Oh my it is gluten free pie! This crust really is perfect for just about any pie or any occasion- thick enough it wont get soppy from pumpkin, but still light enough to pair perfectly with a fresh fruit pie! You can swap out the sugar for your favorite substitute, but make sure to check the packaging to ensure accurate ratios. While this doesn’t have too much added sugar, note that the little it does have is important for the pie crust to come out tender without crumbling.
2 1/2 cups GF baking flour 1-to-1, spooned and leveled
1 tsp salt
1 tsp organic palm sugar
16 tbsp (2 sticks) cold unsalted butter, cut into pieces
1/4 to 1/2 cup ice water
2 tbsp GF all-purpose flour, plus more for dusting
8 Golden Delicious apples, peeled, cored, and sliced (or use Granny Smith if you enjoy a more tart pie!)
Zest and juice of 1 lemon
1 1/2 tsp cinnamon
1/2 tsp nutmeg
A pinch of ground clove
2 tbsp unsalted butter
1 large egg, beaten
In a food processor, combine the flour, salt, and sugar, pulsing to combine. Add butter and pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining. Sprinkle with 1/4 cup ice water.
Pulse until dough is crumbly, but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not over-process.
Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.
Once your dough is ready, preheat the oven to 375 degrees.
On a lightly floured surface, roll out one pie crust disk into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
In a large bowl, combine apples, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle, or if you want, cut the circle into 1-inch thick strips to make a lattice top. If leaving the top crust whole, but sure to cut several steam vents across top.
Seal by crimping edges as desired, then brush with beaten egg. Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.