Gluten-Free Apple Pie
Ingredients
- Gluten-Free Pie & Tart Crust Mix
- 1 c. butter cold & diced into cubes
- ⅓ c. ice cold water
PIE FILLING
- 8 c. sliced apples
- ⅔ c. sugar
- 2 T. cornstarch
- 2 tsp. apple pie spice
- 2 T. lemon juice
- 1 tsp. vanilla
- 2 T. cold diced butter chunks
Instructions
PREP
- Gather equipment: food processor or mixer with paddle attachment, liquid measuring cup measuring cups & spoons, pie plate
CRUST
- Pour bag into food processor. Add butter and water and pulse until it just comes together.
- Pour out onto parchment paper. Shape into 2 thick round disks. Refrigerate for 20 minutes or overnight.
PIE FILLING
- Dice apples into chunks or slices.
- Mix together sugar, cornstarch, spices, lemon juice, and vanilla. Pour over apples and mix together.
ASSEMBLE PIE
- Roll out dough in between 2 sheets of parchment paper. Shape into 12” round disk to hang over your pie pan. If making lattice top, take out one disk and cut into 1″ strips or cut decorative shapes. Place decorative top back in fridge until ready to use.
- Place one layer of pie dough in pie plate. Trim off extra edges.
- Pour in filling and place diced butter on top of the filling. Place top pastry over filling and lightly brush with egg wash (1 egg+1 T. water or cream) and sprinkle with course sanding sugar. Place a few slits in top crust or place pie bird in center to release steam. Place assembled pie in fridge for 15 minutes.
BAKE
- Bake pie at 375° for 15 minutes. Reduce oven to 350°, cover with foil or pie protector and bake an additional 45-50 minutes. Watch to see when pie starts to bubble, then let it bake 5 more minutes.
Notes
If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make the pie crust ahead of time and place in refrigerator until needed.
Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.
DIETARY SUBSTITUTIONS TO MAKE VEGAN Swap out butter with vegan butter. My favorite is Country Crock Olive Oil Sticks or use canola oil. In place of the buttermilk, use unsweetened oat, coconut or almond milk To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda
Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.
DIETARY SUBSTITUTIONS TO MAKE VEGAN Swap out butter with vegan butter. My favorite is Country Crock Olive Oil Sticks or use canola oil. In place of the buttermilk, use unsweetened oat, coconut or almond milk To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda
