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*
Recipe adapted from Joy of Cooking.
- 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
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.
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
- 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.)
(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.