This gluten free apple pie (or crisp) is so delicious, you won’t even miss the… gluten. Well, do you ever miss gluten? Ick. Anyway, just try it. Mmmmkay?
This recipe (and many others that I’ll be trying) are from Gluten-Free on a Shoestring. I like this book because it’s simple, affordable, and isn’t full of meat recipes like many cook books are. I did not receive this book for free in exchange for a post – I bought it. :)
Gluten Free Apple Pie Recipe
This recipe is simpler than many that I’ve read in other books, and I really really like to keep things as simple as possible since we started this gluten-free thing.
2 teaspoons cinnamon
3 tablespoons sugar
1 stick unsalted butter (at room temperature)
1 cup sugar
2 teaspoons vanilla
1 1/2 cups all-purpose gluten-free flour
1/2 teaspoon xanthan gum
1/4 cup gluten free oats (double this amount if you really like oats)
Peel, core, and slice about 8 apples very thinly. This will depend on the size of your apples, but ours were average and it took 8.
Toss them in cinnamon and sugar. Coat your pie pan with butter, and preheat the oven to 350*F. Place all of the sliced apples in the pie pan.
While the oven is preheating, make the “crust”. I use that term lightly because it isn’t going to spread quite like a crust would, and it’s not a lattice like with a pie, but it’s going to serve as the crust and it does actually taste like a crust after baking. :)
To make the crust, you’re going to blend together the butter, sugar, egg, and vanilla. Then, add the flour, xanthan gum, and oats. Beat until you have a dough-type consistency. It will be stickier than regular dough, and a bit more elastic, but thick. (If you’d like to add nuts to your pie, this is the time to do it.)
Cover the apples with the topping, spreading with wet or floured hands for best results.
Cover the pie plate with aluminum foil, and bake for about 40 minutes (see note below). Remove the foil and bake for another 20 minutes, or until the topping is golden brown. Cool before serving. Serve with ice cream for best results!
This pie is so good that you won’t even know that it’s gluten-free. I promise.
Note: The recipe said to cover with foil and bake for 35 minutes, then bake uncovered for another 25 minutes. However, I baked it for the 35, plus the 25, plus another 25, and honestly I would’ve left it in another 5 minutes or so if I would’ve had the time. Your oven may bake differently, but I’d suggest leaving it covered for 45 minutes and then uncovered for 20. I think it would’ve been perfect. Let me know how long yours takes!