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Gluten Free Brown Butter Apple Pie

Gluten Free Brown Butter Apple Pie
Farwin
This gluten free apple pie has all the features of a classic apple pie: buttery, flaky crust with thinly sliced apples and cinnamon. And one ingredient that makes the pie extra delicious. Browned butter. This enhanced version is great to serve on holidays or any time you want to use that extra apples ! 
5 from 6 votes
Course Dessert
Cuisine American
Servings 8

Ingredients
 

Pie Crust

  • 2 ¼ cup (275 grams) gluten free flour
  • ½ cup (55 grams) coconut flour
  • ¾ cup (180 grams) cold butter cut into cubes
  • 2 tbsp sugar
  • 1 egg
  • 1 tablespoon white vinegar
  • ½ cup water
  • pinch of salt

Apple Pie Filling

  • 5 to 6 apples peeled,cored and sliced
  • 2 tablespoon lemon juice
  • ½ cup raw cane sugar
  • 4 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 teaspoon cornstarch

Instructions
 

To make pie crust

  • In a food processor, combine gluten free flour,coconut flour, salt, chopped cold butter and pulse until the butter is broken down into small pieces.
  • Add the egg and vinegar and while the machine is running slowly add the water. Process until combined and the dough comes together.
  • Take the dough onto a floured surface  and divide into two portions. Flatten the dough into round disks and cover each portion with cling film. Refrigerate for one hour.

To make the filling

  • In a bowl mix the apples, lemon juice, sugar. Keep aside for an hour. After an hour strain the apples and collect the juice in a separate cup.
  • Heat a small sauce pan in medium and add the butter. When it turns a golden brown add the strained apple juice. Continue to stir and cook till it becomes a syrup. Take off the heat and vanilla extract.
  • Sprinkle cornstarch and cinnamon on the apples and mix. 

To assemble and bake

  • Preheat the oven to 400 degree Fahrenheit.
  • Remove the disks of dough from the refrigerator and roll between two parchment papers. It should fit a 8 inch deep bottomed pie pan. Remove a parchment paper and invert the dough onto the pie pan.
  • Place the apple mix inside the pastry lined pie dish and spoon the brown butter syrup on top. 
  • Roll out the remaining dough between parchment papers. If you're weaving a lattice cut the pastry into 7 or 8 strips. Weave on the parchment and invert the pastry onto the filling from the parchment. If you're using the rolled out dough fully on top of the filling, make several slits with a knife for the steam to escape.
  • Seal the pastries together. Crimp the crust if desired or press with a fork for a patterned edge.
  • Egg wash the pastry and sprinkle with cane sugar. 
  • Bake at 400 degrees F for 15 minutes. Reduce the temperature to 375 degrees F and bake for 40 minutes. If the top gets browned too soon, cover the top with an aluminium foil.
  • Let the pie cool for an hour before slicing.

Notes

  • If your gluten free flour mix doesn't have xanthan gum, add 1 teaspoon xanhan gum to the flour.
  • You can refrigerate the pie up to 3 days. Warm the pie before serving.
  • To make it with normal AP flour, simply use 3 cups of AP flour in the crust recipe.
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