Gluten Free Apple Pie

Post date: Apr 27, 2015 8:26:52 PM

Crust:

3 cups gluten free flour blend (I used Cup 4 Cup brand)

2 Tbsp. sugar

1 tsp. salt

1 cup butter, cubed and very cold

1 egg

1/2 cup buttermilk, very cold

Filling:

8-10 apples, peeled and cored and sliced very thin

1/2 cup light brown sugar

1/2 tsp. cinnamon

1/4 tsp. salt

1 Tbsp. lemon juice

2 tsp. cornstarch

Instructions:

Put large clean empty bowl in fridge.

Cube butter, place in another small bowl and set in the freezer for now.

Add buttermilk to measuring cup and crack egg into it and mix well. Place in fridge for now.

Add flour, sugar and salt to food processor and run until blended. Or in large mixing bowl add and mix well.

Add cold cubed butter to flour and pulse a few times, until very, very large course meal texture is achieved.

Retrieve the empty bowl from the fridge and add flour mixture, create a well in the middle.

Mix in buttermilk using a fork until it holds together somewhat. Shape into a loose ball.

Divide into two pieces.

Return to the fridge for 30 minutes.

In the meantime, peel, core and very thinly slice the apples. Toss with lemon, cinnamon, salt cornstarch and sugar.

When ready to roll out, have two pieces of parchment paper ready, large enough to cover your pie plate with some extra all around.

Lightly dust parchment paper with gf flour and then place half of the chilled dough on one piece. Cover with the second piece of parchment.

Working very quickly, use the heel of your hand to press dough down to a large disk. Then using rolling pin, roll out into about 1/8" thickness.

If the dough gets too warm, it will stick to everything. You can return to fridge or freezer for a while and then resume rolling.

Once it is rolled out to accommodate the size of the pie plate, carefully lift the top layer of parchment off of the dough. Use a sharp knife in spots if it is sticking.

Now dust the dough with the some gf flour and place the parchment paper back on top.

Flip the whole thing over and remove the top layer of parchment and discard.

With the dough laying face up, place the pie plate over the top and then invert so that the parchment is once again on top. Carefully remove.

If the dough has ripped or stuck and created a hole, just patch it. It will bake just fine.

Repeat with second ball of dough for top of pie, or cut into strips to decorate top of pie.

Fill with apple mixture and bake in 350 degree oven for 40-50 minutes or until golden brown.

NOTE: This dough, as with any flaky pie crust, has to remain cold to roll out successfully or it will stick to everything. If you get holes and missing patches, that is OK. Just patch it with remaining dough and bake as directed.