Since we are almost into December, I figured I'd wrap up the month of November with a pie recipe! This gluten-free apple pie is so blissful! The crust is perfectly crispy and flaky- you won't be able to tell it's gluten free! The apple filling has the perfect sweet and spicy ratio.
On a side note, how cute is the pie crust?! The fall shapes add a festive finishing touch to this delicious gluten-free pie! Shout out to a good friend who gave me these adorable pie cutters!
Onto the recipe!
Gluten-Free Apple Pie (makes 1 6-inch pie)
- 1 3/4 cup all-purpose gluten free flour blend
- 1/4 cup WEDO banana flour
- 3/4 cup water
- 1 egg
- 1/2 cup + 2 tablespoons shortening
- 1/4 teaspoon sea salt
- 1 tablespoon raw sugar
Apple Pie Filling Ingredients;
- 4 granny smith apples, peeled and medium diced
- 2 tablespoons WEDO banana flour
- 2 teaspoons apple pie spice
- 3/4 cup coconut sugar (cane works too)
- 1 cup water
- 3 tablespoons coconut oil (butter works too)
- egg wash, to brush pie crust (1 egg yolk whisked with 2 tablespoons water)
- cinnamon-sugar topping
First, we are going to make the crust! Sift together flour blend, banana flour, sea salt, and sugar. Add shortening and mix until crumbs form. Mix in egg and water. Kneed the dough for about 2 minutes, or until it becomes pliable and soft. Roll into a ball. Separate dough in half. Roll one ball of dough until it is about 1/4 inch thick, and then transfer into the pie crust. Roll out the rest of the dough and cut into fall themed shapes. Set aside while we make the apple pie filling!
In a large bowl, toss chopped apples with banana flour and spices. Heat coconut oil in a large pan over medium-high heat. Once hot, add apples and cook for about 5 minutes, tossing occasionally. Once the apples have softened, add in sugar and water. Stir, let come to a boil, and reduce until the filling thickens, about 5-7 minutes.
Pour apple pie filling into crust. Top with shaped pie crust cutouts. Brush crust with egg wash, then sprinkle with cinnamon and sugar. Wrap the edges of the pie with tinfoil, then bake in the oven for about 45-50 minutes, or until golden brown. Serve by itself, a la mode, or with fresh whipped cream. Enjoy!