Award-winning baker Jessica Appelgren says apple pie is her hands-down favorite. Here is her recipe using a gluten-free crust. Enjoy!
Gluten-Free Pie Crust
Makes a top and bottom for a 9-inch crust
Mix together Gluten-Free Flour with sugar. Add in butter and mix with a hand-held pastry blender until crumbly. Add in egg and mix until well incorporated. (The mixture will still be crumbly.) Add ice water by stirring in 1 Tablespoon at a time until dough holds together for rolling. Cut the mixture in half and roll into 2 balls (one for each crust).
Shape dough balls into disc with floured hands and place onto a sheet of floured parchment or wax paper. Cover with an additional sheet of parchment or wax paper. Roll crust out to a size slightly larger than your pie tin. Remove top parchment or wax paper and slip your hand gently under the bottom paper to flip into pie tin, carefully peeling back the paper as you press it into the pan.
Fill with Apple Filling and top with second crust. Crimp edges and brush top with egg white/water mixture. Sprinkle sugar on top.
Classic Apple Pie Filling
Mix together peeled apple slices, flour, sugar, brown sugar and cinnamon in a large bowl until thoroughly combined. Fill bottom crust with filling and top with crust (see above).
Bake for 15 minutes in a preheated oven at 425, then reduce heat to 350 for approximately 60 minutes until crust is golden brown and apple mixture is hot and bubbly.
Maple Whipped Cream
With a stand mixer, combine 1 cup heavy cream and 1 Tablespoon maple syrup until soft peaks form. Refrigerate and use to top cooled pie once sliced.