Apple Pie WF/GF/DF/Egg-Free

The secret to making any pie is keeping your ingredients cold and not overworking your dough. 

This dough can also be used for making apple dumplings.

Pie Crust Ingredients

 

(For one 9-inch double crust pie)

 

 

1 Cup White rice flour

½ Cup Tapioca flour

½ Cup Arrowroot powder

2 Tbls. natural cane sugar

2 ½ tsps. xanthan gum

¼ tsp. sea salt

12 Tbls. DF margarine (OR 1 ½ sticks cold butter may be used if dairy isn't a problem)

Approximately 2 Tbls. ice water

 

 

 

Instructions:

1. In a mixing bowl, combine first 6 ingredients.  With a fork or pastry blender, cut in margarine until mixture is crumbly. 

2. Add water a little at a time.  You may need more or less water, but you don't want the dough to be too wet. 

3. Roll dough into a ball in plastic wrap.  Chill in refrigerator for about thirty minutes to an hour.  To speed up process, chill in freezer for no longer than 15 minutes.

 

 

 

Filling Ingredients:

 

 

8-10 large apples (We like Braeburn, Jonagold, Gala, Granny Smith, or Golden Delicious)

2/3 Cup natural cane sugar

1/3 Cup natural brown sugar, packed

1 tsp Cinnamon

2 Tbls. White rice flour

4-5 tsps. DF margarine (OR butter, if dairy isn't a problem)

 

 

 

Instructions:

 

 

1. Preheat oven to 425 degrees. 

2. Core, peel and slice apples.  Place in a large bowl.  Add sugars, cinnamon and flour.  Mix well. 

3. Divide dough into two balls.  Roll one ball of dough between large pieces of wax paper.  (You may need to overlap two pieces of wax paper on top of crust and underneath while rolling.  Roll dough in one direction to keep it from falling apart.) 

4. Place circle of dough in 9-inch pie pan.  Place apple mixture in bottom crust in pan.  Dot margarine over apples. 

5. Roll out top crust.  Working quickly, gently remove top layer of wax paper from circle of dough.  Flip wax paper over, dough-side down onto apples.  Don’t worry if some of the crust tears apart.  You can easily piece it back together. 

6. Seal and pinch edges of crust all around pie.  Cut several small slits into top of crust to allow steam to vent.

7. If desired, an egg wash may be brushed over crust before baking.  (If eggs aren’t a problem.)  This will cause pie to become golden brown.  Or, a mixture of rice milk and water may be lightly brushed over crust. Another option is brushing apple juice over crust and sprinkling with sugar.

8. Bake for approximately 40 minutes, or until filling begins to bubble, turning pie halfway around during baking.  May need to cover edges with strips of foil, to prevent overbrowning. 

9. Place on cooling rack, allowing to cool slightly before slicing.  Serve warm or chilled.  Refrigerate leftovers.  

   Enjoy!