Gluten Free Apple Pie

This recipe is for one pie.

Crumble topping ingredients

1 cup (140 g) all purpose gluten free flour
1/2 tsp xanthan gum (omit if your flour already contains it)
73 g light brown sugar
50 g granulated sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
112 g unsalted butter, melted and cooled

Crust ingredients

180 g all purpose gluten free flour, plus more for sprinkling
1 tsp xanthan gum (omit if your flour already contains it)
1/2 tsp baking powder
1/2 tsp salt
112 g unsalted butter, diced and chilled
1/2 cup cold water, iced (ice cubes do not count in volume measurement)

Egg white, for brushing

Filling ingredients

1 kg (about 5 large apples) Granny Smith apples, peeled, cored and sliced thin
100 g granulated sugar
2 tsp ground cinnamon
1/4 tsp salt

Crumble instructions

Mix all ingredients. Combine well and refrigerate for 40 minutes.

Crust instructions

Mix all dry ingredients.

Add diced butter a and coat it well. Take each piece of butter and squash it between your fingers.

Add 1/2 cup of water (without the ice) and form a moist but not wet dough. Add more water by teaspoons if the dough is still too dry and crumbly. Work fast, so that the butter doesn’t melt too much in your hands.

Place the dough on a floured surface, sprinkle more flour on top and roll into a 3 cm thick rectangle. Fold in thirds (like you would fold a business letter), sprinkle with more flour and roll again. Repeat once more. After the third rolling, fold it again, wrap it in a cling wrap and refrigerate for 30 minutes to an hour.

Preheat the oven to 190C (fan).

Place the refrigerated dough on floured surface, sprinkle more flour on top and roll into thin 0.5 cm circle. Transfer it to a greased pie dish. Gently push the crust dough into the form, cut and smoothen the edges and crimp them with your fingers.

Refrigerate and make the filling in the meantime.

Pierce the bottom with a fork. Blind bake with parchment paper and baking beans for 10 minutes. Then remove the beans and paper, coat with egg white and bake for another 3 minutes.

Filling instructions

Mix all ingredients. Combine well and let sit (ideally in a colander) for until the crust is baked. The apples will lose some liquid, which is desirable so that the pie is not soggy.

Assembly instructions

Preheat the oven to 175C (fan).

Fill the pie crust with the strained apple mixture.

Break the refrigerated crumble with a fork and sprinkle over the top of the pie.

Bake for 45 minutes.

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