From Our Kitchen: Gluten-Free Apple Pie

Learn how to make this fall staple at home. You can use any apples, although our chefs recommend tart baking apples like Braeburns or Granny Smiths. If you’d prefer, the gluten-free flour can be swapped easily for regular all-purpose flour. Grab your vanilla ice cream and enjoy!

Gluten-Free Apple Pie

Yields: 1 pie

Ingredients for Crust:

• 2 ½ cups gluten-free, all-purpose flour
• 1 teaspoon salt
• 2 sticks cold, unsalted butter, cut into small pieces
• ½ cup ice-cold water

Crust Preparation:

1. Combine the flour and salt.
2. Cut half of the butter into the flour mixture with a pastry blender until it has the consistency of cornmeal.
3. Cut the remaining butter into the dough and work until the butter is in pea-sized pieces.
4. Sprinkle the dough with the water.
5. Blend the water into the dough until it just holds together. If necessary, add 1 teaspoon to 1 tablespoon of additional water.
6. Divide the dough in half and mold each half into a disk.
7. Roll out 1 disk to roughly 12 inches in diameter.
8. Put the dough into a pie pan, gently trimming off excess dough with a knife.
9. Place the pan in the refrigerator.

Note: Gluten-free pie crust will be fragile. For best results, roll out on wax paper sheets and transfer to pie plate.

Ingredients for Filling:

• 3 pounds tart baking apples, peeled and cored
• 1 tablespoon lemon juice
• 3 tablespoons gluten-free, all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces

Filling Preparation:

1. Preheat oven to 350°F (180°C).
2. Slice apples and place them in a bowl.
3. Add lemon juice, flour, sugar, cinnamon, and salt.
4. Let rest for 15 minutes, turning occasionally, to allow apples to soften.
5. Remove the prepared pie crust from the refrigerator, and pour the filling into the pie shell.
6. Place pieces of butter throughout the pie filling.
7. Roll out the remaining dough to roughly 12 inches in diameter and place gently over the apples.
8. Seal the pie by crimping the edges of the top and bottom dough together with your fingers.
9. Cut a vent into the center of the pie to allow steam to escape.
10. Bake on a cookie sheet for 1 hour or until the filling starts to bubble out of the pie.
11. Remove the pie from the oven and allow it to cool for 3-4 hours before serving.