That allows the apples to steam and bake to perfect fork-tenderness before the top and bottom crusts brown fully.Ī Dutch apple pie, though, is a different experience entirely. The crumble topping is like the best part of a coffee cake-on top of a pie. My favorite traditional apple pie, as you may know, is baked in a bag. That pie is all about the crust and the apples-and they both shine so bright. That way, they release a fair amount of their juices but retain just enough texture.ĭespite my love of this Dutch pie, I don’t mean to suggest that a Classic Gluten Free Apple Pie doesn’t deserve a place on your fall holiday table. The apples are sliced very thin and allowed to sit for a few minutes before being piled into the crust. If you’ve come looking for that sour cream apple pie and found this instead, can you ever forgive me? The simplified filling of nothing more than apples, cinnamon, and sugar holds together beautifully. It called for eggs and sour cream, plus a bit of flour in the filling. In the past, I had made this pie with a much more complicated custard-style apple filling. Like business on the bottom, party on top.Ĭinnamon, sugar, and nutmeg are all present, along with a flaky bottom crust that won’t let you forget for one moment that it’s pie season. It was delicious, visually beautiful and I will make this my "go to apple pie" recipe.Why this is the best gluten free apple pie recipeĪ gluten free Dutch apple pie is made simply with a traditional pastry crust on the bottom, packed with thinly sliced apples, and covered with a gorgeous, thick crumble topping. I served freshly whipped heavy cream with brandy on top. I used Golden Delicious apples, not Granny Smith. I added chopped walnuts and raisins to the filling. Superb! I did not have vegetable shortening and used coconut oil instead. ![]() I make this recipe all the time, it definitely is my favorite pie of all time! The one thing I’d be wary of is that the 3.25 lbs are definitely pre-peeling and coring, and even then you’ll probably have leftover filling, I meant to make 4 pies and had enough for eight! It didn't hold the shape as a pie should, but no complaints and so good. My pie didn't out like a pie, more like a cobbler. This was by the best apple crumble I ever had. I cut down a little on the sugar mixed in with the apples because I knew I would want to be able to taste the apples without so much sugar. I liked the way the apples turned out the best. I used 6 medium sized semi tart apples, Lady Alice and Pink Lady, and that seemed like a good amount. Yes, I thought the amount of apples by pound sounded like a lot. If I make this again I will cut down by about 30 to 50 percent. I used a premade crust so can't comment on the crust. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). ![]() Toss filling to redistribute juices transfer to crust, mounding in center. Add chilled butter cubes using on/off turns, cut in until mixture resembles wet sand. Mix all ingredients in large bowl to coat apples.īlend first 5 ingredients in processor. Refrigerate while preparing filling and topping. Trim overhang to 1/2 inch turn edge under and crimp decoratively. Transfer to 9-inch-diameter glass pie dish. Roll out dough on lightly floured surface to 12-inch round. Position rack in center of oven and preheat to 400☏. Gather dough into ball flatten into disk. ![]() Drizzle over flour mixture stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Add butter and shortening rub in with fingertips until coarse meal forms. Mix flour, salt, and sugar in large bowl.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |