New Gluten Free Pie Crust Mix from Bob's Red Mill

Amazing Gluten Free Apple Pie

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes
What is it about apple pie that we find so comforting? The creamy, yet slightly crunchy texture of apples blended with spicy cinnamon and salty butter all piled inside a flakey, buttery crust is magically capable of transporting us to a different time. A time of school bells and piles of autumn leaves, of steaming mugs of hot cocoa and cheering at football games, of Grandma’s house and hayrides. I love apple pie, but it has to be really good and use just the right type of apples. The wrong apples will be soggy or too crisp. Granny Smith are a perfect pie apple—sweet, sour, lightly crisp—just the thing for the most amazing apple pie you’ve ever had. The crust has to be perfect, too, otherwise it’s a total waste of time. Luckily, as I mentioned before, our new Gluten Free Pie Crust Mix is both super easy and absolutely delicious. The pies I’ve made with it have turned out beautifully. We hope you will enjoy our recipe for Amazing Gluten Free Apple Pie. Not gluten free? No problem! Simply use your favorite pie recipe or give ours a whirl, you might be pleasantly surprised that gluten free does not mean “different” or “weird” anymore.P.S. You can enter to win a bag of our new pie crust mix here and find it on sale on our website at 25% off through October here.

Amazing Gluten Free Apple Pie
Amazing Gluten Free Apple Pie
Recipe by Matt Cox
  • 1 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared
  • 4 lbs Granny Smith Apples (about 8 apples), peeled and cored
  • 1/2 cup plus 1 Tbsp Sugar
  • 1 Tbsp fresh Lemon juice
  • Zest from 1 Lemon
  • 1/4 tsp Salt
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • 1 egg White, or 1/8 cup Milk
Prepare pie crusts according to basic instructions. Keep dough disc for top crust refrigerated. Roll out bottom crust and place in 9-inch pie pan. Place pan in refrigerator.Preheat oven to 425° F.

Cut apples into 1/4-inch slices and place in a large bowl. Add 1/2 cup sugar, lemon juice, lemon zest, salt and spices. Stir to coat.

Remove pie pan from refrigerator. Pour apple mixture into pie shell.

Remove dough for top crust from refrigerator. Roll out top crust and place over filling. Trim dough edges, leaving 1/2-inch overhang. Tuck overhanging dough beneath itself. Flute or crimp with a fork to seal. Cut three slits in top crust. Place pie in freezer for 10 minutes if dough is very soft and sticky. Brush top crust lightly with egg white or milk and sprinkle with 1 Tbsp sugar.

Bake on center rack for 25 minutes at 425° F. Reduce temperature to 375° F, place a baking sheet on lower rack and bake for 30-35 minutes more, until crust is golden brown and juices are bubbling. Remove from oven and cool on wire rack for at least 1 hour before serving.

Makes one 9-inch pie.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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