Since I shared my recipe for gluten free pie crust with you a couple of days ago, I thought I would also give you a recipe for a whole pie. You will love this apple pie because it has a tender, flaky crust, juicy apples with a touch of cinnamon and can easily be made lactose free.
If there is one thing I really dislike, it’s a soggy crust. Don’t you just hate cutting into a pie and seeing juices swim all over your pretty crust? I certainly do! I actually had this problem for a long time and it would really bother me, until I finally discovered how to prevent this. Here’s what you have to do to get a perfect bottom crust:
- As you will see in the gluten free pie crust recipe, I always brush the bottom crust with a whisked egg white and then chill it before filling it. The proteins in the egg white block the moisture from the filling.
- One word- tapioca! As opposed to cornstarch and flour, this stuff is your new friend when it comes to fruit fillings. Tapioca does wonders to your pie. It prevents a soggy crust by soaking up fluids but does not alter the taste. Compared to flour and cornstarch it is clear and neutral tasting and will not cause your filling to look cloudy.
- While your oven preheats, already put in your baking sheet. Putting the pie onto a hot sheet will help the bottom crust bake faster.
Do not worry about your pie being dry when doing these steps. The apples still give off a lot of water, creating a juicy filling. The only difference is, you will not have extra juices swimming around on the bottom, making your pie difficult to serve. Your slices will be easy to cut and serve, enjoy! 🙂
A delicious gluten free and lactose free apple pie.
- Gluten free pie crust
- 4 Granny Smith and 4-5 softer apples such as Gala or Golden Delicious
- 1/2 lemon
- 1 tablespoon cinnamon
- 100g brown sugar (1/2 cup)
- 2 tablespoons ground tapioca
- 2 tablespoons dairy-free butter or butter, cubed
- Prepare the gluten free pie crust. Don’t forget to brush the bottom crust with egg white and chill it while preparing your filling.
- To make the filling, peel, core and slice the apples. Drizzle them with lemon juice. Add cinnamon, brown sugar and tapioca and mix everything together.
- Preheat oven to 180°C or 350°F and put your baking sheet into the oven.
- Dot the top with dairy free or real butter.
- Roll out the top crust and decorate your pie. I crimped the sides and used a leaf cookie cutter to cut out two leaves and added them to the center of my pie.
- Then brush the top with some egg yolk mixed with water. (The egg yolk you have leftover from the crust recipe)
- Add slits so the steam can escape while baking. Bake for 50min, until your pie crust is golden.
- Let it cool out for 4 hours so the filling can thicken. Do not cut it before then, otherwise you will have juices swimming on the bottom.
Store this pie in the fridge for up to 4 days, wrapped tightly. If making it for the next day, wrap and store at room temperature for 1 day. Or freeze for up to 3 months.