ORCHARD APPLE PIE with a Gluten Free Crust
Is there anything better than cooking/baking with something you picked yourself? One of the million things I love about Autumn is apple picking- i've been doing it for as long as I can remember and look forward to it every year (especially the delicious treats that come with that apple haul).
SERVING SIZE: ONE PIE
PREP TIME: 30 MINUTES
COOK TIME: 60 MINUTES
INGREDIENTS:
{FILLING}
5 small - medium red apples (sliced)
5 small - medium green apples (sliced)
1 cup water (divided - 1/4 + 3/4 cup)
1 tbsp lemon juice
1/2 cup raw cane sugar
3 tbsp tapioca flour
1/4 tsp nutmeg
1 tsp cinnamon
1/8 tsp cloves
1 tbsp Brown Sugar 1 tbsp Vanilla Extract
{CRUST}
1 1/4 cup GF all purpose flour
1 1/4 cup tapioca flour
1 tbsp coconut sugar (or raw cane sugar)
1 tsp xanthum gum
1/2 tsp salt
3/4 cup cold butter
1 tbsp apple cider vinegar
2 large brown eggs
RECIPE
Before getting started- take your pie pan and place it upside down on a large piece of aluminum foil. Trace the perimeter of the pie dish until you have a full circle. You're going to cut out an aluminum ring about 2 inches wide use the circle as a guide. The circle line should be the inside of the ring, the outside being 2 inches wider. You will use this later to cover just the outer crust of the pie to avoid burning it while the center of the pie cooks through.
Starting with the homemade apple pie filling-
In a large bowl, combine 4 cups of sliced apples (a mixture of both kinds) with the lemon juice and 1/4 cup of water to prevent browning while cooking. In a small bowl, whisk together the tapioca flour and remaining 3/4 water together until flour is dissolved. Add the spices and pour into a large pan over high heat. Heat for one minute and then reduce the heat to low and add the apples. Cook down the apple mixture for 15-20 minutes or until you reach the desired consistency. Let the mixture sit at room temperature to thicken even more while you prepare the crust.
For the crust - sift together the dry ingredients in a large metal/glass bowl. Add the cold butter 1 tbsp at a time and mix until butter is fully combined and the mixture is crumbly. Add the eggs + vinegar and mix until dough forms- if the dough is really dry and not holding together, add water (a tsp at a time) until the dough holds together and is pliable. Kneed the dough and mix in your hands until no dry ingredients remain visible. Divide the dough in half and roll into two balls. Wrap in plastic wrap tightly and refrigerate for 30 minutes.
While the dough chills, add the fresh apples to apple filling and the brown sugar and vanilla. I like to add a pinch more cinnamon and nutmeg here but that's up to you!
When the dough is ready preheat the oven to 400 degrees - unwrap each ball from the plastic and roll out one at a time between two sheets of wax paper. Roll the dough into a wide flat circle that is at least 1 inch wider than your pie pan (flip the pan over onto the dough to gauge the diameter). Using the wax paper to transport, invert the dough into the pie pan. Use your fingers to stretch over the bottom and up the walls of the pan. Use a fork to poke holes throughout the bottom of the pan, all over. Pour in the filling.
Roll out the second ball the same way, to the same size. Using a pizza cutter, slice 1-1 1/2 inch wide strips for your lattice top crust. Lay all of the strips down in one direction, very lightly as you'll need to lift up every other strip to weave in the perpendicular strips. Once you weave the crust, if there is any dough leftover you can use the rolling and a sharp knife (greased with a little butter) to make a small shape for the middle (I did an apple for this pie). Ensure the shape is rolled out to the same thickness as the strips to avoid it puffing up too much and losing the shape.
Cover the crust of the pie using the aluminum ring you cut out earlier (the entire middle of the pie should still be exposed. Place the pie on a cookie sheet and into the middle rack of the oven for 50-60 minutes. Once the pie is done, remove from the oven, discard the aluminum and lightly spray the top of the pie with coconut oil spray (or brush with melted butter) and top with a sprinkle of cinnamon/nutmeg/sugar. Let cool for at least 20 minutes before cutting. Serve with vanilla bean ice cream and enjoy!