Apple Pie Recipe
GF/V vanilla chantilly, cinnamon crumble
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Ingredients
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Gluten-free pie crust
Apple filling
Cinnamon crumble topping
Vanilla Chantilly (GF, vegan optional)
Finishing
Method
Gluten-free pie crust
- 1
Make dough
In a large bowl combine 2 cups gluten-free all-purpose flour, 1 tsp sugar and 1 tsp salt. Add 6 tbs cold cubed butter and, using a pastry cutter or your fingertips, cut butter into flour until mixture resembles coarse crumbs with pea-sized butter pieces remaining.
- 2
Bind dough
Mix 1 tsp apple cider vinegar into 6 tbs ice water. Drizzle half the water mixture into the flour-butter and gently fold with a spatula until dough just comes together. Add more water by tablespoons only if dry; dough should hold when pressed but not be sticky.
- 3
Chill
Turn dough onto plastic wrap, gather into a flat disk, wrap tightly and chill in the refrigerator for at least 30 minutes (up to 2 hours).
- 4
Roll and fit
Lightly flour a work surface with GF flour. Roll chilled dough to a 12-inch circle about 1/8–1/4 inch thick. Transfer to a 9-inch pie plate, press into the bottom and sides, and trim excess leaving a 1-inch overhang for crimping. Refrigerate while preparing filling.
Apple filling
- 5
Prepare apples
Place 6 cups thinly sliced apples in a large mixing bowl. Toss with 1 tbsp lemon juice to prevent browning.
- 6
Mix filling
In a small bowl whisk together 1 cup granulated sugar, 1 tbsp light brown sugar, 2 tbs GF flour (or cornstarch), 1 tsp cinnamon, 1 tsp nutmeg and a pinch of salt. Sprinkle this dry mixture over the apples and toss gently until apples are evenly coated.
- 7
Assemble filling in crust
Spoon the coated apples into the prepared chilled pie crust, mounding slightly in the center. Dot the top with 2 tbs unsalted butter cut into small bits.
Cinnamon crumble topping
- 8
Make crumble
In a small bowl combine 3 tbs GF rolled oats, 3 tbs GF flour, 3 tbs light brown sugar, 1 tsp ground cinnamon and a pinch of salt. Add 2 tbs cold cubed butter and use your fingers or a fork to rub the butter into the dry ingredients until coarse crumbs form.
- 9
Top pie
Evenly sprinkle the crumble mixture over the apple filling so it covers most of the surface.
Finish and bake
- 10
Egg wash and sugar
Beat 1 egg (or 1 tbsp milk for vegan) with a teaspoon of water and brush lightly over the exposed crust edges. Sprinkle 1 tsp granulated sugar over the crust for sparkle.
- 11
Bake
Preheat oven to 400°F (200°C). Place the pie on a baking sheet to catch any drips. Bake at 400°F for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 35–45 minutes, until filling is bubbling and crumble and crust are golden. If edges brown too quickly, tent loosely with foil.
- 12
Rest
Remove pie from oven and let cool on a rack for at least 2 hours to allow the filling to set before slicing.
Vanilla Chantilly
- 13
Chill cream and tools
Place 1 cup heavy cream (or chilled coconut cream) and mixing bowl and beaters in the fridge 15 minutes beforehand for best whipping results.
- 14
- 15
Serve
Serve a dollop of vanilla chantilly alongside each warm slice of apple pie.
