I love apple pie - that's why I always offer to make it at Thanksgiving time. Selfish? Maybe.
I was a bit worried this year, as I wasn't sure how I'd make my pies gluten-free. Thanks to Better Batter - I was able to quickly find a gluten-free batter recipe using Better Batter as my flour.
I followed the directions as stated and realized there was nothing to be worried about, the recipe was solid and it made a perfect pie crust!
I was running short on patience and didn't make a pretty crust edge...but I don't think it will taste any worse. ;)
Gluten-Free Pie Crust
2 1/2 cups Better Batter Flour
1 tsp sugar
1/2 tsp salt
1/8 tsp Baking powder
4 Tbsp butter
5 Tbsp shortening (we like butter flavored)
1 egg yolk
2 tsp cider vinegar
3 ice cubes
1/2 cup cold water
Make sure all of your ingredients are very cold (put in the fridge for about 30 minutes).
Whisk together the flour, sugar, salt, and baking powder.
Cut the butter and shortening into the flour mixture – the appearance of the mixture should be coarse – pea sized chunks should be present.
In a measuring cup beat together the egg yolk, vinegar, ice cubes, and water. A little at a time pour some of this mixture over your pastry mix . You may use all of the mixture.
Toss with a fork until the pastry just holds together, but is not dry. Knead together lightly a few times — it should look and feel like a normal pie crust.
Roll this immediately out between two layers of plastic wrap -this makes for a perfect crust and easy cleanup. When the pastry is large enough, remove the top layer of plastic and, using the bottom layer to hold the pastry, flip it into the pie plate. Peel off the plastic and crimp the edges. Bake as directed.
For the filling, I used a 5-star recipe on AllRecipes.com.
Quite a few people posted about having won pie contests with this recipe, so I figured I'd give it a shot.
I should have read all the comments about making sure to pour the filling on the pies while it was still hot because otherwise it gets thick and doesn't seep into the pie like it should (lesson learned). I kept my pies in the oven for about 20 minutes longer than recommended as I wanted to be sure the filling had time to really get down in there and it seemed to take that much longer for the apples to soften. I wrapped foil around the edges of the pies and then removed the foil for the last 10 minutes.
- 1 recipe pastry for a 9 inch double crust pie (above)
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour (use Better Batter Flour)
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples - peeled, cored and sliced
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Update: It was pretty good! It would have been even better if my filling had been poured on while it was still hot (and thin) so the apples could really cook in it. The bottom apples didn't get much of the filling/flavor, so if you do make this filling - make sure to pour it on while it's hot (maybe even mix your apples in half of it and then pour the rest on top)! Everyone liked it and though I was a bit skeptical of it being a sugar overload, it went really well with vanilla ice cream.