2 Apple Pie Fillings, Gluten-Free

Art of Gluten-Free Baking
 
Note: these recipes use my gf flour mix, Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture (not baking mix) of your choice–just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the fillings)

Apple-Cinnamon Pie Filling

Ingredients
1 recipe Flaky Pie Crust, Gluten-Free
6 large, firm but ripe apples of your choice, cored and thinly sliced
1/2 C (70g) light or dark brown sugar
3 TBL C Jeanne’s Gluten-Free All Purpose Flour Mix
1/8 tsp salt
1 tsp cinnamon
1/8 tsp ground nutmeg
1 tsp lemon zest
2 TBL unsalted butter (or butter substitute), cold and cut into small pieces

Make your crust and refrigerate according to directions. Preheat oven to 450 degrees.

Place sliced apples into a large bowl.  Add the next 6 ingredients (up through the lemon zest) to the bowl and mix with a large spoon to combine–be sure that all the apple slices are covered with the mixture.

Roll out 1/2 of your pie crust dough and use it to line your pan for the bottom crust. Place filling into lined pan. Dot filling with the 2 TBL of butter pieces.  Roll out dough for top crust carefully place on top of mixture. Slash vents in the top crust to allow steam to escape during baking.

If desired, brush beaten egg on top of pie crust and sprinkle with a bit of granulated sugar.  Bake pie at 450 for 10 minutes. Reduce heat to 350 and bake until crust is brown, about 30-45 minutes longer (you want the crust to be golden brown but not burnt–start watching it about 30 minutes)

Apple Sherry Pie Filling
-inspired by Williams Sonoma’s Pies and Tarts

Ingredients
1 recipe Flaky Pie Crust, Gluten-Free
6 large, firm but ripe apples of your choice, cored and thinly sliced
2 TBL fresh lemon juice
1/3 C (70g) firmly packed light or dark brown sugar
3 TBL Jeanne’s Gluten-Free All Purpose Flour Mix
1/2 tsp cinnamon
1/4 tsp salt
3 TBL sherry (dry or sweet)–I like to use Amontillado
2 TBL unsalted butter (or butter substitute), cold and cut into small pieces

Make your crust and refrigerate according to directions. Preheat oven to 450 degrees.

Place sliced apples in a large bowl.  Add the lemon juice and toss to coat the apples.

In a small bowl stir together the brown sugar, flour, cinnamon and salt.  Add to the apples and toss to combine.  Add the sherry and toss until completely mixed.

Roll out 1/2 of your pie crust dough and use it to line your pan for the bottom crust. Pile the apple mixture into the pastry-lined pan and dot with bits of butter. Roll out dough for top crust carefully place on top of mixture. Slash vents in the top crust to allow steam to escape during baking.

If desired, brush beaten egg on top of pie crust and sprinkle with a bit of granulated sugar.  Bake pie at 450 for 10 minutes. Reduce heat to 350 and bake until crust is brown, about 30-45 minutes longer (you want the crust to be golden brown but not burnt–start watching it about 30 minutes)