Gluten Free French Apple Pie
- Ready In:
- 2hrs 9mins
1 9-inch pie
- 1 cup rice flour
- 1⁄2 cup tapioca flour
- 1⁄4 cup potato starch
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 2 teaspoons xanthan gum
- 4 ounces butter (or substitute margarine)
- 1 large egg, beaten (or substitute with 1/4 cup ice water)
- 1 teaspoon apple cider vinegar (or substitute with water)
- 3 tablespoons ice cold water
- 3⁄4 cup sugar
- 1⁄4 cup flour, gluten-free blend
- 1⁄2 teaspoon ground nutmeg (I prefer fresh grated)
- 1⁄2 teaspoon cinnamon
- 1 dash salt
- 6 cups pared and thinly sliced tart apples (about 6 medium apples)
For Crumb Topping
- 1 cup flour, gluten-free blend
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup firm butter (or substitute margarine)
- FOR CRUST: Combine rice flour, tapioca flour, potato starch, salt, cinnamon and xanthan gum in a medium size bowl.
- Cut in the butter with pastry blender or two forks, until the mixture resembles large crumbs.
- In a small bowl, whisk together the egg, apple cider vinegar and ice water.
- Gently stir the egg mixture into the flour, until it forms a ball.
- On a lightly rice-floured surface, knead the dough for 2-3 minutes. Form into a ball and wrap in plastic wrap. Refrigerate for one hour (or freeze now for later use).
- After removing from the fridge, knead the dough slightly, if needed.
- Roll out between two sheets of lightly floured parchment paper (I use an $8 plastic, zippered pie bag from King Arthur Flour) then transfer to 9-inch pie plate.
- Heat oven to 425°F.
- FOR FILLING: In large bowl, combine sugar, flour, nutmeg, cinnamon and salt. Add apples and gently stir to coat. Pour into pastry-lined pie plate.
- FOR TOPPING: In small bowl, combine flour and brown sugar. Cut in butter til mixture is crumbly. Sprinkle over filling.
- Bake uncovered for 40 minutes, then cover topping with aluminum foil and bake 10 minutes more.
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RECIPE SUBMITTED BY
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.