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+ servings
5 from 21 votes

Butterscotch Cinnamon Pie - Gluten Free

Butterscotch cinnamon pie made with walnut, apples and butterscotch chocolate chips.
Prep Time20 mins
Active Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: butterscotch cinnamon pie, butterscotch pie
Yield: 8 People
Calories: 364kcal



  • Preheat the oven to 180°C (350°F)
  • Prepare the gluten-free pie crust as per package instructions. Place parchment paper on the rolling surface and dust the parchment paper with gluten-free flour. Then, place the pastry on top of the parchment paper and add another layer of parchment paper to the top of the dough. Using a rolling pin, roll the pastry to ½ cm (⅛ inch) thick. Remove the parchment paper on top, and transfer the pastry to a pie dish using the parchment paper as support. Do not remove the parchment paper at the bottom of the dough as the dough can tear.
  • Press the pastry into the pie dish, and trim any excess leaving a 2.5 cm overhang (1 inch). Tuck the overhang under the edges of the pastry. You can leave the pie as it is or shape the edges using your index finger and thumb. Lightly pinch the edges until the whole dough is complete. Transfer the pastry to the fridge and let it cool while you work on the filling.
  • In a medium-sized saucepan on medium heat, add the butterscotch chips, golden syrup, brown sugar, and unsalted butter. Whisk the ingredients until the butterscotch chips and butter have melted. Then remove the saucepan from heat and allow it to reach room temperature.
  • Once the mixture has cooled, add the eggs and vanilla extract and whisk until combined.
  • In a separate bowl, add the diced apples, walnuts, ground cinnamon, and almond flour. Mix the ingredients until the flour covers most of the diced apples.
  • Remove the pie crust from the fridge. Sprinkle the apples and walnuts evenly at the base of the pie. Then pour the butterscotch sugar syrup. Optional: Sprinkle some butterscotch chocolate chips on top.
  • Bake the pie for 45-50 minutes until the center of the pie is set. Allow the pie to cool before slicing.


  • Allow the pie to cool completely before slicing. 
  • The butterscotch cinnamon pie can be stored in the fridge in an air-tight container for up to three days. 
  • This recipe is inspired by, Butterscotch Walnut Pie Recipe from Butter Celebrates by Rosie Daykin


Serving: 1Slice | Calories: 364kcal | Carbohydrates: 38g | Protein: 5g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 122mg | Potassium: 119mg | Fiber: 2g | Sugar: 34g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg