Pie Crust Ingredients:

  • 2-1/2 cups gluten free flour mix
  • 1 tsp sugar
  • ½ teaspoon salt
  • 1 &1/2 sticks (12 tablespoons) chilled unsalted butter - cut into ¼-inch pieces
  • ½ - ¾ cup ice water

Pie Filling Ingredients:

  • 1 teaspoon lemon zest
  • ½ teaspoon fresh lemon juice
  • Pinch of salt
  • ½ cup sugar
  • 4 Granny Smith apples – peeled, cored and thinly sliced
  • ½ cup fresh cranberries
  • 1 egg white - beaten

Makes 2 Small Pies – each serves 4 persons.

Note: Pie crust must be chilled for 1 hour, so plan ahead when making this recipe!

Directions:

  1. In a stand mixer – add flour, 1 teaspoon sugar, and salt. Mix.
  2. Add chilled butter. Mix on low speed until mixture resembles the size of small peas.
  3. With the machine running, gradually add in the ice water one tablespoon at a time, until the dough is evenly moistened and looks like it will hold together when kneaded into a ball.
  4. Turn the dough onto a floured work surface and form dough into two balls.
  5. Put each ball of dough into a zip-lock bag and refrigerate for 1 hour.
  6. Preheat oven to 400 degrees F.
  7. Line two baking sheets with parchment paper.
  8. On a lightly floured surface, roll out the first ball of dough into a large round disk about 1/8-inch thick. Loosen the dough from the surface with a spatula, and carefully transfer to a baking sheet. Repeat for second ball of dough.
  9. In a large bowl, add ½ cup sugar, lemon zest, a pinch of salt, apples, cranberries and lemon juice. Toss well.
  10. Arrange apple mixture in the center of each dough round, leaving a 3-inch border all around. You can decoratively arrange the apples to they make a design when baked. Brush the overlapped top of the crust with egg white, and sprinkle with sugar.
  11. Bake for 55 minutes.
  12. Cool, cut into wedges, and serve.

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