Gluten Free French Apple Pie

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READY IN: 2hrs 9mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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