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Gluten-free Apple Pie and 20 Recipes for Festive Gluten-free Holiday Treats

Celiac.com 12/24/2012 - Like many people, I associate the holidays with delicious desserts and yummy baked goods. As a child, holidays meant ovens warming the house, delicious smells filling the rooms, counter tops brimming with wonderful treats. Homemade desserts and baked goods bring these things and more to the holidays. They bring smiles to the faces of friends and guests and family. They bring joy to the heart.

The finished gluten-free apple pie. Photo--CC--avlxyzHowever, for people with gluten-sensitivity or celiac disease, making tasty desserts and baked goods comes with extra challenges. Not only do they need to avoid wheat and flour, they need to find recipes that match the taste and texture and goodness of favorites that are now off-limits.

In fact, these challenges have inspired us to include links to some of our best loved and most delicious gluten-free holiday recipes. To help you bring delicious desserts and baked goods to your holiday table, here is a recipe for a delicious gluten-free apple pie, followed by links to some of our best loved gluten-free desserts and baked goods.

This pie crust recipe comes from King Arthur Flour

Great Gluten-free Apple Pie

Gluten-free Pie Crust Ingredients (Makes 1 crust):

  • 1¼ cups King Arthur Gluten-Free Multipurpose Flour
  • 1 tablespoon sugar
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • 6 tablespoons cold butter
  • 1 large egg
  • 2 teaspoons lemon juice or vinegar

Apple Pie Filling Ingredients:

  • 6 cups thinly sliced, peeled apples (6 medium)
  • ¾ cup sugar
  • 2 tablespoons King Arthur Gluten-Free Multipurpose Flour
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice

Directions:

Heat oven to 425F. Be sure to double crust ingredients for a 2 crust pie.

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Cut the cold butter into pats. Then, in a large mixing bowl, work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining.

Whisk the egg and vinegar or lemon juice together till very foamy. Mix egg and vinegar mixture into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.

Shape into a ball and chill for an hour, or up to overnight.

Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.

Roll out on a cutting board clean table that is heavily sprinkled with gluten-free flour.

Invert the crust into the un-greased 9-inch glass pie plate. Press firmly against side and bottom.

Tip: The egg yolk makes this crust vulnerable to burned edges, so always shield the edges of the crust, with aluminum foil or a pie shield, to protect them while baking.

Tips for Better Baking:

  1. Baking on high heat at the beginning will help prevent sogginess on the bottom of the crust.
  2. For best results, use a metal pie pan. Aluminum works best. Bake at 425°F on the bottom rack of your oven for 20 minutes, then reduce the heat to 350°F, move your pie to the middle rack, and continue to bake until the crust is golden and the filling is bubbly (40-45 minutes total baking time).
  3. Brushing the crust lightly with milk and sprinkling it with sugar will help the crust to brown better, and will also give a nice sparkle and sweet crunch to your finished pie.

Here are links to some of our best loved gluten-free desserts and baked goods (Note: King Arthur Gluten-Free Multi-Purpose Flour will work well in place of regular wheat flour most of these recipes, so feel free to substitute as you like):

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4 Responses:

 
Lesley Richards
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
24 Dec 2013 1:43:49 AM PDT
Thank you for helping us out. My son-in-law has just had to go gluten free and we are feeling our way with recipes. Very helpful. I will look for more on your site.

 
Alex
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
22 May 2014 10:45:11 AM PDT
I had to look up a gluten-free cake or pie recipe and I thought, "what a better place than Celiac.com!" but the recipe didn't give how to make the crust and I am disappointed.

 
admin
( Author)
said this on
23 May 2014 11:43:49 AM PDT
We do have pie crust recipes on this site...just search for "pie crust."

 
Janice
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
16 Oct 2014 9:56:33 AM PDT
You didn't say how to mix this pie crust or how to roll out the top crust. Did I miss the instructions somewhere?




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JaneWhoLovesRain, what is odder to me than that there is an older disease that Doctor's have forgotten that explains many of the same symptom's and doctor's do not even think about it today since the "War on Pellagra" was declared over a 100 years and why doctor's don't (at least in the West) think about it any more. Dr. Heaney wrote a nice online article about this topic. http://blogs.creighton.edu/heaney/2013/11/18/pellagra-and-the-four-ds/ Here is fairly recent article about how Pellagra can present in patients and the title says' it all from the International Journal of Dermatology. https://www.researchgate.net/publication/227807440_Pellagra_Dermatitis_dementia_and_diarrhea Dermatitis, dementia and Diarrhea are the 3 D's (4th D is death) of Pellagra. Typically it is only diagnosed today if you are in a subset of the population like an alcoholic for example or you have a gastric bypass. See this article from the New England Journal of Medicine http://www.nejm.org/doi/full/10.1056/NEJMicm050641 and despite all the signs of Pellagra (skin issues etc.) . . .. Pellagra in it native tongue (Italian) where it was first diagnosed was called "rough/sour skin" who knows that today??????? Very few I would venture to guess. The NEJM can only say they have "Pellagra-like dermatitis" it has been so long since any doctor's seen it they can't (with confidence) diagnose it clinically. But taking Niacinamide 3/day for 6 months can help alleviate your symptom's if indeed the DH of Celiac is the dermatitis of Pellagra being medically misdiagnosed. Here is a an article featured on celiac.com about why/how Pellagra can be confused for Celiac disease. https://www.celiac.com/articles/24658/1/A-Differential-Diagnosis-How-Pellagra-Can-be-Confused-with-Celiac-Disease/Page1.html Because they haven't seen Pellagra in 75+ years no one recognizes it anymore. ****this is not medical advice. I hope this is helpful. Knitty Kitty and I are the Niacin warriors on this board. See this thread where Knitty Kitty says Niacin helped the itching of DH. If that is so then it might help your DH (if you have it) and your GI problems too if they are caused by co-morbid Pellagra. see my blog post about where I say "I had Celiac Disease and Developed Pellagra" that talks about this in more detail. Again good luck and your continued journey and I hope this is helpful. 2 Timothy 2: 7 ?Consider what I say; and the Lord give thee understanding in all things? this included. posterboy by the grace of God,

I should say I am confused about how to interpret--- Does this mean celiac or no celiac? Thank you all---I greatly appreciate it.

KathleenH, I swear by MatteosPizza and they make National Delivery. I have been known to buy them by the dozen. https://www.matteospizza.com/ BellaMonica's is not a bad corn based crust. By not bad I mean "suprisingly good" that can be bought at most grocery stores. Here is there ZIP locator page to see if they are carried in your local area. http://glutenfreepizza.typepad.com/gluten-free-pizza/where-to-find-bella-monica.html I hope this is helpful. posterboy,

Hey all--have Hashimoto's and am being worked up for epigastric discomfort and IBS like symptoms--- My blood work had an IgA within the lower end of normal range, negative TTG, but weakly positive DGP. My endoscopy showed a "nodular" duodenum with the biopsy stating there was "reactive lymphoid hyperplasia"... I have a follow-up with the GI in 3 weeks. Wondering about any help?

DH wasn't linked to celiacs until 1967 from my research...