cranberry apple pie with a simple gluten-free crust
I'm not gluten-free. Well, not totally gluten-free. Typically, I don't eat wheat during the week but I might spurge once or twice on the weekend. But, my mom and two of my siblings are gf and I love to cook for them. So, I have entered the rickety world of gf baking. Everything I thought I knew about baked goods has been challenged. I've invested in ten separate types of flour, experimented with xanthan gum, and chopped up more almonds in my food processor than I know what to do with. Things get complicated fast.
But, what I love about this pie crust recipe is that all you really need to buy is rice flour, a $3 investment at Walmart. (I usually find it on the cereal isle tucked in with the instant oatmeal and grits.) The other ingredients are typical household items that the average baker would have in her pantry. Where did I stumble upon this brilliant recipe? The back of Bob's Red Mill White Stone Ground Rice Flour bag. I had to double it for one 9 inch, a deep dish pie.
Cranberry Apple Pie with A Simple Gluten-Free Crust
Ingredients:
Pie Crust
1 1/2 cups white rice flour
1/2 teaspoon baking powder
2 tablespoon sugar
2 pinches salt
2 large eggs, slightly beaten
1/2 cup melted butter
Cranberry Apple Filling
1 cup fresh cranberries
1/2 cup walnuts
4 granny smith apples, sliced
1 tablespoon sugar
1/4 cup lemon juice
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 cup butter
1 cup brown sugar
1/2 cup gluten-free oats
Prep Time: 30 minutes
Back Time: 35 minutes
Yields: 1 deep dish gf pie!
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large bowl. In a measuring cup, beat eggs and melted butter together until well blended. Pour egg mixture to dry ingredients and stir gently. Dough will be soft.
Sprinkle a dry surface with rice flour and roll out pie crust.
Cut dough into squares. Using a large spatula, transfer crust to pie dish. Mold pie crust together with your hands.
Make the edges pretty. :)
Now, you can fill this pie crust with whatever your little heart desires. Pumpkin pie, apple pie, pecan pie... But, I wanted a layered cranberry apple pie. First, slice your apples into thin, elegant slices. I left the skins on because I like a touch of pale green in my apple pies. Place slices in a large bowl and add granulated sugar and lemon juice. Mix well and set aside.
Cover the bottom of your pie crust with a layer of cranberries and then a layer of walnuts. Top with apples.
Now, the topping! Mix spices, brown sugar, and oats together. Cut in butter using a pastry cutter, a fork, or two knives.
Pour brown sugar mixture on top. Cover edges with foil to prevent your pie crust from burning and bake for 30 minutes or until cranberry juices are visible.
Yum! Top your pie with apple cider ice cream and enjoy! Have the very best of Thanksgivings!!
Also, Jason wants us to get a puppy for Christmas. I have never been about dogs in the houseand we don't have a yard, but his puppy-dog eyes and actual puppy puppy-dog eyes may be too much for to resist. Advice? Stand my ground? Give in? I'm so conflicted.
Autumn, apples, gluten free, pies, sweets
Reader Comments (9)
I'm part-time GF as well, so thanks for the recipe!
Stand your ground! An apt is no place for a puppy and thanks for the pie recipe. My sissy is gf and I might make this for Christmas!
Everyone here should be aware that oatmeal is NOT considered gluten-free. It is milled on the same equipment as wheat, and is fully contaminated. I even asked Quaker Oats if any of their products were safe, and I was informed that they were not for this reason.
Hello Heather! This is a beautiful looking recipe! I will pass this along to my friend who is GF. Loved reading about you and hope we can get to know each other a little better in this blog world. :)
Thanks for your comments!
Penney, I used GF quick cooking oats for this recipe. It's easy to find online and in health food stores... Should have specified, but thanks for the friendly warning. :)
This looks delicious!! I also have two gluten free sisters, and this looks like a great dessert for them, I love that it doesn't take all 10 of those flours you mentioned :) And I adore and grew up with dogs but would have to vote down actually owning one if you ever want to travel or go for a walk with just the two of you and no squirrel/hydrant/skateboard distractions :)
Although I have not made a pie crust with rice flour as of yet.. I am curious of why one needs to add eggs to the recipe? Further more it is in my experience that it is crucial for the ingredients in a pie crust to be cold for starters.
I always keep my flour in the refrigerator add baking soda. Then use cold butter shaved quickly and ice water (4 to 5 tablespoons) 1 teaspoon of lemon juice.
Quickly, with fingers, mix the butter and flour, and baking soda until crumbly. Then add lemon juice and add ice water mixing it a little at a time with fork but quickly so the dough does not get too warm. Roll out on flour board. Fold in half, pick up with the spatula and lay it half on pie plate and then unfold the rest. Flute the edges with fingers. Bake in glass pie pan at 350*. ( Some ovens may bake at higher temps so after 15 minutes lower the heat 25*-50*. Also it is good to turn the oven off and let it sit for 5+ minutes until golden brown before removing it from the oven.
@Patty - Thanks for the suggestions, but be careful adjusting gf recipes. :) The chemistry is very different than wheat flours. I'm not sure that water and chilled butter would give a rice flour crust the same texture as the egg mixture. The eggs help the dough form and create a flake-y crust.
Who gives their recipe in a comment on a food blog anyway? That is freaky weird lady.
Heather just keep doing good honey! That crust looks great, I am going to try it next time I am baking pies. I'm feeling a berry pie might just be on the menu soon.