Gluten-Free Apple Pie
Crust prep time: 1 hour, 10 minutes
Pie prep time: 30 minutes
Cook time: 50 minutes
- 1 cup brown rice flour, 131 grams/4.6 ounces
- 1/2 cup organic cornstarch, 56 grams/2 ounces
- 1/4 cup organic amaranth flour, 34 grams/1.4 ounces
- 1 tablespoon cane sugar
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 3 tablespoons ice water
- 1 large egg
- 12 tablespoons cold, cubed butter (6 ounces)
- 2 gluten-free pie crusts for a 9-inch pie plate
- 7 cups peeled Granny Smith apples, sliced 1/4" thick - about 2 1/2 pounds
- 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 cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons cubed butter
- Measure dry ingredients into a large mixing bowl. Use a whisk to thoroughly blend ingredients.
- Pour the dry ingredients into a good 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 crumbly.
- Add the egg and pulse until egg is incorporated into the flour-butter mix.
- Add ice water, one tablespoon at a time and pulse several times. (Add just enough water to get the ingredients to completely hold together when squeezed in your hand.)
- If the dough is too crumbly and dry, add 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.
- Scrape the dough, which will look a bit crumbly on a clean, gluten-free work surface covered with wax paper. Gather the crumbly dough into a ball.
- Divide the dough in two pieces and flatten into discs. Place each disc in a plastic bag and refrigerate for at least one hour before rolling out the dough. (At this stage the dough can also be frozen. Place the wrapped dough in a freezer bag, label and freeze for future use.)
- To roll dough remove the dough from refrigerator and place between two sheets of waxed paper. Let dough sit until it's soft enough to roll. When workable, 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 still on the remaining piece of waxed paper over a 9-inch pie plate. Gently peel the waxed paper from the dough.
- Gently fit the dough into the pie plate.
- Trim edges with knife and crimp edge with a fork or using your favorite method.
- Pie crust is ready to fill or partially bake if desired.
- Preheat oven to 425 °F.
- Prepare one recipe of Gluten-Free Pie Crust. This recipe yields enough dough for a 2-crust 9-inch pie. If you make a pie that calls for one crust, simply freeze the second crush for a future pie.
- Line 9-inch pie plate with one of the prepared gluten-free pie crusts.
- 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 in sliced apple.
- Add sliced apple 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 for 50-60 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.
Recipe from glutenfreecooking.about.com