Has everyone eaten their way through at least 4 apple pies in the last few months? If you haven’t, my husband would claim you didn’t finish 2018 with a bang. Ha! His favorite part of the holiday season is my apple pie so I thought I’d share that with you. This might be a great thing to make for your special someone! Below is a gluten free crust version with a gluten free crumble topping. I know for YEARS I avoided the refrigeration, the rolling, the dropping in the pie plate and then, I tried it. Who knew it was so easy! Talk yourself off the ledge people and make your own crust.
This will make 2 pie crusts. I prefer my apple pie with a crumb topping so I am happy to make two crusts at once and freeze the extra. Honestly though, if I stick it in the fridge, we’ll be using it within a few days for a second pie…
2 Cups Mama’s Almond Blend Flour
½ Cup Butter (I prefer Earth Balance simply because most of my family is dairy free too!) Your butter should be cold and cut into large chunks.
2/3 Cup Water (This is just an estimate! You should only add just a little bit at a time to ensure the proper consistency – not too wet and not too dry.)
½ Teaspoon Kosher Salt
2 Teaspoons Sugar (optional!)
Extra GF Flour for Dusting
1. Mix together all of your dry ingredients in a large bowl.
2. Blend in your Butter with a Pastry Tool. I’ll be honest though, I prefer my hands.
3. Add in your Egg and mix until well incorporated – mixture will still be crumbly.
4. Add Water by stirring in 1 Tablespoon at a time until dough holds together for rolling – better a little moist, then too dry.
5. Cut mixture in half and roll into 2 balls (one for each crust or topping). As I mentioned above, this second one can be wrapped up and stuck in the freezer for your next pie!
6. Shape the dough into a disc with floured hands and place onto a sheet of floured parchment or wax paper. This has become my life saver!
7. Cover with an additional sheet of parchment or wax paper. Roll crust out to slightly larger than your pie tin.
8. Remove top paper and slip hand gently under the bottom paper to flip into your plate. Carefully peeling back the paper as you press it into the pan. Don’t worry if it breaks apart a little, you can always press it together with your flour covered hands. It will look great!
9. Crimp edges of crust to make a decorative edge…
10. Pierce bottom slightly with fork.
For me, the secret is to use a variety of apples. I typically plan on 7 and I PILE THEM HIGH! You want that pie to be a big dome full of apples. I cut them all super thin as well. Hate to state the obvious here, but you have to peel, core and slice all 7.
7 Apples (use 2-3 different kinds)
½ Cup White Sugar
½ Cup Light Brown Sugar
½ Tablespoon Cinnamon
½ Teaspoon Nutmeg
½ Teaspoon Ginger
1. In a large bowl mix your apples together.
2. Add in all of the other ingredients and mix to coat well. You can use a spoon for this.
3. Pour the apples into your pie crust.
1 Cup Flour
1 Cup Light Brown Sugar
¼ Teaspoon Salt
½ Teaspoon Cinnamon
1 Sticks of Unsalted Butter
1. In a bowl, mix all of the dry ingredients together.
2. Cut the butter into pieces. With your hands, work in the butter pieces until large clumps form.
3. Sprinkle on top of the pie!
Bake at 375 for 45 minutes until desired doneness. Often, I bake for an additional 10 minute increments until the apples reach the right consistency and I check that with a knife! Enjoy!
Photo Credit: Anna and Mateo