Heartbeet Kitchen
Homemade Gluten-Free Apple Pie with Lattice Top Crust
November 13, 2014 in Fall · Gluten-Free · Summer · Sweets · Winter · 62 Comments

Homemade Gluten-Free Apple Pie

Growing up, every family gathering during the months of September to January included my grandmother’s apple pie. I would help her pick and peel the apples, she would bake. She made rolling out the crust look like a breeze. And when it came out of the oven it was always perfectly browned, with flakey layers made possible from a heavy dose of butter. The top glistened with sugar and a little egg wash, a caramelly glaze stuck to the sides from the juices that escaped.

Gluten-Free Apple Pie | heartbeet kitchen

Those sweet memories flowed through my mind as I made this homemade gluten-free apple pie, with a lattice-top crust and SnowSweet apples from my favorite local orchard, Whistling Well Farms. Admittedly I felt proud as I took it out of my (NEW!) convection oven, the classic cinnamon sugar scent covering me like perfume.

Similar to how everyone fought over the first piece of my grandma’s pie, I fought with myself to resist a bite before I photographed it.

Gluten-Free Apple Pie | heartbeet kitchen

Just like a cake, you can usually tell much of your success/fail ratio when cutting the first slice. I wanted to rejoice as I felt the knife slide through the crisp crust and hit the bottom.

The crust hadn’t gotten soggy, and the leisurely bake had given the highly stacked apples a tenderness, with jammy pockets of their own juices. Although the crispy sage that I used for garnish is optional, I think it adds such a beautiful touch.

Gluten-Free Apple Pie with Crispy Sage | heartbeet kitchen

Pie crusts can be intimidating even though they’re made from just a few ingredients. Getting them to roll out evenly, not fall apart, turn out buttery & flakey – there’s a lot of components. Then throw gluten-free into the mix and it can seem even more difficult.

Gluten-Free Apple Pie with crust made from Cup4Cup Flour

Last spring I made gluten-free rhubarb hand pies, which certainly helped me get over some of my fears, but its not the same as making a whole pie. Armed with a little research and the gluten-free flour blend that never lets me down, Cup4Cup, I set out to conquer an all-butter crust complete with a lattice crust. It’s the gluten-free flour I always have at home and what I used throughout my book. So when Cup4Cup asked me to partner with them for autumn pie inspiration using their new Wholesome Blend, I was excited to create something for you.

Gluten-Free Apple Pie | heartbeet kitchen

This new blend is wonderful: full of nutrient dense flours, dairy & corn free (I know many of you had been asking for that) & non-GMO. Think of the Wholesome Blend like you would whole wheat flour, hearty and nutritious. It’s made from brown rice flour, white rice flour, golden  flaxseed, rice bran & xanthum gum. The combination of these ingredients gives it great color & texture, making for one gorgeously browned crust. It turned out light, flakey and nutty from the whole grains – another reason why I actually prefer gluten-free flours over regular all-purpose.

Gluten-Free Apple Pie | heartbeet kitchenOne of my favorite things about cooking is the continuous learning. Here are some tips I took away after a few trials in gluten-free pie making that will hopefully help you:

1. More whole grains in this blend means more fiber. Fiber acts as an absorbent, so you’ll always need a little more liquid or fat when baking with it. That being said, for the crust I used honey instead of sugar and a little more water than what you would typically use.

2. Leverage is key for rolling out the dough. Even though I’m quite tall, it helped immensely when I got on a stepping stool and was able to take control of the crust.

3. Gluten-free dough is stickier, so always line your counter with saran wrap, dust it with flour. Then put your dough on top of it, followed by another sprinkle of flour, followed by saran wrap. Then you’ll be able to roll it just like your grandmother did.

4. I know you’ve heard it before, but all crust ingredients should be ICE cold. This helps the butter stay firm so those fats can expand and create air bubbles when baked, which is where the flakiness comes from. Also, use the refrigerator and freezer to your advantage when working with the raw crust. When it’s cold, its much easier to work with.

5. Don’t mix your fruit (apples in this case) with sugar & cornstarch too far in advance of filling the crust. Since sugar pulls out the liquid in fruit, you will end up with too much water, resulting in a soggy crust.

Gluten Free Apple Pie with crispy sage | Heartbeet KitchenDisclosure: Cup4Cup Flour did provide me with their gluten-free flour to develop this recipe and the giveaway products, but opinions are my own. I have recommended them time and time again and can’t say enough good things about their gluten-free products! A staple in my kitchen.

Gluten-Free Pie Crust

makes 2 single crusts
305 grams of Cup4Cup Wholesome Gluten-Free Flour (if using a gluten-free flour blend that does not contain xanthum gum you should add 3/4 teaspoon to your mix)
1 tablespoon honey
1 teaspoon salt
14 tablespoons (1 stick + 6 tablespoons) very cold unsalted butter, cut into cubes
1/2 cup + 3 tablespoons ice cold water

Add flour, honey and salt to food processor. Pulse a couple of times to blend. Then add cold butter and pulse until most of the butter is the size of peas. It’s okay if you see a few larger chunks.

How to Make a Pie Crust

Remove food processor base and stir water in by hand (I like to save on dishes so I don’t use another bowl, but you could). Dump the scraggly dough onto your counter and work in together with your hands to form a tight circle.

How to Make a Pie Crust

Flatten the circle, wrap in saran wrap and place in refrigerator for at least one hour, up to overnight. When chilled, divide the dough into two equal pieces. Line your counter with saran wrap, dust it with flour, then put your dough on top. Sprinkle top of crust with a little more dough, cover with large piece of saran and roll out into a large circle that will fit your pan. Remove saran and gently lift into pie pan. Use THESE amazing details to make your lattice top – thanks to The Kitchn for always being such a wonderful resource!

Gluten-Free Apple Pie with Step by Step Crust Tutorial

Homemade Gluten-Free Apple Pie with Lattice Top Crust
Author: 
Serves: 1 pie
 
use crust instructions from above
Ingredients
  • 2¾ pounds firm apples such as Honeycrisp, Pink Lady or SnowSweet (about 6-7 medium), peeled and cored
  • 1½ tablespoons lemon juice
  • ½ cup + 2 tablespoons granulated sugar
  • 1¼ teaspoons cinnamon
  • ¼ teaspoon ground ginger
  • pinch of salt
  • 2 tablespoons cornstarch
  • 2 tablespoons minced fresh sage + extra leaves for garnish (both are optional)
Instructions
  1. Preheat oven to 400 degrees. Make pie crust above, put bottom crust into your pie plate and set in refrigerator.
  2. Cut peeled apples into thin wedges and put into a large bowl. Stir in lemon juice. In a small bowl, combine sugar, cinnamon, ginger, cornstarch and minced sage. Add this mixture to the bowl of apples and stir to coat. Dump into pie plate with bottom crust. Top apples with the lattice strips that you have made, following instructions linked to above.
  3. Bake pie on the bottom rack for 7 minutes, then move to the middle rack, placing pie on a metal baking sheet to catch spills. Reduce heat to 350 degrees and bake for additional 40 minutes or until juices are bubbling and crust is nicely browned. Then remove from oven and let rest for 1 hour on a wire rack. (About midway through baking, put a foil lining around the edges of the crust to ensure that it does not burn.) Remove at this point.
  4. If you want the crispy sage for a pretty garnish, heat about ½ inch of oil in a small saute pan over medium high heat. Add clean sage leaves and fry until crispy, about 3 minutes. Pie will keep for 3 days (do not refrigerate or will turn soggy) or you can freeze it.

 

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62 thoughts on “Homemade Gluten-Free Apple Pie with Lattice Top Crust

  1. Kelli

    We are just starting to bake gluten-free at our house. This pie looks FANTASTIC. Looking forward to trying the “Cup4Cup” flour. Thanks for the tips.

    Reply
    1. Amanda Paa Post author

      Kelli, I was so impressed with this wholesome blend. I love how it has all the nutrient dense flours. And Cup4Cup makes gf baking quite easy so I’m confident you will be successful!

      Reply
  2. Vangie

    My grandmother made wonderful pies and she would be heartbroken if she knew I couldn’t eat them now. I am definitely making this gluten-free crust with some of her pie fillings. I so miss my grandma.

    Reply
  3. Ksenia @ At the Immigrant's Table

    Thanks for the advice about GF dough being stickier than regular dough – it’s definitely true, and not knowing that can ruin a perfectly good pie! I tend to roll out my (regular) pie dough between two pieces of parchment. I also find that if using coconut oil instead of butter, cooling it too much is actually a problem! Thanks for the GF recipe, and the tips :)

    Reply
  4. Trista

    I’ve been looking for a better version of apple pie to make for thanksgiving. I’ll definitely be trying this recipe!

    Reply
  5. Sarah @ SnixyKitchen

    Amanda – this apple pie looks like it belongs in a magazine. The stack of apples held up perfectly under the lattice top and didn’t sink at all! I love hearing about your memory of picking and peeling the apples with your grandma too.

    I’m VERY excited about this new wholesome blend. I love the regular cup4cup, but I always use it sparingly because of the cornstarch. This new rice-based one sounds right up my alley! My tip for making a perfect pie crust? Don’t overwork the dough – make sure there are still pocket of butter to leave it just a bit flakey when it’s baked.

    Also, I need a slice of this. Who do I have to call?? ;)

    Reply
    1. Amanda Paa Post author

      thank you Sherrie! i’m so impressed with this flour. love all the whole grains. and really nice that it doesn’t have dairy so that it can be an option for more people. happy fall! xo

      Reply
  6. Heather

    I always cut the butter into tiny cubes, then pop those into the freezer for 5 to 10 minutes before cutting into the flour with a pastry cutter. Following a couple diagnoses of Celiac disease in our family, I’ve been experimenting with more GF recipes. Pie crust isn’t one I’ve yet attempted, and look forward to trying this + your tips. Thanks!

    Reply
  7. Dione

    It was wonderful to hear you on the weekly dish. I can’t wait to read more on your blog I’ve been gluten-free living in the Twin Cities for over seven years. It’s nice to see a fresh face or fresh fresh ideas gluten-free. Thank you!!

    Reply
  8. Meg @ The Housewife in Training Files

    Honestly, I don’t really have any tips beside look to others, such as yourself, for tips! I am not a great baker rather just getting into it. I am more of pinch of this, pinch of that sorta gal but as gluten free eater, I am always looking for new ways to make my favorites! Thank you so much for these tips. I will definitely incorporate them into my baking.

    And this Cup 4 Cup flour blend. I have been eyeing it for far too long but need to give it a try!

    Reply
    1. Amanda Paa Post author

      Meg, thanks so much for stopping by. No matter how much you bake, it’s still fun to experiment right? :) And this gluten-free flour seriously takes the guess work out of a lot of the elements. Have a great holiday! xo

      Reply
  9. Julia | Orchard Street Kitchen

    What a beautiful pie, Amanda! I love the lattice top and the honey in the crust, and your cooking tips look so helpful. Crusts are definitely daunting and it’s nice to find a well-tested recipe like yours. Tis the season to be in the kitchen baking pies!

    Reply
  10. Ashley

    Truthfully, I am still trying to master the perfect pie crust! So I figure the filling better be delicious just in case… :)

    Reply
  11. Angela Wagner

    One good tip for a great crust is to make sure all your ingredients are cold especially the butter and any liquid you may use like water.

    Reply
  12. pascale

    LOVE this blog! Just wish it didn’t come through Feedburner- would love direct email!
    My dad has celiac disease, so I try very hard to make EVERYTHING with Cup4Cup (the best flour ever) and 95% of the time I am successful.

    However, I have NOT every been successful with pie dough- but I will study the tips carefully and attempt to make this beautiful pies.

    I will continue to follow this new discovery… heartbeetkitchen.com!

    Reply
    1. Amanda Paa Post author

      Hi Pascale! Thank you so much for stopping by. So great that you use Cup4Cup already! Pie dough can be tricky but hopefully the tips in this post will help. Also, I do have an email subscription so you don’t have to use RSS. It’s located right underneath the Popular Recipes section on my sidebar. Just enter your email and confirm. Thank you!

      Reply
  13. Kelly Adkins-Leach

    I love new recipes that are GF. I was just recently was diagnosed with Celiac Disease and being a chef has been a strange combo. I’m having to relearn baking concepts and your blog has helped with this.

    Reply
  14. Paige c

    I’m not a big pie crust fan but my mom taught me to put foil on the edges for most of the baking so it doesn’t burn and remove at the end

    Reply
    1. Amanda Paa Post author

      Hi Jessica! The one thing with gf pie dough is to make sure the butter stays in small chunks which will help it from drying out. And if you need to add a little more water, that’s totally okay. Thanks for stopping by!

      Reply
  15. Melissa

    I’ve always been lazy (and spoiled) with premade pie crusts, though harder to find now that I’ve gone gluten free. This pie looks amazing and I’ve been eyeing cup4cup flour for a bit. I’m sold!

    Reply
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  17. Jenni

    I made this pie yesterday, but instead did a regular top and brushed it with egg wash. It was absolutely perfect! I got so many compliments! GF Baking never works out for me, thank you so much for this recipe!

    Reply
    1. amandapaa Post author

      I haven’t test this with other gf flours, so I’m not certain because depending on which gf flours are in your blend, they could react differently to the amount of liquid etc. This is because all gf flours are different in weight and scientific properties when baking. But you could certainly give it a try.

      Reply
  18. T Andrew

    Best Apple Pie Recipe ever. I ordered the flour and made this recipe with erythritol for added sweetness instead of honey, and it turned out fantastic. The crust that this flour makes if phenomenal, and I will be using this flour from now on. Thank you for such a great recipe. I made 2 of these pies for Thanksgiving, and one of the 12 year old boys could not get enough.

    Reply

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