This recipe is for the best gluten-free apple pie recipe you'll ever eat. I'm serious! The filling is sweet and gooey and the crust is perfect. I used a secret ingredient - Bob's Red Mill Gluten-Free Pie Crust Mix - to ensure a perfectly flaky, doughy, delicious, no-fuss gluten-free pie crust.
Chilling Pie Dough1hr
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(Optional) If this is your first time making this pie crust, watch the video embedded in the post.
In a food processor, combine the Bob’s Red Mill Gluten-Free Pie Crust Mix, shortening and butter. Pulse 10 times, for 1-second each, until the butter is the size of peas.
Place the flour/butter mixture in a large bowl. Add the cold water, tablespoon by tablespoon, until the dough is able to be pinched together. If you need additional water, add one tablespoon at a time until your pie dough comes together.
Cut the dough in half and form into two disks, wrapping each in plastic wrap. Refrigerate the dough discs for at least an hour.
For the Apple Filling
In a large bowl, mix together sliced apples, sugar, lemon juice, nutmeg, cinnamon, salt and cornstarch.
Let sit for at least 30 minutes to let the juices release. Set aside until you're ready to assemble the pie.
To Assemble the Pie
Generously flour a surface or parchment paper with gluten-free flour. Take one of the pie dough portions and roll it out to a round disc that is about 1/8 inch thickness and about 3 inches wider than your pie plate. For example, if your pie plate is 9-inches, you'll want your dough disc to be 12 inches in diameter.
Repeat with other pie dough portion, keeping the dough, surface and rolling pin generously floured to make sure it does not stick.
Carefully transfer one of the rolled out pie crusts to a 9-inch pie plate and gently press it into place, being careful not to crack the crust (if you do, just fill in the crust with your fingers). You should have about 1/2 inch overhang of dough.
Add 2 tablespoons of gluten-free flour over the bottom crust to soak up any additional juices from the filling. Then, pour the apple filling into the crust and add the small pieces of butter to the filling.
Next, carefully place the other pie crust on top of the filling. Roll the edges of the overhanging pie crust under itself until it reaches the pie plate. This will give you a higher crust for crimping.
Crimp the pie crust as desired. Make a few slits with a knife in the top crust to let air escape during baking.
In a small bowl, whisk together egg and water until combined. Brush the egg wash over the pie crust with a pastry brush. Discard leftover egg wash.
Place the pie plate on a baking sheet for easy handling.
Bake at 425º for 25 minutes, then reduce the temperature to 375º and bake for an additional 35-45 minutes or until the crust is golden brown and the filling is bubbling.
Let cool completely before slicing and serving. Makes one 9-inch pie.
If you don’t have a food processor to mix together the pie crust dough, you can use a pastry cutter or two forks to cut the butter and shortening into the pie crust mix.
Instead of a mixture of butter and shortening, you can use 16 total tablespoons of just butter or just shortening. If you would like to make this pie dairy-free, you can use a dairy-free butter substitute for the pie crust or use all shortening.
You can use honeycrisp, pink lady or granny smith apple (or other apples of choice). You want to use an apple that is slightly tart and that will hold up through baking and not turn to mush.
If you are unable to eat eggs, you can use milk or dairy-free milk to brush the crust before baking. It will not turn as golden brown as an egg wash will, but it will still be quite tasty.
I like to put a tablespoon or two of gluten-free flour on the bottom of my pie crust before pouring in the filling so that the bottom of the crust doesn’t get too soggy. The flour helps absorb the filling juices without creating a soggy crust.
Remember, all oven temperatures are different. You may need to bake your pie for more or less time. I always start checking on my pie at the 45 min (of total baking time) mark. If the top of the crust is browning too fast but the pie isn’t done, I cover the pie with aluminum foil to continue baking. If the pie isn’t browning, you will need to bake it longer. The pie filling should be bubbling and the top of the crust golden brown when done.