Gluten Free Apple Pie
Gluten Free apple pie is so decadent with flavors such as cinnamon, nutmeg, cloves, and allspice. It is adorned with brown sugar and butter, and covered with a super flaky buttery gluten free pie crust. When you make this apple pie, the heavenly smells will make you feel as if you just walked into the fanciest bakery in town. It makes the perfect treat for thanksgiving or any holiday.
Equipment
- Chopping board
- Sharp knife
- Deep wide skillet
- Measuring cups
- Measuring Spoons
- Spatula
- Wooden Spoon
- Sieve
- Large bowl
- Peeler
- Apple Corer or a small spoon
- 9 inch pie pan
- Scraping tool
- plastic wrap
- Pastry brush
- Small bowl
- Cookie sheet
- Aluminum foil
- Kitchen Scissors
Ingredients
- 1 Gluten Free Super Flaky Pie Crust
- 5 granny smith apples
- 5 gala apples
- 1 cup packed brown sugar
- ½ cup butter
- 2 teaspoons cinnamon
- 1/8 teaspoon ground nutmeg
- ¼ teaspoon allspice
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla
- ½ teaspoon salt
- ¼ cup and 2 tablespoons water or apple cider
- 4 tablespoons corn starch
- 1 teaspoons lemon juice
- 1 egg and 2 tablespoons water for the egg wash
- 2 quarts water and ¼ cup lemon juice for the apple bath
- Chantal’s Gluten Free All Purpose Flour Blend for sprinkling
Instructions
- Peel the apples and core them using a small spoon or an apple corer.
- Prepare a water bath for the apples by combining 2 quarts cold water and a ¼ cup of lemon juice in a large bowl.
- Slice the apples into 1/4 to 1/8 inch-thick slices and place them directly into the water bath as soon as you slice them in order to prevent them from browning.
- Prepare the corn starch mixture by mixing the corn starch with the water or apple cider and set it aside until ready to use.
- Place the butter into a deep skillet and melt it on medium low heat.
- After the butter has fully melted, remove from the heat, add in the brown sugar, cinnamon, allspice, nutmeg, cloves, salt, and vanilla. Stir until combined.
- Return the mixture to the heat placing it on medium low. Stir the mixture continuously until the sugar is almost melted.
- Add in the corn starch mixture while you continue to stir in order to prevent clumping. Allow the mixture to thicken as you stir it continuously. Once it reaches a boil, allow it to boil while continuously stirring for 1 minute. Once the mixture has boiled for 1 min, remove from the heat.
- Using a large sieve, drain the apples well.
- Carefully and gently add in the apple to the sugar mixture. Use a spoon if you have to in order to prevent splashing of the super-hot sugary liquid.
- Bring the mixture back on medium low heat. Continue to fold the apples in the sugary mixture over medium low heat for 5 minutes. You will begin to notice that the mixture will continue to thicken as you continue to slightly cook and fold the apples in this delicious mixture.
- Remove the apple pie filling off the heat. Add in the 1 teaspoon of lemon juice and gently fold it into the mixture. Keep the mixture uncovered and allow it to cool for 5 to 10 minutes. Cover it and place it into the fridge to chill completely before you pour it into the pie crust.
- Meanwhile, as the apple pie filling is chilling in the fridge, flour a counter top surface with Chantal’s Gluten Free All Purpose Flour Blend. Roll the chilled bottom pie crust onto the floured surface into an 1/8 inch to ¼ inch thickness. Make sure that the pie crust shape is similar to that of the pie pan that you will be using. It should also be large enough to fit inside the pie pan while allowing for 2 inches of pie crust to hang off the sides of the pan. As you roll the pie crust into shape, make sure to continue to move it on the counter surface and lightly sprinkle the counter surface with the flour mix to prevent the pie crust from sticking onto the counter top.
- Gently roll the crust onto the rolling pin without pressing it onto the rolling pin. You just need the rolling pin to help you move it into the pan. You can also simply lift it and place it into the pan as carefully as you can. Press in the edges to form the crust into the shape of the pie pan. Cover with plastic wrap and return into the fridge to chill for 10 minutes.
- Once the pie crust and the filling have chilled, roll the top crust large enough to fit over the pie while also making sure that 2 inches will hang off of the sides of the pie pan. Remove from the fridge. Remove the plastic wrap off the pie crust, place the pie filling into the pie pan while slightly mounding it in the center. Make sure no pie filling touches the edges of the pie crust.
- Carefully place the top crust on the pie filling making sure to center it.
- In a small bowl, prepare the egg wash by beating the egg with the 2 tablespoons water.
- Lightly brush the edges of the bottom crust with the egg wash to help the two crusts to stick together.
- Press the edges of the top crust with the edges of the bottom crust.
- Using kitchen scissors, cut around the pie crust any crust that is longer than 2 inches.
- Fold in the excess 2 inch crust under and tuck it into the pie pan.
- You can now cut decorative slits into the top pie crust to allow for ventilation, and you can also crimp the edges or use any decorative style on them.
- Cover the pie with plastic wrap and place back into the fridge to chill for 20 minutes. You can also cover the egg wash and place it in the fridge until ready to use.
- Preheat the oven to 425 F.
- Remove the pie and egg wash from the fridge. Give the egg wash a quick mix using a fork. Brush the top crust with some of the egg wash.
- Place the apple pie on a cookie sheet. This will contain any spills as the pie gets baked in the oven.
- Place the cookie sheet containing the pie onto the center rack of the preheated oven and allow to bake for 15 minutes.
- Reduce the heat to 350 F and allow it to bake for 35 to 45 minutes or until the apples are softened and the pie is hot and bubbly.
- If you notice the edges browning too quickly, you can cover them with some aluminum foil to prevent them from burning.