Gluten-Free Apple Pie Recipe

 

 

Last week, completely out of the blue, my 4-year old requested that I make a cherry pie for her upcoming "pie party".    I had no idea what "pie party" she was talking about, I've never been much of a baker, and our entire family just recently joined the fast-growing Gluten-Free club.  Needless to say, I was pretty intimidated...

First, there's the crust.  I started out with high hopes, but after searching online for "how to make the best gluten-free pie crust" (and there are some good ones out there!), the non-baker in me kicked in.  I switched my search to "the best ready-made gluten-free pie crusts" and found the following:

• Gillian’s makes a crust which is sold at Whole Foods and many health food stores around the country.
•  Gluten-Free Bakehouse, a Whole Foods brand (only sold at Whole Foods), also makes a gluten-free pie crust. Like most ready-made gluten pie crusts, the ready-made gluten-free crusts 
  are stocked in the freezer case at the store.
•  The next best thing to baking from scratch-  gluten-free baking mixes. Favorites include Pamela’s Pancake and Baking Mix, Gluten-Free Pantry and Breads by Anna.

That settled, I looked for an apple pie recipe that would bring me back to the good old days- the times before I had to be concerned about gluten-free, soy-free, dairy-free, pesticide-free, and the like.  So I adapted a recipe to fit my dietary needs, and voila! 

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Ingredients:

• 1 recipe Gluten Free Pie Dough - Enough for a 2- crust pie
• 7 cups, peeled Grannie Smith apples, sliced 1/4" thick- about 2 1/2 pounds
• 3/4  cup Agave nectar (if using a tart variety of apple, use more agave)
• 2 tablespoons sweet rice flour OR tapioca flour
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 3 tablespoons cubed butter

Preparation:

Preheat oven to 400°

1. Roll out half of dough according to recipe instructions and place in a 9-inch pie plate.
2. Combine agave, amaranth, arrowroot OR cornstarch, cinnamon, nutmeg and salt in a large bowl and use a whisk to thoroughly blend ingredients.
3. Add sliced apples and gently coat apples with agave mixture.
4. Pour apples into dough-lined pie plate and distribute them evenly.
5. Dot the top of the apples with cubed butter.
6. Place top crust over the apples. Press edges to seal dough and use your favorite method to flute the edges (pressed with fork tines, etc.). Cut or poke several small vents in the top of the pie crust.
7. Bake for 50-60 minutes, until top is golden brown and apples are tender.
8. Check frequently. If edges brown too quickly, place a strip of foil around the edge to prevent burning.
9. Allow pie to cool for several minutes before cutting.

 

New ingredients:  $50

Hours in the Kitchen: 2 (I had an hour's worth of kitchen-cleaning procrastination before I actually started)

Having a pie party that didn't leave my toddler irritable and gassy:   Priceless.

 

I hope you enjoy as much as we did!

Lindsay

 

 

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http://celiac-disease.com/where-can-i-find-a-gluten-free-pie-crust/

 

 

Comments

[Jana]

Recipe looks great; can't wait to try it out but was wondering how much arrowroot and amaranth I need for this? Also, in what form? Powder? Thanks so much!!!