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Gluten Free Classic Apple Pie

Published: February 11, 2018 | By: Kristina Stosek
Prep Time Prep Time 20 Minutes
Difficulty Difficulty Moderate
Cook Time Cook Time 60 Minutes
Serves Serves 8-inch pie
Gluten Free Classic Apple Pie
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Average Rating: 4.5 | Rated By: 3 users

Apple pie is the ultimate home baked treat. The smell of freshly baked apples with a hint of cinnamon cooling in the kitchen will bring back many wonderful memories from your childhood. When it comes to gluten-free apple pie, the crust is important, it has to be tender and flaky. In this easy to make gluten-free apple pie recipe, you will be pleasantly surprised of how delicious this pie is. Choosing the right apples when making an apple pie is the key, they should have a crispy yet tender texture and they should be on the tarter side. To serve, add a dollop of ice cream and enjoy!

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Ingredients

  • CRUST
  • 3 cups gluten-free flour blend
  • 4 Tbsp. Raw turbinado sugar
  • 3/4 tsp. Pure sea salt
  • 8 Tbsp. Cold butter
  • 6 Tbsp. Cold coconut oil
  • 8 - 10 Tbsp. Cold water (keep an ice cube in the water)
  • 2 tsp. Apple cider vinegar
  • FILING
  • 5 cups peeled, cored and thinly sliced apples, such as Honey Crisp or Granny Smith,
  • 2 Tbsp. Fresh lemon juice plus zest of 1 lemon
  • 1 tsp. pure vanilla extract
  • 1/2 cup pure maple syrup
  • 2 tsp. GF ground cinnamon
  • 3 Tbsp. certified gluten-free rolled oats
  • 2 Tbsp. cold butter, roughly chopped
  • 1 Tbsp. Arrowroot or tapioca flour
  • EGG WASH FOR FINISH; 1 egg plus 1 Tbsp. Water
  • 1 Tbsp. coconut sugar

    • Instructions

  • CRUST
  • Combine dry ingredients
  • Add butter and coconut oil. Using a pastry cutter or large fork mix until mixture is crumbly
  • Add water and apple cider vinegar. Using a stand mixer on medium speed blend mixture until the dough just comes together. The dough should stick together, if needed add a little more water. The dough should hold together
  • Lightly dust a sheet of parchment paper with gluten-free flour. Using your hands form 2 disks. Place one disk on the parchment paper. Sprinkle with a little flour and cover with another sheet. Roll out the dough until it matches the size of your pie dish. Carefully remove the top layer of the paper and flip the dough into well-greased pie dish. Press the dough into the pie dish as you remove the bottom piece of paper
  • FILING
  • Toss apple slices with lemon juice, vanilla, lemon zest, maple syrup, and cinnamon. Add oats, butter pieces, and flour and gently mix. Fill unbaked pie crust and slightly press the apples down
  • TOP CRUST
  • Roll out the second disc between two sheets of parchment paper same as the bottom crust. Remove one sheet of paper and carefully transfer onto filled pie. Seal and crimp edges. Cut slits in top crust to vent steam
  • Whisk egg and water in small bowl. Brush on the top crust. Sprinkle with sugar.
  • Bake for 50 - 60 minutes at 350 F or until the crust is golden and the pie is bubbling. Cool before serving


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