Ingredients
Scale
- 2.5–3 lb (1.1–1.4 kg) mixed apples (Granny Smith, Honeycrisp)
- 1 tablespoon sugar
- 10 tablespoons cold cubed butter
- 1/2 cup sugar (for filling)
- 2 tablespoons tapioca starch (or cornstarch)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 1/4 cup cold water
- 1/2 teaspoon salt
- 1 cup gluten-free flour blend
- 1 egg (for egg wash)
Instructions
- Pulse gluten-free flour blend, salt, sugar, cold butter, and cold water until a shaggy dough forms.
- Chill dough for 20–30 minutes.
- Roll out the dough between parchment paper to about 1/8-inch thick and line a 9-inch pie pan.
- Toss sliced apples with sugar, tapioca starch, cinnamon, nutmeg, and lemon juice.
- Fill the crust with the apple mixture and add a top crust or lattice if desired, brushing with egg wash.
- Bake at 375°F (190°C) for 50–60 minutes until the filling bubbles and the crust is golden.
- Cool for at least 2 hours before slicing.
Notes
Use very cold butter for a flaky crust and handle the dough minimally. Blind-baking the bottom crust helps prevent sogginess when using juicy apples.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free