|Nutritional Guidelines (per serving)|
|Servings: 10-12 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Iconic 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 with 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 that appears in Farm Journal's Complete Pie Cookbook.
- For the Gluten-Free Pie Crust
- 1 cup superfine brown rice flour (see Kitchen Notes)
- 1/2 cup arrowroot starch (or cornstarch)
- 1/4 cup amaranth flour
- 1/4 cup white rice flour
- 1 tablespoon cane sugar
- 1/4 teaspoon xanthan gum (or guar gum)
- 1/4 teaspoon salt
- 12 tablespoons butter (cold, cubed)
- 1 large egg (lightly beaten)
- 1 tablespoon water (with ice, plus more if needed)
- For the Apple Pie Filling
- 3/4 to 1 cup sugar (if using a tart variety of apple, use more sugar)
- 2 tablespoons gluten-free sweet rice flour (or tapioca flour)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 7 cups Granny Smith apples (peeled and sliced 1/4-inch thick)
- 2 tablespoons unsalted butter (cubed)
Note: while there are multiple steps to this recipe, this gluten-free apple pie is broken down into workable categories to help you better plan for preparation and baking.
Make the Gluten-Free Pie Crust
Gather the ingredients.
Measure dry ingredients into a large mixing bowl. Use a large whisk to thoroughly blend ingredients.
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.
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.
Remove the processor lid and squeeze a small amount of the dough in your hand. If it holds together don't add more water. If the dough is too crumbly and dry, add 1/4 teaspoon additional ice water and pulse several more times. 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.
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. (If you're making this dough ahead of time, it is at this stage where the dough can be frozen. Place wax paper wrapped dough in a freezer bag, label and freeze for future use.)
Roll Out the Dough
Remove dough from refrigerator and place dough between two sheets of waxed paper. Let dough sit just until it's soft enough to roll.
When workable, lightly roll from the center outward, working to make a circle about 10-inches in diameter and about 1/8-inch thick. If the dough should get too warm and sticky, place it in the freezer for several minutes and then continue rolling it.
Peel top sheet of wax paper from the dough and carefully flip the dough, on the remaining sheet of waxed paper, over pie plate. 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. Your pie crust is now ready to be filled.
Make the Apple Pie Filling
Gather the ingredients.
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.
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 (pressed with fork tines, etc.).
Cut or poke several small vents in the top of the pie crust.
Bake the Apple Pie
Preheat oven to 425 F.
Bake for 50 to 60 minutes, until top is golden brown and apples are tender.
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.
Slice and serve with a scoop of vanilla ice cream.
Superfine brown rice flour is powdery, unlike some brown rice flours which are more coarsely ground and gritty. If you can't find superfine brown rice flour, try grinding regular brown rice flour in a coffee bean grinder just until it is a finer consistency.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.