Gluten Free Apple Pie with Pecan Shortbread Crumble

Hello friends,

Thank you so much to everyone who joined our gluten free pie making workshop! It’s so fun to talk crust, shaping, filling and baking with you!!

I’ve recorded our workshop as usual, and will add it to the page with past workshops for you to review at your leisure.

It’s also included below.

I’ve also included the recipe so everything is together in one place.

I love doing these workshops and connecting with you!

Happy Baking,

Rachel

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Below is the recording of the workshop and one of my signature recipes tested over and over to ensure it’s AMAZING.

Gluten Free Apple Pie with Pecan Shortbread Crumble with Dulce de Leche Drizzle

yield: 1 pie

For the Filling:
7 medium apples
½ cup (100g) granulated sugar
2 Tb (18g) 1 to 1 gluten free flour (i.e. Bob’s Red Mill 1 to 1, King Arthur Measure for Measure, Pamela’s)
2 tsp ground cinnamon
Juice of one lemon

For the shortbread crumble:
1/2 cup (100g) granulated sugar
¾ cup (105g) 1 to 1 gluten free flour (i.e. Bob’s Red Mill 1 to 1, King Arthur Measure for Measure, Pamela’s)
¾ cup (175g) cold butter
½ cup (65g) pecans, chopped

1 recipe gluten free flaky pie crust (recipe follows)

Dulce de Leche (Milk Caramel Sauce) to Drizzle – either storebought or a recipe follows

Heat the oven to 425F. 

Make the flaky pie crust (recipe below).  Roll the pie crust into a circle that is 12-13 inches.  Lay the pie crust in a 9-inch pie tin and cut off the excess dough with scissors.  Pinch the edges into a scalloped edge or use a fork to create a decorative border.  Poke a fork into the bottom of the crust several times to create vents for steam.  Refrigerate the prepared crust while you work on the apples.

Peel the apples and dice them.  Toss the cut apples with the granulated sugar, flour, cinnamon, and lemon juice in a bowl.

Combine the crumble ingredients in a small bowl.  Use your fingers or a pastry cutter to rub the butter into the other ingredients and mix thoroughly.  The mixture should look like cookie dough when it’s done. 

Mound the apple mixture in the prepared pie crust.  Pull off small pieces of the crumble and scatter those over the top of the apples. 

Place the pie tin on a sheet pan (in case of leaking) and bake in the heated oven for 1 hour.  Prepare dulce de leche if making from scratch (otherwise, open the can).  Cool the pie on a wire rack for 30 minutes.  Drizzle with dulce de leche. Enjoy!

Gluten Free Flaky Pie Crust
yield: 1 pie crust (double this recipe for a 2-crust pie)

1 ½ cups (210g) 1 to 1 gluten free flour (i.e. Bob’s Red Mill 1 to 1, King Arthur Measure for Measure, Pamela’s)
½ tsp (3g) xanthan gum
½ (3g) tsp psyllium husk powder (or the equivalent weight of psyllium husk)
1 tsp(4g) salt
¾ cup(175g) cold butter (or dairy free stick butter)
1 large egg, beaten
1 (16g) Tb apple cider vinegar
¼-1/3 cup (or more) ice water

Mix the flour, xanthan, psyllium, and salt in a bowl. Grate the cold butter on the large side of a cheese grater. With a fork gently mix the butter shreds into the flour mixture.

Beat the egg with the vinegar and add to the dry mixture. Stir and drizzle in the icy water until the dough comes together and is cohesive. Form into a disk and wrap in plastic wrap for 10 minutes. Roll with a rolling pin and proceed with the pie recipe.

Dulce de Leche

Yield: 2 - 3cups

• 2 quarts (1.8 kilos) milk (for my nondairy friends, I’ve used coconut milk here)

• 2 cups (400g) sugar

• A 2-inch piece of cinnamon stick

• ½ teaspoon (3g) baking soda dissolved in 1 tablespoon water

In a medium-large (6-quart) pot (like a Dutch oven), combine the milk, sugar, and cinnamon stick and set over medium heat. Stir regularly until the milk comes to a simmer (all the sugar should have dissolved by this point). Remove the pot from the heat and stir in the dissolved baking soda. When the bubbles subside, return the pot to the heat.

Adjust the heat to maintain the mixture at a brisk simmer Cook, stirring regularly, until the mixture turns caramel-brown and thickens to the consistency of maple syrup (you’ll notice the bubbles becoming larger and glassier). Stir regularly so nothing sticks to the bottom of the pot. Test a couple of drops on a cold plate: When cool, the dulce de leche should be the consistency of a medium-thick caramel sauce.  Pour the caramel through a fine-mesh strainer set over a bowl or a wide-mouth storage jar. When cool, cover and refrigerate until you’re ready to serve. Warming the dulce de leche before serving makes it extra delicious.