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Apple Pie

fanny

By fanny
in Gluten-Free Recipes & Cooking Tips

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fanny Apprentice
fanny
Posted

Hello all I just went apple picking and have tons of apples I would love to make a gluten free apple pie but I need help with the cust does anyone had ever made one?

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jerseyangel Proficient
jerseyangel
Posted
Hello all I just went apple picking and have tons of apples I would love to make a gluten free apple pie but I need help with the cust does anyone had ever made one?

Hi,

I just made an apple pie yesterday. I used The Gluten Free Pantry Perfect Piecrust Mix. It's very good--if you use it, the most important thing is to roll it out between two sheets of plastic wrap (wet the counter a little first so it doesn't slide around). Don't roll it out on it's own--you'll never get it off the counter :D

blueeyedmanda Community Regular
blueeyedmanda
Posted

Patti-

Thanks for the tip, I would be there scraping the counter :)

fanny Apprentice
fanny
Posted
  • Author
Hi,

I just made an apple pie yesterday. I used The Gluten Free Pantry Perfect Piecrust Mix. It's very good--if you use it, the most important thing is to roll it out between two sheets of plastic wrap (wet the counter a little first so it doesn't slide around). Don't roll it out on it's own--you'll never get it off the counter :D

Thanks i can't wait to start baking I havn't had apple pie in a long time. where would I get Gluten Free Pantry Perfect Piecrust Mix? and do you have a special gluten free apple pie recipe?

jerseyangel Proficient
jerseyangel
Posted
Patti-

Thanks for the tip, I would be there scraping the counter :)

:P It was two years ago--my first gluten-free Thanksgiving. Like an idiot, I wait till the morning of to make the pie. I'm trying to do 10 things at once and I roll out the pie dough on a well-rice floured counter and it won't budge! I'm trying to roll it onto the rolling pin, and it's breaking apart.

Now, I'm sweating and upset. I end up taking the pancake turner and scraping the dough piece by piece off the counter and into the pie plate. Then I just stuck it together with my fingers. Thank goodness it wasn't a 2-crust pie....

jerseyangel Proficient
jerseyangel
Posted
Thanks i can't wait to start baking I havn't had apple pie in a long time. where would I get Gluten Free Pantry Perfect Piecrust Mix? and do you have a special gluten free apple pie recipe?

I get it at either Wegman's, Whole Foods, or Shoprite. I'm not sure where you're located. I'm sure they also have it at Wild Oats.

This time, I used the apple pie recipe on the side of the piecrust box. It was really good--it used half brown sugar and half white. You could also use any apple pie filling recipe--just use cornstarch as the thickner.

This is the one I normally use:

5-6 cups sliced apples

2/3 cup suar

2 tablespoons cornstarch

1 teaspoon cinnamon

Toss all those together, spoon into pie crust, and dot with about a tablespoon of butter or margarine.

Cover pie with top crust, cut into top to vent.

Bake at 425 for about 45 minutes or until crust is golden and the filling is bubbling.

Good luck with your pie :)

mftnchn Explorer
mftnchn
Posted

There are some good pie crust scratch recipes if you google it. All have the issue of stickiness, but taste can be pretty good!

You can search the forum here for tips on pie crusts too. I found a lot.

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gdobson Explorer
gdobson
Posted

I made a Swedish Apple pie yesterday. I got the recipe off allrecipes.com. In place of the flour, I just used Bette Hagman's all purpose flour mix. No rolling required. It was like having cake and pie at the same time! :lol: Everyone in my house liked it.

lmvrbaby Newbie
lmvrbaby
Posted

I just looked up the swedish apple pie and it looks really easy. Would white rice flour do? I dont think we have Bette Hagman's brand here, at least I haven't seen it. I love apple pie and tried the perfect pie crust and I too had to scrap it off the counter. After all said and done it wasn't bad. Before going gluten free, I was a Mrs. Smith's pie person, buy it, bake it, eat it. So thank you for any and all tips.

gdobson Explorer
gdobson
Posted
I just looked up the swedish apple pie and it looks really easy. Would white rice flour do? I dont think we have Bette Hagman's brand here, at least I haven't seen it. I love apple pie and tried the perfect pie crust and I too had to scrap it off the counter. After all said and done it wasn't bad. Before going gluten free, I was a Mrs. Smith's pie person, buy it, bake it, eat it. So thank you for any and all tips.

Bette Hagman's flour is a combination of rice flour, tapioca starch, and potato starch, but I forget the amounts of each. It's in my cookbook at home. Does somebody else out there have it to post? If not, I'll post it when I get home.

Gina

cruelshoes Enthusiast
cruelshoes
Posted
Bette Hagman's flour is a combination of rice flour, tapioca starch, and potato starch, but I forget the amounts of each. It's in my cookbook at home. Does somebody else out there have it to post? If not, I'll post it when I get home.

Gina

Is this the one?

Open Original Shared Link

Two part white rice flour

Two thirds part potato starch flour

One third part tapioca starch

My favorite pie crust recipe is the "perfect pie crust recipe" Open Original Shared Link. I just made a batch this morning to have as a quiche for dinner.

gdobson Explorer
gdobson
Posted
Is this the one?

Open Original Shared Link

Two part white rice flour

Two thirds part potato starch flour

One third part tapioca starch

That's the one! Thanks. I used that mix and it turned out great.

celiac-mommy Collaborator
celiac-mommy
Posted

Super easy, no roll pie crust:

1 stick (1/2c) butter or margerine-melt in pie plate in microwave

1c favorite gluten-free flour blend (I use Pamelas)-Add to melted butter

2TBS sugar-add to flour

Mix with fork until doughy ball, pat out into plate, refrigerate ~30 min, fill and bake

If you want to do a top crust, double the recipe, divide in half when mixed and pat out ball onto wax paper lined cookie sheet in the shape of a circle-little bigger than top of pie plate, only refrigerate~10-15 minutes--long enough for butter to start to harden but not too long that it's brittle. Turn over onto filled pie, crimp edges and bake

I HATE rolling out pie crusts!!! ;)

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