worth of pie recipes. And thanks to the data we’ve rounded up, we can tell which ones our readers have visited most often.
So before you set your next dinner menu, take a look at the pie recipes here, find your favorite flavors, and fire up the oven.
Actually, in most cases you’ll first want a gluten-free pie crust (often spelled online as one words: piecrust). So let’s start there—with this old standby of a recipe that readers seem to love: Easy-to-Make Allergy-Friendly Pie Crust. (See also the links listed in our "Pie Crust Recipes" sidebar box.)
And now… on to our reader-favorite pie recipes, counting down from No. 12 all the way to No. 1, a classic pie that won’t surprise you in the least, we bet.
Author Rebecca Reilly tells us that she created this great-looking (and –tasting) pie after seeing that gluten-free Oreo cookies had landed in grocery stores. Not surprisingly, crumbled Oreos figure mightily into the crust of this one.
Overall, with just a few ingredients and six quick steps, this one will be easy to pull off. Click here to find out how.
This no-bake effort utilizes fresh strawberries, pomegranate juice, and gelatin combined with a prebaked 10-inch cooled-off pie crust. It’s adapted from an old Ohio family recipe that has survived for generations. Click here for the full recipe.
“Melted chocolate,” says Food Editor Beth Hillson, "imparts a deceptively rich taste to this light dessert.” She then delivers instructions for both crust and filling for her 9-inch Gluten-Free, Dairy-Free Chocolate Mousse Pie.
Our only advice: double up and make two; this one is bound to go fast. Find full directions here.
Author and bakery owner Diane Kittle used wild Maine blueberries in creating this mouth-watering pie. If you can’t find Maine ’berries (which are smaller and sweeter than most that you find in stores), standard ones will work, too.
Kittle’s directions include her recipe for double pie crust. Click here to find complete instructions.
The big attraction here is the mix of chocolate and raspberry in the filling, but buckwheat flour and cocoa powder add to the effect. You can make our gluten-free egg-free as well. Find the recipe here.
As an alternate to a pie with a classic crust, how about this option? Jules Shepard’s Crustless Pumpkin Pie is simple and tasty, and can be made two days ahead of time and stored in your refrigerator. Click here for the recipe.
This recipe calls for nine ingredients that, in less than 30 minutes, will transform into one of the best pies you’ll ever experience.
Among the ingredients in our Lemon Meringue Pie: the zest of 1 to 2 lemons, ½ cup of lemon juice, a tablespoon of butter or dairy-free margarine, and three egg whites, among others. Click here to find directions.
Food Editor Beth Hillson created this masterful recipe using coconut flour, an “aromatic gluen-free option that adds extra nutrition and fiber.”
If coconut’s not your bag, Hillson says, you can use 1¾ cups of heavy cream or your milk of choice (soy, rice, nut) in place of the coconut milk and omit the toasted coconut. Omit the coconut flour in the crust and increase all-purpose gluten-free flour blend by ¼ cup. Find the recipe here.
We’ve got two stellar choices in one slot, both of them Gluten-Free Pumpkin Pies.
The first one notes that a special diet is no reason to leave pumpkin pie off your menu—at Thanksgiving Day or any other time of the year. This recipe will allow you to enjoy the taste of pumpkin pie; it uses coconut milk, yet there’s no coconut flavor to the final product. Get full directions by clicking here.
Our second choice, which originally appeared in Terry Walters' book Clean Food, is both gluten-free and casein-free. The kosher recipe “is as good as the standard version,” Walters notes. “It was specially created for children with autism spectrum disorder who adhere to the gluten-free, casein-free diet.” Click here for the recipe.
A gluten-free butter cake serves as the base for this amazing dessert. The double-layer pie includes recipes for complementary vanilla pudding and chocolate ganache. (Note: the cake can be made just as effectively with a butter replacement, if you prefer.) Access complete Boston Cream Pie instructions by clicking here.
Here’s one with the wonderfully complementary flavors of sweet strawberry and tart rhubarb. Concocted by Karen Robertson, it also can be made dairy-free or egg-free.
Find the directions here; the page also includes a recipe for a multi-blend gluten-free flour mix.
You probably saw this one coming: a good ol’ American Apple Pie recipe, gluten-free but no less delicious than the pies you remember when you were growing up.
Created by Karen Robertson, this recipe is one you’ll want to print and file. Click here to find it.
Compiled by Larry Canale. Original recipe authors cited above.