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.
Servings: 8
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!