Ingredients
2.5 cups Gluten-Free All-Purpose Flour Blend
1 tablespoon Granulated Sugar
1 teaspoon Salt
1 cup Unsalted Butter
0.75 cup Ice Water
8 medium Apples
0.5 cup Granulated Sugar
0.25 cup Brown Sugar
2 tablespoons All-Purpose GF Flour Blend
1 teaspoon Cinnamo
0.5 teaspoon Nutmeg
0.25 teaspoon Allspice
1 tablespoon Lemon Juice
2 tablespoons Unsalted Butter
1 unit Egg
1 tablespoon Water
1 tablespoon Coarse Sugar
Instructions
- In a large bowl, whisk together the 2.5 cups gluten-free flour blend, 1 tablespoon granulated sugar, and salt. Cut the cold butter into small cubes and incorporate into the flour with a pastry blender until it resembles coarse crumbs
- Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together without being sticky
- Divide the dough into two equal portions, flatten into disks, wrap in plastic, and refrigerate for at least 30 minutes
- Preheat your oven to 425°F (220°C) and lightly grease a 9-inch pie dish
- On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Transfer it to the pie dish, leaving a 1-inch overhang, and refrigerate while preparing the filling
- In a large bowl, combine the peeled and sliced apples with the sugars, GF flour, cinnamon, nutmeg, allspice, and lemon juice. Toss until evenly coated
- Pour the apple filling into the chilled pie crust and dot the top with the 2 tablespoons of butter pieces
- Roll out the second disk of dough into an 11-inch circle and place it over the filling. Trim, crimp the edges to seal, and cut several steam slits in the top crust
- Whisk the egg and water to create an egg wash. Brush the top crust and sprinkle with coarse sugar if desired
- Place the pie on a baking sheet and bake at 425°F for 15 minutes
- Reduce the oven temperature to 375°F (190°C) and continue baking for 45-55 minutes until the crust is golden and the filling is bubbling
- Cool the pie on a wire rack for at least 2-3 hours before slicing to allow the filling to set
Notes
Ensure butter is extremely cold (almost frozen) to achieve a flaky crust.
Use a mix of firm, tart apples like Granny Smith combined with sweeter varieties like Fuji or Honeycrisp.
To make this dairy-free, substitute the butter with a high-quality cold block-style plant-based butter alternative.
If the crust browns too quickly, loosely tent it with aluminum foil during the last part of baking.
- Prep Time: 45 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg