Discover the ultimate gluten-free apple pie recipe that’s easy to make and delicious. Perfect for any occasion, it’s a must-try now!
Deliciously Flaky and Naturally Sweetened for Everyone to Enjoy!
For those seeking a delicious dessert that caters to gluten sensitivities, the gluten-free apple pie recipe stands out as a must-try. This recipe not only meets dietary restrictions but also delivers the classic flavors and comforting essence of a traditional apple pie. The combination of sweet, tender apples and a flaky crust ensures that this dessert will satisfy any sweet tooth, making it an excellent choice for gatherings or a cozy evening at home.
The beauty of this gluten-free apple pie lies in its simplicity and the use of wholesome ingredients. By opting for gluten-free alternatives, anyone can enjoy the rich taste of apple pie without compromising on flavor or texture. This recipe highlights the importance of using fresh apples and balancing spices, which enhances the overall taste, making it a delightful treat for all, regardless of their dietary preferences.
Delight in Every Bite: A Heavenly Twist on a Classic Favorite!
Hey y’all in honor of pie day I’m going to show you how I make my gluten-free apple pie which is probably my husband’s favorite and my favorite dessert of all time y’all it’s a deep dish apple pie and when I say it’s loaded with apples I mean it is loaded with apples soft cinnamony apples that are juicy and just sweet enough and that crust y’all it is.
The only crust pie crust I will ever make again it is so good my husband says he’s never had a better crust including a gluten filled crust in his life so let’s get into it and I’ll show you how to make our favorite pie ever I made this video for apple pie actually 4 years ago so you can already see that old one but don’t look at that.
Old one I thought I’d give this a refresh because a lot of people liked to see the start to finish so these apples are the only apples I will ever use for an apple pie or anything that uses baked apples by the way they’re called Rome apples and why I love them is they actually soften when they bake my mom uses them and her mom before her used.
Them they swore by them and I’ve never ever understood chefs or anyone else for that matter recommending Granny Smith apples for pies Granny Smith are absolutely perfect for my caramel apples though and you can check out the video for that linked above they’re also the best caramel apples ever just saying I’m telling you I used to sell them for a.
Decent amount of money Rome apples have a kind of short season though but you can actually get them right now online through honey chris.com I had ordered a case of them back in the fall of last year and peeled and cut them all and froze them and they work great from Frozen you just need to thaw them first you can also make the filling and freeze.
It and that’ll save you even more time when you’re making a pie so all you’ll need is the crust so I’m just going to peel all of these and then cut them up when I developed this recipe it was really based on my Mom’s Apple Pie that she’s been making four years since I was little which is a long time ago and then I found out that if you cook the filling.
Beforehand it actually avoids you having that gap between the filling and the crust you know what I’m talking about like it’s like the Apple shrink way down and then there’s this complete gap of empty space from where the apples were right under the crust so by precooking the filling that eliminates that problem completely cuz I don’t know about y’all.
But I love a tall tall deep dish apple pie the more filling the better all righty I’ve got all my apples prepped this is about 5 to six lbs which is quite a lot of apples for one pie but remember this is a deep dish pie if you want to make a more shallow pie just half all the ingredients for the filling on the stove I’m melting 4 tspoons or 56.
G of butter with 1 cup or 200 g of brown sugar 2 teaspoons of cinnamon and a pinch of salt and I’m going to let the sugar melt a little bit and start bubbling first then I’ll add all of my apples in there now you need a pretty large pot for this because the apples start out you know massive and then they will cook.
Down so that’s why I always use like a dutch oven or even a stock pot sometimes I’ll make filling for a few pies at a time and let it cool completely and then divide it between food saver bags and freeze it and then when I want an apple pie especially when my favorite apples aren’t available or in season I just pull it out of the.
Freezer thaw it and then pour it right into the pie crust it’s so darn easy y’all it’s like meal prep but for apple pie I’ll just stir this around and it’ll take a little bit until the apples start releasing some of their juices and cooking down see how much these have cooked down y’all they’ve shrunken so much in the.
Pot that they won’t shrink anymore in the actual pie it’s really bright in my kitchen right now so these look a lot lighter in color than they really are they’re actually really deep in like a caramel color okay now that these have cooked completely I’ve turned the heat off and I’ll add in my tapioca starch which is.
A3 of cup or 40 G I prefer tapioca starch over corn starch but feel free to use corn starch if you’d like now we just have to let this cool completely so I’m going to spread it out on a sheet pan and get it in the fridge that way it’ll cool quicker so we’ll go ahead and make the pie crust while that’s happening if you.
Haven’t seen my extensive pie crust video check it out above I’ve got several different ways to make the pie crust in this instance I’m using my food processor but like I said there are other options so check out the video above for that I’ve got 3 cups or 420 G of my gluten-free allpurpose flour blend as well as 1 teaspoon of salt and I’m.
Adding in three sticks or 339 G of butter that’s very cold and Cubed up into pretty large cubes I want to start them large because with the food processor they’re going to break down even more and I’ll just pulse this about seven times or so until the butter is broken up into pieces that are big and.
Small like this now my pie crust uses an egg which is unconventional but once you try it you’ll never want to go back to anything else especially for gluten-free pie crust it really helps to hold everything together so I’m just going to whisk up this egg with 1 tablespoon of white.
Vinegar and I’ll just dump this in there and pulse it again six or seven times and then I’ve got a/ third of cup or 80 g of ice cold water and I’ll just start streaming this in and pulse it a few times at first and then turn it on low and let it process until it kind of forms a dough and kind of rides the blade you’ll know you’ve added enough.
Water if it holds together when you press it like this that is perfect okay I’ll divide this between two sheet sheets of plastic wrap and shape them into discs and then refrigerate them for at least 30 minutes okay this is one I already had in the fridge and I’ll just roll out my bottom crust and I constantly move it.
And flower it as needed including my rolling pin this one I can already tell I didn’t add enough water because it’s not as Supple and it’s kind of breaking in spots so that’s another indication of not enough water I’m just going to keep rolling with it no pun intended but you could actually uh brush.
It with water to help it soak up a little more if you felt like you didn’t add enough all righty once you have rolled this out to fit your pan just roll it up onto your roll pin that’s the way I like to transfer it to my pan and then you can unroll it right into the pan and I’ll make sure it’s all the way.
In the bottom and then I cut off the excess just a little bit and then I’ll refrigerate this while I R roll out the top crust now if you’d rather make a lattice pie crust see either my peach pie video for a traditional lattice crust or my blueberry pie video for a plaid style lattice crust both of those are.
Beautiful crust I’m just doing Simple this time around I like simple sometimes and that’s the way an apple pie should be in my opinion all right I’ve got my cooled filling see how much deeper in color it is this was actually in my fridge for a while so it’s pretty cold and I’ll just pile this up in here and mount it up in.
The center and then I’ll unroll the top crust right onto it and this crust always the crust recipe always makes more than you need so just trim away the extra here leaving just enough maybe like a half an inch around the sides so that you can tuck that under the bottom crust you can gather these scraps and make a single.
Pie crust with them actually or do what my mom used to do and make pie pressed scraps with cinnamon and sugar I’m sure every everybody’s mom used to do that right or something similar I’ve seen where people do like pie crust rollups where they roll them up like a like a cinnamon roll and then cut them I’ll just tuck the top crust under the bottom.
Crust and my bottom crust is a little bit too firm because it was in the fridge for quite a while so it’s a little more difficult for me to do this but you shouldn’t have this problem because you won’t be trying to create a video and setting up cameras everywhere and I’m not real fancy when it comes to apple pies like I said I feel like.
Rustic it’s how they’re supposed to be so I’m just going to do a simple crimp around the edges and call it a day then I’ll just cut some slits in the top but naturally for the video I completely forgot that I was going to brush the top with heavy cream first normally I do that first and then cut the slits so they don’t get sealed.
Together but you get the point I always like to use cream for my top crust I’m not even sure how I got into that practice honestly maybe it was something that I picked up along the way many years ago I maybe I didn’t want to waste an egg for an egg wash I don’t know but the cream always works well for my pie crust and finally I think every apple.
Pie needs some sort of crunchiness on the top I mean the crust crust will be crunchy on its own but I always like to put either like demarara or sanding sugar on top for that extra like sparkle and crunch and of course I was out of both of those and didn’t realize it until I started making the pie so I had the next best thing these large sugar.
Crystals that are part of like a Sprinkle jar I’ve got my oven preheated to 400 F and I’ll put this on a sheet tray and get it into the oven for 15 minutes and then I’ll turn it down to 350 fhe and bake it for an additional 45 minutes tinting the crust or the um crust sides or whatever you have to with foil halfway through if.
You need to there is nothing better or more American than apple pie y’all just get a look at this gorgeous pie the First Slice is always the hardest to get out isn’t it sometimes if you cut two slices first it really helps but this pie is still slightly on the warm side because I love to eat apple pie warm so it may.
All fall apart when I take it out not bad actually it kind of held together enough at least so you can see all the glory that it is I mean can it get any better than this you can add ice cream to the top or Whi whipped cream freshly whipped or out of a can but there’s really no need it’s so good straight up like this I can’t even begin.
To tell you the apples are just soft enough without being mushy but there’s not a single bit of crunch from them like there would be if you used Granny Smith apples and this crust y’all I got a show you this up close if I can just get my camera to focus there can you see that all those flaky layers you seriously won’t know.
It’s gluten-free y’all make it for p day you can thank me later enjoy
