Apple Pie (Gluten-Free)

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Delicious Gluten-Free Apple pie that it will melt in your mouth. Add some freshly made whipped cream, and haven awaits.

Prep Time30

Cook Time1 20

Total Time2 50

Course: Dessert

Cuisine: American, European

Keyword: apple pie, Gluten-free apple pie, homemade apple pie

Servings:

Calories: 77kcal

Author: Angie

3/4 cup coconut sugar
2 tbsp cinnamon
1/2 tsp nutmeg
3 lbs Cortland, McIntosh, Granny Smith, Jonagold, Fuji, Golden Delicious, or Braeburn (about 6 to 8 apples, depending on the size)
2 tbsp lemon juice freshly squeezed
2 tbsp arrowroot
1 tsp vanilla extract
4 tbsp unsalted butter cut into bits
Crust: double it!
2 cups Gluten-free all-purpose flour ( I love King Arthurs flour) plus some for dusting
1/2 tsp Salt
1 tbsp Xanatam gum
2 T Coconut sugar
8 oz Unsalted butter cut into 8 pieces cut into 8 pieces
3/4 cup Ice water add gradually, you might not need all that water
1 tbsp Apple cider vinegar
1 Egg

Mix flour, salt, xanthan gum, and sugar in the food processor. Add cubed butter and pulse it. Add apple cider vinegar and pulse it again. Do not over-mix.
Transfer the dough to the bowl. Gradually add water and the egg, mixing it. Transfer the dough to the bowl and work it with your hands. When the crust is ready, form two balls and wrap them in plastic wrap.
Put it in the freezer for at least 30 minutes—it helps with rolling. If you want to leave it overnight, you would need to take it out of the fridge and rest for 20 minutes.
Roll out the top crust to 12 inches, place it in the apple pie form, and trim the edges.
Mix sugar, spices, and salt in the bowl.
Peel and core the apples and cut them into thick half-moon slices. Transfer them to the bowl and mix the apples in lemon juice and arrowroot flour. Add sugar and spices and mix it.
Transfer the mixture to the crust. Cover it with the top crust and refrigerate it before you put it in the oven; brush it with egg. Make holes with a fork so the steam can come out. Bake at 450 for 10 minutes, then reduce the heat to 350 and bake for 40-50 minutes.
Bake until the crust is golden brown. The juices should be bubbling all over. Of you have a thermometer it should be 200°F in the center of the pie.