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Apple pie and holidays just seem to go together.  Of course, apple pie is good pretty much any time – even breakfast if you ask me!  So I thought I’d share my easy apple pie recipe for those of you who must avoid gluten, dairy and eggs.  

Now before you run out and grab yourself any old apples, consider your choices carefully because different apples can really change the outcome for good or for evil.  I was always taught that Granny Smith apples were the apple of choice for pie making, but I have never had success with using them.  They start out all crisp and tart, but after baking turn into mush.  So I did a little research and discovered I’m not the only one with mushy Granny Smith pie.  According to this article from Oregon Live, the pre-sale storage is the problem.  Apparently, before being sent to your local grocery store, the apples are often stored for up to 10 months in “controlled atmosphere storage” to prevent ripening.  Unfortunately, once out of this controlled atmosphere, the apples ripen and break-down much faster, causing mushy apple pie.  My solution this year has been to use Honey Crisp apples instead of Granny Smith, and my pies have had much better texture.  There ya have it.  

Apple Pie gluten, dairy and egg-free

Double Pie Crust
1 cup millet flour
1/2 cup sorghum flour
1 cup potato starch or tapioca starch
1 tsp xanthan gum
1 tsp salt
1 cup cold non-dairy butter (Earth Balance or Smart Balance Light)
4 TBSP water

Apple Pie Filling (based on Better Homes and Gardens New Cookbook)
6 cups (about 4 large apples) thinly sliced, peeled apples (Honey Crisp works well)
1/2 cup sugar
3 TBSP sorghum flour
1 tsp cinnamon
1/4 tsp allspice

Step 1- Make your pie crust.  Don’t worry – this is going to be easier than you think.  Whisk together dry ingredients (millet, sorghum, potato starch, xanthan gum, and salt).  Cut butter into dry ingredients using a pastry cutter or 2 table knives.  Add in water and work the dough, first with pastry cutter, then with hands, till everything is combined and sticks together, forming a ball.  Take your dough ball and divide it in half. Flatten each ball into a disk on a silicone baking matpastry mat, or plastic wrap.  Lay a second mat or piece of plastic wrap over the dough and roll out your crust (using a rolling pin on top of the plastic wrap) into a circle to fit into an 8 or 9 inch round pie plate.  To transfer crust into pie plate, flip over into your hand so you are holding the plastic wrap and the pie crust.  Peel off bottom plastic wrap/silicone mat and flip the dough into the pie plate.  Peel off top plastic wrap and trim edges as needed.  This crust is relatively easy to work with, but if it doesn’t cooperate, refrigerate it for about an hour, then try again. See the original post on making pie crust for step-by-step pictures.

Step 2 – Make your filling.  Peel, core and slice your apples.  Toss your sliced apples into a mixing bowl.  In a small bowl, whisk together sugar, flour, cinnamon and allspice.  Pour your sugar mixture over apples and toss to coat evenly.  Transfer apples into your crust-lined pie plate.

Step 3 – Roll out your second ball of dough and place it on top of the apples.  Pinch edges and cut a few slits into top crust for ventilation (make a pretty pattern).  Cover edges with strips of aluminum foil or pie crust shield.

Step 4 – Bake at 375 for about 25 minutes.  Remove edge protectors and bake for another 30-35 minutes, or until crust begins to brown and filling is bubbly.

This recipe is being shared at Better Mom MondayMelt in Your Mouth MondayGluten Free MondayMake Your Own MondayMonday ManiaInspire Me MondayMusings of a HousewifeSlightly Indulgent TuesdayAllergy Free WednesdayHealthy 2day WednesdayGluten Free WednesdayWhat’s Cooking WednesdayWednesday ExtravaganzaFull Plate ThursdayTasty TraditionsGluten Free FridayFoodie FridayFoodtastic FridayFood on FridaysPotluck Party

Miz Helen’s Country Cottage

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