Name: Gluten-Free Apple Pie
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: 1 1/2 c. (220 g.) gluten-free flour, such as Bob's Red Mill Gluten-Free 1 to 1 flour -; 1 c. (120 g.) stone-ground white cornmeal -; 1 tbsp. granulated sugar -; 1/4 tsp. kosher salt -; 1 c. (2 sticks) cold unsalted butter, cut into cubes -; 3/4 c. ice cold water -; 3 Pink Lady apples (about 400 g.), peeled, cored, and thinly sliced -; 3 Granny Smith apples (about 400 g.), peeled, cored, and thinly sliced -; 3/4 c. (150 g.) granulated sugar -; 1/2 c. (55 g.) cornstarch -; 1/4 c. (45 g.) fresh lemon juice -; 1 tsp. ground cinnamon -; Pinch of kosher salt -; Cooking spray -; Gluten-free flour, for dusting -; 1 large egg -; 1 tbsp. turbinado sugar -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Apple Pie

1. 1 1/2 c. (220 g.) gluten-free flour, such as Bob's Red Mill Gluten-Free 1 to 1 flour -

2. 1 c. (120 g.) stone-ground white cornmeal -

3. 1 tbsp. granulated sugar -

4. 1/4 tsp. kosher salt -

5. 1 c. (2 sticks) cold unsalted butter, cut into cubes -

6. 3/4 c. ice cold water -

7. 3 Pink Lady apples (about 400 g.), peeled, cored, and thinly sliced -

8. 3 Granny Smith apples (about 400 g.), peeled, cored, and thinly sliced -

9. 3/4 c. (150 g.) granulated sugar -

10. 1/2 c. (55 g.) cornstarch -

11. 1/4 c. (45 g.) fresh lemon juice -

12. 1 tsp. ground cinnamon -

13. Pinch of kosher salt -

14. Cooking spray -

15. Gluten-free flour, for dusting -

16. 1 large egg -

17. 1 tbsp. turbinado sugar -

How to cook deliciously - Gluten-Free Apple Pie

1. Stage

In a large bowl, whisk flour, cornmeal, granulated sugar, and salt. Using your fingertips, mix butter into dry ingredients until large pea-size pieces form. Add water and mix with a fork until combined.

2. Stage

Turn out dough onto a work surface and divide in half. Gently knead each half just until dough comes together. Press to a disk, making sure no scraps remain.

3. Stage

Wrap disks in plastic wrap. Refrigerate at least 30 minutes or up to 24 hours.

4. Stage

In a large bowl, toss apples, granulated sugar, cornstarch, lemon juice, cinnamon, and salt until coated.

5. Stage

Let 1 disk of dough rest at room temperature 10 minutes. Grease a 9" pie dish with cooking spray. Generously dust work surface with flour (the dough is very soft and fragile, so it will be hard to work with if it sticks).

6. Stage

Roll dough to a round 11" to 12" in diameter about 1/8" thick. Gently fold dough into quarters. Transfer to prepared dish (if dough breaks, pinch it back together). Unfold dough and firmly press against sides and bottom of pan. Trim, leaving about 1" overhang. Pour filling into dough.

7. Stage

Lightly dust work surface with more flour. Roll remaining disk of dough to a round 11" in diameter about 1/8" to 1/4" thick. Gently fold dough into quarters and place over filling. Unfold dough, then trim edges of top round, leaving a 1/2" overhang. Fold edge of bottom round up and over; press together to seal. Using your index finger and thumb from one hand and your index finger from the other, make small indentations around edges. Refrigerate until chilled, about 30 minutes.

8. Stage

Arrange a rack in lower third of oven; preheat to 400°. Cut a small X in top of pie. In a small bowl, beat egg with a splash of water until blended. Brush top and edges of pie with egg wash. Sprinkle with turbinado sugar.

9. Stage

Bake pie 30 minutes. Reduce oven temperature to 375° and continue to bake until crust is golden brown, about 30 minutes longer.

10. Stage

Let cool about 20 minutes before slicing.