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