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Monday, October 18, 2010

Hello apple pie, Goodbye gluten

As you have probably noted by now, I'm trying to do a lot of gluten-free cooking and baking as my sweetheart has developed an allergy to gluten (i.e. wheat) so all delicious things made with wheat flour are off the table. I'm starting to get relatively good at making meals but the big challenge with gluten-free cooking is getting things to taste "chewy." Gluten basically provides that in things like bread, cake, muffins, and it's pretty hard to replicate if you haven't practiced and aren't using the right ingredients.

Gus and I recently got a major yen for apple pie and I decided I was up for the challenge. So we googled, and huzzah, made a delicious gluten-free Apple Pie with a crust that tasted like a sugar cookie!

I urge you to make this, even if you and wheat are BFF. You'll love it.

Awesome Gluten-free Apple Pie with Crumb Topping
adapted from


Pastry Crust Makes Two Crusts

    • 1 1/2 cups gluten-free flour ( Bob's Red Mills All Purpose Gluten Free Flour, Avail at Kroger & online)
    • 1/3 cup cornstarch
    • 1/2 cup sugar
    • 1 teaspoon xanthan gum ( Bob's Red Mills)
    • 8 tablespoons butter, cut into pieces
    • 1 large eggs
    • 1 tablespoon gluten-free vanilla extract ( Available online at the Gluten Free Pantry)

    Apple Filling

    • 4 medium apples, peeled, cored and very thinly sliced. Use mildly sweet to tart very crisp apple ( such as Granny Smith, Braeburn, Cortlands)
    • 1/2 cup sugar
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground pumpkin pie spice (or nutmeg)
    • 1/4 teaspoon salt

    Crumble Topping

    • 3/4 cup light brown sugar
    • 3/4 cup gluten-free flour ( See above)
    • 1/2 teaspoon ground cinnamon (or nutmeg or pumpkin pie spice)


***Pastry Crust Instructions***.

  1. In a mixing bowl stir together the flour, xanthan gum and cornstarch.
  2. Then add the sugar, butter, egg and vanilla and mix until combined.
  3. Remove dough from bowl and knead and fold on a surface dusted with GF flour until well well combined.
  4. Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and place the other in the freezer for later use.
  5. --Go ahead and make Apple Filling while the Pastry Crust is chilling.
  6. After approx 20 minutes, remove dough from refrigerator and roll into a ball.
  7. Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness of a normal pie crust.
  8. Place crust in a 9 inch glass pie dish that is lightly sprayed with non stick spray.
  9. Using a fork poke a bunch of holes in the sides and bottom of the crust.
***Apple Filling Instructions***.
  1. In a large bowl mix apples, sugar, cinnamon, pumpkin pie spice and salt.
  2. Set aside and let the juices mix.
***Crumble Topping Instructions***.
  1. In small bowl mix together brown sugar, GF flour and cinnamon.
  2. Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture.
***Assembling your Pie***.
  1. Preheat oven to 400°F.
  2. Spoon apples into your pie crust, mounding in the middle and pouring the sugary juices over top.
  3. Sprinkle your Crumble Topping all over the top (use it all).
  4. Use tin foil to cover edges of crust as it will burn easily.
  5. Bake for approximately 35 minutes, topping will be lightly browned and filling will be bubbly.
  6. Let cool for at least an hour before serving. 


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