Gluten-free Apple Pie

Instructions

Prepare the dough:

Get out a 9-inch (23-cm) metal pie plate, or another pie plate the manufacturer states is safe to transfer from the refrigerator to a hot oven. Do not grease it.
In the bowl of a food processor fitted with an S-blade, combine the flour, granulated sugar and salt. Pulse a few times.
2 1/2 cups (346 grams) Bob's Red Mill 1-to-1 Gluten-Free Baking Flour, 2 tablespoons granulated sugar, 1 teaspoon fine sea salt
Run the food processor on its lowest speed and add the butter. Process just until you have pea-sized pieces of butter. Be careful not to overprocess.
1 cup (225 grams) unsalted butter
Drizzle the vanilla extract and apple cider vinegar evenly over the mixture.
2 teaspoons vanilla extract, 1 teaspoon apple cider vinegar
With the food processor running on its lowest speed, pour in 5 tablespoons of cold water.
5 to 11 tablespoons cold water
Process briefly, just until the dough starts to come together. It should look shaggy rather than forming a smooth, uniform ball. Pinch some of the dough together. If it holds without being excessively crumbly, it's ready.
If needed, add more cold water 1 teaspoon at a time, processing very briefly after each addition. The exact amount needed will vary depending on factors such as the temperature of your ingredients and kitchen. Be careful not to add more water than necessary, as too much water can result in a less flaky crust.
Divide the dough into 2 equal portions. Place each portion in the center of a piece of plastic wrap and shape into a flat disc about 1 inch (2.5 cm) thick. If the dough is too crumbly to form a disc, it needs a little more water.
Refrigerate both discs for at least 45 minutes and up to 2 days.

Prepare the apple filling:

In a large saucepan or pot, melt the butter. Add the sliced apples, granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, nutmeg and salt.
8-9 cups (1000 grams) peeled, cored and about 1/4-inch (6-mm) thick sliced Granny Smith apples, 1/3 cup (66 grams) granulated sugar, 1/3 cup (66 grams) packed light brown sugar, 2 tablespoons (28 grams) unsalted butter, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 1/2 teaspoons cinnamon, 1/8 teaspoon ground nutmeg, 1/4 teaspoon salt
Cook over medium heat for 5-8 minutes, stirring gently, until the apples have started to soften but still hold their shape.
Stir together the cornstarch and 2 tablespoons of water until completely smooth.
2 tablespoons (20 grams) cornstarch, 2 tablespoons water
Add the cornstarch slurry to the apples and cook for another 1-2 minutes, stirring gently, until the juices have thickened.
Remove from the heat and cool the filling completely. The filling can also be covered and refrigerated for up to 1 day and used cold from the refrigerator.

Roll out the bottom crust:

Lightly flour a piece of parchment paper and place one unwrapped disc of dough on it. Keep the second disc refrigerated.
Lightly flour the top of the dough and cover it with plastic wrap or another piece of parchment paper. Roll it into a circle large enough to cover the bottom and sides of the pie plate with some overhang around the edge.
Remove the plastic wrap or top piece of parchment. Place the ungreased pie plate upside down over the dough, then carefully flip the dough and pie plate together.
Remove the parchment paper and gently press the dough into the bottom and sides of the pie plate without stretching it. Leave the excess dough around the edge uncrimped so it can be sealed to the top crust later.
Place the fitted bottom crust in the freezer for 15 minutes while you roll out the top crust.

Roll out the top crust:

Lightly flour a fresh piece of parchment paper and place the second disc of dough on it.
Lightly flour the top and cover with plastic wrap or another piece of parchment paper. Roll the dough into a circle large enough to completely cover the top of the pie with a little overhang around the edge.
Keep the rolled top crust chilled while you fill the pie.

Assemble the pie:

Spoon the completely cooled apple filling into the chilled bottom crust, spreading the apples into an even layer.
Carefully place the rolled top crust over the filling.
Trim the excess dough as needed, leaving enough around the edge to seal the top and bottom crusts together.
Press the edges of the top and bottom crusts together to seal. Fold the overhang under itself so it sits along the rim of the pie plate, then press with a fork or flute the edge with your fingers.
Cut several vents in the top crust so steam can escape.
Beat the egg with 1 tablespoon of water. Brush the top crust lightly with the egg wash and sprinkle with coarse sugar.
2-3 teaspoons coarse sugar for sprinkling
Refrigerate the assembled pie for at least 20 minutes, preferably 20-30 minutes. Do not freeze the assembled pie.

Bake the pie:

Preheat the oven to 425 °F (220 °C).
Place the chilled pie on a rimmed baking sheet and bake for 20 minutes.
Reduce the oven temperature to 375 °F (190 °C) and continue baking for 35-50 minutes, until the crust is golden and the filling is bubbling through the vents. Shield the edges if they begin to brown too quickly.
Transfer the pie to a wire rack and cool for at least 1 hour before slicing or covering so the filling can fully set. Cover and refrigerate leftovers for up to 4 days.
To reheat the whole pie - cover loosely with foil and warm at 350 °F (175 °C) for about 20-25 minutes (assuming the pie has already been refrigerated), or until heated through. Remove the foil for the last few minutes if you want to re-crisp the crust.
To reheat individual slices - warm at 350 °F (175 °C) for about 8–10 minutes. You can also microwave a slice for about 20–30 seconds, but the crust will be softer.

Notes

For the crust, Bob's Red Mill 1-to-1 Gluten-Free Baking Flour came out flakiest. It's what you see in the photos. See the post for the other 3 options.
If you’re vegan or egg-free, use vegan butter for the crust and filling. I tested it with Violife. Instead of an egg wash, mix 1 tablespoon unsweetened plant-based milk with 1 teaspoon maple syrup and brush it lightly over the crust before adding the coarse sugar.
If you live in Europe, use 220 grams butter to replicate US butter for the pie crust.
I put the vanilla and apple cider vinegar together in a tiny bowl in the freezer for about 10 minutes, and the same with the water. I don’t put the vanilla/ACV and the water together in the same bowl because you might not use all the water.
For the most consistent results, weigh both the prepared apples and the cornstarch.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Ingredients

Pie crust:

Filling:

On top of the crust:

Instructions

Prepare the dough:

Prepare the apple filling:

Roll out the bottom crust:

Roll out the top crust:

Assemble the pie:

Bake the pie:

Notes

Nutrition