i tried this recipe but with a strawberry and rasberry filling, it was great. my boyfriend is coeliac and he misses cakes and pastries so much, this made his day, everyone who tried it enjoyed it and i even made gluten free jam tarts with the pastry that was left over!..... couldnt help notice that you missed out the xanthan gum on your pastry directions, but included it in ingrediants, great recipe tho and will def use again thanx!!!!
This pie did not turn out that great for me. I do, however, think it is worth trying with some tweaking. I used King Arthur All Purpose Gluten Free Flour.
The crust is a great basic recipe. It tasted more like shortbread. I had to add some cream to it, because I could not roll it out - it just crumbled. Next time, I would bake the crust until it was slightly golden before I add the filling. The crust just kind of melded with the filling and it got lost in the pie. There was no juxtaposition of textures (crust vs. pie filling). I took the left over crust and made little pies with jam. They were a huge hit.
I cooked the pie the recommended time and the apples were too crisp. I did cut them very thin. Next time, I will cook the pie longer.
The topping was ok. It hardened during the cooking process (the sugar melting) and was not a crumb topping. It was a crisp sugar topping. Next time I will use nuts or rolled oats or something to get a more traditional crumb texture.
Overall, I think this recipe has good bones, it just needs some finessing.
Very good pie! I actually made my own crust with my own flour blend, but other than that, I stayed pretty close to the recipe. I had to bake the pie about 15 minutes longer until the apples were tender. It was getting a little too brown on top, so I covered the whole pie with aluminum foil those extra 15 minutes. It was also a bit soupy, but I always have that problem with my apple pies. However, the pie came out delicious! It's the best heated up with vanilla ice cream!
This recipe is fantastic! I highly recommend it. Can be used for the basis of any tart, fruit pie, and if you forgo the pie base, place the prepared fruit mix in a pyrex baking dish, place the crumble topping on top as suggested, it's a great apple crumble too. Can be frozen and reheats well (although moister if done in the microwave rather than fresh out of the oven). The pie is a wonderful Thanksgiving treat that I tried for the first time in 2012, and as a crumble is a household favourite. - Happy Baking!
This pie is amazing, even for people who aren't sensitive to gluten.It is important to knead in a little extra flour-I skipped that step once, and my crust was too soft. I've used the crust to make other pies and it always comes out well.it has a flavor similar to shortbread, and goes especially well with berries and pecans.
Great recipe. Although, 7 apples was way to much, even for a deep dish pie crust and plenty of "heaping".
This pie is just as the name says, AWESOME! I made it for my mom who has recently been diagnosed with Celiac, but everyone else ate it too. I even got rave reviews before anyone knew it was Gluten Free. I am definitely keeping this recipe on hand. The pie crust is the best GF I have ever used and will probably incorporate it into other recipes.
Just made this for the first time for Thanksgiving, and it was a hit with everyone. No one could tell that it was a gluten-free recipe. I made a couple minor changes: To save time, I purchased gluten free frozen pie shells from Whole Foods; I increased the sugar by 1/4 cup; I added a squeeze of fresh lemon juice to the filling; I baked it about 15 minutes longer. and then kept it warm in a 200Âº oven until time for dessert. Next time I'll try the pie crust too. I am so excited to have an apple pie that I can eat!
I liked this recipe a lot, but I did make the following changes: Pie Crust: I used 2 teaspoons of sugar, not 1/2 cup; I omitted the xanthan gum because I heard it can make the crust tough - it's a little crumbly to eat but flakey and light. Then I prebaked the pie crust about 8 minutes, not to brown it, just to set it a little. Apple Filling: I added 2 Tablespoons of tapioca flour (rice flour would work too); Crumb Topping: I reduced the brown sugar to 1/3 cup and added 3/4 finely ground almonds with the flour. I added the crumb topping the last 25 minutes of baking time. I baked it at 350 for 45-50 min. (after prebaking the crust).
Crust is amazing! Flaky and tender. My family attacked it and left me with an empty pie pan, and none of them are gluten free. Thank you for a wonderful recipe.