Homemade Gluten-Free Apple Pie (No Soggy Bottom!)

Updated at: Thu, 14 Mar 2024 05:00:36 GMT

Step 1

(If cut butter hasn't been placed in freezer, freeze for 10 minutes.) FOOD PROCESSOR: Pulse flour, sugar, and salt together until mixed.BY HAND: Whisk dry ingredients in medium-sized bowl.

Step 2

FOOD PROCESSOR: Add butter and pulse about 10 times, until butter is about size of peas. BY HAND: Use a pastry cutter or fingers to cut and knead butter into the dough until you have pea-sized chunks.

Step 3

Combine water, sour cream, and vinegar in a small bowl.

Step 4

FOOD PROCESSOR: Pour half of liquid mixture in and pulse a few times, until incorporated. Pour in rest and pulse until dough just comes together, about 6-10 times. If dough doesn't start to come together, add a touch more cold water. BY HAND: Add half the water, then mix with a fork or fingers. Pour in the remaining water, mix until the dough starts to come together and the liquids are well mixed with flour.

Step 5

Divide the dough between 2 large sheets of plastic wrap and flatten into a thick 1" disk. Wrap tightly and refrigerate for at least 1 hour or freeze for 30 minutes.

Step 6

While the pie dough is chilling, prepare the filling. In a large Dutch oven or pot, combine the apples, sugars, butter, spices, salt, and lemon juice.

Step 7

Cook over medium heat, uncovered, stirring occasionally for 15 minutes. The apples should be slightly softened, but not breaking down or losing their shape.

Step 8

In a small bowl mix together the cornstarch with 2 tablespoons water. Pour into the apple mixture and cook for another 2 minutes, or until thickened. Remove from heat and stir in the vanilla.

Step 9

At this point the filling will have to completely cool before transferring to the pie crust. Either let it sit out for 1 hour, or for quicker cooling, transfer to a baking sheet and place in the refrigerator.

Step 10

Preheat the oven to 400ºF. Place a baking sheet, lined with parchment paper or foil, on the middle rack. The baking sheet heats, along with the oven, to place the pie on. The metal conducts the heat better, which makes a crisp bottom crust. The foil or parchment catches drips, saving you clean up!

Step 11

To roll the pie dough, lay a large piece of parchment paper on your workspace. Place one unwrapped dough disc in middle and place same sized sheet on top. Alternatively, use the pastry rolling bag pictured in the post. Use a rolling pin to press and spread out down from the middle out. Roll out into a circle slightly larger than your pie dish, about 11-12 inches.

Step 12

Remove the top paper, and invert onto pie dish. Press the dough to fit securely against the pie plate. Remove the second paper. Tip: If the dough warmed while rolling, it may be trickier to take the paper off. If this happens, leave the paper on, and stick the whole thing in the fridge for 5-10 minutes. Once the crust is chilled again it's much easier to pull off the paper.

Step 13

Pour the cooled pie filling in the bottom crust and place the pie in the fridge while you repeat the rolling process with the top crust.

Step 14

Roll out the second disc into a 12-inch circle. If using the pastry rolling bag, invert the rolled crust onto a piece of parchment paper for cutting. Use a pizza cutter or knife to slice the dough in twelve 1-inch strips. Lay 6 strips, evenly spaced, across the pie. Use the shorter strips at the ends, longer strips towards the middle.

Step 15

Fold back 3 alternating strips almost all the way off of the pie. Take one unsused strip and lay it right against where the strips are folded back. Return the strips back over the pie so they cover the strip just placed.

Step 16

Fold back the other 3 vertical strips. Take another usused strip and lay it against where the strips are folded back. Return the vertical strips back over it. You will start to see the woven pattern. Repeat process with remaining strips.

Step 17

Fold the excess dough edges under, sealing the lattice crust strips with the bottom crust. Use your finger and thumb to make a decorative edge. Freeze the pie for 15 minutes before baking.

Step 18

Roll out the second disc into a 12-inch circle. Invert the crust on top of the filling. If necessary, trim the edges so there is an even ½ inch overhang all around the edges. Seal the top and bottom edges together, tucking under, and then use your finger and thumb to make a decorative edge. Freeze the pie for 15 minutes before baking.

Step 19

After the pie has chilled in the freezer, brush on the egg/milk mixture on the top crust and edges to make a shiny crust. Sprinkle with the optional coarse sugar. If using a double crust, cut 3-4 slits in the top for steam to escape.

Step 20

Use a pie shield to protect the edges or shield with strips of foil circled around. Place the pie directly on the heated baking sheet. Bake for 35 minutes.

Step 21

Leave the pie in the oven, but lower the temperature to 375℉. If the crust is becoming too browned, loosely tent a piece of foil over the top. Continue to bake for 30-40 minutes, or until the juices start to bubble throughout the vents.

Step 22

Cool the pie on a wire rack for at least 3 hours before slicing. This allows enough time for pie to cool and the sauce to set. It's best served the same day or see recipe notes for make-ahead tips.

Step 23

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