A couple of years ago, I wanted some apple pie and found a really well-reviewed recipe on All Recipes. I picked up some Pillsbury rollout pie crust dough which was fairly new to us and went for it. It was unbelievable. Probably because it was more of a caramel version than cinnamon and nutmeg and if you've read any of my other posts, you know I love caramel.
The recipe is fairly simple to change over, but I had to make some pie dough.
Thankfully, I found Donna Jo's Dream Pastry from Bette Hagman online.
You can find it by a quick search but I find that a few of them either omit the water or have very little or just have the wrong ingredients.
I do not use shortening or butter substitutes because well, butter's better and I can't do soy without a lot of pain. You could also use 1/2 cup butter and 1/2 cup butter flavoured shortening.
Gluten Free Pie Pastry
Adapted from Donna Jo's Dream Pastry which lacks the sweet rice flour and Donna Jo's Dream Pastry from here.
- 1/2 cup tapioca flour
- 1/2 cup cornstarch
- 1/4 cup potato starch
- 1 cup sweet rice flour
- 1 rounded tsp xanthan gum
- 1/2 tsp salt
- dash sugar optional
- 1 cup butter
- 1 egg cold
- 1 Tbsp. GF vinegar
- 2 - 4 Tbsp cold water
sweet rice flour for rolling
Well, now that that is over with.
Let's make pie!
Caramel Apple Pie
Adapted from Apple Pie by Grandma Ople
1 recipe pastry for a 9 inch double crust pie- unbaked
- 1/2 cup butter
- 3 tablespoons gluten free flour mix
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 3 Golden Delicious and 3 Granny Smith apples - peeled, cored and sliced and placed in separate bowl
Preheat oven to 425 degrees F (220 degrees C).
Place the bottom crust in your pan.
Melt the butter in a saucepan. Stir in gluten free flour to form a paste. Add water, white sugar and brown sugar, stir and bring to a boil. Reduce temperature and let simmer.
Pour half of caramel mixture over apples and toss gently. Return caramel to stove.
Fill pie crust with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven on a cookie sheet to catch any drips. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
|So it's not a perfect lattice but it was getting a wee bit warm. This is before I added the last half of the caramel|
This post is linked to Gluten Free Wednesdays at The Gluten Free Homemaker and also to A Gluten-Free Holiday, hosted by Amy of Simply Sugar & Gluten-Free with this week's event Thanksgiving Favorites being hosted by Shirley of Gluten-Free Easily.