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Ok so it’s the only gluten free apple pie I’ve ever had, but I HAVE had plenty of apple pie in my time and this was amazing apple pie gluten free or not! We went apple picking for the first time and what better food to create with the apples than apple pie?! A little ambitious for my first try? Maybe, but I was in the mood for apple pie and this hit the spot like nothing else would have. 

Everyone loved it! I was so excited to make it I wasn’t thinking about the time of day for perfect photos so you’ll have to deal with Instagram photos until I make another 😉

I married two recipes together using the crust from A Baking Life and the guts from one of my fav gf bloggers Keep it Simple, Keep it Fresh.

For the Crust: 

  • 3/4c butter, cold
  • 2 cup gf pastry flour mix (2 parts white rice flour, 2/3 part potato starch, 1/3 part tapioca starch)
  • 1 tsp xanthan gum
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup (4.5 ounces) cream cheese, cold
  • 5 Tbsp ice water

 Cut the butter into small (about 3/4-inch) cubes. Place in a plastic freezer bag and freeze for 30 minutes. Place the flour mixture, xanthan gum, salt, and baking powder in a plastic freezer bag and freeze for 30 minutes.

Place the flour mixture in a food processor and pulse for a few seconds until combined.

Cut the cream cheese into pieces and add it to the food processor. Pulse for a few seconds until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea.  Add the ice water and pulse until most of the butter is reduced to the size of small peas. The mixture will be crumbly and won’t hold together at this point. Don’t worry! Divide the mixture in 2 and place in 2 separate plastic freezer bags. 

Kneed and press the dough together until it combines and sticks together fairly well. Flatten it into a disc and freeze it for a bit, or refrigerate it overnight.

To Roll Out:

Place a disc of cold dough on a piece of parchment paper. Dust lightly with rice flour and place another piece of parchment paper on top – gently roll into a circle large enough to hang over the edges of your pie pan. DO NOT try and make it perfect you’ll drive yourself crazy. Just press and roll until its large enough. If it cracks, press it back together. You don’t have to baby this dough which is why it’s perfect for me. Gently take off the top piece of parchment paper and invert the crust onto your pie pan. It will crack and mess up – no worries just press it back together!  

Once you’ve filled your bottom crust with the filling you can place the top crust and pinch the edges to seal.

For the Filling:

6 c of apples- cored, peeled, and thinly sliced (I had a combination of gala and golden delicious but any you have will do)
3/4 c suagr
1 Tbsp corn starch
1 tsp ground cinnamon
Pinch or 2 of nutmeg 
1 tsp lemon juice
2 Tbsp cold butter 

Place sliced apples in a bowl. Combine sugar, spices, salt, and starch with a fork. Set aside 2 Tbsp of sugar mixture and pour the rest over the sliced apples. Sprinkle the lemon juice over the top and stir until combined.

Let sit for 15/20 minutes

Sprinkle the reserved sugar mixture into the bottom of your pie shell. Pour the apple mixture over the top. Thinly slice the cold butter and place it over the apples. Add the top crust, pinching the edges together to seal. Sprinkle a bit of cinnamon and sugar on the top and slit the top with a knife a few times to allow steam to escape

Bake at 400 degrees for about 45-50 minutes or so. Your crust will be golden brown and your delicious center will be bubbly. If you notice that the edges are getting too brown before the rest is done just cover them with some foil.

I love mine served with Bryers Natural Vanilla.


Allison Waken is the founder, writer, photographer, and content creator of All for the Memories and All for the Boys.

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