Today, I have two reasons for posting this amazingly tender, flaky, yummy, you would never know it’s gluten-free but it is, Gluten Free Apple Pie.
First, with Thanksgiving looming next week , I wanted to share with you the most perfect apple pie. One that would not have you praying, cursing, crossing you fingers, and holding your breath, whenever you crave a pie. A basic crust recipe that you could use next week, and then again and again, with confidence.
And really, what Thanksgiving dinner would be complete without an apple pie for dessert? Okay you can include pumpkin as well if you must, on this day of food debauchery.
And second, my dear Canadian friend Christine was naturalized as an American this morning. And what could be a more American than an apple pie?
I must admit I was tempted to cut a nice big slice of that pie, warm from the oven, giving you a peek at all those tender apples bathed in cinnamon and sugar, and place it on a pretty white plate, fork at the ready. It really would have made a fabulous shot. I thought about it, but resisted the urge, and delivered the pie intact.
Happy Thanksgiving and Welcome to America!
- 3 cups gluten free flour blend, I used Cup 4 Cup and think it is the best for pie
- 2 Tablespoons sugar
- 1 tsp salt
- 1 cup butter, cubed and very cold
- 1 egg
- 1/2 cup buttermilk, very cold
- 8-10 apples, peeled cored and sliced very thin
- 1/2 cup light brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 Tbs fresh lemon juice
- 2 tsp cornstarch
Put large clean empty bowl in fridge.
Cube butter, place in another small bowl and set in the freezer for now.
Add buttermilk to measuring cup and crack egg into it and mix well. Place in fridge for now.
Add flour, sugar and salt to food processor and run until blended. Or in large mixing bowl add and mix well.
Add cold cubed butter to flour and pulse a few times, until very,very large corse meal texture is achieved.
Retrieve the empty bowl from fridge and add flour mixture, create a well in the middle.
Mix in buttermilk using a fork until to holds together somewhat, shape into a loose ball.
Divide into two pieces.
Return to fridge for 1/2 hour.
In the meantime peel, core, and very thinly slice the apples, toss with lemon, cinnamon, salt, cornstarch and sugar.
When ready to roll out, have two pieces of parchment paper ready, large enough each to cover your pie plate with some extra all around.
Lightly dust parchment paper with gf flour and then place half the chilled dough on one piece cover with the second piece of parchment.
Working very quickly use the heel of your hand press down dough to large disk. Then using rolling pin roll out into about 1/8 " thickness.
If the dough gets too warm it will stick to everything. You can return to fridge or freezer for awhile then resume rolling.
Once it is rolled out to accommodate the size of the pie plate.
Carefully lift the top layer of parchment off the dough, use a sharp knife in spots if it is sticking.
Now dust the dough with some gf flour and place the parchment paper back on top.
Flip the whole thing over and remove the top layer of parchment and discard.
With the dough laying face up place the pie plate over top then invert so that the parchment is once again on top, carefully remove.
If the dough has ripped or stuck and you have a whole just patch it, it will bake just the same.
Repeat with second ball of dough for top of pie, or cut into strips to decorate top of pie.
Fill with apple mixture and bake in 350 degree oven for 40-50 minutes or until golden brown.
This dough, as with any flaky pie crust has to remain cold to roll out successfully. Or it sticks to everything, no worries though, you can roll out as best you can then just patch it. Still bakes and tastes the same. It really is the lightest, flakiest gluten free pie crust I have ever had.