If you are looking for a great pie recipe and want a pie master to walk you through it, then look no further because we have got you covered!
We are excited to welcome back Marie Saba to WOT today to show us all how to make the perfect pie! Marie previously gave us her Ulitmate Pie Guide, and today she is taking it one step further and sharing her recipe for homemade pie crust as well as her Gluten-Free & Refined-Sugar-Free Apple Pie.
Here is the best part: You don’t need to be a master baker to get this recipe right. Make sure you keep scrolling because she is also walking us through each and every step of the pie making process so you can make a flawless one at home.
We love this recipe because it removes all refined sugar and uses coconut sugar instead — Making it a little bit better-for-you, which we are always in support of!
Gluten Free Pie Crust
- 1 1/4 cup Cup-4-Cup Gluten Free Flour blend (plus extra for rolling out the dough)
- 1/8 tsp salt
- 1 tbsp coconut sugar
- 1/2 cup unsalted butter, very cold
- 5 tbsp cold water
- Place flour and salt in the bowl of a food processor. Pulse a few times to combine. Add cold butter and coconut sugar. Process on low until the butter and flour start to combine.
- Add 5 tablespoons cold water. Pulse until the dough resembles wet sand, with some larger pieces of butter mixed in.
- Spread a large piece of plastic wrap on the counter. Gently dump the dough (it will be crumbly) onto plastic wrap. Wrap up the dough with plastic wrap and mold it with your hands so the dough forms a disc. Refrigerate dough for at least 30 minutes.
- When you are ready to roll out the crust, remove dough from refrigerator, unwrap and let sit at room temperature for about 5 or 10minutes. Use your hands to flatten the dough slightly so it will be easier to roll out. Toss some flour on your countertop and place the flattened dough in the center.
- Using a rolling pin, begin rolling out dough into a circular shape that has about the same thickness all the way around. After each roll, turn the dough ¼ turn clockwise in order to keep it from sticking. Continue rolling and turning until the circle is evenly rolled out.
- Once the dough is large enough to fit your pie plate, place crust in the plate with edges hanging over. Gently press the dough into the bottom of the plate. Using your hands, tuck dough that overhangs the plate into an even edge.
- Crimp the edge of the crust with your fingers for a decorative scalloped shape. Wrap in saran wrap and store crust in freezer for up to 1 month.
- When you are ready to bake a pie, simply remove the piecrust and pie plate from the freezer, let sit at room temperature for 5minutes, add filling and bake. Baking the crust from frozen will help the pie crust keep its shape as it bakes.
Gluten-Free & Refined-Sugar-Free Apple Pie
- 1 Gluten Free pie crust, homemade or store bought
- 1/2 cup gluten free flour
- 1/3 cup chopped walnuts
- 1/4 cup coconut sugar
- 1/4 tsp salt
- 5 tbsp unsalted butter, at room temperature
- 5-6 cups peeled and cored Granny Smith apples, slicedthin (about 6 medium apples)
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
- 1 tbsp lemon juice
- Preheat oven to 425 degrees F. Fit the crust into a 9- or 9.5-inch pie plate. Wrap in plastic wrap and place in the freezer while you prepare the topping and apples.
- For the topping: In a medium bowl, stir together gluten free flour, walnuts, coconut sugar and salt. Mix in butter with your finger tips until mixture resembles wet sand with some bigger chunks of walnuts and butter. Refrigerate topping while you prepare the filling.
- For the filling: In a large bowl, toss apples with coconut sugar, cinnamon and lemon juice.
- Place apples in the chilled pie crust. Spread topping evenly over apples. Bake pie at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F, cover pie loosely with foil (to prevent over browning)and continue baking until topping is golden and apples are tender, about 50 minutes more. Cool and serve!
If you want to lear straight from the master, check out Marie’s pie tutorial videos:
Tips and Notes For Your Pie:
• This pie is gluten free and refined sugar free. Instead of sugar, we use coconut sugar to sweeten the pie.
• If you aren’t sensitive to gluten, you can make the same pie and crust using all-purpose flour, cup for cup.
• Granny Smith apples are my favorite for apple pie. They are tart and juicy, and hold their shape well in the pie.
• Don’t be discouraged if your pie crust cracks when you’re rolling in out! A tender pie crust means it will be light and flakey, so just mend it as best you can with your fingers and a little water if needed.
• You can make the crust and fit it into the pie plate in advance. Just store the crust in the plate, wrapped in saran wrap, in the freezer until ready to use. Let the crust and plate sit at room temperature for about 5-10 minutes before baking, but do not thaw.
• It’s important not to use a deep-dish pie plate for this pie. The crust and filing are designed to fit a standard 9 to 9.5-inch plate. The apples will sink as they cook so you want to be sure you really fill up the crust.
• We bake the pie at a high temperature (425 degrees) for the first 15 minutes. This will help “set” the crust, keeping your decorative edge in its shape. Then we reduce the heat to 350 degrees to cook for the duration.
• I like to place a piece of aluminum foil loosely on top of the pie while baking. This protects the top and crust from over browning.
For more great recipes from Marie, check out her website.
Enjoy and happy baking!