I am a gluten-free and generally “Paleo” cook. I love to cook simply, and have spent the past year or so trying to create great recipes for myself and my clients that do NOT use traditional wheat flour or a lot of processed substitutes. I have found a crust that I LOVE to use, and I think you will, too!
With apple season upon us, you can fill your crust with so many delicious varieties, try a number of combinations to change up your flavors! My favorite is Granny Smith, they are tart, but hold up will and when cooked don’t get your crust too soggy. You can mix them with McIntosh, or other, softer & sweeter varieties, if you like a gooier filling.
I prefer a “rustic” pie crust, more of a tart, without a top & with non-uniform edges. However, you can create a top crust, a lattice, or a traditional pinched-edge crust! Get creative & do what you like best!! I work with both Paleo & Gluten-free clients, so I have provided recipes for both- – or you can experiment a little, combine them, & create your own!RELATED: RECOMMENDED PLANS FOR YOU
**Quick Tip for both: I HIGHLY recommend using clean hands to make these crusts! I found that a mixer/food processor yielded odd-textured doughs that didn’t hold up or bake well. Gluten free dough is MUCH more fragile than dough containing wheat gluten, careful hand mixing is my way to go!
For a Paleo Crust:
– 1⅓ cups almond flour (NOT MEAL)
– ⅓ cup tapioca flour
– ½ teaspoon sea salt
– 1 large egg, lightly beaten
– ¼ cup unsalted butter
– ¾ teaspoon pure vanilla extract
– 3-6 tablespoons of ice water
For a Gluten Free Crust:
– 2 Cups Gluten Free All Purpose Flour Mix
– ½ teaspoon salt
– 8 tbsp unsalted butter, chilled
– 1 large egg, lightly beaten
– 8 to 10 tablespoons ice water
– 4-5 medium-sized apples of your choices, diced
– 4 tablespoons butter or coconut oil
– ½ cup honey
– 1 tablespoon almond or gluten free flour
– 2 teaspoons cinnamon
– 1 teaspoon nutmeg
– ½ teaspoon cloves
– 1 tablespoon pure vanilla extract
I recommend starting your filling first, so it has time to simmer while you create your crust.
1) melt the butter/oil in a pot on medium heat
2) add the honey, apples, and spices
3) stire the mixture to coat apples
4) add in the coconut flour and mix well
5) add in vanilla extract, cover, and turn off heat
6) leave to cool while you make your crust!
For each pie crust recipe:
1) mix the dry ingredients together well in a large bowl
2) cut the butter into small cubes or slices and add into dry mixture
3) gently incorporate in wet ingredients (excluding water!)
4) work in one tablespoon of iced water at a time until the dough clumps into large pieces that hold shape when squeezed (dough should feel moist but appear a little dry to the eye)
5) form dough into a ball and place onto a large sheet of parchment paper (TOTALLY necessary so you can work with it an dit won’t stick!)
6) top with another sheet of parchment paper and roll out into about a 12-inch diameter for a 9-inch pie plate
7) carefully remove top sheet of parchment paper, press any loose pieces back into place
**Due to the absence of gluten in the dough, this pie dough is more loosely held together than a traditional pie dough and it is more fragile. It’s nearly impossible to lift a rolled gluten free/paleo crust to transfer it to the pie plate. SO…to get the crust into the pie plate with minimal damage:
8) lift the bottom sheet of parchment up off of the counter, center it over top of the pie plate, and quickly flip the the parchment over the plate to get the dough into the plate in the same manner as a traditional wheat crust. The bottom sheet of parchment is now on top of the dough in the pie plate. Carefully peel away that bottom (now top) sheet of parchment
9) press any cracks in the dough back together
** now it’s time to decide how you want to finish your crust! Rustic edges? Just fold the excess over the filling. Decorative edges? Lift the overhanging edges and press them into a decorative edge. Lattice top? Cut off the excess, re-roll it into a rectangle, and cut into 8, 1-inch wide strips to lay over filling
10) place filling in crust, finish edges as desired
11) bake at 350 for 22-28 minutes, or until edges of crust are browned.