This Thanksgiving I set out to make an apple pie. My Mom kindly offered to try making the dough in advance with a gluten-free flour mix to speed up the process. Well as we soon found out, regular recipes do not always convert exactly when substituting gluten-free flour.
The first attempt merely resulted in sandy flour that wouldn't hold its shape to save its little pie life. We tossed that version. On my next try, the same thing happened. The paste and Crisco just weren't enough to bring the gluten-free flour together. I decided to just keeping adding the ice cold water until a dough ball formed. Well I was in luck! With maybe 1 cup of cold water I was able to form a cohesive dough ball that was capable of being rolled out.
Here is the recipe for a regular pie crust. To make gluten-free, use a gluten-free flour mix and continue adding cold water until a cohesive dough ball forms. For me it took nearly a cup of water. Good luck!
Rita's Pie Crust
2 cups flour
2/3 cups Crisco
1/4 cup ice cold water*
Measure out crisco and put in freezer to get cold but not frozen.
Mix 1/3 cup of flour (taken from the initial 2 cups) with the 1/4 cup cold water (no ice chips) to make a paste.
Cut the 2/3 cup of Crisco with the remaining flour until you create pea-sized lumps.
Mix the paste with the crisco/flour mixture until combined into ball. It will be a little crumbly but will easily form a ball.
Split dough into two balls, one for bottom of pie and one for the cover. Roll out and use as any other pie crust.
My apple pies forever have come out SO watery and I never had any idea why. Recently I looked at the recipe on the cinnamon we buy and it included corn starch to thicken up the water that leave the apples. Well it was brilliant and my pie came out NOT watery!
Apple Pie Filling
8-10 apples (I like a mix of granny smith and mackintosh or Cortland)3/4-1 cup of sugar (depending on how sweet you like your pie)
2 table spoons corn starch
2 teaspoons of cinnamon
Cut up apples and place in a large mixing bowl.
Mix dry ingredients together in small bowl and then mix with apple.
Place in pie shell. Cover with second pie crust and crimp edges. Cut a few small slits on top of pie to relase steam.
Brush pie with milk, or beat egg to brown crust.
Bake at 425 degrees for 15 minutes, then reduce to 375 for 30 minutes. If pie is getting too brown cover with tin foil.