Gluten-Free Apple Pie Recipe
2 1/2 cups Gluten-Free Flour Mix
2 tablespoons Powdered Sugar
2 teaspoons Xanthum Gum
1/2 teaspoon Salt
12 tablespoons Butter, cut into cubes, very cold
2 Eggs, lightly beaten
1 tablespoon Water, cold
1 teaspoon Apple Cider Vinegar
5-6 Golden Delicious or Mutsu apples, peeled, cored, and cut into pieces
2 tablespoons Honey
1/2 cup packed Brown Sugar, plus more for sprinkling
2 tablespoons Cornstarch
1 teaspoon ground Cinnamon
1/4 teaspoon ground All-spice
1/4 teaspoon ground Nutmeg
2 tablespoons Butter, cut into small pieces
1 Egg, lightly between with 1 teaspoon cold Water
To make the pie crust, combine all dry ingredients in a bowl. Using a pastry cutter, blend the butter into the dry ingredients until pea size pieces remain. Stir in the eggs, cold water, and apple cider vinegar until dough comes together. Knead the dough to bring together fully. Divide the dough into two even discs, cover with plastic wrap, and chill for at least 1 hour before rolling out.
Preheat oven to 400 degrees Fahrenheit, grease a 9” pie pan.
In a bowl, combine honey, brown sugar, cornstarch, cinnamon, all-spice, and nutmeg. Whisk to combine. Add the apples, tossing to ensure they are fully covered by mixture. Set aside.
On a lightly floured surface (using gluten-free flour) roll out the first disc until it forms a disc 14” in diameter and 1/4” thick. Work gently to ensure the dough remains pliable. Place the dough in the pie pan, cutting off any excess and patching where necessary. Add the apple filling to the pan, mounding slightly in the center. Dot with butter.
Roll out the second disc the same way as the first. Cut into 1” wide strips to form a lattice top. Crimp the edges of the pie with your hands or a fork. Brush the egg wash over the top of the crust and sprinkle with sugar.
Place in the oven and bake for 15 minutes. Turn the temperature down to 350 degrees Fahrenheit and continue cooking 50 minutes to 1 hour. If the crust begins to get too dark on top, cover with aluminum foil. Let cool slightly before serving.
Photographed by Alli Shepherd.