Thanks to this awesome Gluten-Free Pie Crust, I can have Gluten-Free Apple Pie and eat it too! 🙂
Just imagine having a slice of warm Gluten-Free Apple Pie with vanilla ice cream in front of you… On a cold Fall evening…
Did you get the picture?
Here is a visual aid, just in case you have problems focusing… 🙂
… and one more:
Yes, it really is Gluten-Free Apple Pie! But, you wouldn’t know it if I didn’t tell you…
It’s THAT good!
If you don’t live a gluten-free diet, it is just a slice of a REALLY good apple pie.
However, for us, gluten deprived peeps, it is like a slice of heaven! I am not kidding! There is just something comforting about eating a traditional dessert, but without the guilt associated with eating gluten. Every single bite is totally 100% gluten-free and you will not have to pay for it later. Just enjoy it!
I never liked the traditional, lardy pie crust before I became gluten-free.
However, I love its gluten-free version! This version! 🙂
It is buttery and flaky and doesn’t get soggy on the bottom.
Yes, it is not available in a tube that you can buy at Walmart…
YOU have to make it! It does take some time to make it. BUT, it sure is worth the ride! I promise!
If you have never worked with gluten-free dough, there is a learning curve!
Just giving you a heads up so there are no surprises…
We DON’T use extra flour to roll our the crust!
We roll it out between two sheets of plastic!
Otherwise it will stick! It is just a different technique without the traditional floury mess. That’s all!
As you can see, you can make it pretty, working with plastic! 🙂
There are lots of ways to make the edges of your pie pretty, but the 2 thumbs technique is the easiest:
YOU can do it! You just need to try it! Before you know it, you will have your own style!
Did you notice that the crust is golden brown all the way around, even on the bottom?
It’s because I bake my Gluten-Free Apple Pie on a preheated pizza stone. The heat from the stone radiates through, and cooks the bottom evenly.
Traditionally, the rule of thumb is to use half tart and half sweet apples for apple pie.
Granny Smith apples are considered best apples for baking. I, however, find them not only tart, but also a little stubborn to cook. Since this gluten free apple pie is baked only for 45 minutes, you may find your Granny Smith apples a little al dente…
Empires and Cortlands are tart as well, but not as hard as Granny Smith. I used half Golden Delicious and half Rome.
Are you in a mood for a Gluten-Free Apple Pie à la Mode yet?
I though you might be! 🙂
And as Always, Eat Well, Spend Wisely!
- 2 gluten-free pie crusts (recipe below)
- 7 apples (I used half Rome and half Golden Delicious), peeled and sliced 1/4 inch thick
- 1/2 cup white granulated sugar + additional 2 Tbsp on top
- 1/4 cup (packed) light brown sugar
- 1 lemon (juice and zest)
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 Tbsp corn starch
- 1 egg white (beaten) for brushing
- turbinado sugar for sprinkling
- Prepare pie crust (recipe below).
- Preheat oven to 425 F with a pizza stone placed in the middle.
- Toss apples, sugars, lemon zest, lemon juice, salt, cinnamon and corn starch together in a large bowl.
- Transfer apples onto prepared pie dish, lined with pie crust. Mound apples in the middle and sprinkle with additional 2 Tbsp white granulated sugar.
- Cover with another pie crust and trim sides with a knife. Pinch edges together and make it pretty.
- Gather cut off dough, roll it out under plastic foil and use cookie cutters to make designs to decorate your pie.
- Place cut outs on top of pie and make 3-4 slits in between the cut outs to serve as vents.
- Brush pie with beaten egg white and sprinkle with turbinado sugar.
- Place pie on preheated pizza stone in the oven and bake for about 45 minutes, or until crust is golden brown. Use a pie ring if you see the top of the pie is getting too brown!
- If you don't have a pie ring, make your very own out of aluminum foil!