Apple Pie Or GF Apple Pie

• 份量: 8 servings
• 准备时间: 30 minutes
• 总时间: 1 hour 10 minutes

配料

Pie dough for 2 crust pie prepared, regular or gf

Apple filling:

7-8 medium (3-3 1/2 lb) apples, peeled, cored and sliced into 1/4” thick slices (the weight of the apples is before peeling, coring and cutting)

4 tbsp lemon juice

1/2 cup (100 g) white sugar

1/2 cup (100 g) brown sugar

2 teaspoons cinnamon

1/4 tsp ground nutmeg

1/8 tsp cloves

pinch of salt

2 tbsp (20 g) unsalted butter

25 g cornstarch (or other thickener of choice – you can use gluten free flour)

1 egg, lightly whisked (or 3 tbsp of dairy or non-dairy milk for an egg-free option) – for egg wash

1 tbsp sugar – for sprinkling before baking

round metal pie baking dish (for this recipe I used a pie baking dish 9 inches in diameter)

步骤

Make gluten free pie crust.

For apple pie filling:

In a bowl, mix together the sliced apples with lemon juice, sugar, spices and salt. Taste apples and if needed add more sugar if too tart or more lemon juice if too sweet.

Allow to macerate at room temperature 1-2 hours until apples are slightly tender and have released their juices. About 30 minutes before making the pie transfer the apples into a colander or sieve over a bowl. Allow the excess liquid from the filling to drain into the bowl-reserve the juices.

Transfer the drained liquid into a large skillet. Cook on medium-high heat until caramelised and syrupy (about 5-10 minutes). Add butter. Set aside to cool until warm. If not sure if it is ready, spoon some on a plate and see as it cools how firm-don’t overcook or it will be hard)

Mix cornstarch with the cooled juices. (If the juices are too thick, warm slightly in the microwave.) Add the apple mixture and toss everything together until everything is evenly distributed.

Assembling the apple pie:

Get an 9-inch round metal pie dish ready to have on hand.

Remove one pie dough disc from the fridge and let it come to room temperature. Then roll it out into a roughly circular shape about 3 mm thick. The pie dough circle should be at least 2 1/2 - 3 inches larger than the pie dish.

Transfer the rolled out pie dough into the pie dish, and shape it so that it's snug against the pie dish sides. Leave a bit of pie dough hanging over the edge – this will be used for crimping later. Crack an egg into the pie shell and run it around until all is covered then dump it out in a container to use for another pie. Sprinkle sugar on to it and let sit a few minutes before adding filling to help crust not get soggy.

Transfer the apple pie filling into the pie dish making sure apples as snug as possible to reduce shrinkage and collapse during baking.

Roll out the other pie dough disc and use it to form a lattice or a pie crust lid on top of the filling. **wet around the edge of the pie pan-dough-with your finger and water before putting the lid on. After putting top crust on, press edges together before crimping.

Crimp the edges, or (alternatively) cut away the excess pie dough and decorate the edges with a fork.

Refrigerate the prepared pie for about 30 minutes. This sets the butter and ensures that the pie keeps its shape in the oven.

Pre-heat the oven to 400ºF (200 ºC) with a pie ring, baking sheet, or pizza steel inside on lower middle shelf (3rd notch from bottom).

Just before baking, brush the pie crust lattice or lid with the egg wash (or milk/cream for an egg-free version) and sprinkle lightly with sugar.

Bake the pie in the pre-heated oven on preheated tray at 400 ºF for 1 hour - 1 hour 15 minutes, until the juices bubble up through the slits or lattice and the internal temperature of the pie reaches 194 degrees F. The edges will start browning quicker – when they are a dark golden brown colour, cover them with aluminium foil. (Take a square of aluminium foil that is slightly larger than the pie dish diameter and cut a circle with a diameter that is ~3/4 that of the pie dish). (Or cover with pie ring or foil from the beginning!)

Allow to cool for at least 4 hours and enjoy with a scoop of ice cream on top – YUM!)

Storage:

The gluten free apple pie keeps well covered with kitchen paper in a cool, dry place for about 3 days (but that's only wishful thinking). Using a closed container will soften the crust.

备注

Use sweet, tart, firm eating apples such as Granny Smith, Pink Lady, Braeburn or a mixture.

2021 made this and cooked the juices 10 minutes which was too much. I let the apples macerate in the green plastic bowl and drained them over the red bowl.

Cook leftover pie crust strips sprinkled with cinnamon sugar in a pie tin at 400 for 7 minutes.