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Gluten Free Sour Cream Apple Pie

Sour Cream Apple Pie has been a family tradition at Thanksgiving since my Grandma Jo (my mom’s mom) started making it for my dad when he joined the family. Grandma Jo knew my dad loved apple pies and began making it for him every year. Since then, it has been a non-negotiable staple on our Thanksgiving table. My kids love this pie as well, so I changed the recipe to be conducive to a gluten-free lifestyle, in turn, keeping the tradition alive and well.

My mom and Dad with Grandma Jo and Grandpa George in 1980

Gluten Free Sour Cream Apple Pie

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Prep Time 30 mins
Cook Time 55 mins
Crust Refrigerate 30 mins
Servings 8 slices
Calories 452 kcal


Pie Crust

  • 1/2 cup Namaste Perfect Flour Blend +2 TBS
  • 1/4 tsp xanthan gum
  • 2 1/2 tsp sugar
  • 1/8 tsp salt
  • 2 TBS softened salted butter
  • 2 TBS crisco
  • 1 medium egg
  • 1.5 TBS cold water
  • 1/4 tsp distilled vinegar

Pie Filling

  • 2 TBS Namaste Perfect Flour Blend
  • 1/8 tsp xanthan gum
  • ¾ cup sugar
  • 1 egg
  • 1 cup sour cream
  • 1 tsp vanilla
  • ¼ tsp nutmeg
  • 3 cups of peeled and diced apples other fruit options: blueberries, peach, etc.
  • 1 tsp lemon juice *optional

Crumble Topping

  • ¾ cup Namaste Perfect Flour Blend
  • 1/8 tsp xanthan gum
  • ¼ cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 7 TBS softened salted butter


Pie Crust

  • Preheat oven to 350 degrees. Mix all dry ingredients in large mixing bowl. Cut in butter and Crisco. In separate small mixing bowl, whisk egg, water, and distilled vinegar. Add egg mixture to dry ingredients. Blend by stirring 15 times with fork, and then, very gently, work dough together with fingers just until dry ingredients are moistened. Split dough in two and gently shape into circle, wrap with plastic wrap and place in refrigerator for 30 minutes. Remove from refrigerator and roll out between two gluten-free flour dusted silicone baking sheets. Roll crust out to about 1/8-1/4 of an inch thick. Once rolled out, carefully lay crust in pie pan, gently poke several fork holes in bottom of crust so it doesn’t bubble. Bake pie crust for 10 minutes at 350 degrees.

Pie Filling

  • Preheat oven to 400 degrees. Peel and dice apples (if sweet, add 1 tsp lemon juice, let sit). Whisk flour, salt, and sugar. In a separate bowl combine egg, sour cream, vanilla, and nutmeg. Add sour cream mixture to diced apples. Stir in sugar mixture until well combined. Pour into gluten-free pie crust. Place in preheated oven for 15 minutes, then turn oven down to 350 degrees with pie still in oven and bake for another 30 minutes. While pie is baking, make the crumble topping.

Crumble Topping

  • Whisk all dry ingredients together. Cut in softened salted butter until crumbly. Sprinkle topping over pie and bake another 10 minutes at 400 degrees. Let cool. Slice and serve with whipped cream.


One pie makes 8 slices. Calories per slice: 452; Fat per serving: 23g; Carbs per serving: 59g; Protein per serving: 3g; Sugar per serving: 39g


Calories: 452kcal
Tried this recipe?Let us know how it was!

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Tessa Ludwig

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