|Gluten Free Sour Cream Apple Pie|
I bet you thought eating a gluten free diet meant no more flaky crusts for a pie, didn't you? Silly you. I found a great recipe for a gluten free pie crust from Barefeet in the Kitchen and combined with my recipe I've used for years for a Sour Cream Apple Pie, it was a match made in heaven! You really won't believe how much this crust is like the crusts you've had in the past containing gluten...it really is flaky and yummy, and can, of course be filled with any ole' pie recipe you want...but I really like this Sour Cream Apple Pie (can you believe I didn't do a chocolate pie? That will be coming soon!).
Let me know in the comments if you try it out! You can also follow me on Instagram and Facebook, as well as subscribe to this blog so you don't miss a recipe!
GLUTEN FREE SOUR CREAM APPLE PIE
Recipe from: Goodies Gone Gluten Free
Yield: 8 servings
click here for Printable Recipe
1 cup (8 ounces) sour cream
1 cup sugar
6 Tbsp. gluten free all-purpose flour
1 tsp. vanilla extract
1/4 tsp. salt
3 cups chopped peeled granny smith (or other tart apple) apple
1/4 cup packed brown sugar
3 Tbsp. cold butter
In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 Tbsp. GF flour, vanilla and salt; mix well. Stir in apples. Pour into pie crust (recipe to follow). Bake at 375 degrees F. for 15 minutes. Meanwhile, combine brown sugar and remaining flour; cut in butter until mixture is crumbly. Sprinkle over top of pie. Return to oven for 20-25 minutes or until filling is set. Cool completely on a wire rack. Serve or cover and refrigerate.
GLUTEN FREE PIE CRUST
Recipe from: Barefeet in the Kitchen
1/2 cup butter or 1 stick of butter, frozen (I've used it straight from the fridge too)
2-4 Tbsp. ice cold water (fill a glass with ice water and use what you need)
2/3 cup brown rice flour
1/3 cup tapioca starch
1/4 cup potato starch
2 Tbsp. sugar
1 tsp. salt
Combine the flours, sugar and salt in the bowl of a food processor and pulse a couple times. Using a cheese grater, grate the butter and then add it to the flour mixture. Pulse a few times, just until the mixture is crumbly, with pea sized pieces of butter.
With the processor running, add just 1 tablespoon of water at a time (my crust was perfect after one tablespoon), until the mixture barely clumps together. You should be able to squeeze a small bit of the dough together and have it hold its shape. Try to add as little water as possible.
Remove the dough from the machine by pouring the crumbly mixture into a gallon size ziploc. Press it into a rounded disk shape. Remove any air from the bag and refrigerate as least an hour before using. This can be kept in the refrigerator for 2-3 days.
When ready to use this dough, remove from the refrigerator about 5 minutes before rolling it out. Place a sheet of wax paper or parchment paper on the counter and very lightly sprinkle with flour. Place the dough on the prepared paper. Sprinkle the dough very lightly with flour and place another sheet of paper on top. Using your hands or a rolling pin, press the dough out until it is roughly a circle. Remove the top paper and place an inverted pie plate over the dough. Flip the plate over with the dough lightly pressed into it. Carefully peel off the second sheet of paper and gently press the crust into the pie plate. If the dough splits or breaks off, just press it back together. If you have enough of an overhang, you can make a decorative crust and flute the edges slightly. Finish the pie according to directions.