Recipe: Apple Pie with Gluten-Free Crust

As promised from Facebook, here is the successful apple pie recipe I made the other night.  I am a self-professing pie crust flunky, but this one actually turned out fantastic.  Probably the best I’ve ever made.

Use your favorite pie crust recipe, but if you need a gluten-free option, see below.  I found a similar recipe at Nourishing Foodways (she has some beautiful pictures of her pie) and only made a few slight changes.  I did not have any sorghum flour, so I substituted for millet flour.  This was my first time working with millet and I will certainly use it again.  I bought whole millet from the bulk bin at Whole Foods and ground it into flour with my trusty coffee bean grinder.  I also used Spectrum dairy and soy-free shortening that is made of palm oil.  This made such a huge difference in the crust.  If you find that your crust is too crumbly when trying to roll it out, simply add a sprinkle of water, form it into a ball again, and try rolling it back out.  Finally, I used unflavored gelatin instead of xanthan gum (contains corn).

Free of Gluten, Dairy, Soy, Corn, Peanut, Nut, Egg*

First Ever Successful Pie

 

Apple Pie

Recipe adapted from Joy of Cooking.

Ingredients

  • 1 pie crust
  • 8 cups apples
  • 3/4 cups brown sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoons lemon juice
  • 1/2 + 1/8 teaspoons cinnamon, ground
  • 1/8 teaspoons salt
  • 2 teaspoons white granulated sugar

Instructions

Start preparing pie crust of choice (gluten-free recipe below).
Peel and thinly slice apples in large bowl. Add in brown sugar, flour, lemon juice, 1/2 tsp. cinnamon and salt. Mix and let stand for 15 minutes.
Finish prep work on crust and place bottom crust in pie dish.
Add apples into pie crust and flatten out with back of spoon. Add pats of butter, if allowed/desired.
Carefully place top crust onto apples. Slightly moisten edges of crusts and crimp together. Make air slits in top.
Mix together white sugar and 1/8 tsp cinnamon and sprinkle on top of pie crust.
Bake in 450 degree oven for 30 minutes on lower 1/3 rack. Turn temperature down to 350 degrees and slide cookie sheet under pie. Continue to cook pie 35-45 minutes longer, until juices start to seep out openings.
Remove from oven and allow to cool for 2 hours.
Enjoy!

*Allergy Changes*
1. Gluten: Use gluten-free pie crust (recipe below); use tapioca flour for flour in apple mixture.
2. Dairy: Leave out butter pats.

Pie Crust (gluten, soy, dairy, corn-free)

Recipe adapted from nourishingfoodways.wordpress.com

Ingredients

  • 1 cups tapioca flour
  • 1 cups millet flour
  • 1 packages unflavored gelatin
  • 1 1/2 teaspoons kosher salt
  • 3/4 cups Spectrum Organic All Natural Butter Flavor Shortening (dairy & soy free)
  • 1 teaspoons apple cider vinegar
  • 3-5 tablespoons allowed milk (cow, rice, soy, almond, coconut, etc.)

Instructions

(Makes 2 pie crusts.)
Grind flours, if necessary. In food processor (dough blade), combine tapioca flour, millet flour, gelatin, & salt.
Pulse in Spectrum Palm Oil Shortening, a little at a time, until flour becomes coarse.
Pour in vinegar; pulse. Pour in almond milk, 1 Tbsp at a time and pulse until a dough ball forms (use only the amount that is needed to form ball).
Pour dough ball out onto floured (with tapioca flour) wax or parchment paper. Form into a flattened disk about 1 inch think and wrap up with wax paper.
Refrigerate for about 1 hour.
Remove crust and cut in half for 2 pie crusts. Set one dough aside. Roll pie crust out with rolling pin using tapioca flour as needed until the size of pie dish. (If dough is a little crumbly, add a tsp of water and form back into a ball. Repeat steps to roll out.) Carefully, lay pie crust on pie dish and remove wax paper.
Fill pie crust with desired pie ingredients.
Repeat steps above to roll out top pie crust. Carefully place top crust on pie filling and remove wax paper. Slightly wet edges of pie crust and crimp together.
Follow pie recipe instructions for baking.

 

Recipe shared at Sweet Tooth Friday, Tasty Tuesday, Slightly Indulgent Tuesdays, Hearth and Soul Blog Hop, Gluten-Free Wednesdays, Works for Me Wednesday, What’s on Your Plate and Allergy-Friendly Friday.

This entry was posted in Allergy Cooking, Recipes. Bookmark the permalink.

11 Responses to Recipe: Apple Pie with Gluten-Free Crust

  1. Kristen says:

    This looks great! Funny….I have a bunch of Granny Smith apples sitting around and thought I would make an apple pie for tonight. I’ll try your filling! I don’t do much gluten-free cooking, so I think I’ll stick with my own crust. Your picture of the pie looks amazing!

    • Cook says:

      Yes, I think you should stick with your own crust! I liked the filling a lot, but since I don’t have much pie making experience, I don’t know much else.

  2. Pingback: The Willing Cook-A-Long Challenge: Deep South Shrimp and Sausage | The Willing Cook

  3. I’ve used Earth Balance dairy-free, soy-free butter, thinking it was the only butter my son could eat. So glad to see there’s another option. I wonder if it’s any easier to find.

    • Cook says:

      I use the dairy-free Earth Balance for my son’s food, but the dairy and soy-free uses corn (my husband is allergic). I found the Spectrum Palm Oil at Whole Foods, but I’m sure you can find it other places. You may be able to use coconut oil as well, especially if you refrigerate it first.

  4. Moomser says:

    I’ve tried making gluten-free crusts with buckwheat flour but yours looks so much better! Will definitely try this one!

    • Cook says:

      I don’t think I’ve tried Buckwheat Flour for pie crust. I’ve used it for other things. Let me know what you think of this recipe. The original used sorghum flour, which I think I might give a try sometime too.

  5. Christine says:

    I’ve never used gelatin in a pie crust before – I’ll have to try that next time! I’m assuming that it is a substitute for a binding gum?

    • Cook says:

      Yes, I used the gelatin to substitute for the xantham gum in the original recipe. My husband has a corn allergy, which is in xantham gum. I loved how well the gelatin worked out.

  6. shuhan says:

    very interesting about the gelatin! i first made gluten-free pie crust with the help of another brilliant gluten-free baker, and am always keen to learn more tricks to getting the perfect crust!

    http://mummyicancook.blogspot.com/2011/09/shortcrust-pie-pastry-as-easy-as-1-2-3.html?utm_source=BP_recent

    • Cook says:

      I used the gelatin in place of the xantham gum in the original recipe because my husband has a corn allergy. I was very excited that the gelatin worked out well.

      Hope this works out for you! Let me know.

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