Gluten Free Apple Pie Recipe2014-06-23
- Yield : 8 slices
- Servings : 8
- Prep Time : 15m
- Cook Time : 35m
- Ready In : 1:10 h
This mouth-watering hearty gluten free apple pie is pure magic – the buttery, flaky cheesy crust complements perfectly the sweetness of the creamy and flavorful filling. Granny Smith apples work best but you may use other tart green apples.
- 1½ cups gluten free all-purpose flour, plus some extra for dusting
- ½ teaspoon salt
- 1 cup Gouda cheese, shredded (you may use white cheddar or American cheese)
- ¼ cup ice water
- 1/3 cup chilled butter, cut into small cubes
- 1 egg yolk (optional)
- 6-8 Granny Smith apples, peeled, cored and diced
- ½ teaspoon ground cinnamon
- 1 ½ tablespoons fresh lemon juice
- 5 tablespoons brown sugar
- 1 tablespoon lemon zest
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 tablespoon arrowroot powder
- 2 tablespoons milk
In a food processor, combine gluten free flour, salt and butter and pulse for a few seconds at a time or until mixture resembles coarse breadcrumbs.
Add egg yolk (if using), and drizzle water, one tablespoon at a time, pulsing after each addition, until the dough just holds together. Toss the shredded cheese with 1-2 tablespoons of gluten free flour and add to the pastry dough. Pulse until combined.
Wrap dough with cling film and place in the refrigerator for about 10-15 minutes, while you prepare the filling.
Preheat oven to 375 ̊ F, grease lightly a 9-inch pie dish and set aside.
In a mixing bowl, toss together all filling ingredients.
Divide the chilled pastry dough into two pieces, one about twice larger than the other. Dust the work surface with gluten free flour and roll the larger piece to about 1/6-inch thickness. Carefully transfer the rolled pastry to the prepared pie dish and press to cover the bottom and sides of the dish.
Spoon filling into the crust, roll the remaining dough and cover the filling. Make a few slits with a sharp knife, crimp the edges and chill for 15 minutes.
Brush pie with some milk and bake pie for 35-45 minutes, or until crust is golden brown. Cool on a wire rack before serving.