Apple Pie, Gluten Free
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 334.1
- Total Fat: 13.2 g
- Cholesterol: 11.6 mg
- Sodium: 151.8 mg
- Total Carbs: 55.0 g
- Dietary Fiber: 5.3 g
- Protein: 2.7 g
View full nutritional breakdown of Apple Pie, Gluten Free calories by ingredient
Introduction
Taste and Texture is great! No one will know the difference Taste and Texture is great! No one will know the differenceNumber of Servings: 16
Ingredients
-
1 Cup Shortening, Crisco
2 1/2 Cup Bob's Red Mill Gluten Free All Purpose Baking Flour
2 Tablespoons Granulated Sugar
1 tsp Salt
1 large Egg, fresh, whole, raw, divided
2/3 Cup Water, tap (with yolk)
1 1/2 cup Granulated Sugar
2 tsp Cinnamon, ground
4 Tablespoons Corn Starch
4-5 Pounds of Granny Smith Apples, peeled & sliced evenly
Directions
For Pie Crust:
Cut together with pastry blender or fork until pea sized: Crisco, flour, 2 T Sugar, salt. Put egg yolk in measuring cup and measure water to 2/3 Cup total. Add to flour mixture with egg white. Mix until blended, if you use your hands, wear cotton gloves or chocolatier gloves to avoid transferring the heat from your hands to the dough. Divide the dough in two balls. Using a two pastry cloths, lay on on the counter and dust with gluten free flour, pat dough into a large round "cookie" and dust with gluten free flour. Put the other pastry cloth on top of the dough and flatten using a rolling pin until very, very thin -- life only the corner of the top cloth to see if it is thin enough (no much more than the thickness of a finger nail. Gently remove the top cloth making sure not to rip the dough. Using the bottom cloth to transport the bottom crust, flip dough into a 9" deep dish pie plate. Gently remove the bottom cloth that is now on the top of the crust. Press the dough into the pan and fix any rips. There should be a large amount of Crust hanging over the edge of the pie plate, this will become the top crust eventually.
For pie filling: peel, slice and core 2 pounds of Granny Smith apples. Lay slices across the bottom of the crust and then on top of each other, this will make a mound of apples. Mix together in another bowl: 3/4 C Sugar, 1 t cinnamon and 2 T corn starch. Pour over applies.
For pie crust top, repeat the rolling between the two pastry cloths. When the correct size to cover the top of the pie, transfer to the pie. Roll edges together and pinch top and bottom crusts together.
Wash top of pie with egg white and water mixture. Sprinkle with sugar and cinnamon sparingly. Bake at 375 degrees for45-60 minutes (I like apples with texture so I go for the shorter time). Gluten Free flours do not brown the same as regular flours so, don't wait for the crust to brown. It may never come. The egg white wash will help with this a little.
Repeat one more time for the second pie. I usually roll two bottoms and put into the pie plates and then put filling in both. Then I roll the two top crusts and egg wash at the same time.
** using regular flour? don't add egg white to the crust. Save it for the egg wash.
Serving Size: Makes 2 double crusted pies, 16 slices total
Number of Servings: 16
Recipe submitted by SparkPeople user TIME2BFIT3.
Cut together with pastry blender or fork until pea sized: Crisco, flour, 2 T Sugar, salt. Put egg yolk in measuring cup and measure water to 2/3 Cup total. Add to flour mixture with egg white. Mix until blended, if you use your hands, wear cotton gloves or chocolatier gloves to avoid transferring the heat from your hands to the dough. Divide the dough in two balls. Using a two pastry cloths, lay on on the counter and dust with gluten free flour, pat dough into a large round "cookie" and dust with gluten free flour. Put the other pastry cloth on top of the dough and flatten using a rolling pin until very, very thin -- life only the corner of the top cloth to see if it is thin enough (no much more than the thickness of a finger nail. Gently remove the top cloth making sure not to rip the dough. Using the bottom cloth to transport the bottom crust, flip dough into a 9" deep dish pie plate. Gently remove the bottom cloth that is now on the top of the crust. Press the dough into the pan and fix any rips. There should be a large amount of Crust hanging over the edge of the pie plate, this will become the top crust eventually.
For pie filling: peel, slice and core 2 pounds of Granny Smith apples. Lay slices across the bottom of the crust and then on top of each other, this will make a mound of apples. Mix together in another bowl: 3/4 C Sugar, 1 t cinnamon and 2 T corn starch. Pour over applies.
For pie crust top, repeat the rolling between the two pastry cloths. When the correct size to cover the top of the pie, transfer to the pie. Roll edges together and pinch top and bottom crusts together.
Wash top of pie with egg white and water mixture. Sprinkle with sugar and cinnamon sparingly. Bake at 375 degrees for45-60 minutes (I like apples with texture so I go for the shorter time). Gluten Free flours do not brown the same as regular flours so, don't wait for the crust to brown. It may never come. The egg white wash will help with this a little.
Repeat one more time for the second pie. I usually roll two bottoms and put into the pie plates and then put filling in both. Then I roll the two top crusts and egg wash at the same time.
** using regular flour? don't add egg white to the crust. Save it for the egg wash.
Serving Size: Makes 2 double crusted pies, 16 slices total
Number of Servings: 16
Recipe submitted by SparkPeople user TIME2BFIT3.