October 15, 2024
Classic Gluten Free Apple Pie
Prep time:
20 minutes
Cook time:
40 - 45 min
Total time:
1.5 hours
Classic Gluten Free Apple Pie
We all crave a classic Apple Pie when the weather cools. Piled high in buttery flaky crust, this gluten-free Apple Pie is filled with freshly picked apples seasoned with brown sugar, cinnamon and vanilla that makes the perfect caramel gooey goodness. Sprinkle the crust with Turbino Sugar before baking for extra texture. I love making Apple Pie with combinations of Honey Crisp and Granny Smith apples for a little tang.
Classic Gluten Free Apple Pie
Prep time:
20 minutes
Cook time:
40 - 45 min
Total time:
1.5 hours
Yield:
8 serving
Author:
made by hand, from the heart
Ingredients
A batch of Easy All Butter Pie Crust Recipe
Apple Pie Filling:
5 pounds Honey Crisp and Granny Smith combination
1/2 cup unsalted butter
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon pure vanilla extract
2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon lemon zest (1 lemon)
2 tablespoons cornstarch
1/4 cup water
1 tablespoon freshly squeezed lemon
Egg Wash:
1 egg
1 tablespoon water
Turbino Sugar for crust
Instructions
Make Apple Filling:
- Combine all ingredients in a pan except for cornstarch, water and lemon juice. Bring to a boil and simmer for 15 min.
- Drain apples and return juice back in a pot. It should be 1 cup, add additional water to make 1 cup. In a bowl, add 1/4 cup water and cornstarch. Add lemon and cornstarch slurry to the pot. Pour thickened sauce over cooked apple. Mix and let cool completely before filling pie shells.
Fill the Pie:
- Pre-bake 9″ pie shell at 350ºF for 10 minutes. Fill the pre-baked pie crust with the cooled apple pie filling. Top with the second crust and press edges together to seal. Cut slits or shapes in several places in top crust.
- Alternatively, cut long strips of the second crust and make a lattice by alternating each of the strips on top of each other on a cross patter. Place on top of the filled pie and press the edges together to seal.
Bake the Pie:
- Increase oven temperature to 425ºF.
- Brush the top of the pie crust with egg wash and sprinkle Turbino Sugar on top.
- BAKE for 40 to 45 minutes. Cover the edges of the crust with pieces of aluminum foil after 20 minutes of baking to prevent excessive browning. Cool completely on the rack for 2 hours before serving.
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