Gluten Free Apple Pie
(This recipes was intended for submission to Rachel’s Project Tasteless. However, due to my current inability to effectively manage my time, I cooked it to contest standards but failed to actually post it before the midnight on Sunday deadline. If anyone would like to explain to me game theory in economics, perhaps my deadline meeting abilities will be restored!)
Would you believe that I’ve never made an apple pie?
Apple pie is definitely one of my top favorite desserts, and without a doubt my favorite kind of pie. When I was younger, my neighbor would make apple pies built so high it was like a cloud being pulled out of the oven. I love it a la mode, but have a special fondness pairing a slice with a sharp, cave aged cheddar. Don’t even ask, just try it. Your vanilla ice cream with forever remain in your freezer.
However, me making an apple pie is a totally different story. I don’t know why pies make me fearful, but I seem to recall many a bubbly mess from a failed crumble or overcooked tart. A pie would push me beyond my limits, without a doubt.
Since I was entering a challenge, and Z had requested numerous apple pies this year with a solemn “uh huh” from me in response, I knew I had to make one for this challenge. And since this was the Naked Chef challenge, who better to turn to than the original foodie nudie, Jamie Oliver.
This apple pie is the quintessential British pie. Rather than a thick, cinnamon apple jelly encompassing each slice in the American tradition, these apples are individually cooked, lightly spiced, with a hint of lemon that brings brightness to the dish. And this crust…it made me feel like I wasn’t eating something gluten free.
Gluten Free Apple Pie
Gluten Free Crust (adapted from Food.com)
1 1/2 cups gluten-free flour
1/3 cup cornstarch
1/2 cup sugar
1 teaspoon xanthan gum (Bob’s Red Mills)
8 tablespoons butter, cut into pieces
1 large egg
1 tablespoon vanilla extract
Mix flour, xanthan gum, and cornstarch in a large bowl.
Add sugar, butter, egg and vanilla and mix until combined. It will be quite crumbly.
Turn the mixture onto a clean surface and knead dough until it comes together. Cut in half and wrap each half in plastic wrap. Refrigerate for 20 minutes.
For the Filling (adapted from Jamie Oliver)
6 apples, mix and match the types
3 tablespoons sugar
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Juice of 1 lemon
Peel and core the apples, then thinly slice them into about 10 slices an apple. Put in a large bowl.
Add the other ingredients and toss together until thoroughly coated.
To Put Together
Preheat oven to 350*
Grease a 9″ pie pan
Remove dough from fridge. On a floured surface, roll out one piece of dough until it would cover the pie dish with about a half-inch hanging over the sides. Carefully place in the pan, making sure you push the dough into the sides.
Pile in the apples and pour over any collected juices.
Roll out the second piece of dough and cover the apples with it. Crimp together the edges with your fingers.
Crack and mix an egg in a small bowl. Brush egg in a light layer over pastry crust.
Bake in the oven for 35 – 40 minutes, or until crust is golden brown.