Classic GF Apple Pie
This is a full, two-crust pie featuring a beautifully handcrafted, golden-brown lattice top, which allows a glimpse of the rich, spiced apple filling bubbling beneath. The chunky filling appears to be a hearty blend of tart and sweet apples, promising a perfect texture in every slice.
- Prep Time: Prep time 45 Minutes - Chilling Time an additional hour at least
- Cook Time: 60-65 Minutes
- Total Time: 2 hours and 50 minutes including chilling time
- Yield: 8 slices
- Category: Dessert
- Method: Baking
Ingredients
The Flaky Gluten-Free Crust
2 ½ cups Gluten-free all-purpose flour blend (with xanthan gum)
1 tsp Salt & 1 tbsp Sugar
1 cup (2 sticks) Unsalted butter, cubed and frozen
½ cup Ice water + 1 tsp Apple cider vinegar
The Spiced Apple Filling
6-7 cups Tart apples (like Granny Smith), sliced
¾ cup Sugar & 2 tbsp GF flour
1 tsp Cinnamon & ¼ tsp Nutmeg
1 tbsp Lemon juice
Instructions
Instructions:
Pulse: Combine dry ingredients and frozen butter in a food processor until pea-sized crumbs form.
Bind: Drizzle in the ice water/vinegar mixture until the dough clumps. Divide into two discs and chill for 1 hour.
Roll: Roll the dough between two sheets of parchment paper to prevent sticking and breaking.
Assemble: Fill the bottom crust with your spiced apple mixture, top with the second crust, and cut steam slits.
Bake: Bake at 218°C (425°F) for 15 minutes, then reduce to 190°C (375°F) for 45 minutes. Cool for 3 hours before slicing.
Notes
Flour Recommendations (If you can’t find GF AP)
If you can’t find a pre-mixed blend, you can DIY it:
The Blend: 2 parts White Rice Flour, ⅔ part Tapioca Starch, ⅓ part Potato Starch.
Crucial Step: Add ½ tsp xanthan gum per cup of flour!
Alternatives: Certified Gluten-Free Oat Flour is excellent for a nuttier flavor, or use Almond Flour for a press-in shortbread-style crust.
Also I like to do a galette style pie, I have troubles sometimes getting the top dough to look right.