Wow your guests with a gluten free apple pie, complete with a perfectly woven lattice pie top. Served with vanilla ice cream, it's a heavenly low carb dessert that hits all the senses.
Course Dessert, pie
Cuisine American, North American
Keyword apples, baking, cinnamon, dairy-free, gluten-free, Granny Smith apples, low carb, Organic Washington Apples, pie
Prep Time 1hour
Cook Time 1hour
Cooling time 4hours
Author Ksenia Prints
For double pie crust:
2cupsarrowroot flour / tapioca starch
1cupbutter or vegan butter replacementcold, cut into cubes
6Washington State organic Granny Smith applespeeled, sliced
1cupcoconut sugar or brown sugar
3tablespoonsarrowroot flour / tapioca starch
2tablespoonsbutter or vegan butter replacementmelted
For egg wash:
1large egglightly beaten
1teaspooncoconut sugar or brown sugar
Make the gluten free pie crust
To the bowl of a food processor, add flours, salt and butter. Process in pulses until the butter and flour combine into pea-sized crumbs.
Gradually add eggs and maple syrup and process until dough starts to come together into a ball.
Remove dough from the food processor and shape into two round discs. Wrap dough discs in plastic wrap and cool in the fridge until ready to use, at least 2 hours or overnight for best results.
When ready to bake, preheat oven to 350F. Grease a pie dish with butter.
Prepare the apple pie filling
Prepare the filling: Combine apples, coconut or brown sugar, starch, cinnamon and nutmeg in large bowl. Toss to combine. Add in butter, lemon juice, vanilla extract and a pinch of salt. Stir to combine.
Prepare bottom layer of pie
Remove one of the dough discs from the fridge. Cover a flat working area with a large piece of parchment paper. Place the disc on it and cover with another large piece of parchment paper. Roll the dough between the two sheets of parchment paper into a thin circle that will fit inside a 9-inch pie pan, about 12 inches in diameter.
Remove the top sheet of parchment paper and, transferring the dough using the second sheet of parchment paper, invert the pie dough into your pan. Nestle it inside gently, with the extras hanging over the sides. Fill crust with filling.
Transfer the pie into the fridge to cool while working on the top.
Prepare lattice pie top:
Remove the second dough disc from the fridge. Roll disc between two pieces of parchment paper into a circle of about 11 inches.
If using as-is, simply make a nice star shaped cut or a cross slit in the middle of the pie for steam to escape.
If making a lattice pie top, cut into strips (thicker is easier to work with), about 8 or 10 in total. Weave the lattice top on a separate sheet of parchment. You can also cut the top into a webwork of whatever shapes you want to cover the top of the pie - just make sure you have enough to really cover the pie.
If at any point your dough gets too soft and warm, return pie or affected dough piece to the fridge to cool for 10 minutes. This will make it easier to shape. I did this once while making the lattice top, right after making the separate strands and before weaving them. I then chilled the woven top.
Remove the chilled pie from the fridge. Invert the lattice pie top onto the top of the filled pie pan. Seal the pastry together along the edges - you can also crimp the crust with your fingers.
Bake apple pie
In a small bowl, whisk egg and milk together. Brush the top crust with the egg wash. Sprinkle with sugar.
Transfer pie dish onto a baking sheet to catch any drippings. Transfer to 350F oven for 1 hour, until the pie crust has become golden-brown, the apples have fully cooked and the filling bubbles. If your crust begins to burn or brown too quickly, cover loosely with aluminum foil.Let pie rest for at least 1 hour before cutting.
Serve gluten-free apple pie with a scoop of vanilla ice cream.
Gluten-free apple pie can remain in room temperature for 1 day, or in refrigerator for 5 days.