Gluten Free Apple Pie
User Reviews
5
Gluten Free Apple Pie
Description
Get the Recipe: Gluten Free Apple Pie includes two main components: a gluten free pie crust and an apple filling. The crust is prepared by pulsing gluten free flour, sugar, salt, cold cubed butter, and cold water to a crumbly dough that holds when pinched. After chilling the dough to firm up the butter, it is rolled out and formed into pie shells. The apple filling combines thinly sliced apples with vanilla, lemon juice, brown sugar, gluten free flour, cinnamon, nutmeg, and an optional pinch of salt. The butter cubes in the filling help keep the apples moist and add depth to the flavor.
The pie is baked at a hot temperature to develop a golden crust. Chilling the dough before rolling helps achieve the desired texture. Using a mix of apple varieties balances tartness and softness in the filling. After baking, the pie should cool for at least two hours to set and allow flavors to meld.
This pie serves well as a gluten free dessert option for gatherings or family meals. It pairs nicely with cream or vanilla ice cream. Leftover pie can be stored at room temperature for a day or refrigerated for several days.
Consider using store-bought gluten free pie crust if time is limited, but the homemade crust delivers a classic texture. Chilling the crust and rolling carefully helps prevent cracks. The notes emphasize using a combination of apples for the best balance and slicing them thinly for even cooking.
Ingredients
Pie Crust
- 2 ½ cups all-purpose flour gluten free 1 to 1
- 1 ½ tbsp granulated sugar
- pinch salt sea salt
- 1 cup butter cut into cubes, cold unsalted
- ⅓ cup water cold
Apple Filling
- 6 cups apple peeled and sliced thinly
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- ¼ cup brown sugar
- ¼ cup all-purpose flour gluten free 1 to 1
- 1 tbsp cinnamon
- pinch nutmeg
- pinch salt optional, sea salt
- 6 tbsp butter sliced into cubes, cold
- milk to brush pie crust with
- granulated sugar to sprinkle
Instructions
- First, make the pie crusts. Add gluten free flour, sugar and salt to a food processor. Pulse 2 times.
- Then, add in cubed cold butter and cold water. Pulse until crumbly. Mixture should stick together when pinched between fingers.
- Remove dough from processor. Form into 2 equal sized balls of dough. Wrap in plastic wrap and refrigerate for 1 hour.
- While the pie crust is chilling, make apple filling. Add sliced apples, vanilla, lemon juice, brown sugar, gluten free flour, cinnamon, nutmeg and sea salt to a large bowl. Toss until apples are fully coated. Set aside.
- Once dough has chilled for 1 hour, remove from fridge. Preheat oven to 400 degrees Fahrenheit.
- Roll out pie crusts one at a time, coating the parchment paper and rolling pin in gluten free flour to prevent sticking. Repair any cracks with fingers.
- Once both pie crusts are rolled out, place pie plate on top of one of the pie crusts. Gently invert pie plate so that the pie crust falls down into the pie plate.
- Gently transfer apple mixture down on top of the pie crust. Arrange in an equal layer.
- Place the 6 tablespoons of cubed butter on top of the apples. Spread them out; this adds moisture.
- Then, very carefully add the top pie crust on top of the apples.
- Crimp the both pie crust edges together with your fingers. Make a small slit in the top of the top crust.
- Gently brush the top pie crust with milk. Then sprinkle sugar on top.
- Place pastry shields or tin foil along the edges of the pie crust to prevent burning.
- Bake at 400 degrees Fahrenheit for 20 minutes. Then, lower oven temperature to 350 degrees Fahrenheit. Bake for another 40 to 50 minutes. Pie is done when the top is golden and the filling is bubbly.
- Finally, remove from oven. Remove pastry shields. Allow pie to cool for at least a couple hours before slicing into.
Notes
- To save time, store-bought gluten free pie crusts can be used as a substitute.
- A mix of apple varieties like Granny Smith, MacIntosh, and Cortland provides both tartness and softness in the filling.
- Adding butter cubes to the filling adds moisture and enhances flavor.
- Allow the pie to cool for at least 2 hours before serving to let it set properly.
- Store leftover pie at room temperature for up to 24 hours or refrigerate for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 59mg | 2% |
| Potassium | 134mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 29mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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