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Allen’s (GF) Apple Pie

November 29, 2013

My husband, Allen sent me this recipe to post via email.  He’s quite proud of the pie, and it did turn out great!


Wondering what to do with an abundant harvest of Granny Smith apples this year, I’ve turned to Apple pie (as well as Apple Sauce, Apple Cider …).

So, I created a tasty Gluten Free Apple Pie as follows:

Pie Crust

This is more or less a doubled version of a recipe found the Bob’s Red Mill website, with a few changes.  (


  • 3 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
  • 1 tsp Salt
  • Two sticks Unsalted Butter
  • about 8 Tbsp of Cold Whole Milk (you may need slightly more, or less, to make the dough moist enough)


  • Combine flour and salt, then cut in butter using a pastry blender until mixture resembles coarse meal. Gradually add milk while blending, until all ingredients are moist.
  • Cut dough in half and set aside one portion for the pie top.
  • Place first half of dough onto one sheet, flatten with palm, place another sheet on top and roll out to desired size. Remove the top sheet and invert into pie pan.


Pie Filling:

The filling is based on a recipe from Paula Deen (with some corrections) and modified to accommodate the Gluten Free Crust… (


  • 3/4 cup or so of light brown sugar (since Granny Smiths are tart, I used closer to a cup.)
  • 1/4 cup Bob’s Red Mill Gluten Free All-Purpose Baking Flour
  • 3/4 teaspoon ground cinnamon, plus more for sprinkling
  • Freshly ground nutmeg, to taste
  • 7 medium apples, peeled, cored and thinly sliced
  • 1 lemon, zested and juiced
  • 3 tablespoons unsalted butter, diced
  • Egg wash, for brushing
  • Additional Light brown Sugar + Cinnamon, for sprinkling


  • Preheat oven to 400 degrees F.
  • Mix together the ¾ cup light brown sugar, flour, ¾ Teaspoon cinnamon, and nutmeg in a small bowl.
  • In another bowl, coat apples with the Lemon juice and zest, then stir in the sugar mixture to evenly coat the apples.
  • Mound the apple and sugar mixture into the pie pan lined with dough. Dot with the cubed butter.
  • Roll out the remaining half of the pie crust dough.  Then, using a pastry cutter, cut an even number of strips about ¾ inch to 1 inch wide from the dough (6 or 8 strips work well).
  • Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly. Fold the strips back across and repeat until completed.
  • Brush the top of the pie with egg wash and sprinkle with the remaining cinnamon and sugar. Trim the overhanging dough and crimp edges.
  • Bake pie at 400 degrees 15 minutes, then reduce heat to 350 degrees and cook for an additional 45 minutes.  Remove from oven and let cool.  The pie must cool AT LEAST 20 minutes before slicing.  (You need to give the pie filling time to cool and gel, or you’ll have a beautiful crust filled with apple soup!)
  • While the pie is cooking, use any remaining dough to make a Cinnamon roll for a quick and easy family treat!
– Your Loving Husband Extraordinaire
:-*   :-*   :-*
3 Comments leave one →
  1. December 1, 2013 5:20 pm

    I can testify that this was delicious. I do have a question. Why not use salted butter and leave out the salt in the pastry recipe?

    • December 2, 2013 2:56 pm

      I use unsalted butter because you can never be sure how much salt is actually in salted butter. This is why professional chefs often recommend using unsalted butter and adding salt to taste, so that you have more control over the outcome.

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