Description
A delicious gluten free and lactose free apple pie.
Ingredients
- 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 tapioca starch
- 2 tablespoons dairy-free butter or butter, cubed
Instructions
- 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.
Notes
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.