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Classic Gluten-Free Apple Pie

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Classic Gluten-Free Apple Pie

There's nothing more satisfying than making a pie completely from scratch especially when there's locally-grown produce. This gluten-free American classic is easy to make and perfect for fall all made using MinusG's Pie Crust Mix. When you pull this fresh baked gluten-free apple pie out of the oven, stop and take a whiff. Your mouth will be watering when you see all those bubbling juices that have spilled over during the baking! Yum!

We made this batch into miniature pies. These make a perfect hostess gift.

Perfect Apple Pie
Makes one 9-inch pie or four 5½-inch miniature pies

Ingredients

  • The Perfect Pie Crust Recipe
  • 6 large apples, cored, peeled, and sliced into ¼-inch slices (approx. 8-10 cups total - use a variety for better flavor, such as Honeycrisp, Zestar, Cardinal, or and Granny Smith)
  • ⅔ cup granulated sugar
  • 3 Tbsp tapioca starch
  • 2 Tbsp fresh lemon or lime juice
  • 2 tsp pure maple syrup
  • ½ tsp ground cinnamon (I use pensey's vietnamese ground cinnamon)
  • ¼ tsp GF vanilla extract
  • 1 egg beaten with a hand blender
  • 4-6 Tbsp cold butter

Directions

  1. Make 2 crusts from The Perfect Pie Crust Recipe
  2. Roll out half of the dough for the bottom crust and place into the pie plate.
  3. Gently toss the apples, sugar, tapioca starch, lemon/lime juice, maple syrup, cinnamon and vanilla in a medium bowl until well combined.
  4. Set apple filling aside and preheat oven to 350°F. (As the oven preheats, this time allows the apples to begin letting off their juices.)
  5. Line a large baking sheet with parchment paper.

Assembly

  1. Heap the apples in the bottom pie crust, mounding high in the center.
  2. Brush the edges of the crust with the egg.
  3. Dot the apples with tablespoons of cold butter, placing them evenly across the top.
  4. Roll out the second half of the dough and using a knife, slice half-moon lines into the dough; or a decorative image.*
  5. Using plastic wrap, transfer the decorative crust to the top of the pie, centered on the mounded apples.
  6. Use water to moisten the edge of the pie crust and use a fork to seal both crusts together.
  7. Place the pie on the large baking sheet. Bake, rotating pie after 30 minutes, until crust is golden brown and any juices that escape are thick; about 1 hour. 
  8. Remove from the oven and cool slightly.
  9. Serve warm with vanilla ice cream, or whipping cream.
  10. Eat. Enjoy. Smile. Then smile again.

*Decorative crust options: Cut out shapes and place them onto the apple filling, starting at the edge working your way around and toward the center. Once finished, place one more shape on the very center to complete the look. 

Leftovers: Cover pie leftovers tightly and store in the refrigerator for up to 5 days.

Make-ahead Tip/Freezing: This a great pie to make 1 day in advance -- after it cools, cover tightly and keep at room temperature. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked and cooled pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Did you make this recipe? Use hashtag #minusg to share your photos. We'd love to see your creations. And be sure to tag @minusgbaking on Instagram. Happy baking!



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