Monday, December 9, 2013

Gluten-free Apple Pie

Gluten-free Apple Pie

Recipe by Gluten Free Baking By Rachelle (Rachelle Himmelman)

Today has been one of those days where I woke up and it was a beautiful sunny but frozen day. I love being inside on these types of days puttering around the house or of course in the kitchen. I have had a lot of people ask me lately for a Gluten-free Apple Pie which I have been really putting off because peeling apples really isn't my most favorite thing to do. None the less I bucked up and peeled those apples. My family loves pies I mean any kind of pies. and I can never keep them around for long. When I'm in the kitchen I find my happy place by turning on a little soothing music while singing away, the cats look at me sometimes and I have to chuckle to myself.  I hope you enjoy this Gluten-free Apple Pie.

Prep time: PT1H15M
Cook time: PT55M
Total time: PT2H10M
Yield: 10
  • 1 Cup White Rice Flour
  • 3/4 Cup Tapioca Flour
  • 3/4 Cup Potato Starch
  • 1 Heaping Teaspoon Xanthum Gum
  • 3/4 Teaspoon Sea Salt
  • 3/4 Cups Shortening (I Used Earth Balance)
  • 1 Whole Egg (Lightly Beaten)
  • 1 Tablespoon Vinegar
  • 2-3 Tablespoons Ice Cold Water
  • 6 Whole Granny Smith Apples (Or Apples Of Choice)
  • 3/4 Cup Sugar
  • 1/2 Cup All Purpose Gluten-free Flour (I Used Jules)
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
Cooking Directions
  1. FOR THE CRUST: (This crust recipe has been adapted by: Emril Lagasse)
  2. In a medium sized metal bowl add white rice flour, tapioca flour, potato starch, xanthum gum, sea salt. **Note** All of this could also be done in a stand mixer.
  3. Cut cold shortening into 1 tablespoon pieces and add to flour mixture.
  4. Using a pastry cutter cut in shortening until mixture resembles a fine course meal.
  5. In a small bowl crack egg and lightly beat, add vinegar to egg and beat once more.
  6. Add egg mixture to flour mixture.
  7. Slowly add ice water to flour mixture and cut until mixture comes together in a soft smooth ball.
  8. **NOTE Depending on the day you may need to add more than three tablespoons of water**
  9. When mixture has come together separate into two separate balls cover each with plastic wrap and refrigerate for at least 30 minutes.
  11. In a clean medium sized bowl peel and slice apples.
  12. In the same bowl add sugar, gluten-free flour, ground cinnamon, and ground nutmeg.
  13. Mix until thoroughly combined.
  14. Set apple mixture aside.
  15. Meanwhile remove pie dough from the refrigerator and roll out into a 9 inch pie plate.
  16. Pour apple mixture on top of rolled out crust, arrange evenly in pie plate.
  17. Roll out second pie crust and lay on top.
  18. Seal the two crusts together and flute the edges.
  19. Cut a slit in the middle of the pie to allow steam to escape.
  20. Bake for 50 minutes at 365 degrees F.

No comments:

Post a Comment