Today we made a delicious gluten free apple pie! This recipe took a while because this was the first time we have made a pie from scratch. Luckily we are on summer break and have nothing else to do… But it was worth the extra effort and tasted really good!
For the pie crust we used a recipe from the King Arthur Flour website. The crust was delicious and we doubled it to make a lattice top for our pie. Also, we did not use the Instant ClearJel because we didn’t have any, but the pie turned out just fine without it.
*double recipe if you want a top crust
Ingredients for crust:
- 1 1/4 cups King Arthur Gluten free multi-purpose flour (we used their suggested flour blend instead)
- 1 tablespoon sugar
- 2 teaspoons Instant ClearJel (optional)
- 1/2 teaspoon xanthan gum (available on Amazon)
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 1 large egg
- 2 teaspoons vinegar (or lemon juice)
Method to make crust:
First, we mixed the flour, sugar, xanthan gum, salt, and egg into a mixing bowl. Then, we sliced the butter, still cold and hard, into the mix. We kept cutting the butter in the mix in smaller and smaller pieces. Next, we poured in the vinegar. Then, we refrigerated the dough for several hours. Finally, we rolled the dough out and placed it into the pie pan. The easiest way to “flop” the dough into the pie pan is to flip the dough over the pan and peel the parchment paper off.
For the filling you’ll need…
- 6 cups of Granny Smith apples – pealed and sliced
- 1 cup of sugar
- 3 Tbs arrowroot starch
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
We used a Pampered Chef apple peeler-corer-slicer to peal and slice the apples. It worked great and was really fast!
After pealing and slicing the apples, we mixed all of the ingredients together. We pre-baked the crust for 10 minutes so the filling wouldn’t leak through the dough. Next, pour all of the apples in the partially baked pie crust. We put the pie in the oven for 45 min at 350 F and enjoyed!