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Gluten-Free Apple Pie

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Gluten-Free Apple Pie
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  • Prep 50 min
  • Total 2 hr 50 min
  • Servings 8
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Homemade apple pie that everyone can enjoy...doesn't it make your mouth water?
By Betty Crocker Kitchens
Updated Aug 1, 2011

Ingredients

Crust

  • 3/4 cup potato starch flour
  • 1/2 cup tapioca flour
  • 1/2 cup white rice flour
  • 1/4 cup garbanzo and fava flour
  • 1/4 cup sweet white sorghum flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup canola oil
  • 1/4 cup water
  • 1/2 teaspoon cider vinegar
  • 2 teaspoons xanthan gum
  • 1 teaspoon guar gum
  • 1/3 cup chopped walnuts
  • 1/4 cup sugar

Filling

  • 5 cups chopped peeled apples (5 medium)
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg, if desired
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Steps

  • 1
    Heat oven to 350°F. Spray bottom and sides of 9-inch glass pie plate with cooking spray (without flour). In medium bowl, mix all flours, 1 tablespoon sugar and 1/2 teaspoon salt; set aside.
  • 2
    In food processor, place egg, oil, 1/4 cup water, the vinegar, xanthan gum and guar gum. Cover; process 2 minutes. Add flour mixture. Cover; process 1 minute or until well mixed. Place 1 cup of dough in medium bowl. Stir in walnuts and 1/4 cup sugar; set aside. Press remaining dough (about 2 cups) in bottom and up side of pie plate.
  • 3
    In 3-quart saucepan, place apples, 1/2 cup sugar, 1/4 cup water, 1/8 teaspoon salt, the cinnamon and nutmeg. Heat to boiling over high heat. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.
  • 4
    In small bowl, mix cornstarch and 2 tablespoons water until smooth. Add to apple mixture; cook and stir about 1 minute or until thickened. Pour filling into crust. Crumble walnut dough evenly over filling.
  • 5
    Bake 55 to 60 minutes or until crust is medium brown and filling is bubbly. Cool at least 1 hour before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cooking the apples on the stovetop and thickening with cornstarch before adding the filling to the pie ensures that the apples are soft and the filling is evenly thickened.
  • tip 2
    Most grocery stores feature a gluten free section. If your store doesn’t carry these flours, ask them to order them.
  • tip 3
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

510 Calories, 25g Total Fat, 3g Protein, 68g Total Carbohydrate, 28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
220
Total Fat
25g
38%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
200mg
8%
Potassium
135mg
4%
Total Carbohydrate
68g
23%
Dietary Fiber
3g
13%
Sugars
28g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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