Gluten-Free Apple-Raspberry Pie
Pie season is here – ahhh.
One of the first ‘successes’ I had when learning to bake gluten-free was a pie crust. It looked good, smelled good, and tasted great. And unless I mentioned it, no one knew it was gluten-free.
Super flaky crust
While we don’t have pies very often, I did throw this one together for Thanksgiving this year. Every time I use this recipe I’m amazed that the crust is so flaky and tastes so good!
A delicious and flaky pie crust for any occassion!
- 1/2 cup millet flour
- 1/2 cup sorghum flour
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 1/2 cup arrowroot powder
- 1 teaspoon Himalayan salt
- 1 teaspoon cane sugar (optional)
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup ice cold water
- 1 egg white
- 1 Tablespoon milk
- 1 Tablespoon cane sugar
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Place a 1/2 c. of water in the freezer while you're getting out your ingredients and kitchen gadgets.
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Place all dry ingredients in a food processor and pulse a few times to blend.
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Cut butter into chunks and add to dry mix. Pulse with your food processor until it resembles a coarse meal.
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With the food processor running, slowly pour the cold water in through the feed tube just until the dough comes together. If you pulse it too much the crust will end up tough and rubbery. Pulse it just enough to form 'balls' of dough.
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Place a piece of plastic wrap on a dampened countertop. (The damp countertop will help hold the plastic wrap in place.) Remove the dough from the food processor and form it into a ball. (The dough might look dry, but it should easily form a large ball.) Cut the ball in half and cover one half of the dough with another piece of plastic wrap until you are ready to work with it. This will keep it from drying out.
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Now you can roll one dough ball out into a crust by following step #8, or if you are like me and don't like to mess with transferring the dough from the counter to the pie plate, you can simply press it into the pie plate with your fingers.
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Optional: If eggs are not an issue for you and you're making a fruit pie filling, you can brush the bottom crust with egg white and it will help keep the crust from 'leaking' while baking.
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Combine the pie filling ingredients as directed and fill the bottom crust.
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Place the other dough ball between two sheets of plastic wrap and roll it out to the size you need. Gently peel off the top layer of plastic wrap. Carefully pick up the bottom layer of plastic wrap, dough and all, and flip it dough side down onto the pie. Peel the plastic wrap off of the dough.
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Flute the edges of the pie and cut slits in the top to let the steam out. Place a pie ring or wrap tin foil around the edges of the pie to help prevent crust edges from getting too dark.
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Bake as directed in filling instructions. Let cool before slicing. Throw on some topping and enjoy!
If eggs are not an issue for you and you are making a fruit pie filling, you can brush the bottom crust with egg white and it will help keep the crust from 'leaking' while baking.
Before baking, you can brush a light glaze of milk on the top of the crust and sprinkle with a bit of sugar to make it "shine and sparkle" when it's done.
This Gluten-Free Apple-Raspberry Pie is a family favorite!
- 1/2 cup cane sugar
- 4 teaspoons tapioca pearls
- 1/2 teaspoon Ceylon cinnamon
- 2 cups raspberries (thawed and drained if frozen)
- 2 cups peeled and sliced apples
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Stir sugar, tapioca pearls, and cinnamon together. Add berries and apples and toss gently. Let sit for 15 min.
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Make the Gluten-Free Pie Crust (recipe above). Pour filling into bottom pie crust and add the top crust.
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Bake at 375 degrees for 25 min. Remove pie ring or tin foil from the edge and bake an additional 20-25 min.
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Nice having you with us again at Kids in the Kitchen. Your recipes have been missed. Glad to have you back. Blessings, Carrie
Glad to be back – I’ve missed cooking! LOL
Oh MY! This sounds soooo goood! I can’t wait to try it!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
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