Gluten Free Apple Pie
Take your regular apple and turn it gluten free! Flakey and crusty with a ooey gooey easy apple filling. You won't be able to tell the difference.
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
- 6 apples
- 2 tbsp arrowroot flour or tapioca starch
- 2 tsp cinnamon
- 1/2 lemon juiced
- 1 egg beaten (for egg wash)
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.
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!