After the traditional apple pie, it’s time for a gluten-free apple pie. The idea for the pastry itself is the same as in the case of the traditional one, the difference is of course in the flour used to prepare it. To make gluten-free apple pie, you may choose flour made from rice, corn, buckwheat or other gluten-free flours work well in shortcrust pastry. I went for a mixture of a few types of flour, three to be exact. As I often bake gluten-free cakes, I have a large supply of gluten-free flour at home. I very rarely buy ready-made gluten-free flour mixtures, I always buy the flour separately and combine them myself, depending on what flour I need in a given recipe. I also recommend you to do that. Happy baking 🙂
Ingredients for gluten-free apple pie.
Gluten-free shortcrust pastry:
- 100 g wholegrain rice flour plus extra for dusting
- 200 g quinoa flour
- 200 g sorgo flour
- 3 egg yolks
- 200 g caster sugar
- 200 g unsalted butter
- 50 g margarine
- 1 teaspoon of gluten-free baking powder
- 1 teaspoon of soda
- 2 tablespoons of sour cream
- a pinch of salt
- 3 egg whites
- a pinch of salt
- 100 g caster sugar
- 1,5 kg grated apples
- 1 teaspoon of cinnamon
- 2 tablespoons of caster sugar
How to make gluten-free apple pie.
Shortcrust pastry: to prepare the pastry, I used a food processor with a hook attachment. Put all the flours, a pinch of salt, caster sugar, baking soda, baking powder, diced cold butter and margarine into a bowl. Mix the ingredients until they start to come together. This should take between 7-8 minutes. Then add the cream and yolks and knead the pastry. Divide the pastry into 6 balls, wrap each in cling film and put them in the freezer for 30 minutes.
Fruits: put apples, grated on a large-mesh grater, in a bowl, add sugar and set it aside for 10 minutes. Then squeeze out the excess juice (if there is any) and add cinnamon. Mix.
Meringue: put the egg whites with a pinch of salt to a bowl and whisk until stiff. Then add caster sugar in small batches, while whisking all this time.
Line a baking tray with baking paper. Grate 4 pastry balls taken out from the freezer on a large-mesh grater. It is best to do this directly above the baking tin. Using the grated pastry, carefully line the bottom and sides of the baking tin. Put the apples on the grated pastry and spread the egg whites evenly on them. Grate the remaining two pastry balls over the egg whites until the pastry thoroughly covers the foam.
Put the cake in an oven preheated to 180 degrees Celsius for one hour and five minutes. Once baked, allow the cake to cool down.
Good to know when making gluten-free apple pie.
The egg whites used to prepare the meringue should be at room temperature.
When choosing apples, you can of course use various types – I opted for Jonagold. However, it is important that the apples you choose are not too soft. Such apples will release the juice during baking and the pastry will get soaked once baked.
The quinoa flour can be replaced with rice flour, and the sorghum flour with buckwheat flour.
I baked the cake in a rectangular tin measuring 20 by 30 centimetres.
If you do not want to grate the pastry, just roll it out.
Are you looking for recipes for gluten-free desserts? If so, try our recipe for Gluten-free apple cookies.