Description
The Gluten Free Apple Pie is a delightful dessert that allows everyone, even those with dietary restrictions, to savor the classic taste of homemade apple pie. With a perfectly flaky crust and a filling of spiced apples, it’s a treat that evokes the warmth of fall and the joy of gathering around the table.
This pie is not only gluten free but also versatile—perfect for Thanksgiving feasts, holiday celebrations, or a simple indulgent treat on a cozy evening. The combination of cinnamon, nutmeg, and tender apples baked to perfection is guaranteed to bring smiles to your loved ones’ faces.
Ingredients
– 2 cups gluten free all-purpose flour
– 1/2 teaspoon xanthan gum (if not included in the flour mix)
– 1/2 teaspoon salt
– 1 cup unsalted butter, cold and cubed
– 4-6 tablespoons ice water
– 6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 tablespoons gluten free cornstarch or tapioca starch
– 1 tablespoon lemon juice
– 1 egg (for egg wash)
– 1 tablespoon milk (optional, for egg wash)
Instructions
1. Prepare the Pie Crust :
In a large bowl, combine gluten free flour, xanthan gum (if needed), and salt. Add cold butter and mix using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Make the Filling :
In a large mixing bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Mix well and let sit for 15 minutes.
3. Assemble the Pie :
Preheat the oven to 375°F (190°C). Roll out one disk of dough on a lightly floured surface to fit a 9-inch pie dish. Place the rolled dough into the dish and trim the edges. Add the apple filling, mounding it slightly in the center.
4. Top and Bake :
Roll out the second disk of dough and place it over the filling. Trim, seal, and flute the edges. Cut slits or create a lattice top for ventilation. Brush the crust with an egg wash made from the beaten egg and milk.
5. Bake :
Bake in the preheated oven for 50-60 minutes, or until the crust is golden and the filling is bubbling. Cover the edges with foil if they brown too quickly. Let the pie cool for at least 2 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes