There is nothing more Fall like than a pie in the oven. The smell, the look and the taste is perfect on those chilly fall days.
I am not a woman who really knows her way around the kitchen but I have progressively gotten better. Baking has been a tradition in our family forever. Both of my beautiful grandmothers baked amazing things and I have amazing memories of it all. I would love to be a grand daughter who followed in their footsteps and there is no time like the present to start that journey. I have recently committed myself to a gluten free lifestyle. After years of an upset stomach, bloating and discomfort I decided to accept that I, just like my sister and dad, do not tolerate gluten very well. My sister was diagnosed with Celiac Disease about 4 years ago and joining her nutritional lifestyle has been very rewarding for me. Although I sometimes miss chicken nuggets, I know that this is best for my health. Anyways, what I am getting at here is that I have decided to master gluten free desserts. The holidays are almost here and it is definitely the time of year to bake!
Here is a classic gluten free apple pie recipe that I successfully made for Sunday dinner last night. It looked beautiful and tasted just as good. Gluten free dough is difficult to work with but the extra effort is worth it. Presentation is key and I made sure mine was perfect! I hope that even if you are G-Free you still enjoy the sweet things in life…. Happy Fall!
Gluten Free Classic Apple Pie
Stuff You’ll Need:
3-4 large Gala Apples
Pillsbury Gluten Free dough (found next to the refrigerated cookie dough)
1 tbsp. lemon juice
3 tbsp. butter, melted
2 tsp. cinnamon
¼ tsp. nutmeg
½ cup brown sugar
2 tbsp. gluten free flour
¼ tsp. salt
9 inch pie plate
Peel, core and cut apples into slices. Put apples in large bowl and toss with lemon juice. This will prevent the apples from turning brown. Coat the apples in the melted butter. Set aside.
In a medium bowl, mix together the spices, brown sugar, flour and salt. Toss over apples until they are evenly coated.
For the dough: (Directions can also be found on the gluten free dough tub)
Heat oven to 425*. Take half of the dough out of container and leave other half to use for the top pie crust. Knead the dough until it is no longer crumbly. Next, flatten the dough and place between two pieces of parchment paper. Roll out the dough until it is 1 ½ inches larger than upside down pie plate. Because gluten free dough is hard to work with, carefully peel off top sheet of paper and replace loosely over dough. Carefully turn dough over and peel back the second piece of parchment paper and set aside. Use sheet of paper on the bottom to turn dough over into a 9 inch pie plate. Remove paper and press dough firmly against bottom and sides of pie plate.
Pour apple filling into pie plate and arrange evenly while mounding them in the center.
Prepare the other half of the dough the same way you did the first half. Once you have the top pie crust on, trim the edges, press the edges together and smooth out any cracks. (TIP: If the crust tears you can add the excess dough that you trim from the edges onto the torn parts. Use a clean dry spoon to smooth over and fix any ugly marks.)
In a small bowl, mix an egg and a tablespoon of water. Brush the egg wash mixture over the pie crust and then sprinkle with granulated sugar. Next, use a sharp knife to cut a few slits in the top of the pie so the steam can release.
Cover edges of crust with tin foil in order to prevent the edges from burning.
Bake for 30 minutes and then remove foil. Bake for an additional 10-15 minutes until crust is golden brown. Remove from oven and cool pie for 3 hours before serving.
I served mine with a little vanilla bean ice cream and crumbled dried apple chips on top. It was delicious!!!
If you have gluten free fall desserts that you love, please share them with me! I’m always on the look out for something new…