Apple Pie with Gluten-free Pastry

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Apple Pie with Gluten-free Pastry
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
489
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie489 kcal(23 %)
Protein4.27 g(4 %)
Fat20.38 g(18 %)
Carbohydrates75.79 g(51 %)
Sugar added26.2 g(105 %)
Roughage3.72 g(12 %)
Vitamin A177.12 mg(22,140 %)
Vitamin D0 μg(0 %)
Vitamin E0.85 mg(7 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.41 mg(12 %)
Vitamin B₆0.08 mg(6 %)
Folate14.46 μg(5 %)
Pantothenic acid0.27 mg(5 %)
Biotin2.17 μg(5 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C6.7 mg(7 %)
Potassium203.44 mg(5 %)
Calcium41.87 mg(4 %)
Magnesium16.42 mg(5 %)
Iron0.71 mg(5 %)
Iodine3.59 μg(2 %)
Zinc0.34 mg(4 %)
Saturated fatty acids12.42 g
Cholesterol52.18 mg
Author of this recipe:

Ingredients

for
8
For Gluten Free Pastry Crust
2 ¼ cups
Gluten-free flour (plus extra for work surface)
1 teaspoon
xanthan gum (omit if your gluten free flour already contains xanthan)
½ teaspoon
½ teaspoon
½ cup
cup
chilled unsalted butter (chopped)
½ cup
ice water
For Apple Filling
41 ounces
baking Apple (Junami; Granny Smith or McIntosh)
¾ cup
granulated sugar
2 tablespoons
1 teaspoon
ground cinnamon
1 pinch
ground Nutmeg
1 pinch
3 tablespoons
chilled butter (roughly chopped)

Preparation steps

1.
For Gluten Free Pastry Crust:
2.
Into the bowl of a food processor fitted with a steel blade, combine flour, xanthan gum, baking powder, salt, and confectioner’s sugar; pulse several times until well-combined. Add chilled butter, and pulse until the mixture is crumb like.
3.
While pulsing, slowly add 1/2 cup ice water to the mixture, until the dough holds together. Add additional water by the tablespoon if needed, just until the dough holds together.
4.
Shape dough into a disk and cover with plastic wrap. Chill in the freezer until firm, about 20 to 30 minutes.
5.
Divide dough into equal halves. On a slightly floured work surface, roll out dough half and place one crust in a 9-inch / 23 cm pie pan. Use any extra dough to cut out leaf designs for crust top (optional).
6.
For Apple Filling:
7.
Position oven rack in the middle of the oven. Preheat oven to 425º F / 220º C. Line a cookie sheet with aluminum foil.
8.
Peel and slice the apples. Set aside.
9.
In a large bowl, combine sugar, tapioca flour, cinnamon, nutmeg and salt; whisk thoroughly to blend.
10.
Arrange apples in dough-lined pie pan and distribute evenly. Dot apples with chopped butter. Place the remaining crust over the apples. Crimp edges to seal the dough. Cut several small vents in the top of the crust, to let steam out.
11.
Place pie on prepared cookie sheet. Bake for 50 to 60 minutes, or until the apples are tender and the crust is golden brown. Check periodically, if the edges are browning to quickly, place a strip of aluminum foil around the edge to prevent burning.
12.
Cool on a wire rack. Slice and serve warm or cold.