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momxyz

Quick! Need Gluten Free Apple Pie Recipe

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Ok I will search this forum for this forum but would appreciate help and input.

My daughter and her BF are going to an apple orchard Saturday. In New England, this is a lovely way to spend a day, and I encouraged this as a wholesome dating activity. (with the requirement she bring home apples, cider, and squash!)

Well she is going to do this but there is going to be a detour to BF's house where they are going to make an apple pie. Now BF has bought into the gluten free thing, and my daughter has said she knows she can get a premade or a mix for a gluten-free pie crust mix. I trust her on that because she has done a bit of gluten-free shopping on her own.

Its the apple preparation I am worried about... the traditional recipes do call for some flour and I don't know if you can simply substitute rice flour for wheat flour in these. That was her instinct (good girl) and I do have rice flour she can take with her... question being, will it work?

She has not done the reading that I have done to realize that sometimes you can't simply substitute one flour type for another...

I hope experienced bakers reply tomorrow!

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I use Bette Hagman's vinegar crust recipe and use a crumb topping made with a gluten-free flour blend. You should be able to substitute just about any flour blend (Bob's, Pamela's, etc) with good results. I don't know if rice flour alone would do the trick, but if it's just butter, sugar, cinnamon, and the flour all cut together until crumbly, it would probably work. Rice flour can be bland, so add a dash of salt. My apple pie recipe doesn't have any flour mixed with the apples, but rice flour would probably work there as a thickener. She should take her sense of humor along as well and warn people that if it doesn't come out perfect it will still taste pretty good! First time trying to convert a recipe, unexpected things can happen.

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I always use cornstarch as the thickener in my apple pies. (Well, generally I don't bother with the crust, and just make the filling. Just as tasty, and easier! ;) )

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Here is a gluten free apple tart recipe that is delicious, from one of my favorite gluten-free bloggers, Erica (aka RissaRoo). She is a member of this board but hasn't been around recently.... :(

http://anerissara.blogspot.com/2008/11/red...luten-free.html

My family loves it! Hope it works for your daughter!! :)

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I've always used cornstarch for fruit pie fillings. For the crust, my favorite is Gluten Free Pantry Pie Crust Mix.

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I just made a dutch apple pie, where I pre-cooked the crust in the oven and the apples on the stove top (separately, obviously), then mixed the cooked apples with some heavy cream and raisins. It didn't require any thickener. For the topping, I made a gluten-free streussel-like topping. Came out super yummie!

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I use Gluten Free Pantry's Perfect Pie crust mix. I use the recipe on the back. I never put in the optional sugar. I make sure my baking powder is not past its expiration date on the bottom of the can. (don't use baking soda!)

Once mixed I divide the dough in half. One half gets rolled into a ball, wrapped in plastic wrap and set into the refrigerator. The other half I leave in crumbles. These crumbles get dumped into a rectangular 9x13 baking pan. I pat them down. I'm lazy so I do not put the dough up the sides, you can if desired. Now I peel apples and fix the filling (you want the other dough to have time to get chilled).

Then I dump in the apple filling (recipe below). I line my counter with plastic wrap (don't even think of skipping this step). I take the refrigerated dough ball and flatten it out with my hands a little. Then I cover this with more plastic wrap. Now I roll out the dough to sorta the size of the baking pan. I never get it exact and have learned it's not going to look perfect (after all it's called perfect pie crust so how ever it looks will be perfect). Don't roll it out a lot and be gentle or the plastic wrap will be pressed into the dough. Work quickly so the dough stays chilled.

Peel of the top wrap and do some repair work where the dough pulls off the wrap. Then I lift the bottom plastic wrap and flip the dough on top of the apple filling. Pull off the plastic wrap, do the repairs. Don't worry it doesn't fit perfectly. It will taste excellent.

Apple Filling crust:

Mix together

8 to 10 cups sliced, peeled Granny Smith apples (can mix Granny's with Golden delicious for more complex flavor) About 12 large apples.

2 generous (heaping) tablespoons cornstarch

1-1/2 cups sugar (sometimes I use white, sometimes brown or mix the two)

2 dashes of nutmeg

2 teaspoons cinnamon

dash of mace if you have it (go easy, it is strong tasting)

grated orange rind from one orange

You can dot filling with a few pats of butter before putting top crust

Bake 400 degree oven for 45 minutes to 1 hour

Crust should be a nice golden tan color

I always taste the filling when I take it out to make sure the apples are done. Sometimes the moisture content of the apples will change the baking time. It can always go back into the oven for another 15 minutes.

This size is equal to two regular pies. I cut and freeze half. I put the pieces on a baking sheet and drop in the freezer until they are frozen. I then put them into plastic freezer bags so I can just take out how many pieces are needed.

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thanks everyone!! lots of useful ideas.

Here's what is being attempted: she picked up a gluten free pie crust mix (don't know what brand) and she's planning on preparing that according to the directions.

for the filling, she's going to adapt my old recipe. For the flour she is going to substitute a mix of cornstarch and rice flour, 2 parts cornstarch to 1 part rice flour.

If it works, she's on for pies at Thanksgiving time!

If it doesn't work, very hungry and appreciative boyfriend will eat it anyways.....

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I know it's too late for the original question but for others reading this post......

tapioca beads work well as a thickener in pies, apple crisp et.

just sprinkle them into the fruit filling

RA

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I use Gluten Free Pantry's Perfect Pie crust mix. I use the recipe on the back. I never put in the optional sugar. I make sure my baking powder is not past its expiration date on the bottom of the can. (don't use baking soda!)

Once mixed I divide the dough in half. One half gets rolled into a ball, wrapped in plastic wrap and set into the refrigerator. The other half I leave in crumbles. These crumbles get dumped into a rectangular 9x13 baking pan. I pat them down. I'm lazy so I do not put the dough up the sides, you can if desired. Now I peel apples and fix the filling (you want the other dough to have time to get chilled).

Then I dump in the apple filling (recipe below). I line my counter with plastic wrap (don't even think of skipping this step). I take the refrigerated dough ball and flatten it out with my hands a little. Then I cover this with more plastic wrap. Now I roll out the dough to sorta the size of the baking pan. I never get it exact and have learned it's not going to look perfect (after all it's called perfect pie crust so how ever it looks will be perfect). Don't roll it out a lot and be gentle or the plastic wrap will be pressed into the dough. Work quickly so the dough stays chilled.

Peel of the top wrap and do some repair work where the dough pulls off the wrap. Then I lift the bottom plastic wrap and flip the dough on top of the apple filling. Pull off the plastic wrap, do the repairs. Don't worry it doesn't fit perfectly. It will taste excellent.

Apple Filling crust:

Mix together

8 to 10 cups sliced, peeled Granny Smith apples (can mix Granny's with Golden delicious for more complex flavor) About 12 large apples.

2 generous (heaping) tablespoons cornstarch

1-1/2 cups sugar (sometimes I use white, sometimes brown or mix the two)

2 dashes of nutmeg

2 teaspoons cinnamon

dash of mace if you have it (go easy, it is strong tasting)

grated orange rind from one orange

You can dot filling with a few pats of butter before putting top crust

Bake 400 degree oven for 45 minutes to 1 hour

Crust should be a nice golden tan color

I always taste the filling when I take it out to make sure the apples are done. Sometimes the moisture content of the apples will change the baking time. It can always go back into the oven for another 15 minutes.

This size is equal to two regular pies. I cut and freeze half. I put the pieces on a baking sheet and drop in the freezer until they are frozen. I then put them into plastic freezer bags so I can just take out how many pieces are needed.

What a fantastic idea!! :D So much easier than rolling out all that dough separately.

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