Who’s eating pie today?
In honour of pi day today, I decided to make pie this weekend. But rather than make my favorite apple pie recipe, I decided to try making it gluten free!
And oh my gosh guys, it worked so well! I used gluten free 1:1 all purpose flour I found at my local Bulk Barn, but I also love this Bob’s Red Mill version too. Or try this one. The secret is adding in a tablespoon of arrowroot or tapioca starch to take the place of gluten as a binder in the dough.
J and I loved this. And neither of us could tell the difference between this or the real gluten filled stuff. It is totally worth a try! He keeps saying how he likes this version better than the original! Seriously!
Happy Pi Day people! Hope you got to celebrate with pie too!
Gluten Free Apple Pie
Ingredients
For Pie Crust
- 1 cup unsalted butter make sure it is chilled, and cut into small pieces
- 2 cup gluten free all purpose 1:1 flour Bob’s Red Mill makes a good one, or try Bulk Barn
- 1 tbsp arrowroot powder or tapioca starch
- 1 tsp salt
- 1 tbsp sugar
- 1/4 cup ice water
For Filling
- 6 apples
- 2 tbsp arrowroot flour or tapioca starch
- 2 tsp cinnamon
- 1/2 lemon juiced
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 400*F (204*C).
For the Crust
- Using a food processor, blend the flour, arrowroot powder, butter, salt, and sugar using the pulse function. The mixture will look like coarse breadcrumbs.
- Start adding the ice water a tablespoon at a time and pulse until the mixture starts to come together. Make sure not to over mix.
- Separate the dough into two portions. Roll or spread the first half evenly into a pie plate. Then make the filling.
Apple Pie Filling
- Peel and chop the apples and mix with the rest of the filling ingredients in a large bowl. If you feel the apples are too tart, you can add a couple of tablespoons of sugar to sweeten the filling.
Assemble the Pie
- Pour the pie filling into the crust.
- Roll out the other half of the dough or use your hands to flatten and spread over top of the pie.
- Beat 1 egg and use a pastry brush to brush the egg wash on top of the pie. This will help it get nice and golden brown.
- Bake for 45 minutes. Or until the apples are softened and filling is bubbling.
- Allow the pie to cool for at least 10 minutes before cutting into it. Serve warm, preferable with some vanilla ice cream or coconut cream!
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