Gluten-free Apple Pie
Servings: 12 slices
Ingredients:
Dough:
• 300 g Yupik Gluten-Free Organic All-Purpose Mix Flour
• 50 g ice water
• 180 g salted butter, very cold and diced
Filling:
• 1000 g apples, peeled, cored, and diced into chunks
• 150 g brown sugar
• 14 g Yupik Organic Arrowroot Powder
• 1 tsp Yupik Organic Cinnamon Powder
• ¼ tsp allspice
• ¼ tsp nutmeg
• Juice and zest of 1 large lemon
• 1 vanilla bean, cleaned
Method:
1. In a food processor, add the gluten-free flour and cold butter. Pulse for 1 second at a time, until the mixture resembles breadcrumbs with large chunks of butter remaining.
2. Place this mixture to a bowl and add the water, one tablespoon at a time. Work into a rough ball with your fingers.
3. Gather up the dough (it’s normal if it crumbles apart) and divide into two disks. One should be twice as large as the other.
4. Wrap tightly in beeswax parchment or plastic wrap and chill for a minimum of 1 hour (overnight is ideal).
5. Lightly grease and flour a 9-inch-wide and 2-inch-deep pie dish.
6. Roll the large pastry disk into a 13-inch circle and transfer to the pie dish.
7. Roll the small pastry disk into a 10-inch circle and cut into strips.
8. Chill the prepared dough and pie dish for 1 hour.
9. Preheat oven to 425 °F (about an hour before putting the pie in).
10. In a large bowl, mix all filling ingredients, ensuring vanilla seeds and spices are evenly distributed.
11. Spoon the entire mixture into the pie shell and lattice the pastry strips onto it.
12. Brush the pie with milk and sprinkle with extra brown sugar.
13. Refrigerate for 10 minutes.
14. Bake for 20 minutes at 425 °F.
15. Lower temperature to 375 °F and bake for an additional 35 to 40 minutes.
16. Let cool completely before slicing.
NOTE: If the crust is darkening too fast, tent the pie with aluminum foil.