We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. With any of our links, we only recommend products or services we use personally or believe will add value. We always have your best interest at heart, so please don't purchase products that you don't feel will be beneficial to your health.

#GlutenFree Apple-Raspberry Pie & crust with a scoop of vanilla ice cream. WholeIntentions.com

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.

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!

Apple-Raspberry Pie Filling (gluten-free)
1/2 c. cane sugar (you could very easily sub stevia)
4 t. tapioca
1/2 t. cinnamon
2 c. raspberries, thawed and drained if frozen
2 c. apples, peeled and sliced

Directions:
1. Stir sugar, tapioca, and cinnamon together. Add berries and apples and toss gently. Let sit for 15 min.

2. Make the Gluten Free Pie Crust (recipe found below). Pour filling into bottom pie crust and add the top crust.

3. Bake at 375 degrees for 25 min. Remove pie ring or tin foil from the edge and bake an additional 20-25 min.

 

Gluten Free Pie Crust (gluten-free)
1/2 c. millet flour
1/2 c. sorghum flour
1/2 c. potato starch
1/2 c. tapioca starch
1/2 c. arrowroot powder
1 t. celtic sea salt
1 t. cane sugar (this could very easily be substituted with a tiny sprinkle of stevia)
1/2 c. (1 stick) unsalted butter
1/2 c. ice cold water

optional:
egg white
milk
sugar

Directions:
1. Place a 1/2 c. of water in the freezer while you’re getting out your ingredients and kitchen gadgets.

2. Place all dry ingredients in a food processor and pulse a few times to blend.

3. Cut butter into chunks and add to dry mix. Pulse with your food processor until it resembles a coarse meal.

4. 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.

5. Place a piece of plastic wrap on a dampened counter top. (The damp counter top 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.

6. 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.

Optional: 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.

7. Combine the pie filling ingredients as directed and fill the bottom crust.

8. Leave the other dough ball between the plastic wrap and roll it out to the size you need. Then 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.

9. 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.

Optional: 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 baking.

10. Bake as directed in filling instructions. Let cool before slicing. Throw on some topping and enjoy!

Gluten-Free Apple-Raspberry Pie

Print recipe
Allergies Gluten-Free
Meal type Desserts
Website Whole Intentions

Ingredients

  • 1/2 cup cane sugar (you could very easily sub stevia)
  • 4 teaspoons tapioca
  • 1/2 teaspoon cinnamon
  • 2 cups raspberries (thawed and drained if frozen)
  • 2 cups apples (peeled and sliced)

Directions

1. Stir sugar, tapioca, and cinnamon together. Add berries and apples and toss gently. Let sit for 15 min.
2. Make the Gluten Free Pie Crust. Pour filling into bottom pie crust and add the top crust.
3. Bake at 375 degrees for 25 min. Remove pie ring or tin foil from the edge and bake an additional 20-25 min.
Powered by GetMeCooking

Gluten-Free Pie Crust

Print recipe
Allergies Gluten-Free
Meal type Desserts
Website Whole Intentions

Ingredients

  • 1/2 cup millet flour
  • 1/2 cup sorghum flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca starch
  • 1/2 cup arrowroot powder
  • 1 teaspoon celtic sea salt
  • 1 teaspoon cane sugar (this could very easily be substituted with a tiny sprinkle of stevia)
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup ice cold water
  • Optional --------------------
  • egg white
  • milk
  • cane sugar

Directions

1. Place a 1/2 c. of water in the freezer while you're getting out your ingredients and kitchen gadgets.
2. Place all dry ingredients in a food processor and pulse a few times to blend.
3. Cut butter into chunks and add to dry mix. Pulse with your food processor until it resembles a coarse meal.
4. 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.
5. Place a piece of plastic wrap on a dampened counter top. (The damp counter top 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.
6. 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.

Optional: 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.
7. Combine the pie filling ingredients as directed and fill the bottom crust.
8. Leave the other dough ball between the plastic wrap and roll it out to the size you need. Then 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.
9. 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.

Optional: 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 baking.
10. Bake as directed in filling instructions. Let cool before slicing. Throw on some topping and enjoy!
Powered by GetMeCooking

Gluten Free Apple Raspberry Pie filling & crust

 

shared with: Make Ahead Meals for Busy Moms, Flour Me With Love, The Healthy Home Economist, The Prairie Homestead, Nourishing Treasures, Delicious Obsessions, Chef in Training, Time-Warp Wife, Simply Sugar & Gluten Free, Far Above Rubies, Vintage Wannabee, Growing Home, Real Food Forager, Young Living Oil Lady, Rook No. 17, Women Living Well, The King’s Court IV, Gluten-Free Homemaker, Deep Roots at Home, Whole New Mom, Frugally Sustainable, Kelly the Kitchen Kop, This Chick Cooks, Raising Homemakers, Raising Mighty Arrows, Our Simple Country Life, GNOWFLGINS, The Greenbacks Gal, The Nourishing Gourmet, Real Food Whole Health, Comfy in the Kitchen, Little Natural Cottage, Food Renegade, It’s A Keeper,

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Hi, I'm Paula - wife and homeschooling mom of six. Several family health issues involving candida, food allergies, and Lyme Disease have created a passion to better understand our God-created bodies. Today I share that enthusiasm by bringing you information on ways to improve your gut health. You can follow me on Facebook, and Pinterest.
Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant

Latest posts by Paula, CHS, Certified Level 3 Metabolic Effect Nutrition Consultant (see all)

    9 replies to "Gluten-Free Apple-Raspberry Pie & Crust"

Leave a Reply

Your email address will not be published.