Gluten-Free Apple Pie
A heartwarming dessert that combines tender, spiced apples encased in a perfectly flaky gluten-free crust, evoking memories of family gatherings and festive celebrations.
Ingredients
For the crust
- 1.5 cups gluten-free flour A versatile base for a tender and flaky crust.
- 1 cup stone-ground white cornmeal Adds a subtle, earthy flavor and crunch.
- 1 Tbsp granulated sugar Enhances sweetness and balances the tartness of the apples.
- 1/4 tsp kosher salt Elevates all the flavors in the pie.
- 1 cup cold unsalted butter, cut into cubes Provides a creamy richness that melts into the crust.
- 3/4 cup ice-cold water Ensures the dough remains tender and easy to handle.
For the filling
- 3 pieces Pink Lady apples, peeled, cored, and thinly sliced Sweet-tart apples providing a complex flavor.
- 3 pieces Granny Smith apples, peeled, cored, and thinly sliced Their tartness gives the filling a refreshing zing.
- 3/4 cup granulated sugar Balances the tartness of the apples.
- 1/2 cup cornstarch Thickens the filling beautifully.
- 1/4 cup fresh lemon juice Brightens and enhances the apple flavors.
- 1 tsp ground cinnamon Infuses warmth and spice into the pie.
- pinch none kosher salt To balance the sweetness.
For finishing touches
- Cooking spray Cooking spray To prevent sticking.
- Gluten-free flour Gluten-free flour, for dusting For rolling out the dough without sticking.
- 1 large egg For an egg wash to achieve a golden, shiny crust.
- 1 Tbsp turbinado sugar Gives the crust a delightful crunch and sweetness.
Instructions
Preparation
- In a large bowl, whisk together gluten-free flour, cornmeal, granulated sugar, and salt until combined.
- Use your fingertips to mix in the cold butter until large pea-sized pieces form.
- Add ice-cold water and gently mix until everything comes together into a shaggy dough.
- Turn out the dough onto a work surface, divide in half, and knead each half gently to form disks, then wrap in plastic wrap and refrigerate for at least 30 minutes.
Preparing the filling
- In another bowl, combine the sliced Pink Lady and Granny Smith apples with granulated sugar, cornstarch, lemon juice, cinnamon, and a pinch of salt.
- Toss gently and allow this mixture to sit for 15 minutes.
Assembling the pie
- Roll out one disk of dough to 11-12 inch diameter and fit it into a greased pie dish.
- Pour the apple filling into the crust and spread evenly.
- Roll out the second disk of dough, place it over the apple filling, trim the edges, and seal the crust.
- Chill in the refrigerator for another 30 minutes.
Baking
- Preheat your oven to 400 degrees F, cut a small X on top of the pie, and brush the crust with egg wash.
- Sprinkle with turbinado sugar, bake for 30 minutes, then reduce the temperature to 375 degrees F and bake for another 30 minutes.
- Let the pie cool for 20 minutes before slicing.
Notes
Serve warm with vanilla ice cream, or enjoy with tea or coffee. Best for holiday tables and family gatherings.