Craving a slice of warm, gooey cinnamon apple pie? Don't let gluten restrictions hold you back! This gluten-free apple pie recipe is just as delicious as the traditional version, perfect for sharing with friends and family.

Ingredients:

For the Crust:

• 3 cups gluten-free all-purpose flour (Pillsbury is my favorite in store brand)

• 3 tablespoons granulated sugar

• 1 teaspoon xanthan gum

• 2 sticks salted butter, chilled, cut into ½-inch cubes

• 130 grams (about 4.6 fluid ounces) ice cold water

For the Filling:

• 8-10 large apples, peeled, cored, and chopped (about 6 cups)

• 1 cup packed light brown sugar

• 3 teaspoons ground cinnamon

• 1 teaspoon ground nutmeg

• 1+ tablespoon all-purpose gluten-free flour

• 1/2 stick (1/4 cup) salted butter

Instructions:

For the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour, sugar, and xanthan gum.

2. Cut in Butter: Cut in the cold butter using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs.

3. Add Water: Gradually add the ice cold water, tossing with a fork until the dough just comes together. Be careful not to overwork the dough.

4. Chill the Dough: Divide the dough into two discs, wrap in plastic wrap, and chill for at least 30 minutes.

5. Roll Out the Dough: Roll out one disc of dough at a time on a lightly floured surface. Roll out the dough and envelope fold, turn, roll, and fold again. Roll out to your desired thickness (I rolled mine to about 4mm). Place in your pie plate.

For the Filling:

1. Prepare the Apples: Peel, core, and chop your apples.

2. Sauté the Apples: Melt the butter in a large skillet over medium heat. In a separate bowl, toss the chopped apples with the brown sugar, cinnamon, and nutmeg. Add the apple mixture to the melted butter and cook, stirring occasionally, until the apples are tender and the juices have thickened. This usually takes about 15-20 minutes. If the filling is too runny, add 1-2 tablespoons of gluten-free flour and cook for a few more minutes, stirring constantly, until the desired thickness is reached. Remember it will continue to thicken as it cools! Set aside while you roll out your pie dough.

Assemble and Bake:

1. Add the Filling: Line your pie pan with the rolled-out dough, gently pressing it into the corners. Add your apple filling.

2. Top with Crust: Roll out the second disc of dough and place it over the filling. You can use a lattice method by cutting long strips of dough, or simply lay the dough across the top. Add a small vent hole in the center.

3. Seal and Prepare: Crimp the edges together and egg wash the top.

4. Bake: Bake at 325°F (165°C) for 45-60 minutes, or until the crust is golden brown and the filling is bubbly.

5. Cool: Allow to cool on a wire rack for 20 minutes before serving.

Enjoy your homemade gluten-free apple pie!

Tips for the Perfect Gluten-Free Apple Pie:

• Use a high-quality gluten-free flour blend.

• Chill the dough thoroughly.

• Don't overwork the dough.

• Don't overfill the pie!

• If it starts browning too soon, cover the top with a piece of aluminum foil.