Apples. Since we were all children we learned that they were the epitome of health and kept the doctor away. They are a symbol of fall. Whether it’s apple cider, apple dumplings, apple jam, or apple pie. We love to celebrate the seasonal here at The Whisk And The Spoon, even when it comes to gluten free recipes. We passionately believe that having a gluten allergy or intolerance does not mean you have to stop being a foodie. You should still have your delicious cake and eat it too. Or fried chicken, or tortellini, or just about anything else your gluten free heart desires.
Pie Crust Ingredients:
3/4 cup sweet rice flour (Mochiko)
1/2 cup + 1 Tbsp. millet flour
1/2 cup tapioca starch
½ tsp. xanthan or guar gum
½ tsp. salt
9 Tbsp. cold butter, in chunks
3 tsp. apple cider vinegar
3 Tbsp. cold water (plus more as needed)
Pie Filling Ingredients:
6 cups apples, peeled, cored and thinly sliced (Rome or McIntosh apples work well)
1/2 – 2/3 cup sugar (depending on the tartness of your apples)
2 Tbsp. cornstarch or arrowroot powder
1/2 tsp. cinnamon
1/8 tsp. ground nutmeg
1 1/2 Tbsp. butter
For crust, mix together dry ingredients. Cut in butter with pastry blender until coarse. Whisk together egg, vinegar and water, and mix into dry ingredients. Add more cold water if needed, 1 tsp. at a time until you can form it into a ball. Wrap in plastic wrap and let set in refrigerator for 20-30 minutes.
When ready to use, let dough set at room temperature for about 5 minutes to soften a bit. Take 2/3 of the dough and roll out between two sheets of plastic wrap or parchment, well dusted with tapioca starch. Make crust larger than pie pan so you have enough hanging over sides to make nice crimp. Gently drape crust over the rolling pin and place in pie pan. Crimp edges. (The crust has the tendency to tear – just press back together after you have it in the pie pan.) Roll out the remaining 1/3 of the dough and cut into leaf shapes to place on top of the pie filling.
Preheat oven to 450 degrees F.
Gently toss together all filling ingredients except butter. Place in the pie shell and dot with small pieces of butter. Place cut-out pie crust leaves on top.
Bake for 10 minutes, then turn oven down to 350 degrees and bake for 45 minutes. Watch crust and cover with foil if it begins to get too brown.