Gluten Free Old Fashioned Apple Pie
I wanted to try a Semi-homemade recipe for you and make an Old Fashioned Apple Pie, Gluten free, of course. I’ve tried the pre-made pie crusts in specialty shops, and brought those to you ( Whole Foods makes a great crust) but wanted to check out the boxed ones.
Here are the results: OMG! The “Gluten Free Pantry” “Perfect Pie Crust Mix” hit the mark. The crust is so flaky! When I was gathering the ingredients I saw it called for equal am’ts of Sweet Butter and Butter-flavored Vegetable Shortening. I didn’t have the shortening on hand, so I gave it a try with only butter, and doubled up to compensate for the missing shortening. It is delicious!
So, holidays are near, and if you want to make a yummy apple pie, and who doesn’t love that?, then try this.
I read years ago when I was a newly-wed, (not years ago, I ought to say decades ago!) that a great tasting apple pie needs a variety of types of apples, so I always do that. Here is used Honey-crisp, Granny Smith, Macintosh.
1 Gluten Free Pantry “Perfect Pie Crust” Mix
The items it calls for on pkg: ¼ tsp baking powder
2 tbsp granulated sugar
10 tbsp Sweet Butter, cold, in small pieces
10 tbsp Butter-flavored Veg. Shortening
2 eggs, beaten
2 tbsp Cold Water
3 tsp Apple Cider Vinegar
8 Apples, peeled, cored, cut into crescents of about ¼ in thick
I used Honey-Crisp, Granny-Smith and Macintosh
¼ cup Granulated Sugar. Some folks use ½ cup, but I’m happy with 1/4
2 heaping tbsp Rice Flour or All-Purpose Gluten Free flour
1 tbsp Lemon Juice
Dash of Salt. Not much, just a dash
1 tsp Cinnamon
Dash of Allspice, again, just a quick dash
Dash of Nutmeg, “ “ “ “ “ “
Pat of butter.
Follow the directions on the box of crust mix. That includes chilling it after forming a ball. Chill 1 hour.
After 1 hour, I prepared the filling:
In a large bowl add the cut up apples, and then the lemon juice. (helps prevent browning of the apples)
Now add the granulated sugar, and using clean hands, combine.
Add the spices and salt, and again combine and toss well.
Add the flour and again combine well. Set aside.
Take out the dough and cut into 2 parts: 1 for top and 1 for bottom of pie.
Use waxed paper or parchment paper under and over the dough when rolling out. I dusted a tiny bit of the rice flour on the rolling pin to eliminate sticking. You can also do so on the waxed paper. Not a lot…don’t add any dryness. You should do this twice, once for each section.
After rolling, use the paper to gently transfer 1 curst to the pie pan and line the pan with the crust. If it comes apart, no problem, you can “piece” it together. It was very pliable. Allow a small amount to overhang, if possible.
Fill with the apples. I actually like to place the apples in by hand. I don’t “dump” them in. I always worry about gaps! But that’s the compulsive part of me. LOL!
After mounding them and feeling every corner is filled nicely, place that pat of butter (last thing on the above list) cut into 3 small pieces, here and there over the top of the apples.
Now, if the 2nd dough ball is rolled out, gently put on top of apples.
Try your best to crimp the edges together. You don’t need to be as fancy as a bakery, but try to tuck the top piece under the bottom crust that was hanging over a bit. If you need to, dab your finger in water to help them adhere.
Now: some perfectionists brush the top of the crust with egg yolk and water ( equal parts, beaten in a small bowl or cup) to attain a shiny crust.
It’s not necessary, but does look great. Up to you!
Make sure to take a sharp knife and make about 4 or 5 slits in the top crust before baking. VERY important. This is a vent. Allows air to escape while baking.
Place on a cookie sheet to help evenly heat and brown the bottom crust.
Bake at 400 degrees for approx. 1 hour. Essential: Use foil strips or a pie edge cover to cover the rim. This will prevent the rim crust from burning.
Stores sell these aluminum pie crust covers and I absolutely love ‘em.
But, foil cut into strips, and placed loosely over the rim, works fine too.
If you’d like to “test” this to see of it’s done, when you remove it all golden and smelling wonderful, you can insert a sharp knife into 1 of the slits. See if the apples are soft and tender.