Gluten Free Apple Pie

There is nothing like a homemade pie for a special occasion.  Just look at that crust!  Apple pie was the first pie that I learned to make, and it is still my favorite!

The Lazy Gastronome


Before my Celiac diagnosis, I used to buy the refrigerated pastry dough in the red box (remember those days?) for my pies.  Today I use this easy make ahead Gluten Free Pie Crust, and always keep it on hand in my freezer so I’m ready to make a dessert pie, meat pie or quiche.

The filling was adapted from Taste of Home, an old classic from back in the day.  I always use Honeycrisp apples for pie, they are excellent for cooking and baking.  You can use other firm apples like Braeburn, Cortland or Granny Smith.  My apples were quite large, so I only used 4 for this recipe.  For medium sized apples you will need 5-6.

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  • gluten free pastry dough for double pie crust (recipe here)
  • 5-6 medium apples, peeled and diced
  • 1 tbsp. lemon juice
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 tbsp. gluten free flour (I used Better Batter Original)
  • 1 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1 tbsp. butter
  • 1 tbsp. egg whites

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The first thing you’ll want to do is roll out that pie dough.  If you had it in the freezer, let it defrost in the refrigerator the day before then leave at room temperature for 20 minutes before rolling.

The easiest way to roll the dough is to lay it on a sheet of lightly floured parchment and cover with a sheet of plastic wrap.  Take your time rolling the dough, until it is large enough to fit your pie dish.  Place the rolled-out dough in the refrigerator while you make the filling.

Next, whisk together the sugars, flour, cinnamon, ginger and nutmeg in a small bowl.

Squeeze the lemon juice into a large bowl.  Peel and dice the apples and add to the bowl, tossing with the lemon juice after each addition.

Combine the sugar mixture with the apples and toss well to coat.

Now for the moment of truth.  Place one sheet of pastry dough in the pie dish.  The easiest way to do this is to remove the plastic wrap and flip the dough onto the pie dish.

Carefully peel away the parchment and ease the dough into the dish like this.

Whew, look at that it worked!  Now trim the edges and use the extra pieces to patch any cracks or holes.

Fill with the apple mixture and dot with the butter.

Use the same technique to place the top sheet of pastry dough.  Fold the edges over and crimp, it doesn’t have to be fancy.

Cut slits to allow steam to escape.  Whisk the egg white, and brush all over the top.

Place the pie on a sheet pan (in case it drips) and arrange strips of foil loosely around the edges.  Don’t press the foil into the dough (it may stick).

Bake for 25 minutes at 375º.  Use tongs to remove the foil then bake an additional 25 minutes.

Cool at least 2 hours before slicing.  It smells so good you will have a hard time waiting!

Notes ♪♫ Pie crust has always been my nemesis.  That is, until I learned to make this incredible Gluten Free Cream Cheese Pie Crust, then a whole new world of gluten free baking opened up.  Try it, I promise it is easy to prepare and rolls like a dream!

Apple Pie filling adapted from Taste of Home

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Gluten Free Cream Cheese Pie Crust

Pie crust has always been my nemeses.  Gluten free or not, I just could never get the hang of it!  Before my Celiac diagnosis, when I wanted to make a pie, I would buy the refrigerated double pie crust dough in the red box (remember those?) and pretend that I made it myself! 🙂

Today, until someone comes up with a gluten free alternative that doesn’t cost a fortune, we need to make our own.

This beauty of a pie crust was made with my favorite little miracle in a bag, Better Batter Original Gluten Free Flour.  If you have not tried this flour, seriously go and get yourself a bag and be sure to use my discount code MGFC30 for 30% off any non-sale item!

The recipe is an adaptation of a mainstream cream cheese pie crust made with wheat flour.  The only ingredient I changed is the flour.

You can make one crust, two, three or four at a time.  Use them right away or keep them in the refrigerator or freezer for when you want to bake.  Our own gluten free version of the red box!

Adapted from 12 Tomatoes

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I like to make 3 crusts at a time, one for a double crust pie and a single crust for quiche.

Let the butter and cream cheese soften at room temperature until you can mash them together with a fork (don’t microwave!).

In the bowl of a stand mixer, combine the softened butter, cream cheese and heavy cream.  Beat on low speed with the paddle attachment.  Add the flour, sugar and salt, and mix until well combined.

Turn the dough out onto a floured cutting board.

Bring the dough together into a ball.  If making more than one crust, use a bench knife to divide it into even portions, about 270g. each.

Press each portion into a disk.  That’s it!

Now you can either refrigerate or freeze your pie dough.  Wrap each portion in plastic wrap and store in freezer safe bags.

When you are ready to bake, take refrigerated dough out 30 minutes early (if frozen, defrost it in the refrigerator first).

Place on a sheet of lightly floured parchment and roll into a circle.

This dough rolls like a dream, but if you feel more comfortable, you can place a second sheet of parchment on top before rolling, this makes it easier to flip.

Remove one side of the parchment, turn and place your dough into a pie dish, trimming any excess around the edges.  It doesn’t have to be perfect, if the dough cracks you can pinch it together or use excess dough to patch any holes.

Now fold the edges under and crimp!

Imagine what you can do with an easy to make gluten free pie crust.  Dessert pies, savory pies, galettes, crostata, quiche, tarts?  My mind is racing, what will I make first?

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