This was my first Thanksgiving as a gluten-free human, so I had a load of experimenting to do. I was super proud of my pie, pictured here, and some folks asked for the recipe. Here it is!
The crust was easy: it’s on the back of Bob’s Red Mill Baking & Biscuit mix, and it’s here online. (It uses butter, but if you’re dairy free, I bet you could use Earth Balance.) I doubled the recipe to have a top and a bottom crust, and had to add a lot more water to the recipe. I rolled it out between 2 pieces of wax paper, and though it was a bit crumbly, it was easy to work with. I had way too much dough in the end, though!
It comes out pretty thick, so I think next time I’ll do a Dutch-apple kinda deal with a crumble top. The texture is great and leans towards biscuit-y, versus flaky; the taste was just fabulous. None of that weird aftertaste like some GF doughs.
For the apple filling, I used my dad’s recipe (which is really his mother’s), and he’s letting me post it here. This is for a shallow 8-inch dish, so if you’re using a deep 10-incher, you’ll want to increase this.
1/2 c sugar
1/2 flour (I used Bob’s Red Mill All Purpose Gluten Free flour)
1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
3 large Granny Smith apples
Preheat oven 425ª F.
Mix all the dry ingredients together; take a few tablespoons of the dry mixture and sprinkle it on the unbaked bottom crust in the pie dish (this helps make a candied bottom after it’s baked). Peel, core and slice the apples; we generally slice them into sixteenths. Mix the rest of the dry mixture with the apples, and then place them into the crust. We’ve found that placing them in one by one in a pretty tight fashion helps the pie not to blow way up while baking. Place the second crust (or crumble top or whatever) on top, and then bake for 45min.
Top with whipped cream of your choice— ours had collapsed by the time it was pie time, but it was still pretty friggin’ good. :-)