Easy Gluten Free Apple Pie

Pies are all the rage these days. This recipe uses tapioca starch to thicken the filling and the easy pie crust is perfect for any sweet and savory recipe. 

Basic double piecrust. What you'll need:

1 1/2 cup brown rice flour

1/2 cup tapioca starch

1/4 sorghum flour

1 teaspoon konjac powder or xanthan gum

1/2 teaspoon sea salt

1 cup shortening organic vegetable shortening 

1/4 cup rice milk or any non-dairy preferred milk substitute

In the bowl of a stand mixer whisk together the dry ingredients. 

Add in the organic oil shortening and mix the mixture until pea size clump form. In a steady stream pour the milk in the bowl with the mixer on. When the dough begins to form, it is done. Remove the bowl and gather the dough into a ball. Wrap half the dough tightly in a plastic wrap and refrigerate while you are rolling out the other half. Dump the half you are working with onto a piece of parchment paper well-floured. Sprinkle the dough with a bit more flour, place a second sheet of parchment paper on top, and roll out the dough. It should form about an 11-inch circle. Remove the top layer of the parchment paper and flip the dough into a 9-inch pie plate. Press the dough into the pan and set aside.  

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Pie Filling


6 medium size granny smith apples, peeled, cored, halved and thinly sliced

1/4 cup sunflower oil 

3 tablespoons tapioca starch

1/2 teaspoon cinnamon 

1/2 cup brown sugar

3 tablespoons water 

Preheat oven to 400°F. In a sauce pan, combine into a paste the oil and tapioca starch. Then add the brown sugar, cinnamon and water. Bring ingredients to a boil on medium heat, then reduce the heat and simmer for 5 minutes. Fill pastry line pie dish with sliced apples, then pour sauce over the apples.

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Roll out the second half of the pastry dough in the same manner as the first. Top pie with second pastry and cut four slits in the top to allow steam to escape. You can also cut pastry into strips and arrange them as desired to cover filling. Lightly brush the top crust with sunflower oil. 

Bake for 50 minutes or until the filling is bubbly and the edges of the piecrust have begun to turn golden.

Cool the pie completely before serving. Store any uneaten pie, covered and refrigerated, for up to 3 days. 

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