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      Gluten Free Apple Pie

      • September 2, 2015
      640 428 Curry Girls Kitchen

      What screams Fall more than Apple Pie! For years there wasn’t a flour fine enough to make a perfectly flaky pie crust, so we would make our tasty apple or seasonal fruit crisp. Today we have so many gluten free flour choices to help us make just about every dessert especially this Gluten Free Apple Pie.

       

      Gluten Free Apple Pie Filling Ingredients:

      8 large apples cored, peeled, and thinly sliced

      1⁄2 C organic cane sugar

      2 TBL flour (Pamela’s Artisan gluten free)

      1 tsp cinnamon

      1 TBL of butter cut up into small pieces to top fruit (set aside)

      Cinnamon sugar blend

      Optional: A dash of fresh lemon juice

      Method for Making Gluten Free Apple Pie

      1. In a large bowl, mix all ingredients together and pour into prepared pie crust.
      2. Top fruit with butter pieces.
      3. Cover fruit and butter with second crust. Polk holes in top using a fork or make a design. Crimp edges using your fingers or use fork and press crusts together.
      4. Other fruit options and combinations: apple/pear, apple/berry, apple rhubarb, apple/peach

      apple pie filling sugared

      Pie Crust Ingredients:(Makes both top and bottom)

      2 1⁄2 Cups gluten free flour ( Pamela’s or Cup for Cup)

      1 C unsalted butter, MUST BE chilled cut into small pieces

      1⁄4 C of ice water

      2 TBL orange juice

      2 tsp sugar

      1⁄2 tsp salt

      1  9″ pie plate

      Rolling pin

      Extra flour in a cup for rolling out your pie crusts

      Method for Making Pie Crusts

      1. With food processor, combine flour, salt and sugar.
      2. Add 1 Cup cold butter pieces and pulse the machine until mixture resembles coarse meal.
      3. Gradually add 1⁄4 Cup, or less, iced water or iced orange juice and process just until dough begins to form into a ball and holds together.
      4. Divide dough in half.  Wrap and chill in the refrigerator for at least 30 minutes. This crust can be made the day before.
      5. Once you take it out from the refrigerator, give it 10 minutes to soften.
      6. Roll dough out on a well floured “Silpat” or plastic wrap as shown in our CGK  video.
      7. Make sure your rolling pin is also well floured.
      8. Take one half of the dough and roll it out. Place the crust on the bottom of your pie plate.
      9. Fill the pie crust with your fruit.
      10. Roll out second pie crust for the top of your pie. Cut out a few shapes or use the tip of a fork to add air holes for your pie to breathe while cooking.
      11. Top pie with second crust, crimp or use a fork to seal the edges of your pie.
      12. Sprinkle top with a little cinnamon and sugar.
      13. Place pie in a preheated 425- degree oven for 15 minutes.
      14. Lower heat and continue baking at 350-degrees for approx. 45 minutes to 1 hour longer, or until hot and bubbly and crust is nice and browned.
      15. If the crust looks like it’s browning too fast, take a piece of tin foil and lay over the top of the pie gently and carefully so you don’t get burned. Loosely crimp the foils edges.
      16. Once done, allow the pie to cool a little before serving.
      17. Serve with vanilla ice cream. Totally YUM!!!

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