Need an allergy free apple pie this Thanksgiving? I've got you covered! It is so yummy and free of allergens!
Gluten Free Apple Pie
For the crust:
2 cups all purpose gluten free flour
1 teaspoon real salt
2/3 cup butter or palm oil shortening
5-7 ice cold water
Combine flour, salt, and butter/shortening in a food processor and process until the butter is fine like sand. Pulse in ice cold water a tablespoon at a time until the dough comes together. Place dough into a gallon size ziploc bag, flatten into a disk, and place in the refrigerator for 30 minutes to an hour. When ready to use, roll out between pieces of parchment paper. Makes 2 pie crusts.
For the filling:
1 1/4 cup coconut sugar
3 tablespoons gluten free flour blend
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
6-7 cups peeled tart apples
1 tablespoon lemon juice
In a small bowl, combine the sugar, flour, and spices. Set aside. In a large bowl, toss the apples with the lemon juice. Add the sugar mixture to the apples and toss to coat. Line a pie plate with the first rolled out pie crust. Form edges. Pour the apple mixture in and spread evenly. Next, place the second pie crust on top, pressing edges to seal and cutting a few slits to vent. Bake at 375 degrees for 25 minutes with the edges line with foil to avoid burning. Remove foil and continue baking another 20-25 minutes until golden brown.
(If desired, you can brush the crust with an egg wash before baking. If eggs are a problem, spray with olive oil to get a similar browning effect)