Gluten-Free Apple pie

We personally love the taste of apples mixed with cinnamon. Although the best sweet baked recipe for this type of a combination is a typical Czech Strudel, it might get a bit difficult for us gluten-free-ers (or the very least expensive). That is why we’ve written this recipe for a delicious apple pie.

A delicious mix of perfectly balanced flavors of apples and cinnamon in a crisp pie crust best served with whipped cream

Ingredients:

Pie Crust Dough:

200 g of gluten free plain flour

½ a package of baking powder

50 g of powder sugar

80 g of unsalted butter

80 ml of milk

(pie baking form size 24 cm)

Filling:

4 middle sized apples

2 table spoons of vanilla sugar

Handful of raisins

1 table spoon of cinamon

Gluten free breadcrumbs

1 small egg

Step by Step Instructions:

1) Sift 200 g of plain gluten free flour together with 1/2 a package of baking powder (cca 6 g or a teaspoon). Add 50 g of powdered sugar, 80 g of unsalted grated butter (close to room temperature), 80 ml of milk and a pinch of salt. Work the mixture, best by hand, in a big bowl until you have a uniform ball of dough. Flatten a little, wrap in clear film and let rest in fridge for at least 20 minutes.

2) Roll out 2/3 of the dough a bit larger than your baking pan (for us it was a little more over 24 cm in diameter, about 26 cm) and about 0,5 cm thick. Grease and sprinkle the pie dish. Lay out the rolled out dough into the form and sprinkle it with gluten free breadcrumbs (so that they can suck up the extra juice baked out from the apples)

3) Peel 4 apples and remove their, cut them into ¼ sized pieces and cut these pieces into slices (about 0,5 thick). Add 1 table spoon of cinnamon, 2 table spoons of vanilla sugar and a handful of raisins (for extra flavor soak the raisins a day in advance in spiced rum, if you don’t have the time let them soak at least for an hour) and toss together.

4) Preheat the oven to 180 °C

5) Pour the mixture into the pie dish.

6) From the rest 1/3 of the dough roll out approximately the same size of the pie dish to cover the apples. The dough can be very thin however should not be as thick as the crust. Cover the apple mixture with this sheet of dough and poke several holes with a fork into it to let the steam out during baking. Brush over with a mixed egg using a brush. Be careful if the dough is very thin.

7) Bake at least for 30 minutes or until golden.

8) Let cool. Best serve powdered with sugar and a nice serving of whipped cream.

Tips & Tricks:

On several other sites we have found tips that when mixing and making the dough you should be very careful not to overmix it. In other words basically mix only until you have a structure of “breadcrumbs”. After that just press the dough together and let it rest in the fridge. On the other hand they work with dough that contains gluten, which ours doesn’t and that might be a problem. Feel free to experiment and let us know the outcome.

Definitely don’t grate the apples! That is something we also saw in several recipes. This way you will basically only get apple fiber because all the juices get baked out or you need to squeeze them out before you bake the pie which is complete nonsense from our point of view.

The best way for us was to peal the apples, cut them in quarters, rid them of the cores and slice them into slices. However this would probably go easier if we would have an apple de-corer.

It’s up to your preferences if you like the apple filling to have a little bite in them or you like it to be mushier. This will ultimately influence your choice of apples