4 medium sized apples of choice
1/2 cup of sugar
3 tbsp GF flour
1 tsp cinnamon
3 cups GF flour
1/2 tsp salt
2 sticks of cold butter
8-10 tbsp milk
Peel the skin off the apples and cut them into long, thin slices
Put them in a bowl with the sugar, flour and cinnamon
Mix together until the juices of the apples come through
Pour flour and salt into a layer bowl
Cut the cold butter into smaller pieces and put them in the bowl with the flour
Cut the butter into the flour until it becomes clumpy
Add in your milk and knead the dough with your hands
Put the dough in the fridge for about 30 minutes to harden
Separate the dough into 2 balls
Spray a piece of parchment paper with PAM (or another oil) and use your hands or roller to roll out the dough
Put one rolled dough onto your pan, then pour in your apple mixture and put the second rolled dough on top
Cut a few holes into the top of the dough
Place it in the oven at 350 degrees for about 15 minutes
I have NEVER attempted to make pie crust from scratch. Gluten free pie crust is just one of those recipes that can never quite replicate a normal pie crust. It is very, very tricky. So this made me extra nervous to attempt this recipe. All went well until I had to put my dough onto my pan. It got warm and started falling apart, so that's why I added a few steps into the directions. First, when picking a gluten free flour, shy away from baking mixes and use brands like Krusteaz, Betty Crocker, Red Bob's Mill, etc. These ones I think will hold the dough better. Also, leaving the dough in the fridge would have helped mine form better as well.
Overall, this recipe turned out better than I expected, but it definitely was rough getting to the end result. It's definitely not one that completely mimics a regular pie crust, but it does the trick for us gluten free eaters. Warm that bad boy up, throw some ice cream or caramel on top, and you will definitely enjoy it.
Comments