Gluten free flour blend - I used Cup4Cup to make this pie crust.Never tasted better." Sherri B., Pinterest user Ingredient Notes: This is the first time cooking gluten free. I share easy tips to decorate the pie to make this pie special.It is an easy dessert you can make all year long for any occasion, from holidays to a picnic.This is a tried and true recipe based on my I use my popular gluten free pie crust dough, which guarantees your crust will turn out delicious every time!.Apples picked at the peak of freshness! I know you can buy apples all year long, but the cold storage they go through most of the year takes a toll on their flavor over time. There is nothing like the flavor of fall apples.This flaky pie crust is one of my best and is perfect for fall, Thanksgiving, or any time you crave pie! If you love pie as much as we do, you will want to check out all of my gluten free pie recipes! Why This Gluten Free Apple Pie Is The Best: ![]() They started with my easy gluten free pie crust recipe, and it got even better from there! My son chopped up the apples while my daughter took charge of making the crust. My kids teamed up to make this homemade apple pie for Thanksgiving last year. More Delicious Gluten Free Pie Recipes:.Why This Gluten Free Apple Pie Is The Best:.(This recipe was adapted from several different brilliant recipes, including this one and this one. Remove from the oven and allow to cool fully before serving. If the top begins to burn while baking, lightly cover with tin foil. Turn the pie and reduce the temperature to 375 and bake for another 30 - 35 minutes until the juices inside are bubbling. Immediately turn the temperature down to 425 degrees and bake for about 20 - 25 minutes until the crust is golden brown. Place the pie on a baking sheet and slide into the oven. Brush the top of the pie with the egg wash and sprinkle with a bit of sugar. Arrange the strips into the lattice design (for a great how-to on this, click here). ![]() Use a knife or pizza cutter to slice even strips (mine were about 1/2" each). To make a lattice top, roll the second disk of dough out into a 12" circle. Roll the dough out on a well floured surface and press into a pie pan. Pour the brandy over the mix and stir to combine. In a small bowl, combine the dry ingredients and pour over the apples. Add the lemon juice & zest and mix to keep the apples from browning. Peel & core the apples and slice them thinly. When the dough is nearly done chilling, preheat the oven to 500 degrees. Wrap in plastic and refrigerate for two hours or until ready to use. Divide dough in two and press into disks. Add the water and use the spatula to fold the dough together until it comes together into a nice ball. Pulse until the dough is just combined and transfer to a bowl. Use a spatula to pat the dough down and sprinkle the remaining 1 cup of flour on top. Sprinkle the butter pieces on top of the mixture and pulse until the dough begins to clump (about 30 quick pulses). To make the dough, combine 1 1/2 cups of the flour with the sugar and the salt in a food processor. 2 1/2 sticks unsalted butter (cut into 1/4 inch pieces)ĩ medium apples (I used 3 honey crisp, 3 granny smith and 3 golden delicious)
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |