Gluten-free apple pie

Votes: 1

Time: 3 hours 55 minutes including cooling time
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 12
Calories 276, total fat 15 G., saturated fats 9 G., proteins 4 G., carbohydrates 35 G., fiber 4 G., cholesterol 38 mg, sodium 184 mg, sugar 12 G.

This fragrant apple pie is the perfect introduction to gluten-free baking. This pie is literally filled with tender baked apples and fragrant, warming spices, all encased in a thin, crumbly crust. For the filling, use crisp, sweet-and-tart apples that will retain their shape after baking. Working with gluten-free dough has its own unique challenges, but if you follow this step-by-step recipe precisely, it will turn out perfect. This warm, autumnal block pie will be a hit with everyone!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

350 gr. (2.5 cups) all-purpose gluten-free flour
0.5 tsp coarse salt
175g chilled unsalted butter, cut into 2cm pieces
75g (about 4 tbsp) chilled cream cheese, cut into 2cm pieces.
4-10 tbsp. ice water

Pie

5 cups peeled and thinly sliced apples
0.5 cup brown sugar
1/4 cup all-purpose gluten-free flour
1 teaspoon ground cinnamon
0.5 tsp coarse salt
1/4 tsp ground nutmeg

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, curd cheese, apples, brown sugar, gluten-free flour, cinnamon, nutmeg

Cooking the dish according to the recipe:

Dough:

Place flour and salt in the bowl of a food processor and pulse to incorporate air into the flour.
Add the butter and cream cheese and pulse several times until the butter and cream cheese are roughly broken into bean-sized pieces. They will not be uniform in size.

Add 4 tablespoons of cold water to the flour mixture and pulse again a few times. The flour should begin to adhere to the butter and cream cheese, which will now be more clearly visible in the mixture. Press the flour and fat together with your fingers. If the mixture sticks together, the dough is ready. You may need to add a couple more tablespoons of water to make the dough lumpy. The mixture should look like cottage cheese. Don't add too much water, or the dough will form a lump.
Place the dough on a sheet of parchment paper, being careful not to cut yourself with the blade of the food processor. Using the palm of your hand, press all the pieces of dough together. Fold the dough several times, as if turning the pages of a book. This will create a more flaky dough. Form one large ball, then cut it in half and flatten each piece into a small disk. Wrap the disks of dough in plastic wrap and refrigerate for 30 minutes.
Pie:

Meanwhile, place the apples, sugar, flour, cinnamon, salt, and nutmeg in a large bowl and mix. Let the filling sit while the pie dough chills.
Remove one of the dough disks from the refrigerator and place it on a sheet of parchment paper. Gently flatten it with one touch of the palm of your hand. Place another sheet of parchment paper on top and roll the dough out using short, rolling motions. When the dough is slightly larger than a 9-inch pie pan, remove the top sheet of parchment paper and invert the dough into the pie pan. Remove the parchment paper. If any small pieces stick to the paper, don't worry; simply peel them off and reattach them.
Spread the apple filling over the pie crust. Roll out the remaining dough disk in the same manner and fold it over the filling. Fold the edges of the two dough layers under and crimp them. Cut three slits in the surface of the pie to allow steam to escape. Freeze the pie for 15 minutes.
Meanwhile, preheat oven to 220°C and line a baking sheet with parchment paper.
Place the pie on the prepared baking sheet and bake for 15 minutes, then reduce the oven temperature to 190°C (375°F) and bake until the crust is golden brown and apple juice begins to ooze from the holes, 45 minutes to 1 hour.
Let the pie cool to room temperature, about 1 hour, then slice and serve.