Old-Fashioned Gluten-Free Apple Pie

By Tracy

10 Person

80 Minutes

129 Calories

Conic apple pie, with its buttery flaky golden-brown crust and warm, spiced, tender tart and sweet filling, is an autumn dessert staple. Those on a gluten-free diet need not miss out on this delicious gluten-free adapted recipe. The filling for our apple pie recipe is a gluten-free version of a wonderful, classic apple pie filling.

Ingredients

For the Apple Pie Filling

2 tbsp. Unsalted butter (cubed)
7 cups Granny Smith apples (peeled and sliced 1/4-inch thick)
1/4 tsp. Salt
1/4 tsp. Nutmeg
1 tsp. Ground cinnamon
2 tbsp. Gluten-free sweet rice flour
3/4 cup Sugar

For the Gluten-Free Pie Crust

1 tbsp. Water(with ice)
1 Large egg
12 tbsp. Butter (cold, cubed)
1/4 tsp. Salt
1/4 tsp. Xanthan gum
1 tbsp. Cane sugar
1/4 cup White rice flour
1/4 cup Amaranth flour
1/2 cup Arrowroot starch
1 cup Brown rice flour

Method

01

Measure dry ingredients into a large mixing bowl. Use a large whisk to thoroughly blend ingredients.
02

Pour the dry ingredients into a food processor bowl, fitted with a metal blade. Add the cold butter cubes and pulse until the butter cubes are reduced to the size of peas and the mixture looks like coarse, dry crumbs.
03

Add the lightly beaten egg and pulse just until egg is incorporated into the flour-butter mix.Add 1 tablespoon of ice water and pulse several times.
04

Remove the processor lid and squeeze a small amount of the dough in your hand. Check the consistency of the dough again. If the dough holds together and you can form a ball don't add more water. Adding too much water will make the dough sticky and harder to roll out and shape.
05

Scrape the dough, which will look crumbly, on a clean, gluten-free work surface covered with waxed paper. Gather the crumbly dough into a ball.Flatten to a large disk shape. Wrap in waxed paper and refrigerate for at least one hour before rolling out the dough.
06

Remove dough from refrigerator and place dough between two sheets of waxed paper. Let dough sit just until it's soft enough to roll.
07

Gently peel the waxed paper from the dough.Gently press the dough into the pie plate.Trim edges with knife and crimp edge with a fork or using your favorite method.
08

Combine sugar, sweet rice flour or tapioca starch, cinnamon, nutmeg and salt in a large bowl and use a whisk to thoroughly blend ingredients.Add sliced apples and gently coat apples with sugar mixture.Pour apples into dough-lined pie plate and distribute them evenly.
09

Dot the top of the apples with cubed butter.Place the second prepared crust over the top of the apples. Press edges to seal dough and use your favorite method to flute the edges.Cut or poke several small vents in the top of the pie crust.
10

Preheat oven to 425 F.Bake for 50 to 60 minutes, until top is golden brown and apples are tender.
11

Check frequently. If edges brown too quickly, place a strip of foil around the edge to prevent burning.Allow pie to cool for several minutes before cutting.
12

Slice and serve with a scoop of vanilla ice cream.

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Old-Fashioned Gluten-Free Apple Pie

4.8

( By Tracy )

01 Information

Grade medium
Serving 10 servings
Calorie 129 Kcal
Prep Time 30 Mins
Cook Time 50 Mins
Total Time 80 Mins

02 Ingredients

For the Apple Pie Filling

2 tbsp. Unsalted butter (cubed)

7 cups Granny Smith apples (peeled and sliced 1/4-inch thick)

1/4 tsp. Salt

1/4 tsp. Nutmeg

1 tsp. Ground cinnamon

2 tbsp. Gluten-free sweet rice flour

3/4 cup Sugar

For the Gluten-Free Pie Crust

1 tbsp. Water(with ice)

1 Large egg

12 tbsp. Butter (cold, cubed)

1/4 tsp. Salt

1/4 tsp. Xanthan gum

1 tbsp. Cane sugar

1/4 cup White rice flour

1/4 cup Amaranth flour

1/2 cup Arrowroot starch

1 cup Brown rice flour

03 Method

Step 1

Measure dry ingredients into a large mixing bowl. Use a large whisk to thoroughly blend ingredients.

Step 2

Pour the dry ingredients into a food processor bowl, fitted with a metal blade. Add the cold butter cubes and pulse until the butter cubes are reduced to the size of peas and the mixture looks like coarse, dry crumbs.

Step 3

Add the lightly beaten egg and pulse just until egg is incorporated into the flour-butter mix.Add 1 tablespoon of ice water and pulse several times.

Step 4

Remove the processor lid and squeeze a small amount of the dough in your hand. Check the consistency of the dough again. If the dough holds together and you can form a ball don't add more water. Adding too much water will make the dough sticky and harder to roll out and shape.

Step 5

Scrape the dough, which will look crumbly, on a clean, gluten-free work surface covered with waxed paper. Gather the crumbly dough into a ball.Flatten to a large disk shape. Wrap in waxed paper and refrigerate for at least one hour before rolling out the dough.

Step 6

Remove dough from refrigerator and place dough between two sheets of waxed paper. Let dough sit just until it's soft enough to roll.

Step 7

Gently peel the waxed paper from the dough.Gently press the dough into the pie plate.Trim edges with knife and crimp edge with a fork or using your favorite method.

Step 8

Combine sugar, sweet rice flour or tapioca starch, cinnamon, nutmeg and salt in a large bowl and use a whisk to thoroughly blend ingredients.Add sliced apples and gently coat apples with sugar mixture.Pour apples into dough-lined pie plate and distribute them evenly.

Step 9

Dot the top of the apples with cubed butter.Place the second prepared crust over the top of the apples. Press edges to seal dough and use your favorite method to flute the edges.Cut or poke several small vents in the top of the pie crust.

Step 10

Preheat oven to 425 F.Bake for 50 to 60 minutes, until top is golden brown and apples are tender.

Step 11

Check frequently. If edges brown too quickly, place a strip of foil around the edge to prevent burning.Allow pie to cool for several minutes before cutting.

Step 12

Slice and serve with a scoop of vanilla ice cream.

04 Author