Gluten Free Apple Pie

5 from 1 vote

Make the most of the season's ripe apples with this lightly sweet gluten free apple pie that features tender, spiced slices of apples sandwiched between a flaky gluten free crust.

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 443kcal

Author: Nicole Spiridakis

Ingredients

Crust

3 cups oat flour (360 grams)
2 tablespoons granulated sugar
½ teaspoon fine sea salt
1 cup unsalted butter, cold
1 cup ice water

Filling

3 ½ pounds apples, of choice, peeled, cored, and sliced
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon fine sea salt

Instructions

Make Crust

In a large bowl, whisk together the oat flour, sugar, and salt. Cut in the butter with a fork or your hands until the flour is crumbly and the butter is well integrated. Using a fork, stir in the water a little bit at a time (you may not need all of it) until the dough holds together. Knead it with your hands until it can form a smooth ball, then divide the ball in half, press each half into a disk, wrap in plastic wrap, and rest in the fridge at least a half hour.

Make Pie

Preheat oven to 425℉. Rub a pie pan with butter and have a baking sheet ready.
Whisk together the brown sugar, cinnamon, nutmeg, and salt in a small bowl, then mix lightly through the apples.
Roll out half of the pie crust and fit it into the pan, then in the apples. Roll out the remaining dough and place the top crust on the pie, crimp the edges, and cut a few vents in the top.
Place pie on a baking sheet, place in the oven and bake for about 50-60 minutes or until the crust is lightly browned, apples are cooked through, and the filling is bubbling.
Remove pie from the oven, place on a wire rack, and let it cool completely, at least 3 hours, so the filling can set. Serve warm or at room temperature. Pie will keep, covered in the fridge, for up to 5 days.

Notes

Tips

- Use cold butter - For the flakiest crust, use very cold butter. When the butter mixes in with the flour it will form chunks of butter and flour which in turn steam and melt in the oven, creating those gorgeous flaky layers.

- Ice water - Likewise, make sure the water you use is actually ice water rather than just cold water from the tap. I prep my ice water as the first step to the recipe so that it's very cold when I add it to the crust.

- Rest the crust - Keep the crust cold in the fridge until you're ready to roll it out, especially important if your kitchen is warm (this gives the crust a fighting chance of being as flaky as possible). You can make the crust up to 3 days in advance and keep the wrapped discs in the fridge until you make the pie.

- Butter your pie dish! This will help the slices easily remove when you cut and serve the pie. This little step actually makes a big difference.

- Use a baking sheet. Another trick for a flaky crust is to place a large rimmed baking sheet in the oven while it preheats. Then, when you're ready to bake, carefully place the pie pan on the hot baking sheet. The baking sheet performs the double duty of catching any spills while also heating the bottom of the pie pan, creating a flakier bottom crust.

- Make the dough ahead. You can prepare the pie dough and store it in the fridge for 3 days, or freeze the dough for up to 3 months. Thaw the dough in the fridge thoroughly before rolling it out.

- Use a pie shield. This pie has a long baking time, and if you find that the crust is cooking too much you can make a little cover for the crust. First, cut a 14-inch square of aluminum foil and fold it in half. Cut out a 5-inch semi-circle on the folded edge then unfold. Carefully fit the aluminum foil over the pie crust edges, leaving the center of the pie exposed.

Storage

Counter - Loosely cover the pie with foil and store it on the counter for one day.

Fridge - Cover the pie with foil and store it in the fridge for up to 3 days.

Freezer - Wrap the cooled, baked pie in a layer of plastic and a layer of foil and freeze it for up to three months. Thaw the pie overnight in the fridge before serving or reheating.

To Reheat - Place the pie in a 350°F oven until warm.

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